通过高压蒸汽最大限度地提高日本大米的质量:对改进的洞察
Saadia Zainab1, Xianqing Zhou1, Yurong Zhang1
1School of Food and Strategic Reserves, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China.
Food chemistry: X
|February 13, 2025
概括
使用高压蒸汽 (HPS) 优化米,提高了消费者接受度. 理想的方法是将大米以1:1:3的比例浸泡15分钟,然后在110°C和0.042 MPa蒸,以获得优异的纹理和凝性质.
科学领域:
- 食品科学与技术 食品科学与技术
- 材料科学 材料科学 材料科学
背景情况:
- 米的质量受方法的影响,影响消费者偏好.
- 高压蒸汽 (HPS) 是一种改善大米特性的新方法.
研究的目的:
- 根据质量参数,优化使用高压蒸汽米的过程.
- 为了评估在最佳的HPS条件下煮熟的米的纹理和凝性质.
主要方法:
- 样品被浸泡 (15分钟,比例为1:1.3),然后蒸发 (110°C,0.042MPa).
- 使用了压力放松研究和粘贴曲线分析.
- 主要成分分析 (PCA) 用于关联纹理和凝特性.
主要成果:
- HPS增加了大米的溶解性和膨胀能力,降低了凝化温度,并引起了黄色的颜色.
- 优化HPS治疗导致大米的To,Tp和Tc较低,度更高.
- 晶体结构从A型转移到V型,表明微观结构和水分分布有所改善.
结论:
- 优化的HPS参数 (15分钟浸泡,1: 1.3比率,110°C,0.042MPa) 产生了优质的米.
- HPS处理显著改变了大米的微观结构,导致更软,更厚的谷物,具有增强的特性.
- 这种优化过程为改善米质量和提高消费者满意度提供了有希望的方法.
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