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- Title
微波-过热蒸汽法速熟化处理杂粮的研究.
- Authors
徐志村; 王俊仁; 王莉; 张聪男; 陈正行; 冯晓宇; 蒋洁
- Abstract
Microwave-superheated steam hastens ripening, and its effects on the cooking quality of coarse cereals (black, red, and brown rice) were examined in our study using single-factor and orthogonal experiments. The optimal cooking time and hardness, viscosity, and elasticity values were measured under the following conditions: soaking time of 50 min, microwave temperature of 110 ℃, microwave time of 4 min, and blunt enzyme time of 10 s. The optimal cooking times and hardness values of black, red, and brown rice were 30.5, 29.4, and 29.6 min as well as 4.5, 4.1, and 4.0, respectively: thus, cooking rice with microwave-superheated steam was achieved. Moreover, this cooking process had a substantial stabilization effect on the coarse grains. When the three types of grains were stored at a temperature of 50 ℃ and relative humidity of 60% for 12 weeks, the fatty acid and malondialdehyde contents were less than 30 mg KOH/100 g and 25 μg/100 g, respectively. Therefore, the use of such steam can effectively inhibit the oxidation process in coarse grains.
- Subjects
BROWN rice; HUMIDITY; FATTY acids; HARDNESS; ELASTICITY; MICROWAVES
- Publication
Food Research & Development, 2022, Vol 43, Issue 14, p97
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2022.14.012