微波对大米主要化学成分及食味的影响
首发时间:2005-05-30
摘要:以大米为对象,研究常规加热、微波加热和混合加热对不同品种大米品质的影响,为微波防虫防霉生产应用提供参考。结果表明,加热方法对不同品种大米品质的影响有差异。水浴加热对大米的品质影响大于微波处理的,且三江米的品质变化大于余赤米。先采用常规加热将大米预热到50℃左右,再以2.7w/g的微波功率处理10s左右的混合加热法对大米品质的影响小于单独加热的。预热后大米温度、微波功率和微波加热时间对两种大米品质有极显著或显著影响。建立的预热后大米温度、微波功率和微波加热时间对两种大米的水分含量、直链淀粉含量等主要化学成分和食味的多元线性回归方程,具有较高的拟和精度。
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Effect of Microwave on Rice Components and Taste Value
Abstract:The quality of rice treated by waterbath heating, microwave heating and united heating of the two methods was compared using near infrared spectroscopy, for pest and mildew controlling of rice with microwave. The rice quality is different after treated by different heating method. Waterbath has greater influences on rice quality than microwave heating, where the changes of Sanjiang rice quality is greater than that of Yuchi rice. Effect of united heating, which preheat rice to about 50℃ using waterbath heating first, then treat it by microwave under 2.7w/g does with about 10s, on rice quality is weaker than that of single heating. The Multiple regression equations of rice components and taste value base on heating condition were established.
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