中国农业科学 ›› 2018, Vol. 51 ›› Issue (21): 4131-4142.doi: 10.3864/j.issn.0578-1752.2018.21.011
收稿日期:
2018-03-23
接受日期:
2018-05-16
出版日期:
2018-11-01
发布日期:
2018-11-01
通讯作者:
袁建
基金资助:
Jian YUAN(),Teng ZHAO,Chao DING,ChangRui XING,Bin ZHANG,ShangBing CHEN,Rong HE,XingRong JU
Received:
2018-03-23
Accepted:
2018-05-16
Online:
2018-11-01
Published:
2018-11-01
Contact:
Jian YUAN
摘要:
【目的】研究不同微波条件对稻谷水分迁移状况、品质、脂肪酶活力、内部结构的影响,从而筛选出最佳微波干燥条件以实现稻谷快速有效干燥,缩短干燥时间。【方法】本文使用不同微波剂量(0.69、1.29、1.92 W·g -1)将稻谷处理至50℃、60℃、70℃后,经过缓苏(不缓苏)处理,对照组样品采用热风60℃,干燥时间为60 min,缓苏4 h进行。研究加工品质、爆腰率及相关理化指标,并通过核磁和扫描电镜观察稻谷水分迁移状况和内部结构的变化。 【结果】微波剂量、稻谷温度是影响品质的关键因素。在微波剂量为1.29 W·g -1,60℃,缓苏条件下稻谷的加工品质较好,爆腰率低至8.65%,碎米率、出糙率、整精米率分别为6.76%、83.9%、68.07%,与热风干燥相比无显著差异。同时微波对脂肪酶活力有显著抑制作用,1.92 W·g -1,70℃,缓苏条件下脂肪酶活力最低(5.65 U),比对照组样品脂肪酶活力低4.65 U。利用隶属度综合评分法对干燥后各项品质评判,1.29 W·g -1,60℃,缓苏条件下稻谷得分排名第3,综合考虑升温速率及各项品质得分,为最适宜的微波处理条件。低场核磁和扫描电镜结果表明,经微波干燥后的稻谷结合水含量下降,并产生明显左迁,水分与其他组分结合地更加紧密;稻谷胚乳细胞破裂及淀粉裸露程度增加,呈放射性排列的结构逐渐消失,内部裂纹增加;复合淀粉粒逐渐崩解,单粒淀粉粒增多。 【结论】微波干燥对稻谷的升温速率、品质以及酶活有显著影响,稻谷中各状态水分和其他组分结合的牢固性更强。干燥中水分散失会引起稻谷内部结构发生不同程度的变化,与热风处理相比,微波处理后样品内部裂隙较小。
袁建,赵腾,丁超,邢常瑞,张斌,陈尚兵,何荣,鞠兴荣. 微波处理对稻谷品质及脂肪酶活性的影响[J]. 中国农业科学, 2018, 51(21): 4131-4142.
Jian YUAN,Teng ZHAO,Chao DING,ChangRui XING,Bin ZHANG,ShangBing CHEN,Rong HE,XingRong JU. Effects of Microwave Treatments on Rice Quality and Lipase Activity[J]. Scientia Agricultura Sinica, 2018, 51(21): 4131-4142.
图4
稻谷籽粒低场核磁信号强度和横向弛豫时间T2 反演图谱及各状态水分占比随时间的变化 图4-A,4-C 分别为热风和微波处理后稻谷籽粒横向弛豫时间T2 反演图谱。图4-B,4-D 分别为热风和微波处理后稻谷籽粒各峰所占的比例。UT:未处理样品,HAT-1 h、HAT-2 h、HAT-3 h、HAT-4 h、HAT-5 h 分别为热风处理1 h、2 h、3 h、4 h、5 h 的样品。MW-2 min、MW-6 min、MW-10min、MW-14 min、MW-18 min 分别为在1.29 W·g-1 的微波剂量下处理2 min、6 min、10 min、14 min、20 min 的样品。下同"
表2
不同处理条件对稻谷水分含量和加工品质的影响"
稻谷最终温度 Final temperature (℃) | 微波剂量 Microwave irradiation dose (W·g-1) | 缓苏工艺 (是/否) Tempering (Y/N) | 理化指标 Physiochemical indexes | ||||
---|---|---|---|---|---|---|---|
水分 Moisture content (%) | 出糙率 Brown rice rate (%) | 爆腰率 Crack rate (%) | 整精米率 Head rice rate (%) | 碎米率 Broken rice rate (%) | |||
热风对照组 Hot air treatment (60℃) | 16.02±0.19lm | 83.83±0.23ab | 7.00±0.17b | 66.41±0.14ef | 7.61±0.09f | ||
50 | 0.69 | 是 Y | 15.42±0.15ghi | 83.57±0.71ab | 5.66±0.19a | 67.89±0.48hi | 6.26±0.17b |
否 N | 15.70±0.27ijk | 83.09±0.88a | 12.98±0.14 | 65.41±0.09b | 8.56±0.14i | ||
1.29 | 是 Y | 15.66±0.14ijk | 83.46±0.35ab | 8.00±0.08c | 67.45±0.37ghi | 6.24±0.13b | |
否 N | 16.01±0.23lm | 83.35±0.42ab | 13.11±0.09gh | 65.96±0.57cde | 7.72±0.16f | ||
1.92 | 是 Y | 15.78±0.18jkl | 82.89±0.87a | 13.78±0.11i | 64.89±0.25ab | 8.12±0.08gh | |
否 N | 16.24±0.16m | 82.77±0.62a | 14.18±0.09j | 64.63±0.12a | 8.91±0.14j | ||
60 | 0.69 | 是 Y | 15.09±0.20cdef | 84.33±0.47b | 5.85±0.14a | 69.06±0.49j | 5.17±0.05a |
否 N | 15.28±0.16efgh | 83.56±0.88ab | 12.33±0.14e | 66.36±0.37ef | 7.19±0.07e | ||
1.29 | 是 Y | 15.23±0.21defg | 83.90±0.77ab | 8.65±0.10d | 68.07±0.55i | 6.76±0.13d | |
否 N | 15.58±0.19hij | 83.68±0.57ab | 12.45±0.12ef | 66.86±0.58fg | 7.99±0.14g | ||
1.92 | 是 Y | 15.45±0.09ghi | 83.45±0.85ab | 13.89±0.12i | 65.48±0.43bcd | 8.95±0.09j | |
否 N | 15.94±0.12klm | 83.10±0.42a | 14.32±0.15j | 65.38±0.27bc | 8.66±0.16i | ||
70 | 0.69 | 是 Y | 14.55±0.24a | 83.53±0.63ab | 7.00±0.08b | 67.56±0.57ghi | 6.43±0.21bc |
否 N | 14.87±0.11bc | 83.04±0.35a | 12.62±0.11f | 65.84±0.58cde | 8.15±0.09gh | ||
1.29 | 是 Y | 14.73±0.07ab | 83.37±0.47ab | 8.68±0.09d | 67.25±0.31gh | 6.53±0.14c | |
否 N | 15.02±0.15bcde | 83.28±0.45ab | 13.28±0.13h | 66.16±0.41def | 8.27±0.13h | ||
1.92 | 是 Y | 14.93±0.13bcd | 82.89±0.27a | 14.12±0.07j | 64.91±0.34ab | 9.02±0.10j | |
否 N | 15.38±0.13fghi | 82.80±0.67a | 16.00±0.16k | 64.26±0.33a | 9.39±0.16k |
表3
不同微波处理下稻谷品质的隶属度及综合分"
稻谷最终温度 Final temperature (℃) | 微波剂量 Microwave irradiation dose (W·g-1) | 缓苏工艺 (是/否) Tempering (Y/N) | 隶属度 Membership degree | 综合评分 Comprehensive score | 得分排名 Rankings | ||||
---|---|---|---|---|---|---|---|---|---|
整精米率 Head rice rate | 爆腰率 Broken rice rate | 脂肪酸值 Fatty acid value | 脂肪酶活力Lipase activity | 升温速率 Heating rate | |||||
50 | 0.69 | 是 Y | 0.685 | 1.000 | 0.000 | 0.184 | 0.107 | 0.45 | 10 |
否 N | 0.217 | 0.292 | 0.216 | 0.000 | 0.107 | 0.19 | 18 | ||
1.29 | 是 Y | 0.602 | 0.774 | 0.253 | 0.274 | 0.490 | 0.51 | 7 | |
否 N | 0.321 | 0.279 | 0.273 | 0.108 | 0.490 | 0.32 | 17 | ||
1.92 | 是 Y | 0.119 | 0.215 | 0.631 | 0.303 | 1.000 | 0.44 | 11 | |
否 N | 0.070 | 0.176 | 0.431 | 0.168 | 1.000 | 0.36 | 14 | ||
60 | 0.69 | 是 Y | 1.000 | 0.982 | 0.707 | 0.324 | 0.063 | 0.68 | 1 |
否 N | 0.396 | 0.355 | 0.656 | 0.058 | 0.063 | 0.34 | 16 | ||
1.29 | 是 Y | 0.719 | 0.711 | 0.813 | 0.404 | 0.359 | 0.63 | 3 | |
否 N | 0.491 | 0.343 | 0.756 | 0.230 | 0.359 | 0.46 | 8 | ||
1.92 | 是 Y | 0.230 | 0.204 | 0.769 | 0.596 | 0.994 | 0.52 | 6 | |
否 N | 0.211 | 0.162 | 0.664 | 0.336 | 0.994 | 0.46 | 9 | ||
70 | 0.69 | 是 Y | 0.887 | 0.870 | 0.933 | 0.416 | 0.000 | 0.67 | 2 |
否 N | 0.298 | 0.327 | 0.887 | 0.120 | 0.000 | 0.34 | 15 | ||
1.29 | 是 Y | 0.564 | 0.708 | 1.000 | 0.625 | 0.224 | 0.62 | 4 | |
否 N | 0.358 | 0.263 | 0.989 | 0.258 | 0.224 | 0.43 | 12 | ||
1.92 | 是 Y | 0.160 | 0.182 | 0.982 | 0.919 | 0.911 | 0.55 | 5 | |
否 N | 0.000 | 0.000 | 0.962 | 0.499 | 0.911 | 0.42 | 13 |
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