微波对糙米品质特性的影响研究进展
收稿日期: 2023-07-12
网络出版日期: 2024-01-23
基金资助
青年人才托举工程(2021QNRC001);国家自然科学基金(32102140);上海市扬帆计划(20YF1433400)
Research Progress on the Effect of Microwave on the Quality Characteristics of Brown Rice
Received date: 2023-07-12
Online published: 2024-01-23
王泽伦, 宋怀玉, 仲际帆, 戴智华, 曹洪伟, 宋洪东 . 微波对糙米品质特性的影响研究进展[J]. 中国稻米, 2024 , 30(1) : 69 -74 . DOI: 10.3969/j.issn.1006-8082.2024.01.012
Brown rice contains a variety of natural phytonutrients that are beneficial to the human body. However, substances such as cellulose, hemicellulose and pectin in the outer tissue form a dense protective layer, making brown rice taste poor and difficult to cook. Microwave heating is widely used in food heating due to the uniformity of heating and short processing time. Based on this, the effects of microwave treatment on cooking quality, nutrients, drying characteristics and storage stability of brown rice are summarized. It was found that microwave treatment improved the edible quality of brown rice, modified starch, better retained active ingredients, and greatly improved its storage stability. It confirms the potential of microwave processing to improve brown rice products, and also provides a reference for the application of microwave processing in rice products.
Key words： brown rice; microwave; nutrition; cooking; storage characteristics
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