Analysis of the Application of Ultrasonic Technology in Rice Processing

doi:10.3969/j.issn.1006-8082.2026.06.014

Abstract

Abstract:

Rice is a globally important staple food and one of the core raw materials in the food industry. As a green and efficient non-thermal physical processing method, ultrasonic technology demonstrates unique advantages in rice processing due to the synergistic effects of cavitation, mechanical vibration, and thermal effects. These include targeted modification of starch and protein, promotion of nutrient penetration, improvement of cooking and eating quality, and efficient extraction of bioactive compounds, showing broad application prospects. This paper systematically introduces the mechanism of ultrasonic technology and focuses on analyzing its specific applications in rice starch modification, protein structure regulation, safety-related substance detection, extraction of nutrients and bioactive compounds, and improvement of cooked rice quality. The aim is to provide theoretical references for enhancing the eating quality of rice and promoting its high-value utilization.

Key words: ultrasound, rice, starch, protein, detection

摘要：

大米是全球重要的口粮，也是食品工业的核心加工原料之一。超声波技术作为一种绿色高效的非热物理加工手段，凭借空化效应、机械振动效应及热效应的协同作用，在大米加工领域展现出独特优势——可实现淀粉与蛋白质的定向改性、促进营养素渗透、改善蒸煮食味品质，以及高效提取活性成分等，应用前景广阔。本文系统介绍了超声波技术的作用机理，重点剖析其在大米淀粉改性、蛋白质结构调控、安全性物质检测、营养及活性成分提取，以及米饭烹饪品质改良等方面的具体应用，旨在为大米食味品质提升与高值化利用提供理论参考。

关键词: 超声波, 大米, 淀粉, 蛋白质, 检测

CLC Number:

S511.092

FENG Xiaoyang, ZHANG Guijuan, XU Danhong, YANG Ping. Analysis of the Application of Ultrasonic Technology in Rice Processing[J]. China Rice, 2026, 32(6): 94-101.

冯晓阳, 张桂娟, 徐丹鸿, 杨萍. 超声波技术在大米加工中的应用分析[J]. 中国稻米, 2026, 32(6): 94-101.

Figures/Tables 1

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