【摘要】 通过不同功率和不同干燥时间对发芽糙米营养品质和食用性能影响的分析,探索发芽糙米微波干燥适宜工艺参数。结果表明,中火(464 W)干燥8 m in、中高火(648 W)干燥5 m in、高火(800 W)干燥4 m in均可达到发芽糙米安全贮藏水分的要求,且胶稠度均大于60 mm。其中,中高火干燥5 m in时,发芽糙米中还原糖、游离氨基酸、可溶性蛋白质和抗坏血酸的含量最高,糊化温度最低。更多还原

【Abstract】 The optimum technical parameters of microwave drying to germinated brown rice were researched by analyzing the effect of different power and different drying time on nutrition quality and edible performance of germinated brown rice.The results showed that the safety storing moisture all could be reached by drying at 464 W,648 W and 800 W for 8,5 and 4 min respectively and the consistency of glue all was more than 60 mm.Among them,the content of reduced sugar,soluble protein,free amino acid and ascorbic acid was the highest when the germinated brown rice was dried at 648 W for 5 min and the gelatinization temperature was the lowest.更多还原