【作者】 武洋；

【导师】 包清彬；

【作者基本信息】 西华大学 ， 食品科学， 2008， 硕士

【摘要】 大米为我国人民的主食,大米在营养结构上的不足,已逐渐引起人们的重视,大米营养强化已成为我国大米加工业亟待解决的问题,也是增强国民体质的重大课题。本课题受企业委托,在实验室条件下对营养强化大米工艺技术进行探讨,为企业工业化生产营养强化大米提供实验参考,具体研究内容如下:1、以赖氨酸为营养强化剂,用浸吸技术使营养物质渗入大米中,探讨了料液比、浸吸时间、溶液温度对赖氨酸强化量的影响,通过正交实验优化其工艺条件,得到浸吸最佳工艺条件为:料液比10:6、浸吸时间为9min、溶液温度为50℃,赖氨酸强化量可达70mg/20g大米左右。同时,研究了赖氨酸在米粒中的浸吸深度,浸吸深度约为55.88%,采用回归处理,得到赖氨酸含量与浸吸深度关系的二次多项式模型拟合方程为y=2.0558-0.0466x+0.0003x~2,三次多项式模型拟合方程为:y=2.0548-0.0465x+0.0003x~2+(1.2E-08)x~3。2、为解决营养强化剂在大米蒸煮时淘洗损失问题,用米粒表面糊化技术和表面涂膜技术“锁住”营养素。糊化技术中探讨了4种不同工艺方法对淘洗损失和强化大米外观品质的影响,优选得到合理的工艺方法为:浸吸——微波干燥——蒸汽糊化——热风干燥,此工艺的最佳工艺条件为:微波功率80%,微波时间20s,汽蒸时间为8min,赖氨酸淘洗损失为5%左右。同时,对各种工艺下水分含量、淘洗损失、糊化度、外观品质间的相关性进行了分析。在用涂膜技术对强化大米进行涂膜处理中,以淘洗损失率为考核指标,探讨了果胶、明胶和玉米醇溶蛋白3种涂膜材料的涂膜效果,实验结果表明,三种涂膜材料都对降低强化米营养剂的淘洗损失有一定效果,涂膜材料选用3%的明胶或3%的玉米醇溶蛋白较适合,赖氨酸淘洗损失为32.58%或36.97%。3、对强化米的蒸煮特性和贮藏特性进行了初步探讨,实验结果表明:强化米蒸煮品质与正常米蒸煮品质差别不大;强化米通过表面汽蒸糊化或涂膜处理对贮藏时延缓大米陈化都有一定的作用。4、针对强化米的浸吸和糊化工艺,初步选择了主要的机械化加工设备。更多还原

【Abstract】 Rice is staple food of Chinese. People pay attention to nutrition structure deficiency of the rice gradually. Rice nutrition enrichment has become a problem that is urgent to be solved in the rice processing in china and a major topic that enhances the citizen’s physical fitness. This topic is commissioned by enterprise. It studies on the nutrition enriched rice technologies in laboratory. It aims to provide experimental reference to enterprise industrialization production of nutrition enriched rice. The concrete research contents are as follow:1、Lysine is infiltrated into the rice by soaking technology as nutrition enhancer. The topic studies on the influence of the ratio of material to liquid、soaking time and soaking temperature on. lysine enrichment amount . It optimizes the technology conditions by orthogonal experiment and the result is that the ratio of material to liquid is 10:6, soaking time is 9 min, soaking temperature is 50°C and the amount of enriched lysine reaches to about 70mg/20g rice. Meanwhile, it studies on the soaking depth of lysine in rice. The soaking depth is 55.88%. Using the regression treatment and getting the relation between the lysine content and soaking depth. Using binomial model, the fitting equation is y = 2.0558-0.0466x+0.0003x~2 or cubic polynomial model, the fitting equation is y = 2.0548-0.0465x+0.0003x~2 +(1.2E-08)x~32、To solve the problem of elutriation loss of nutrition enhancer of rice during cooking, this topic uses technologies of surface gelatinization and coating films of rice to lock the nutrition. It studies on the influence of four different technologies on the elutriation loss and appearance quality of enriched rice and gets the reasonableprocess in gelatinization technology: soaking- microwave drying- steamgelatinization-hot-air drying and the optimal parameters is that microwavepower is 80%, the microwave time is 20s and steaming time is 8min in the technology. Elutriation loss of lysine is about 5%. It also studies on the relation between the moisture、elutriation loss、gelatinization degree and appearance quality. In coating treatment, the topic sprays the coating materials to the enriched rice and takes the elutriation loss as index and studies on the effect of locking nutrient of the three kinds of coating materials. The result shows that the three coating materials can reduce elutriation loss of nutrition of enriched rice a certain extent and 3%gelatin and 3%zein can be used as the coating films of enriched rice and the elutriation loss rate is 32.58% or 36.97%.3、It preliminarily studies on properties of cook and storage of enriched rice. The result shows that cooking quality between enriched rice and ordinary rice has no large difference. The surface gelatinization and coating treatment of enriched rice play a certain role in delaying the aging of enriched rice during the storage.4、According to the soaking and gelatinization technologies, this topic selects preliminarily major mechanization processing equipments.更多还原