柠檬酸浸泡对蒸谷糙米碾米过程中蒸谷米镉含量和品质的影响

doi:10.7506/spkx1002-6630-20180920-213

食品科学 ›› 2020, Vol. 41 ›› Issue (2): 50-57.doi: 10.7506/spkx1002-6630-20180920-213

柠檬酸浸泡对蒸谷糙米碾米过程中蒸谷米镉含量和品质的影响

周显青，张鹏举，张玉荣，彭超

（河南工业大学粮油食品学院，河南粮食作物协同创新中心，粮食储藏安全河南省协同创新中心，河南郑州 450001）

出版日期:2020-01-25 发布日期:2020-01-19
基金资助:
“十三五”国家重点研发计划重点专项（2017YFC1600600）

Effect of Citric Acid Soaking on Cadmium Content of Parboiled Rice during Milling and on Its Quality Attributes before and after Cooking

ZHOU Xianqing, ZHANG Pengju, ZHANG Yurong, PENG Chao

(Collaborative Innovation Center of Henan Grain Crops, Henan Collaborative Innovation Center of Grain Storage and Security, College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China)

Online:2020-01-25 Published:2020-01-19

摘要/Abstract

摘要： 为了解蒸谷米制备工艺中柠檬酸浸泡对蒸谷糙米的碾米特性、碾白过程中镉含量及蒸谷米品质的影响，以期依托蒸谷米加工工艺为一定程度镉污染稻米的合理利用提供数据参考。选取湖南产的2 个镉含量超标的籼米样品进行蒸谷米制备，采用分层碾米的方法对柠檬酸浸泡后并经蒸煮、烘干及砻谷的糙米进行碾磨，测定不同碾白时间蒸谷米的镉含量及其碾米特性和外观品质，并测定蒸谷米的矿物质含量和蒸煮特性及其米饭食用品质进行感官评价。结果显示，柠檬酸浸泡的稻谷其蒸谷糙米的皮层更容易被碾掉，同时提高了蒸谷米单位时间的碾减率，但对蒸谷米的碎米率无显著性影响；柠檬酸会使蒸谷糙米的颜色更黄，但对蒸谷米无显著性影响；稻谷经柠檬酸浸泡促进了Cd、K、Ca、Al这4 种元素自胚乳而外的迁移，对Mn和Cu元素迁移的影响较小；促进Na、Mg、Fe和Zn这4 种元素由稻壳和皮层向胚乳的迁移，使蒸谷米的Na、Mg等元素的含量增加；柠檬酸浸泡后制备的蒸谷米，其米饭吸水率、体积膨胀率、碘蓝值、pH值及蒸谷米饭的硬度均显著降低，蒸谷米的色泽及其米饭的滋味、口感及综合评分等显著性提高。

关键词: 大米, 蒸谷米, 碾米特性, 镉含量, 矿物质含量, 品质分析

Abstract: The purpose of this research was to understand the effect of citric acid on the milling characteristics of brown rice, the cadmium content during milling and the quality of parboiled rice, aiming to provide useful data for the utilization of rice contaminated by cadmium to a certain by processing it into parboiled rice. Two samples of Hunan-grown Indica rice with excessive cadmium content were selected for parboiled rice making. Brown rice derived from husking of paddy pretreated by citric acid soaking, steaming and drying was ground by a gradual milling method. The changes in cadmium content, as well as the milling characteristics and appearance quality of parboiled rice with different whitening times were measured, and the mineral composition and cooking characteristics of parboiled rice and the texture characteristics as well as the sensory evaluation of appearance and eating quality of cooked parboiled rice were determined. The results showed that after citric acid soaking, the husk of brown rice was more easily ground, and the degree of bran removal from parboiled rice per unit time was improved. However, citric acid had no significant effect on the percentage of broken kernels of parboiled rice after milling. Although citric acid made the color of parboiled brown rice more yellowish, it had no significant influence on the color of parboiled rice. The addition of citric acid promoted the migration of Cd, K, Ca and Al from endosperm to outer tissue, but had little effect on the migration of Mn and Cu. It also promoted the migration of Na, Mg, Fe and Zn from rice hull to endosperm, and increased the contents of Na, Mg and other elements. The water absorption rate, volume expansion rate, iodine blue value, pH value and hardness after cooking of parboiled rice were all significantly reduced after soaking with citric acid solution. The color of parboiled rice was significantly increased as well as taste and overall sensory score after cooking.

Key words: rice, parboiled rice, characteristics, cadmium content, mineral content, quality analysis

中图分类号:

TS201.6

周显青，张鹏举，张玉荣，彭超. 柠檬酸浸泡对蒸谷糙米碾米过程中蒸谷米镉含量和品质的影响[J]. 食品科学, 2020, 41(2): 50-57.

ZHOU Xianqing, ZHANG Pengju, ZHANG Yurong, PENG Chao. Effect of Citric Acid Soaking on Cadmium Content of Parboiled Rice during Milling and on Its Quality Attributes before and after Cooking[J]. FOOD SCIENCE, 2020, 41(2): 50-57.

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柠檬酸浸泡对蒸谷糙米碾米过程中蒸谷米镉含量和品质的影响

Effect of Citric Acid Soaking on Cadmium Content of Parboiled Rice during Milling and on Its Quality Attributes before and after Cooking

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