GB/T [6] (2) : Megazyme (3) : (Hunter) [11] H =100-[(100-L * ) 2 +a 2 +b 2 ] 1/2 (1) : H : 13.41% 1.2 :50 :GZX-9030MBE 1min

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2017 7 Vol.33No.7 Jul.2017 DOI:10.13652/j.issn.1003-5788.2017.07.

1 Vol.33No.7 Jul.2017 DOI: /j.issn EfectsofdiferentheattreatmentonqualitiesofIndicarice grainsandsemidry-miledriceflours REN Meng-ying 1 ZHOU Su-mei 2 TONG Li-tao 2 YI Cui-ping 1 ( ) (1.Schoolof Chemistry and BiologicalEngineeringChangsha Universityof Scienceand TechnologyChangsha Hunan410114China2.Instituteof Food Scienceand Technology CAASBeijing100193China) : asignificantfasterefectthanthelow-temperaturesandlong-time (60 90 min)diddamagedstarchcontentand whitenessofrice ( flourswereclosetowet-miling.thereforethedegreeofincreaseof 30%) grainssurfacefissurescouldbejudgedbymoisturecontentmeasure- mentand its semidry-miled rice flours can provide similar propertieswithwet-miledriceflours. 8%3 (60 90 min Keywords:heattreatmentsemidry-milingfissuresmoisturecon min180 1min) tentmicrobialdecominationdamagedstarchcontentwhiteness (120 15min180 1min) (60 90min) [1] [2] : 24h Abstract:Toinvestigatetheinfluencesofdiferentheattreatmenton atributesofindicaricegrainsandsemidry-miledricefloursrice grainwastreatedwithdiferentheatreatment.therelationshipbe- [3-4] tweentheapparentcracksofricegrainanditsmoisturecontentwere analyzed.andthen madethesemidry-miledriceflourafterheat treatmentofricegrainsthechangesof microbialdecomination damagedstarchcontentandwhitenessinricefloursweredetermined. [5] Theresultsshowedthatthewatercontentwhenthesurfacefissures ofricegrainsbecameincreased waslessthan8%.thesemidry- Tong [6] miledricefloursafterthreeheattreatmentmethods(60 90 min minand180 1 min)werescreenedanditsmicrobial contentwereefectivelyinhibited.howeverhigh-temperaturesand short-time(120 15min180 1min)ofheatprocessingshowed Tong [7] (40~60 10~30 min) : ( ) ( : ) : : (1973 ) yicp963@163.com :

2 GB/T [6] (2) : Megazyme (3) : (Hunter) [11] H =100-[(100-L * ) 2 +a *2 +b *2 ] 1/2 (1) : H : 13.41% 1.2 :50 :GZX-9030MBE 1min12 /min 95 (3.75min) min12 /min 50 (3.75 min)50 :SMZ800N 1.4min 10s 960r/min :JMS-30A ( 10000r/min 0.5/1.0 mm):ct410 :D25LT HunterLab :Super-3Newportscientific min120 15min g 0.5cm min [9] ~ [13] 150min Wu [8] 3 [9] GB/T (1) : 100g 200 ml 24h (80) [10] 4 (2) : 100 g (80)4 1 (3) : 100g Figure1 Efectsofdiferentheatreatmentconditionson 30% Tong [7] 20 min % 4 [13] (1) : GB/T SN/T L * (Hunter) a * b * (4): 3.0g( 12%) 25 ml 160r/min BU 2 ( ) :TU [12] :LGJ-25C (1) Wu [8] surfacefissuresofindicaricegrain ( 1)

3 : Figure2 2 Efectsofdiferentheatreatmentconditionson moisturepresentofricegrain min120 15min180 1 min 8.05% 7.37%6.51% 8% 2.3 [14] [15] (: ) 3 [16] [17] Figure3 Efectsofdiferentheatreatmentconditionson survivalconcentrationsoftotalbacteriamoulds 3 andcoliformsinriceflours ( 2 8%) ( ) [18-19] ( min 180 1min) (60 90 min) min180 1min [3(b)] 180 1min [3(c)] 4 Figure4 Efectsofdiferentheattreatmentconditionson damagedstarchinriceflours (P>0.05) Tong [7] 2.4 ( 1) [6] 4 172

4 [20] min (P>0.05) min min [21-22] Figure5 Efectsofdiferentheattreatmentconditionson Hunterwhitenessinriceflours [24] min120 15min2 [23] [25] 1 Table1 Efectsofdiferentheattreatmentconditionsonpastingpropertiesofriceflours / /BU /BU /BU /BU /BU 80.5±0.9 a 440.7±16.4 bc 371.5±9.4 ab 611.2±26.4 bc 170.5±10.0 a 69.3±7.1 a 79.6±1.7 ab 342.9±8.9 d 305.8±19.4 c 537.6±10.6 d 194.7±12.4 a 77.1±3.6 a 60 90min 78.3±0.0 ab 471.8±24.9 ab 396.5±14.3 ab 634.1±10.8 b 162.3±14.1 a 75.3±3.5 a min 77.2±0.7 b 499.7±15.0 a 422.1±12.6 a 682.3±4.1 a 182.5±10.9 a 77.8±2.5 a 180 1min 79.7±0.5 ab 395.6±9.3 cd 331.2±9.2 c 571.8±15.7 cd 176.2±10.3 a 64.4±0.1 a 3 [6]TONG Li-taoGAO Xiao-xuLIN Li-zhongetal.Efectsof semidryflourmilingonthequalityatributesofriceflourand ricenoodlesinchina[j].journalofcerealscience201562: [7]TONGLi-taoZHU Rui-zhenZHOU Xian-rongetal.Soaking timeofriceinsemidryflourmilingwasshortenedbyincreasing thegrainscracks[j].journalof CerealScience201774: [1]. nalofcerealscience201460(3): [J]. 2014(7): [9]COURTOISFFAESSEL MBONAZZIC.Assessingbreakage [2]. [J] andcracksofparboiledricekernelsbyimageanalysistechniques (3): [J].FoodControl201021(4): [3]. [10]. [J]. 2013(11): [4] [J]. 2017(4): [5]KUMAR C SMALLESHI N GBHATTACHARYA S.A Comparisonofselectedqualityatributesofflours:efectsofdry andwetgrinding methods[j].internationaljournaloffood Properties200811(4): [8]WUJian-yongCHENJunLIU Weietal.Selectiveperoxidase inactivationoflightlymiledricebysuperheatedsteam[j].jour- [J] (12): [11]. [J] (3): [12]HEOSLEES MSHIMJHetal.Efectofdry-andwet- miledricefloursonthequalityatributesofgluten-freedough 173

5 : andnoodles[j].journaloffoodengineering (1): [13]CNOSSEN A GSIEBENMORGEN TJ.Theglasstransitiontem- shockproteininducingtreatmentsinyeast[j].experimental CelResearch (1): peratureconceptinricedryingandtempering:efectondryingrate [J].TransactionsoftheAsae200243(6): contaminationofwheatgrainwithsuperheatedsteam [J].Food Control201662: [15]. ageatmosphereontheyelowingofmiledrice[j].journalof [J]. 2016(9): CerealScience199012(2): [16]. [J]. [22]SOPONRONNARIT SSRISUBATI NYOOVIDHYA T (6): Efectoftemperatureandrelativehumidityonyelowingrateof [17]LACA A MOUSIA ZDIAZ Metal.Distribution of paddy[j].journalofstoredproductsresearch199834(4): microbialcontamination within cerealgrains[j].journalof FoodEngineering200672(4): [23]. [D]. : [18]PIPER P W.Moleculareventsassociated withacquisitionof 2011:61. heattolerancebytheyeastsaccharomycescerevisiae[j].fems [24]. [J]. MicrobiologyReviews199311(4): : (1): [14]HU Yue-mingNIE WeiHU Xin-zhongetal.Microbialde- [19]WEITZEL GPILATUS URENSING L.Thecytoplasmic phatpcontentandtotalproteinsynthesisrateduringheat- logicalcharacteristicsofricenoodles[j].internationaljournal offoodscience & Technology200540(9): [25]. [D]. : 2015:31. ( 106) [2]. [J] (4): [J]. 2013(5): [3] (5): [J] (6): [20]LUZ HLILTMIN W Hetal.Theefectsofnaturalfer- mentationonthephysicalpropertiesofriceflourandtherheo- [21]GRASP WBANKS HJBASON M Letal.Aquantitative studyoftheinfluencesoftemperaturewateractivityandstor- [4] KANG Chung-chia WANG Wen-June KANG Chung-hao. Image segmentation with complicated background by using seededregiongrowing[j].aeu-internationaljournalofelec- tronicsandcommunications201266(9): [5]. [12]. [J]. 2013(28): [6]. [13]. [D]. [J] (3): [7]. [J]. [14]. [J] (10): [8]. LabVIEW [9]. [J]. [10]. [J]. 2014(11): [11]RAFAEL C GonzalezRICHARD E Woods. [M].2.. : [J]. 2015(1): : 2008: (19): ( 148) [20]CHEUNGL MCHEUNGPC KOOIV EC.Antioxidantac- tivityandtotalphenolicsofediblemushroomextracts[j].food Chemistry200381(2): [21]ARDESTANIAYAZDANPARAST R.Antioxidantandfree radicalscavengingpotentialofachileasantolinaextracts[j]. FoodChemistry (1): [22]SOONG Y YBARLOW PJ.Antioxidantactivityandphenolic contentofselectedfruitseeds[j].foodchemistry (3): [23]. [30].3 [J] (23): [J] (5): [26]. 2 [J] (1): [27]. [J] (20): [28]. [J] (1): [29]. [J] (4): [J] (1): [24]. [31]OSZMIANSKIJWOJDYLO A.Aroniamelanocarpaphenolics [J] (16): andtheirantioxidantactivity[j].europeanfoodresearchand [25]. Technology (6):

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