摘要
将粳米置于一定浓度、温度的盐酸溶液中浸泡数小时,使米中蛋白质部分溶出,以酸浸时间、酸浸温度、酸浓度为影响因素设计正交试验。研究结果表明:酸浓度为1.5mol/L、酸浸温度为30℃、酸浸时间为36h的作用效果最佳,在这一条件下,大米的蛋白质含量减少了32.40%,同时米粒的整米率、白度也达到很好的水平。
The milled short-grain nonglutinous rice was soaked in hydrochloric acid solution with a certain density for hours to dissolve out part of the protein contained in the rice kernels. The orthogonal experiment was designed and carried out, using the soaking time, soaking temperature and the acid concentration as the influence factors. As the best result, compared with original rice, the protein contained decreased by 32.40% through being soaked in the said solution of 1.5 mol/L at 30 ℃ for 36 h, and additionally the head rice percentage and whiteness also reached very good levels.
出处
《粮食与饲料工业》
CAS
2004年第10期23-24,共2页
Cereal & Feed Industry
