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中国粮油学报：英文版

中国粮油学报：英文版

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    国际刊号/ISSN：1003-0174
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中国粮油学报：英文版 >2001年第g00期

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  • 摘要：As thesouth Chinaearly rice growing area inis harvesting, the rice markettrend has become a matter of interest torelated persons. In order to help grain andfeed industry make correct businessdecision at this time, Zhengzhou wholesalegrain market standing at the historical andtrading point, analyses systematically of the
  • 摘要：Abstract: The crackle of rice emerges frequently during drying from heatingpower. Various factors affecting rice crackle were analysed and discussed. Itshowed that the effective way to reduce the rice drying crackle should beproper drying temperature and speed as well as rational drying technology.
  • 摘要：Abstract: Using glucono-8-1actone, sodiumcyclodextrin and proteinase as mainrice under different conditions and theadditivepolyphosphate, emulsifier, 13-the water-absorbing quality ofmethods to improve the edible quality ofcooked rice are systematically investigated. The experimental result indicatesthat the water-absorbing ability of rice at room temperature can be increasedsignificantly by soaking it in a 1:2 mixture of sodium polyphosphate andglucono-8-1actone. The cooked rice quality can be apparently improved bysoaking in a mixture of sodium polyphosphate, glucono-8-1actone, emulsifier, 13-cyclodextrin and protease.
  • 摘要：Abstract: Extrusion is an efficient measure to improve the texture and physic-chemical properties of brown rice. The polynomial degree two model of extrusiontechnological parameters and gelatinized degree, water absorption index, water solubleindex and moisture content of extruded matter was obtained by methods of single factorand response surface methodology, R2=0.9649, 0.8745, 0.9079, 0.8677. The optimaltechnoiogica! parameters of brown rice extrusion were figured out as follows:moisturecontent of brown rice, 11.42%, speed of screw, 30rpm, feeding speed, and 20rpm.
  • 摘要：Abstract: The changing of rice endosperm cell during aging wasinspected and analyzed by tissue section method in this paper, which wasconsidered as the main causation of the descending of the eating quality ofaged rice. A new effective method of improving the eating quality of agedrice was also carried out through enzymatic treatment which was based onthe changing of histological structure of aged rice.
  • 摘要：Abstract: A physiological active factor - r-oryzanol in rice bran was studied.The r-oryzanol was separated and identified by thin layer chromatograghy(TLC),reverse-phase HPLC, semipreparative HPLC and electrospray ionization/massspectrometry(ESI/MS). Its individual components, cycloartenol ferulate and 24-methylene cycloartenol ferulate were obtained. An effective method to purify andseparate the r-oryzanol is provided. Which is useful for further research on thefuctional claracteristies of r-oryzanol and for the development of new rice branproducts.
  • 摘要：Abstract: Changes in the milling quality, chemical characteristics, eating qualityand dynamic viscoelasticities of seven cultivars of japoinica rice after about eightmonths storage at room temperature were studied. Comparisons between new andstored rices showed that no obvious changes in milling quality, amylose and proteincontent were found. Though there was varietal difference, the palatability of allcultivars deteriorated with storage.The overall eating quality of Koshihikari andEtsunan162 stored rice were almost the same as that of new rice of Nihonbare andXiushui11. The deterioration in palatability was due to the deterioration of theappearance, taste and stickiness of cooked rice. New rice grain from cultivars witha good eating quality showed a relatively high palatability as compare with storedrice. The moduli of cooked rice grains of stored rice were increased and values ofloss tangent of cooked rice was lower than those of new rice, such cases in poorpalatability cultivars were much more obvious. The eating quality of stored rice wasgenerally poor for the cultivars with a high free fatty acid content. In addition, thebreakdown and maximum viscosity values in amylographic characteristics wereslightly increased.
  • 摘要：Abstract: Effect of moisture-heating treatment on the quality ofparboiled rice and processing optimization were studied. Resultsindicated that the riboflavine content of parboiled rice is higher, and thecolor is light, aroma is strong and the head yield ratio is higher bysoaking with acid and ethanol, cooking at high-pressure and thendrying with high temperature-high moisture. Optimal processingparameters are soaking paddy with citrate acid for 2h, then with 1.5%ethanol for 1.5h, high pressure cooking for 30min, and then dryingunder 55%RH, 90~C for 30min, cooling slowly for 2.5h, and shelling andmilling immediately. Head yield ratio and whole rice ratio was 67.3%and 87.0% respectively, the color of finished product is light, ricearoma is strong, and the content of riboflavine is 2.47mg/100g.
  • 摘要：Abstract :The principle of processing popped ricecake, especially bymicrowave, was expounded. Then the relations between popping time,materials ratio, H20 content of biscuit-base and the crisp degree and poppingdegree of ricecake were discussed. The microwave popping and oil-fry poppingwere compared as well.

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