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首页> 外文会议>Annual International Meeting of The American Society of Agricultural and Biological Engineers >Mild hydrothermal treatment for improving head rice yield ofBasmati Rice
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Mild hydrothermal treatment for improving head rice yield ofBasmati Rice

机译：温和的水热处理改善头部水稻产量的稻瘟水稻

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Hydrothermal treatment of rice call "Parboiling" is an ancient traditional process of Asian countries consists soaking in water and steaming of rough rice and it's reducing the level of grain breakage and increasing head yield of rice during milling. However, parboiling of rice associated some drawbacks that are loss of aroma, reduce rice kernel whiteness and increase in kernel hardness. Also, some consumers, especially those who are used to eating un parboiled rice, dislike the cooking and eating qualities of parboiled rice. This research study was carried out to develop a mild hydrothermal treatment that could be applied to basmati paddy by controlling soaking water temperature, soaking time, steaming pressure and steaming time, which would minimizegrain breakage while increasing head rice yield and at the same time, preserve basmati aroma, kernel whiteness, softness, cooking and palatability characteristics of non-parboiled white rice. Basmati 370 paddy variety was used for this research study. The results revealed that soaking paddy in hot water (70 ± 2oC) for 75 minutes & steaming the soaked paddy for 20 minutes by non-pressurized steam at atmospheric pressure can produce rice with high head rice yield and preserve the basmati aroma, color, hardness and palatability characteristics similar to non-parboiled raw rice. As well 120 min hot water (70 ± 2oC) soaking and 4 min pressurized steaming (4 Kg/cm2) treatment can also be produced rice with similar qualities. The nutritional values such asvitamin B, minerals and protein were significantly preserved by both these mild hydrothermal treatments.
机译：水液治疗米饭呼叫“斗斗”是亚洲国家的古老传统过程，在水中浸泡和蒸汽的蒸汽蒸煮，它在研磨过程中降低了粮食破裂水平和稻米的头部产量。然而，水稻的蛋白酶有关的一些缺点是损失香气，减少水稻核白度并增加核心硬度。此外，一些消费者，尤其是那些习惯于吃联合国腐败的米饭的人，不喜欢腐殖米饭的烹饪和饮食品质。进行了该研究，以开发一种温和的水热处理，可以通过控制浸泡水温，浸泡时间，蒸汽压力和蒸汽时间来应用于Basmati稻草，这将在最小化的破损，同时增加头部产量，同时保存Basmati Aroma，核白度，柔软，烹饪和适口性的非储层白米。 Basmati 370 Paddy品种用于本研究研究。结果表明，在热水中浸泡水稻（70±2oC）75分钟，并在大气压下通过非加压蒸汽将浸泡稻蒸煮20分钟，可以生产高头水稻产量并保持Basmati香气，颜色，硬度和适应性的特征类似于非储蓄的原米。还有120分钟的热水（70±2oC）浸泡和4分钟加压蒸汽（4 kg / cm2）处理也可以生产具有相似品质的水稻。这些温和的水热处理营养价值如血清胺B，矿物质和蛋白质的显着保存。

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