Bactericidal effect of ultrasound on glutinous rice during soaking and its influence on physicochemical properties of starch and quality characteristics of sweet dumplings

IF 8.7 1区化学 Q1 ACOUSTICS

Ultrasonics Sonochemistry Pub Date : 2024-08-16 DOI:10.1016/j.ultsonch.2024.107034

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Abstract

The soaking process of glutinous rice allows the growth and reproduction of microorganisms, which can easily cause food safety problems. In this work, the effects of different ultrasonic powers (150 W, 300 W, 450 W, and 600 W) on the bactericidal effect of glutinous rice, the physicochemical properties of starch and the quality characteristics of sweet dumplings were studied. Compared with soaking for 0 and 2 h, sonication of glutinous rice after soaking for 4 h was more effective at reducing the number of microorganisms in soaked glutinous rice, and the bactericidal effect increased with increasing ultrasound intensity. After 30 min, the total number of bacteria decreased by 2.04 log CFU/g. Moreover, ultrasonic treatment destroys the grain structure of glutinous rice starch, resulting in the formation of dents and cracks on the starch surface, increasing the amylose content, improving its expansion, reducing its short-range order and relative crystallinity, and altering its gelatinization characteristics. In addition, ultrasonic treatment increased the soup transparency of sweet dumplings from 51.8 % to 63.95 %, reducing their hardness, chewiness and adhesiveness. In summary, ultrasonic treatment can not only effectively kill microorganisms in soaked glutinous rice but also improve the quality of glutinous rice dumplings by changing the physicochemical properties of glutinous rice starch. The results of this study provide theoretical support for the application of ultrasonic technology in glutinous rice food production.

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超声波在糯米浸泡过程中的杀菌作用及其对淀粉理化性质和汤圆质量特性的影响

糯米在浸泡过程中容易滋生和繁殖微生物，从而引发食品安全问题。这项工作研究了不同超声功率（150 W、300 W、450 W 和 600 W）对糯米杀菌效果、淀粉理化性质和汤圆质量特性的影响。与浸泡 0 小时和 2 小时相比，浸泡 4 小时后对糯米进行超声处理能更有效地减少浸泡糯米中的微生物数量，且杀菌效果随超声强度的增加而增强。30 分钟后，细菌总数减少了 2.04 log CFU/g。此外，超声波处理会破坏糯米淀粉的颗粒结构，导致淀粉表面形成凹痕和裂缝，增加直链淀粉含量，改善其膨胀性，降低其短程有序性和相对结晶度，并改变其糊化特性。此外，超声波处理使汤圆的汤汁透明度从 51.8 % 增加到 63.95 %，降低了汤圆的硬度、咀嚼性和粘合性。综上所述，超声波处理不仅能有效杀灭浸泡糯米中的微生物，还能通过改变糯米淀粉的理化性质来提高糯米汤圆的质量。该研究结果为超声波技术在糯米食品生产中的应用提供了理论支持。

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来源期刊

Ultrasonics Sonochemistry 化学-化学综合

CiteScore

15.80

自引率

11.90%

发文量

361

审稿时长

59 days

期刊介绍： Ultrasonics Sonochemistry stands as a premier international journal dedicated to the publication of high-quality research articles primarily focusing on chemical reactions and reactors induced by ultrasonic waves, known as sonochemistry. Beyond chemical reactions, the journal also welcomes contributions related to cavitation-induced events and processing, including sonoluminescence, and the transformation of materials on chemical, physical, and biological levels. Since its inception in 1994, Ultrasonics Sonochemistry has consistently maintained a top ranking in the "Acoustics" category, reflecting its esteemed reputation in the field. The journal publishes exceptional papers covering various areas of ultrasonics and sonochemistry. Its contributions are highly regarded by both academia and industry stakeholders, demonstrating its relevance and impact in advancing research and innovation.

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