In order to improve the rough mouthfeel of brown rice, the effects of ultrasound (U) combined with hydrothermal (H) treatment on texture, sensory score and cooking quality of brown rice were studied, and the improvement mechanism was revealed from the aspects of room temperature water absorption, water droplet contact angle, microstructure and starch ordered structures. The results showed that ultrasound hydrothermal treatment cycle (UH-UH) can significantly improve the eating quality of brown rice. After UH-UH, the hardness, chewiness, optimal cooking time and volume expansion rate all reached to the level of white rice, and the stickiness significantly increased from 0.126 N of the control to 1.062 N. The sensory score of cooked brown rice rose from 57.37 to 76.70. On the other hand, room temperature water absorption rate far exceeded that of white rice, and the water droplet contact angle and relative crystallinity decreased significantly. In addition, scanning electron microscopy found that the cracks and micropores on the surface of treated brown rice grains increased greatly, which may be the underlying reasons for the improvement in the eating quality of brown rice. This study helps to provide a new way for producing high-quality brown rice.

中文翻译：

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超声波联合水热处理对糙米品质的影响

为了改善糙米的粗糙口感，研究了超声波(U)联合水热(H)处理对糙米质构、感官评分和蒸煮品质的影响，并从空间等方面揭示了改善机理。温度吸水率、水滴接触角、微观结构和淀粉有序结构。结果表明，超声波水热处理循环（UH-UH）可以显着改善糙米的食味品质。UH-UH后的硬度、咀嚼度、最佳蒸煮时间和体积膨胀率均达到白米水平，粘性由对照的0.126 N显着提高至1.062 N。煮熟的糙米的感官评分从对照的0.126 N显着提高到1.062 N。 57.37 至 76.70。另一方面，室温吸水率远远超过白米，水滴接触角和相对结晶度显着下降。此外，扫描电镜发现，处理后的糙米粒表面裂纹和微孔大幅增加，这可能是糙米食味品质改善的根本原因。该研究有助于为生产优质糙米提供新途径。