摘要
以7个直链淀粉含量较高的籼稻品种为材料,在相同栽培条件下比较了其稻米主要化学成分含量、凝胶特性和糊化特性差异,并对其加工米粉进行了感官品质评价,旨在为米粉加工选择优质稻米原料品种提供依据。结果显示,桂朝13稻米粗脂肪和可溶性糖含量高,凝胶黏附性小、弹性和回弹性较大,凝胶硬度、黏聚性、胶黏性和咀嚼度适中,大米粉糊化温度高,米糊峰值黏度、崩解值和回生值低,具有良好的热糊稳定性和冷糊稳定性,加工米粉的感官品质最优。逐步回归分析表明,米粉的感官品质主要受稻米粗脂肪含量、回生值和凝胶回弹性的影响。米粉加工原料除需选择直链淀粉含量高的稻米外,还应选择粗脂肪含量高、凝胶回弹性大和糊化回生值低的品种。
The contents of main chemical components and the properties of gel and rice flour pasting have been compared in the paper. The sensory quality of processed rice noodle was evaluated in 7 early - season indica rice vari-eties with higher amylose content, which were planted in the same field condition herein. The purpose of the study is to provide experimental data of the raw material selection in rice noodle processing. The results showed that Guichao 13 had the best quality with high stabilities of heat and cold pastes among the varieties tested. It had higher contents of crude fat and soluble sugar, lower adhesiveness but better springiness and resilience, as well as the moderate hard-ness, cohesiveness, gumminess and chewiness in the texture profile analysis （TPA） of rice gel. Its rice flour showed high pasting temperature,low peak viscosity, low breakdown and low setback in the rapid viscosity analysis （RVA）. Stepwise regression analysis indicated that the quality of rice noodle could be mainly affected by crude fat content, set-back and resilience of rice gel. In the rice noodle processing, those varieties with higher crude fat content, higher gel resilience and lower pasting setback should be selected as raw materials, in addition to higher amvlose content
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2014年第3期1-6,共6页
Journal of the Chinese Cereals and Oils Association
基金
湖北省研究与开发计划(2009BBB017)
湖北省重大科技专项(ZDN009)
关键词
籼米
化学成分
凝胶特性
糊化特性
米粉条品质
early season indica rice, chemical components, gel property, pasting property, rice noodle quality
