摘要
为研究大米加工程度对米饭食味的影响,对不同加工程度大米进行基本理化指标、质构、感官品质及风味测定。结果表明,随着加工程度提高,大米食味值增大,总脂肪、蛋白质含量降低,米饭硬度减小。蒸煮可显著增加米饭的水溶性蛋白质含量。大米加工程度越高,米饭风味成分含量损失越严重。相对于糙米,碾磨3 min、碾磨6 min、碾磨9 min的大米米饭挥发性成分总量分别减少了50.7%、73%、79%。碾磨6 min和碾磨9 min大米在理化性质(食味值、粗蛋白、直链淀粉、脂肪含量)、质构(黏度、平衡、弹性)均无显著差异。
To study the effect of rice milling degree on rice taste, the basic physicochemical properties, texture, sensory quality and flavor of rice milled to different degrees were tested. The results showed that rice taste value increased while total fat and protein contents and hardness decreased as the degree of milling increased. The cooking procedure could significantly increase the water-soluble protein content of rice. The higher the degree of milling of rice was, the more rice flavor components were lost. Compared to unpolished rice, the total amounts of volatile components of 3, 6, and 9 min milled rice were reduced by 50.7%, 73%, and 79%, respectively. No significant differences in physicochemical properties, texture and flavor levels were seen between 6 min and 9 min milling of rice.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第18期58-63,共6页
Food Science
基金
国家自然科学基金面上项目(31371830)
关键词
大米
加工程度
理化指标
感官品质
风味成分
rice
milling degree
physicochemical properties
sensory quality
flavor
