摘要
以优质东北大米、东北生态大米和苏北大米为原料加工水磨年糕,研究品质不同的大米对年糕品质的影响以及大米基本组成与年糕品质之间的相关性。结果显示:优质东北大米年糕感官得分最高,蒸煮损失、硬度、胶着性和咀嚼性等最低,品质最好,苏北大米年糕品质最差;大米中直链淀粉和蛋白质含量与年糕蒸煮损失、硬度、胶着性、咀嚼性呈极显著正相关,与感官总分呈极显著负相关;大米水分及淀粉含量与年糕品质也存在相关性。大米基本组成与年糕品质之间具有显著相关性,可将直链淀粉、蛋白质含量可作为评价原料大米对年糕品质影响的重要指标。
Take high quality rice in Northeast,the ecological rice in Northeast,rice in Northern Jiangsu Province as raw material processing rice cake,and study on the effect of different rice cake used by different quality rice,and the correlation between the basic composition of rice and the quality of rice cake.The results showed that the quality of rice cake used by high quality rice in Northeast was the best,and the rice cake used by rice in Northern Jiangsu Province was the worst.The sensory score was the highest of the rice cake used by high quality rice in Northeast,and cooking loss,hardness,gumminess and chewiness was the lowest.The content of amylase starch and protein in rice went in significant positive correlation with the cooking loss,hardness,gumminess,chewiness,significant negative with sensory score of rice cake.The content of moisture and starch in rice went in correlation with rice cake.There was a significant correlation between rice composition and rice cake quality,an important index of amylase and protein content could be used as materials for assessing the quality of rice cake.
出处
《食品工业》
北大核心
2017年第10期169-172,共4页
The Food Industry
基金
浙江省科技厅项目(2017C32065)
宁波市科技计划项目(2015C10044)
现代农业产业技术体系建设专项(CARS-11-B-18)
关键词
年糕
品质
基本组成
相关性
rice cake
quality
basic composition
correlation
