摘要
为研究粳稻谷加工成糙米及不同等级大米食味品质变化情况,用食味计对不同加工精度大米的食味值、直链淀粉含量、蛋白质含量进行测定,结果表明:糙米在碾磨成三级大米后,食味值提升2.5%,直链淀粉升高7%,蛋白质损失率19.35%;加工成三个不同等级大米后,二级大米比三级大米食味值提升1.5分,三个等级大米直链淀粉和蛋白质含量无显著性差异。
In order to study the changes in taste quality of brown rice and different grades of rice processed by japonica rice, the taste value, amylose, and protein of rice with different processing accuracy were measured with a taste meter. The results showed that the taste of brown rice after milling into third-grade rice was the value in-creased by 2.5%, the amylose increased by 7%, and the protein loss was 19%. After processing into three differ-ent grades of rice, the taste of the second-grade rice increased by 1.5 points, and the amylose and protein content of the three-grade rice have no significant difference.
作者
季宏波
范艺凡
林子木
崔高飞
闵国春
JI Hongbo;FAN Yifan;LIN Zimu;CUI Gaofei;MIN Guochun(Liaoning Inspection,Examination&Certification Center,Shenyang 110030,China;Liaoning Province Grains&Oils Inspection and Testing Institute,Shenyang 110032,China)
出处
《粮食加工》
2020年第3期37-39,共3页
Grain Processing
基金
辽宁省自然科学基金项目,项目编号:2019-ZD-0850。
关键词
加工精度
食味品质
粳稻谷
processing accuracy
taste quality
japonica rice
