摘要
为了探讨种植季别对稻米营养成分、米饭质构及食味品质的影响,以长江流域生产上较大面积种植的10个优质稻品种、21个普通稻品种为材料,测定了大田栽培条件下头季与再生季稻米基本营养成分及米饭的质构、食味等指标,并对各指标间的相关性进行分析。结果表明:(1)不同种植季别间稻米品质、米饭质构和食味差异极显著,参试普通稻与优质稻品种类型间差异不显著。(2)再生季稻米中的蛋白质含量为8.70%~8.88%,比头季稻米高22.5%~24.5%;脂类物质含量为2.00%~2.24%,比头季稻米低24.6%~27.2%;米饭硬度以再生季高于头季,分别为2.92~3.42和2.43~2.44;黏度以头季高于再生季,分别为0.15~0.16和0.08~0.10;米饭外观和口感及综合评价得分均以头季稻米高于再生季稻米。(3)头季与再生季稻米的基本营养成分蛋白质、脂类、糖类和水分与米饭硬度、黏度、平衡度等质构指标及食味评分具有显著相关性。综合分析,虽然蛋白质、脂类含量对再生季稻米的口感及食味品质有一定影响,但再生季稻米的口感、蒸煮及食味品质与头季稻差异并不显著。
In order to explore the effects of plating season on the nutritional ingredient,cooked texture and eating quality of rice,10 high-quality varieties and 21 common varieties grown in a large area in the Yangtze River Basin were taken as tested materials,which were grown as the ratooning rice under field conditions in Yiyang city of Hunan Province in 2017,the basic nutritional ingredient,texture and eating quality of rice was measured and the correlation among the indexes was analyzed.The results showed that:(1)The differences in rice quality,rice texture and eating taste between different planting seasons were extremely significant,and the difference between the tested ordinary rice and high-quality rice varieties was not significant.(2)The protein content of the ratooning rice was 8.70%~8.88%,which was 22.5%~24.5%higher than that of the first season rice,and the lipid content was 2.00%~2.24%,which was 24.6%~27.2%lower than that of the first season rice.For the cooked rice texture,the hardness of the ratooning rice was higher than that of the first season rice,which were 2.92~3.42 and 2.43~2.44,respectively.The viscosity of the first season rice was 0.15~0.16,and much higher than that of the ratooning rice.And the appearance,taste and comprehensive evaluation scores of the first season rice were higher than that of the ratooning season rice.(3)The basic nutritional components of rice including protein,lipids,carbohydrates and water content in the first season and the ratooning season were significantly correlated with the rice hardness,viscosity,balance and other texture indicators and eating scores.Comprehensive analysis showed that although the contents of protein and lipids had certain effects on the taste and eating quality of ratooning rice,there was no significant difference in taste,cooking and eating quality between ratooning rice and first-season rice.
作者
魏颖娟
陶湘林
吴跃辉
唐汉军
WEI Yingjuan;TAO Xianglin;WU Yuehui;TANG Hanjun(Hunan Agricultural Product Processing Institute,Hunan Academy of Agricultural Sciences,Changsha,Hunan 410125,China)
出处
《作物研究》
2021年第5期514-521,共8页
Crop Research
基金
湖南省农业科技创新资金项目(2018QN28,2020CX49)。
关键词
稻米
营养成分
米饭质构
食味品质
rice
nutritional components
rice texture
eating quality
