食品级惰性粉对成品大米外观及蒸煮食用品质影响的初步研究

A Preliminary Study of Effect of Exterior and Edible Quality by Adding Food-grade Inert Dust in the Rice

为探讨食品级惰性粉对成品大米外观及蒸煮食用品质的影响,在粳米、籼米、糯米中分别添加0mg/kg、50mg/kg、100mg/kg、200mg/kg、400mg/kg、600mg/kg的食品级惰性粉,采用外观检测法和品尝评分值法进行比较研究。研究结果表明:添加食品级惰性粉后的粳米、籼米、糯米的蒸煮品质与空白对照之间差异不显著。在大米外观品质检测仪条件下,添加食品级惰性粉后的糯米外观变化不明显;添加食品级惰性粉后的粳米和籼米外观变化明显,随浓度增加,米粒表面白色斑点逐渐增加,当食品级惰性粉浓度低于100mg/kg时,粳米和籼米米粒表面的白色斑点肉眼无法识别。

Studying the exterior and edible quality by adding 0 mg/kg, 50 mg/kg, 100 mg/kg, 200 mg/kg, 400 mg/kg, 600 mg/kg of food-grade inert dust in the japonica rice, indica rice and waxy rice. The results showed that there was no significant difference between the edible quality of japonica rice, indica rice, waxy rice and blank group after adding foodgrade inert powder. The change of the exterior quality of waxy rice after adding food-grade inert powder was not obvious. The japonica rice and indica rice have the opposite test result. As the concentration increased, the white spots on the surface of rice gradually increased. When the concentration of food-grade inert dust under 100 mg/kg, white spots on the surface of japonica rice and indica rice can＇t be identified by the naked eyes.