稻米胶稠度测定影响因素的研究

Research on Method for Determination of Gel Consistence in Paddy Rice

胶稠度是评价稻米食用品质和储藏品质的一项重要指标。胶稠度的测定结果受实验条件的影响较大。就胶稠度测定过程中样品粉粒大小、放置温度以及溶液浓度,加热时间等对测定结果有影响的主要因素进行了初步的研究。结果表明至少过80目的样品筛、放置温度25℃、KOH浓度为0.200 mol/L、加热时间8 min等是确保样品测定数据准确一致的必要条件。同时探讨了稻米胶稠度测定影响因素的影响程度,结果表明对不同类型的胶稠度品种,胶稠度测定的影响因素不同,但影响胶稠度测定的最主要因素为KOH浓度,其次为粉粒大小、加热时间、放置温度。

Gel consistence is one of the most important cooking and eating characteristics of paddy rice. The sample milled degree, granularity pellet size, testing temperature and the dilute alkali （KOH） were discussed in this paper. The suitable testing condition was 90% milled degree, through 80 holes sifter, 8 min and 0.200 mol/L KOH, and the best of all is the dilute alkali.