碾减率对大米理化特性及蒸煮食味品质的影响

EFFECT OF MILLING DEGREE ON THE PHYSICOCHEMICAL,COOKING AND EATING QUALITY OF MILLED RICE

通过改变碾白时间来控制糙米的碾减率,然后对其大米的理化特性与蒸煮特性、质构特性以及食味品质的感官评分进行分析测定,以探讨碾减率对大米理化特性及蒸煮食味品质的影响.结果表明:随着碾减率的增加,稻米的粗淀粉与直链淀粉含量增加,粗蛋白与粗脂肪含量先快速减小后缓慢降低;大米吸水率、膨胀体积均呈上升的趋势;米饭的硬度和硬度/黏性降低,米饭色泽明显提高,饭粒的完整性降低;米饭综合评分增加,但当碾减率超过10.9%(粳稻)和12.8%(籼稻)时,米饭综合评分增加的幅度均减小.相关性分析表明,大米的蒸煮食味品质与其理化特性之间具有很好的线性关系,大米的蒸煮食味品质主要是由其理化特性决定的.

The physicochemical properties, cooking properties, texture characteristics and eating qualities were analyzed to investigate the effects of physicochemical properties, cooking and eating qualities under different bran removal degree by controlling the milling time. The results showed that： as the milling time increased, the degree of bran removal, crude starch content and amylose content increased, the protein content and fat content increased firstly fast then slowly decreased, and the water absorption and volume expansion of the milled rice had increasing tendency, but the hardness and hardness-stickiness ratio of cooked rice decreased, its color and grain integrality improved, the evaluating score of cooked rice increased. However when the degree exceed 10.9% （Japonica rice）and 12.8% （Indica rice）, the evaluating score of cooked rice less increased to some extend. The correlation analysis results showed there existed a significant linear correlation between the physicochemical characteristics and cooking and eating quality, and the cooking and eating quality mainly depended on its physicochemical characteristics.