粳米配米机理的研究

Research on Blending Principle for milled round Grain Non-glutinous Rice

为改善低质粳米食味品质,以不同品质粳米为原料,在分析大米和米饭的理化特性的基础上进行粳米配制技术的研究。结果表明:以一种米质较差、直链淀粉含量较高的粳米为主料,与米质较好、直链淀粉含量较低的辅料米按一定比例配制,能够改善低质米的综合品质。较高直链淀粉含量的大米与较低直链淀粉含量的大米混合,得到的米饭柔软,黏着性和咀嚼度好,食味值高,并且低直链淀粉米混合比例越高越好。

In order to improve the edible quality of milled round grain non-glutinous rice, a rice blending technology was studied based on physicochemieal properties of different varieties of rice and cooked rice. The result indicated that the comprehensive quality of milled round grain non-glutinous rice could be improved by blending low-amylase rice into high-amylase rice. The cooked rice, com- posed of high-amylase rice and low-amylase rice, had a soft taste and a high adhesiveness, chewiness and edible quality. In addition, the higher the low-amylase rice component ratio, the better the rice quality.