方便米饭生产原料适应性研究

Adaptability of Raw Material for Instant Rice Production

选用我国广泛种植的13种大米生产方便米饭,通过相关性分析和回归分析,探讨方便米饭品质与大米主要化学成分及蒸煮特性之间的关系。结果表明:原料大米的化学成分与蒸煮特性对成品方便米饭品质影响明显,其中,大米化学成分与方便米饭的感官品质呈极显著或显著相关,用大米直链淀粉含量和蛋白质含量或脂肪含量的幂指数模型预测方便米饭的感官指标,可以达到极显著水平;大米蒸煮性质对方便米饭的品质也有较大的影响,胶稠度低、吸水率和碘蓝值较高的大米生产的方便米饭品质较好。

Instant rice was prepared with 13 varieties office cultured widely in China. The sensory quality and physicochemical indexes of instant rice produced from the 13 rice varieties were measured, and the relationships between sensory qualities of instant rice and chemical components of rice, between physico-chemical indexes of instant rice and chemical components of rice, between sensory qualities of instant rice and cooking properties of rice, between physicochemical indexes of instant rice and cooking properties of rice were studied by regression and correlation analysis. Results indicated that the chemical components of rice showed an extremely significant or significant correlation with sensory qualities, and power exponent model of amylase, protein and fat contents could accurately forecast the sensory qualities of instant rice. Also, the cooking properties of rice had significant influences on sensory qualities of instant rice. Good sensory quality of instant rice could be obtained from the raw material with low gel consistency, and high water absorption and iodine blue value.