籼米胶稠度测定方法的研究

Study on New Method of the Long Rice Gel Consistency

为了建立籼米胶稠度测定新方法,采用物性仪测定了籼米胶的反挤压特性和蒸煮籼米的压缩特性,并分别探讨了压缩量、测试速度对测定结果的影响。试验表明,籼米胶反挤压法最佳测定条件为压缩量15mm,测中速度和测后速度为1 mm/s;5种籼米胶反挤压特性指标胶强度、稠度、黏度和硬度与国标法的胶稠度均呈极显著的相关性;蒸煮籼米的压缩法最佳条件为压缩量70%,测试速度0.2 mm/s,5种蒸煮籼米的最大压缩力和滞后损失与国标法的籼米胶稠度均呈显著的相关性;籼米胶反挤压法和蒸煮籼米压缩法均可用于籼米胶稠度的测定与评价,而蒸煮籼米压缩法优于籼米胶反挤压法。

In order to establish a new method of gel consistency determination of the long rice, the backward extrusion characteristics of the long rice gel and the compression characteristics of the cooked long rice was measured with TA - XT2i, and the influence of compression distance and test speed was studied in detail. The optimum conditions of backward extrusion test are as follows ：compression distance 15 mm,test speed 1 mm/s and after test speed 1 mm/s,The correlation between gel consistency and gel strength, consistency, viscosity, hardness were highly significant. The best compression test conditions are 70% compression distance and 0.2 mm/s test speed, and there was very significant linear correlation between gel consistency and ultimate compressive force and hysteresis. Both the long rice gel backward extrusion test and the cooked long rice compression test can be used for the determination and evaluation of its gel consistency, but the compression test is better.