摘要
选用6种大米进行大米原料性质测定,并探讨其对米粉老化品质的影响.结果表明:直链淀粉含量为24.40%、胶稠度为34.00 mm、衰减值为2 130 Pa.s、回生值为2 650 Pa.s的信阳杂交籼米制成的米粉,老化前糊化度为88.31%,老化2 h后糊化度为85.10%,老化变硬速度相对较快,且米粉品质较好.因此,具有高直链淀粉含量、硬胶稠度、高回生值特性的大米原料制成的米粉老化速度较快,老化工艺时间短,适合米粉的制作.
In this paper, we determined the properties of 6 kinds of rice, and discussed the influence of the rice properties on the retrogradation characteristics of rice noodles. The results showed that the gelatinization degree of rice noodles made from Xinyang hybrid long grain rice with the properties of amylose content 24.40%, gel consistency 34.00 mm, attenuation value 2 130 Pa.s, and retrogradation value 2 650 Pa.s changed from 88.31% before retrogradation to 85.10% after retrogradation for 2 hours, so that the rice noddies had a relative high retrogradation speed and good quality. Therefore, the rice noodes made from rice materials with high amylose content, high gel consistency and high retrogradation value had high retrogradation speed, and short retrogradation time.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2013年第2期39-42,共4页
Journal of Henan University of Technology：Natural Science Edition
基金
公益性行业(农业)科研专项(201303070)
关键词
大米
理化性质
糊化特性
米粉老化
rice
physicochemical properties
gelatinization properties
retrogradation of rice noodles
