稻米淀粉对重组营养强化米品质的影响

Effects of rice starch addition on quality of quick cooking rice

通过微观结构观察及加热吸水率、咀嚼度、硬度、弹性及感官评价等的测定分析,研究不同稻米淀粉添加量对重组营养强化米质构特性及蒸煮品质的影响。结果表明,当稻米淀粉添加量为50%时,米粒横截面致密均一性最优;加热吸水率值(280.45%)、膨胀率值(268.57%)大,米汤可溶性固形物质量值(56.657 mg/g)小;综合质构特性最佳,硬度、弹性、黏聚性、胶着度、咀嚼度、回复性值分别为2299.450 g、0.861 mm、0.544 gs、1799.903 g、1905.208 g及0.190 gs;感官评价结果优于其他样品。综合各指标测定结果得出,稻米淀粉添加量为50%时,重组营养强化米蒸煮品质及质构特性等最佳。

The flowing and infiltration behaviors of the equivalent fluid （resin）, which passed through the thickness direction （z direction） of large thickness un-toughened and ＂ex-situ＂ toughened preforms were studied. The pressure variation of inlet and outlet pot were monitored respectively by pressure transducers during z direction flowing RTM （z-RTM） process. Based on the pressure curves, the macro-flowing and micro-infiltrition behaviors of the ＂resin＂ inside the ＂ex-situ＂toughened preforms and untoughened preforms were deduced. The results show that the resin flow along the z direction between the gap of fiber bundles and at the same time infiltrated the intra fiber bundles during the injection stage of z-RTM process. The ＂ex-situ＂ toughener will delay the resin macro-flowing, however the resin flow front will be smoothed by the interlaminar toughener. Compared with the un-toughened preform, the introducing of interlaminar toughening agent reduces the z-direction permeability of the preform from 2.9×10-14m2 to 3.5×10-15m2.