精米出成率及水分含量对米的食味值影响的研究

EFFECT OF MILLING RECOVERY RATE AND MOISTURE CONTENT ON RICE TASTE VALUE

本研究利用近红外反射光谱食味计测定了米的出成率及水分含量对食味值的影响 ,经过 Excel软件分析实验数据 ,结果表明 :在出成率 (精米重量 /糙米重量× 10 0 % )从 10 0 %～ 88%变化过程中 ,随着米的出成率下降 (白度的上升 ) ,米的营养成分 (水分、蛋白质、脂肪酸、(直 )链淀粉 ) [4]含量均呈下降趋势的同时 ,食味值呈上升趋势 ,即出成率在从 94%～ 92 % ,92 %～ 90 %、90 %～ 88%的变化过程中 ,(直 )链淀粉含量平均分别下降 6.67%、6.3 3 %、4.3 % ,蛋白质含量平均分别下降 2 .2 %、2 .0 %、1.5 %、水分含量平均分别下降 0 .2 % ,食味值平均升高 0 .5 %、1.0 %、0 .3 % ;初期水分含量为 16.0 %的样品 ,食味值上升率最大 ;同一出成率下 ,水分含量愈高食味值也愈高。因此通过观察在出成率从 10 0 %～ 88%及水分含量从 16%～ 14 %的变化过程中 ,米的出成率及水分含量对食味值的影响 ,均衡米的营养成分下降率及食味值上升率两因素 ,从保持米的营养成分和提高食味值的角度出发 ,推荐食用出成率为 92 %～ 90 %且水分含量为 16.0

Effect of milling recovery rate and moisture content on rice taste value were studied by near infrared reflectance spectroscopy(NIRS)rice taste meter.The data was analysed by software Excel.The results were as follows;while milling recovery rate varied from 100%to 80%,the content of main chemical components (moisture,protein、fatty acidity and amylose)in rice showed a decreased tendency respectively;Oppositely,rice taste value showed a increased tendency,i.e while milling recovery rate varied from 94%-92%,92%-90%,90%-88%,the content of amylise decreased by 6.67%,6.33%,4.3%respectively,the content of protein decreased by 2.2%,2.0%,1.5%respectively,the content of moisture decreased by 0.2% respectively,otherwise,the rice taste value average increased by 0.5%,1.0%,0.3%respectively;The sample of initial moisture content of 16%had the most rapid growth rate in the process;The higher the moisture content was,the higher the rice taste value ricehad at the same rice milling recovery rate.From the point of view of keeping nutrition composition and increasing taste value of rice at the same time,through viewing effects of milling recovery rate varied from100% to 88% and moisture content varied from16% to 14% on rice taste value,The moisture content of 16% in rice and milling recovery rate of 92%-90% should be used.