稻米食味值测定及干燥品质的研究

Calculation of Taste Value and Study on Drying Quality of Rice

根据食味仪测量稻米食味的原理 ,试验回归得出稻米主要成分与食味值的关系式 ,根据试验中测出的稻米成分指标 ,可直接计算稻米食味值。当干燥温度超过 45℃以后 ,稻米内部淀粉排列杂乱 ,造粉体和胚乳细胞壁难以分解 ,随着干燥温度的升高及储藏过程中内部脂肪酸含量的增高 ,加深了稻米的陈化程度 ,抑制了淀粉糊化 ,这些因素是导致干燥后稻米食味下降的根本原因。为了保持稻米干燥后食味品质 ,干燥温度不应超过

The correlation between the main compositions (protein, amylose, moisture, fat acid) and taste value of rice was obtained from the experimental data. According to the principle of the taste analyzer, rice taste value may be directly calculated with the amounts of compositions measured at lab. When drying temperature exceeds 45℃, chaos arrangement starch and hardly dissolved starch granulars from cell wall will appear inside rice. As drying temperature elevates, the fat acid content of rice increases, which results in a higher degree of rice aging and restrains starch gelatinization. Those are essential factors which lead to the degradation of rice taste after drying. In order to protect rice taste quality, a drying temperature below 45℃ is recommended for paddy drying.