陈化稻米的主要品质指标的变化研究

Comparison of physicochemical properties between new rice and stored rice varieties

试验以20个水稻品种(系)为材料,分析了在室温下储藏8个月后的陈米与新米在直链淀粉含量、蛋白质含量、食味值、硬度、黏度、脂肪酸值及米饭理化特性上的差异。结果表明:稻米在陈化前后直链淀粉含量和蛋白质含量没有明显变化,稻米陈化后食味变劣,陈化稻米的硬度增加,黏度下降;陈化后稻米的脂肪酸值大于新米的脂肪酸值;陈化稻米的米饭理化特性变劣,表现为陈米米饭吸水率、延伸率和碘蓝值降低,而膨胀率和透光率增加。

Amylose content, protein content, palatability value, hardness and stickness of cooked rice, FFA content and physic-chemical quality properties of cooked rice between twenty new and stored rice varieties were studied. The results indicated that palatability deterioration could not be attributed to the amylose content and protein content during storage. FFA content of stored rice were significant higher than those of new rice varieties. Palatability qualities of cooked rice of the 20 rice varieties generally deteriorated after 8 months storage, the water absorption, elongation rate and blue value of cooked rice of stored rice were lower than those of new rice, but swelling ratio and transparency of stored rice were higher than those of new rice.