基于差示扫描量热仪的粳米对糯米回生性能的影响研究

Study on the effects of japonica rice on the resuscitation properties of glutinous rice with DSC

在总重为20g的情况下于糯米中掺入粳米，使糯米中分别合有0％、5％、10％、15％及20％的粳米，充分混合后粉碎并过筛，取筛下物应用差示扫描量热仪对样品进行糊化，研究4℃及25℃保温条件下糊化后样品的回生性能。试验结果表明：糯米的回生性不仅与其本身的直链淀粉含量有关，而且与糯米的陈化时间相关。另外，糯米中掺入粳米后直链淀粉含量增加，导致糯米的回生性加大。通常，糯米中直链淀粉含量在0％～2％，其含量的检测比较繁琐，另外，在新鲜糯米直链淀粉含量较低特别是低于2％时则无法由直链淀粉的含量来判定其是否掺有粳米。因此，本文通过糯米中混入不同比例的粳米对其糊化后重结晶快慢的影响，提出了定性鉴别糯米中是否掺有粳米的一种补充手段，弥补了以直链淀粉含量高低来评判糯米中是否掺有粳米的方法不足性。

On the basis of 20 g of total weight, the japonica rice was mixed into glutinous rice where the ratio of japonica rice was 0%, 5%, 10%, 15% and 20% respectively. Then the mixture of rice was crushed and sieved after full mixing and the matter under the sieve was used for pasting and further for research of resuscitation properties under the storage conditions of 4 ℃ and 25 ℃ with DSC. The results show that resuscitation properties of glutinous rice not only relate to the its content of amylose starch but also to its aging time. In addition, due to the increase of content of amylose starch after the addition of japonica rice, the resuscitation properties of glu- tinous are enhanced. Normally, the content of amylose starch in glutinous rice is 0-2% with a relatively more complicated testing method. In addition, under the conditions of which the content of amylose starch of fresh glutinous rice is lower especially below 2%, it is hardly to determine whether japonica rice is added into with the data of content of amylose starch. In this paper, through the change of re - crystallization speed in the period of resuscitation after pasting of gluti-nous rice after mixing of different ratio of japonica rice, it is proposed as a supplementary means for qualitative identification of whether japonica rice is added, making up to the shortages of method bylevel of the content of amylose starch which is used to judge whether the japonica rice is mixed.