大米垩白度与米饭蒸煮品质的相关性研究

Correlation Study on Rice Chalkiness Degree and Steamed Rice Cooking Quality

本文研究了五种垩白度不同的原料米饭在高压蒸煮工艺条件下的蒸煮品质,并对垩白度与多种蒸煮品质指标进行了相关性分析;同时为了满足少量米饭品质测定需要设计了微波蒸煮米饭的工艺条件,研究微波蒸煮工艺条件下不同垩白面积对米饭糊化度的影响。研究发现:大米蒸煮后米饭的膨胀率和吸水率与原料米的垩白度呈负相关,但是均未达到显著性水平;质构特性与垩白度的相关性分析表明垩白度主要影响米饭的硬度,对米饭粘度、粘聚性、回复性、弹性、胶粘性和咀嚼性有一定影响,但影响并不显著;原料米的垩白度与米饭形态呈极显著负相关;与口感呈显著负相关;与色泽、滋味、香气均有一定相关性,但均未达到显著水平;微波蒸煮试验显示全垩白米样糊化速度较无垩白米样在3~15 min阶段都要快,且最终糊化度值全垩白米样比无垩白米样大。

The cooking quality of five different chalkiness degrees of raw material rice under high-pressure cooking conditions was studied in this paper, and the correlation between chalkiness degree and various indexes of cooking quality was analyzed. The technological conditions of microwave cooking rice were designed for the quality analysis of small amount of rice and the effect of different chalkiness area on gelatinization degree of steamed rice with the microwave cooking technology was investigated. The results showed that the expansion and water absorption of steamed rice were negatively correlated with the chalkiness degree of raw material rice, but not significant. Correlation analysis of texture characteristics and chalkiness degree showed that chalkiness degree mainly affected the hardness of steamed rice but had insignificant effects on the viscosity, cohesiveness, resilience, elasticity, cohesiveness and chewiness. The chalkiness degree of raw material rice had a highly significant negative correlation with the rice pattern and a negative correlation with the taste. Certain correlation also existed in color, relish and aroma, but not significant. The results of microwave cooking showed that the gelatinization speed of chalk rice samples was faster than that of the non-chalk in 3~15 minutes, and the final gelatinization degree of chalk rice samples was higher than that of the non-chalk.