糙米原料对挤压速食粥品质特性的影响

Effects of Brown Rice on Quality Characteristics of Extruded Instant Porridge

为选择适用于挤压速食粥的原料糙米,本文采用挤压膨化的加工工艺对8种糙米原料进行处理,并对8种挤压速食粥进行了品质分析,结果表明:挤压后糙米结构更加紧实均一,其中,黑龙江圆粒粳糙米和长粒粳糙米、2013和2014年的早籼米较其他试样品质更优。在品质指标、质构特性和感官评价对比中,粳糙米挤压速食粥总体品质好于籼糙米挤压速食粥。在风味分析中,共鉴定出27种风味物质,其中醛类物质为主要化合物,而风味物质总含量差别不大。相关性分析表明,复水率与感官评价总分呈极显著(P<0.01)正相关,复水时间与感官评价总分呈显著(P<0.05)负相关。本研究表明,黑龙江圆粒粳糙米和长粒粳糙米的综合品质最佳,适合作为挤压速食粥的原料米。

In order to select the raw brown rice suitable for pressing instant porridge,this paper processed eight kinds of brown rice raw materials by extrusion processing,and analyzed the quality of eight kinds of extruded instant porridge. The results showed that,the structure of brown rice after extrusion was more compact and uniform.Among them,Heilongjiang round brown rice and long grain brown rice,and early rice in 2013 and 2014 were better than other samples. In the comparison of quality index,texture characteristics and sensory evaluation,the overall quality of brown rice extruded instant porridge was better than that of brown rice extruded instant porridge.In the flavor analysis,a total of 27 flavor substances were identified,of which the aldehydes were the main compounds,and the total contents of flavor substances was not much different. Correlation analysis showed that the rehydration rate was significantly( P < 0.01) and positively correlated with the total scores of sensory evaluation,and the rehydration time was significantly( P < 0.05) negatively correlated with the total score of sensory evaluation.This study showed that Heilongjiang round-grain brown rice and long-grain brown rice had the best comprehensive quality,which was suitable as raw materials for pressing instant porridge.