压榨型干米粉专用米关键指标的研究

Study on Key Indicators of Special Rice for Pressed Dry Rice Noodles

为确定压榨型干米粉专用米的特征指标,文章以17种籼米为原料,运用相关分析、主成分分析、聚类分析以及逐步回归分析法探讨大米原料品质和糊化特性对干米粉食用品质和质构品质的影响。结果表明:大米原料中的直链淀粉含量、淀粉含量、脂肪含量、脂肪酸值,糊化特性中的最低黏度、最终黏度、崩解值、回生值、胶稠度,与干米粉的蒸煮品质和质构品质存在显著(P<0.05)相关性;其中影响米粉综合品质的关键性指标为直链淀粉含量、最终黏度和胶稠度;聚类分析得出的适宜加工压榨型干米粉的原料大米的直链淀粉含量应大于22%,淀粉的最终黏度应大于3963 cP,胶稠度应小于46 mm。

In order to determine the characteristics of pressed rice noodles special rice,this article uses 17 kinds of indica rice as raw materials,using correlation analysis,principal component analysis,cluster analysis and stepwise regression analysis to explore the influence of the quality of rice raw materials and gelatinization characteristics on dry rice noodles consumption quality and texture quality.The results showed that the amylose content,starch content,fat content,fatty acid value of rice and the lowest viscosity,final viscosity,disintegration value,retrogradation value,gel consistency in the gelatinization characteristics were significantly related to the cooking quality and texture quality of dry tice noodles,and the key indicators affecting the compehensive quality of rice noodles were amylose content,final viscosity and gel consistency.The amylose content of raw rice suitable for processing pressed dry rice noodles should be greater than 22%,the final viscosity of starch should be greater than 3963 cP,and the consistency of gel should be less than 46 mm.