不同品种籼米直链淀粉含量对米线加工特性和品质的影响

Effect of Amylose Content of Different Varieties of Long Rices on Processing Characteristics and Quality of Rice Noodle

为了研究籼米中直链淀粉对米线加工特性和品质的影响,以直链淀粉含量介于10.26%~24.91%的籼米品种为研究对象,对其加工成米线的理化指标、蒸煮品质、晶体结构、质构特性、消化特性以及感官评价进行测定分析。结果表明:随着直链淀粉含量升高,籼米的结晶度逐渐降低;籼米中To、Tp、Tc、ΔH等热力学特性均呈现升高趋势;米线成品蒸煮品质中复水时间升高,蒸煮损失率、断条率降低;米线的咀嚼性和硬度明显升高,米线制作过程中导致籼米淀粉结晶度的增加。当籼米直链淀粉含量为22.52%时,米线感官评价最佳,达到75.9分。体外消化实验结果表明,煮熟的米线最终水解率最高,籼米的最终水解率最低;并且直链淀粉含量与体外消化率呈显著负相关(P<0.05)。选用直链淀粉含量在22.52%左右的籼米加工的米线具有较好的加工品质和较低的消化特性,此研究为具有低消化特性且品质高的米线研制提供了一定的理论依据。

In order to study the effects of amylose in different long rice on the processing characteristics and quality of rice noodles,long rice varieties with amylose content between 10.26%and 24.91%from different areas were as raw materials,the physical and chemical indicators,cooking quality,crystal structure,texture characteristics,digestion characteristics and sensory evaluation were measured and analyzed.The result showed that,with the increase of amylose content,the crystallinity of long rice decreased,the thermodynamic characteristics of To,Tp,Tc,ΔH in long rice increased,the reheating time of the rice noodle product increased,the cooking loss rate and the broken bar rate decreased,the chewiness and hardness of rice noodles significantly increased,and the crystallinity of rice noodles was larger than long rice.And when the amylose content was 22.52%,the sensory evaluation of the rice noodle was the best(75.9 score).In vitro digestion experiments showed that the cooked rice noodle had the highest hydrolysis rate and the final hydrolysis rate of the original powder was the lowest.And the amylose content was significantly negatively correlated with the in vitro digestibility(P<0.05).Rice noodles processed using long rice with an amylose content of about 22.52%had better processing quality and lower digestive characteristics.This study provides a theoretical basis for the development of rice noodles with low digestion characteristics and high quality.