米饭添加量对大米粉性质及粉条品质的影响

Effects of Cooked Rice Addition on Properties of Rice Flour and Quality of Rice Noodles

以早籼米为原料制成米饭并将其干燥研磨成粉末分别以不同比例与生大米粉末混合,通过对大米粉的糊化和凝胶等理化特性以及粉条的蒸煮损失和拉伸性能进行分析,并结合感官评价研究米饭添加量对大米粉性质及粉条品质的影响。结果表明:不同的米饭添加量糊化特性指标存在显著差异(P<0.05),主要是大米粉的糊化温度与米饭添加量成正比,峰值黏度、衰减值与米饭添加量成反比;其中添加量为15%的大米粉凝胶硬度、弹性、咀嚼性和回弹性最大,均显著(P<0.05)高于其他样品;溶解度和膨胀力则受米饭添加量的影响不显著。在粉条品质方面,米饭添加量≤15%时,随着米饭的添加,粉条的断条率、吐浆值降低,抗拉伸阻力、延伸度增大,感官品质提升;米饭添加量>15%时则相反。因此,当米饭添加量为15%时,粉条的综合品质最佳。

Early indica rice was used as the raw material, and cooked rice was dried and ground into powder and mixed with raw rice powder at different proportion. Through the analysis of the physical and chemical properties of rice flour, such as gelatinization and gel, as well as the cooking loss and tensile properties of rice noodles, and combined with sensory score, the effect of cooked rice addition on the properties of rice flour and the quality of rice noodles was studied. The results indicated that there were significant differences in gelatinization properties among different cooked rice additions(P<0.05). The gelatinization temperature of rice flour was directly proportional to the cooked rice addition, and the peak viscosity and attenuation were inversely proportional to the cooked rice addition. The hardness, elasticity, chewiness and resilience of rice flour gel with 15% addition were the highest, which were significantly higher than those of other samples(P<0.05). The solubility and swelling power were not significantly affected by the amount of cooked rice added. In terms of rice noodle quality, with the addition of 15% cooked rice, the broken rate and cooking loss of rice noodles decreased, the tensile resistance and elongation increased, and the sensory quality improved;when the addition of cooked rice was more than 15%, the opposite was true. Therefore, when the addition of cooked rice was 15%, the overall quality of vermicelli was the best.