陈化度对大米成分和蒸煮品质的影响研究

Effect of Aging Degree on Elementary Composition and Cooking Quality of Rice

以湖北省内五种稻谷为研究对象,探究不同陈化度下大米基本成分、蒸煮品质以及质构特性等指标的变化规律,旨在为大米贮藏期间品质变化提供参考。结果显示:随着陈化时间的延长,5种大米的水分含量呈先减小后增大的变化趋势;脂肪含量呈逐渐减小的变化趋势;蛋白质、淀粉和灰分含量未出现较大变化。大米蒸煮后的米汤的pH值和吸水率随着陈化时间的延长而逐渐降低,而膨胀体积随着陈化时间的延长逐渐增大。大米硬度随着陈化时间的延长呈先增大后减小的变化趋势,黏着性和弹性随着陈化时间的延长呈下降的变化趋势。结果表明:陈化度增加了大米霉变风险且使得大米的口感变差。

The elementary composition,cooking quality and texture characteristics of five cultivars of rice grown in Hubei Province and under different aging degrees were studied,with the aim at providing reference for evaluation of the quality change of rice during storage. The results showed that with the extension of aging time,the moisture content in the five cultivars of rice first decreased and then increased,while the content of fat kept decreasing. The content of protein,starch and ash did not change significantly. The soup pH and water absorption of rice in cooking gradually decreased while the expansion volume gradually increased with the extension of aging time. The hardness of rice increased first and then decreased,and the adhesion and elasticity decreased with the extension of aging time. In conclusion,the aging degree increases the risk of mildew and deteriorates rice taste.