原料理化性质与米饺皮质构特性的相关性研究

Correlation analysis between the physicochemical properties of raw materials and the textural properties of rice dumpling wrappers

通过分析5种大米原料的理化性质与以其为原料制备的米饺皮的质构特性,研究大米原料品种特性与米饺皮品质的相关性。结果表明,原料基本成分中直链淀粉的含量与米饺皮弹性、咀嚼性呈极显著正相关(P<0.01),与米饺皮黏性呈显著负相关(P<0.05),直链淀粉含量为24.6%时,米饺皮的咀嚼性最高,黏性最低;原料吸水性指数与米饺皮内聚性和咀嚼性呈极显著负相关(P<0.01),吸水性指数最高为6.16时,米饺皮的内聚性和咀嚼性最低,而水溶性指数与米饺皮回复性呈显著正相关(P<0.05),水溶性指数最低为0.87时,米饺皮的回复性最低;原料各项糊化指标均与米饺皮弹性、黏性有显著相关性,其中峰值黏度和米饺皮弹性呈极显著负相关(P<0.01),表现为大米峰值黏度越低,米饺皮弹性越强。综上,5种原料中缅甸白米最适于制作米饺皮。

By analyzing the physicochemical properties of five kinds of rice raw materials and the texture quality of rice dumpling wrappers made from them,the correlation between the rice raw materials and the quality of rice dumpling wrappers was established.The results showed that the amylose content in rice had positive correlations with the springiness and chewiness of rice dumpling wrappers(P<0.01),but negatively correlated with their adhesiveness(P<0.05).When the amylose content was 24.6%,rice dumpling wrappers had the highest chewiness and the lowest adhesiveness.The water absorption index of rice was inversely correlated with the cohesiveness and chewiness of rice dumpling wrappers(P<0.01).When the water absorption index reached a maximum of 6.16,the cohesiveness and chewiness were the lowest.The water solubility index of rice was positively correlated with the resilience of rice dumpling wrappers(P<0.05).When the water solubility index reached a minimum of 0.87,the resilience was the lowest.All pasting indexes of rice were significantly correlated with the springiness and adhesiveness of rice dumpling wrappers.The peak viscosity of rice and the springiness of rice dumpling wrappers had negative correlation(P<0.01),indicating that the lower the peak viscosity of rice the higher the springiness of rice dumpling wrappers.Overall,Burmese white rice is the most suitable raw material among the five rice varieties to produce rice dumpling wrappers.