抛光色选工艺过程对香稻米2-AP含量和糊化特性的影响

Effect of Polishing and Color Selection on the Content of 2-AP and Gelatinization Characteristics of Fragrant Rice

抛光色选工序是生产食用大米的重要步骤,会影响稻米品质和香气2-乙酰基-1-吡咯啉(2-AP)含量。以香稻品种19香和软华优金丝为材料,研究了工业生产中抛光色选工艺过程对香米2-AP含量和糊化特性的影响。结果表明,在稻米抛光阶段增加抛光色选程序会导致19香和软华优金丝2-AP含量分别损失51.66%和38.10%,蛋白质含量分别降低7.31%和1.49%,水分含量、淀粉峰值黏度、最低黏度、最终黏度和消减值都有上升,而回冷值降低。

Polishing and color selection are crucial steps in the production of edible rice,as they significantly impact the quality and the content of 2-Acetyl-1-Pyrroline(2-AP).The effects of polishing and color selection processes on the 2-AP content and gelatinization characteristics of fragrant rice varieties 19 Xiang and Ruanhuayoujinsi,in the industrial production setting were studied.The results showed that the polishing and color selection program during the rice polishing stage led to reduction of 51.66%and 38.10%in 2-AP content,7.31%and 1.49%in protein content,but increasement in water content,peak viscosity,minimum viscosity,final viscosity and setback viscosity,reduction in consistency viscosity.