大米品种对婴幼儿米粉理化品质的影响

Effects of Rice Varieties on Physical and Chemical Quality of Infant Rice Flour

为探究更适宜婴幼儿米粉加工的原料及不同品种大米对米粉品质的影响,以10种优质稻(籼米和粳米各5种)为原料,经滚筒干燥加工成婴幼儿米粉,测定原料米及米粉的理化特性、米粉品质等指标,分析大米品种对婴幼儿米粉品质的影响。结果表明,不同样品的理化品质和微观结构存在显著差异,籼米和粳米加工成的婴幼儿米粉各有优缺点。经过滚筒干燥制备的不同米粉样品水分含量均比原料米下降30%以上,而总淀粉和直链淀粉含量均有所增加。所有米粉样品中RDS占比最大,其中籼米创宇9号和粳米圆粒9031加工的米粉RDS占比均达到82%以上,且RDS含量高的米粉,水溶性也较高。综合米粉热特性、糊化特性、流变特性、扫描电镜图像等理化品质,籼米创宇9号和粳米圆粒9031加工的婴幼儿米粉品质较好。

There are different varieties of rice for infant rice flour processing at home and abroad.In order to explore suitable materials for rice flour processing,5 indica rice and 5 japonica rice with different rice genotypes were selected to process infant rice flour by drum drying in this research.The suitability of different varieties of rice for processing infant rice flour were investigated by measuring the physiochemical and quality properties of rice and rice flour.The results showed that the properties of different samples were significantly different.The moisture content of different rice flour samples prepared by drum drying decreased by more than 30%compared with the raw rice,while the content of total starch and amylose increased.RDS accounted for the largest proportion in all rice noodle samples,among which RDS of indica rice Chuangyu9#and japonica rice Yuanli9031 accounted for more than 82%,and rice flour with high RDS content also had high water solubility.In combination of the physicochemical qualities,gelatinization,rheological characteristics and SEM images,the infant rice flour processed by Chuangyu9#and japonica rice Yuanli9031 have good quality.