大米原料对鲜湿米粉品质影响

The Raw Material Selection of Instant Fresh Rice Noodle

试验以5种大米为研究对象,采用快速黏度仪和动态流变仪分析其糊化特性和流变学特性,结合质构和模糊感官评价法对大米制作鲜湿米粉进行品质评价。结果表明,成泰大米衰减值最小,回生值最大;胶稠度和直链淀粉含量与衰减值、回生值和最终黏度等糊化特征值存在显著或极显著相关;温度扫描和频率扫描显示各品种大米G’始终大于G’’,成泰大米G’最高,降温过程中G’上升最快,说明胶凝性最好;各品种米粉质构指标之间存在显著性差异,且综合质构和感官评价结果,选出适合做鲜湿米粉的大米原料。

Instant fresh rice noodle was prepared with 5 kinds of rice.The pasting properties and rheological properties of five kinds of rice flour with different physicochemical index were analyzed by rapid visco analyzer and dynamic rheometer respectively,so as to select the better material with texture and fuzzy sensory evaluation.The results showed that Guangzhou rice had the smallest breakdown and the greatest setback.The gel consistency and the amylose content of the rice flour were correlated with the characteristic value of gelatinization significantly.The temperature scan and frequency scan showed that the storage modulus(G’)was always higher than the loss modulus(G’’).Compared to other rice flour,the G’of Guangzhou was highest and increased rapidly during the cooling process which suggesting the better gel property.There were significant differences in the texture among various rice noodles and the Guangzhou rice noodle was found to have the best taste for the texture and fuzzy sensory evaluation.