糙米与精米的营养价值与质构特性比较研究  

Comparison on Nutritional Values and Textural Properties of Brown Rice and Milled Rice

作　　者：于巍[1,2] 周坚[1] 徐群英[1] 汪兰[2] 孙启发[1] 程琳娟[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023 [2]湖北省农业科学院农产品加工与核农技术研究所,湖北武汉430064

出　　处：《食品科学》2010年第9期95-98,共4页Food Science

摘　　要：通过检测糙米和精米营养素,对比其营养素成分含量差异,结果发现糙米主要营养素含量远高于精米,糙米的营养价值高于精米。利用质构仪对糙米和精米质构特性进行分析,糙米的硬度高于精米。利用动态流变仪对糙米粉和精米粉凝胶特性进行分析,精米粉凝胶强度高于糙米粉。差示扫描量热仪测试糙米粉和精米粉的热特性,发现升温过程中糙米粉糊化温度68.6℃高于精米粉糊化温度62.4℃,糙米粉难糊化;降温过程,精米粉在20℃的G′为17210Pa,高于糙米粉11350Pa,精米粉回生变硬现象较为严重。Nutritional components in brown rice and ordinary milled rice was determined and compared to evaluate their nutritional values.Results showed that nutritional value of brown rice was higher than that of ordinary milled rice.The hardness of ordinary milled rice was higher than that of brown rice through the examination by texture analyzer.The gel strength of ordinary milled rice powder was higher than that of brown rice powder through the determination by dynamic rheometer.In addition,thermal properties of brown rice powder and ordinary rice powder were also analyzed using differential scanning calorimeter.The gelatinization temperature of brown rice（68.6 ℃） was higher than that of ordinary milled rice（62.4 ℃）.The retrogradation of cooked milled rice powder（17210 Pa） was more obvious than that of brown rice powder（11350 Pa） while cooled at 20 ℃.

关 键 词：糙米 精米 营养素 质构特性 

分 类 号：TS201.7[轻工技术与工程—食品科学]