浸泡处理对早籼米糊化特性及质构特性的影响  

Effect of soaking treatment on pasting properties and textural properties of early indica rice

作　　者：官斌[1] 刘伟[1] 刘成梅[1] 苏坤明[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品与机械》2011年第3期13-15,115,共4页Food and Machinery

摘　　要：利用快速黏度分析和质构分析方法研究浸泡处理对早籼米糊化特性和蒸煮后质构特性的影响。结果表明,当浸泡时间超过60min时,早籼米的水分含量趋于稳定,基本保持不变;浸泡温度高,则早籼米达到饱和水分含量所需时间短,但饱和水分含量略低。经过浸泡处理后早籼米粉的热糊稳定性有明显削弱,而冷糊稳定性略有提升,幅度不大。早籼米浸泡30～60min后蒸煮,米饭的弹性、咀嚼性和胶着性较为适宜。早籼米粉的糊化峰值黏度和黏度衰减值与米饭的硬度、胶着性及咀嚼性显著正相关,而与弹性长度显著负相关。Rapid visco analysis and texture profile analysis were employed to study the effect of soaking time on the pasting properties of early indica rice flour and the texture of cooked rice.The results indicated that the water content of early indica rice tended to be stable after soaking 60 min.The higher soaking temperature,the less time early indica rice took to reached moisture saturation,while the saturated moisture was lower.After soaking treatment,the heat paste stability of early indica rice was weakened significantly while the cold paste stability improved little.The stringiness,chewiness and gumminess of cooked rice were improved after soaking 30~60 min.Besides,the pasting properties were correlative with the texture of the rice.The peak viscosity and attenuation were positively and significantly related with the hardness,gumminess and chewiness,while negatively related to stringiness length.

关 键 词：早籼米 浸泡 糊化 质构 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]