不同水稻品种大米直链淀粉含量对加工米粉丝品质的影响  

Effect of Amylose Content of Different Rice Varieties on the Qualities of Rice Vermicelli

作　　者：王永辉[1,2] 张业辉[1] 张名位[1] 魏振承[1] 唐小俊[1] 张瑞芬[1] 邓媛元[1] 张雁[1] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,广州510640 [2]华南农业大学食品学院,广州510642

出　　处：《中国农业科学》2013年第1期109-120,共12页Scientia Agricultura Sinica

基　　金：广东省科技项目(2008A024200001;2011A090200062);广州市科技项目(11BppZXbb1110023)

摘　　要：【目的】分析米粉丝加工中不同水稻品种大米原料的直链淀粉含量对米粉丝品质的影响,为确定适合米粉丝加工用大米原料标准提供依据。【方法】以直链淀粉含量介于16.45%—29.64%的14个不同籼型水稻品种为材料,分别采用一步成型法制作米粉丝,分析评价米粉丝的加工效果、感官品质、蒸煮品质和质构特性,通过相关分析建立大米原料直链淀粉含量与加工米粉丝品质之间的相关性。【结果】随着水稻品种大米原料直链淀粉含量的升高,米粉丝的加工效果显著提高,但当其含量超过26.14%后,米粉丝的加工效果反而出现下降的趋势;米粉丝的劲道感、爽滑感、不粘牙、光泽以及综合感官品质与大米原料的直链淀粉含量均呈显著正相关性(P<0.05);米粉丝的复水时间与大米原料的直链淀粉含量呈极显著正相关性(P<0.01),而其膨胀率、断条率以及损失率则与大米原料直链淀粉含量呈极显著负相关性(P<0.01);米粉丝的硬度、咀嚼性、剪切力、拉伸长度、断裂力和破断功等质构特性指标与大米原料的直链淀粉含量亦均呈现极显著正相关性(P<0.01)。【结论】采用一步成型法制作米粉丝时,米粉丝的加工效果、感官品质、蒸煮品质及质构特性与水稻品种大米原料直链淀粉含量之间存在密切的相关性,选用直链淀粉含量介于22.11%—25.45%的籼稻米原料加工的米粉丝具有较好的品质。[Objective] The purpose of the paper is to analyze the effect of amylose content in different rice varieties on the qualities of rice vermicelli, and to provide a basis for the selection criteria of suitable rice varieties for vermicelli processing. [ Method ] Rice vermicelli was processed by one-step molding by using 14 Indica rice varieties whose amylose content ranging from 16.45% to 29.64% as the materials. The processing effect, sensory qualities, cooking qualities and texture properties of rice vermicelli were evaluated, and the correlation between rice amylose content and the qualities of rice vermicelli was established. [Result] With the increase office amylose content, the processing effect office vermicelli significantly improved. However, when the content exceeds 26.14%, the processing effect declined instead. Chewiness, smoothness, non-stickiness, shininess and overall quality of rice vermicelli showed a significant positive correlations （P〈0.05） with rice amylose contents. A highly positive significant correlation （P〈0.01） was shown between rehydration time and rice amylose contents, and expansion ratio, broken ratio and loss ratio showed highly negative correlations （P〈0.01） with rice amylose content. Texture indexes of rice vermicelli, including hardness, chewiness, shear stress, stretch length, broken force and broken power showed highly significant positive correlations （P〈 0.01） with rice amylose content. [Conclusion] The processing effect, sensory quality, cooking quality and texture properties office vermicelli are significantly correlated to amylose content of rice varieties. High quality rice vermicelli can be produced by one-step molding processing, using indica rice varieties of amylose content from 22.11% to 25.45%.

关 键 词：水稻品种 直链淀粉 米粉丝 蒸煮品质 质构特性 

分 类 号：S511[农业科学—作物学]