米饭质构测定方法的比较与参数优选  

Comparison of determinations of cooked rice texture and selection of the parameters

作　　者：周显青[1] 王学锋[1] 张玉荣[1] 邓锋[1] 于素平[2] 郝伟[2] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052 [2]国家粮食局科学研究院北京东方孚德技术发展中心,北京100037

出　　处：《粮油食品科技》2013年第6期6-10,共5页Science and Technology of Cereals,Oils and Foods

摘　　要：米饭质构测定方法主要有饭饼法与饭粒法,对两者进行比较,推选饭饼法,并对其关键参数进行优化。结果表明:饭饼法与饭粒法所测质构指标的测定值差异较大,其中饭饼法测定值稳定性较高,可作为米饭质构试验的方法。饭饼法测定参数优化实验结果表明:随压缩速率的增大,各质构指标测定值总体增大,除硬度、弹性和粘着性差异不显著外,其余质构指标差异显著。当压缩速率为1.00 mm/s时,测定值稳定性最好。随着压缩比例的增大,硬度、粘着性和咀嚼度逐渐增大,粘聚性降低,弹性和胶着性先升后降,回复性先降后升,压缩比例对米饭各质构指标测定结果均有显著影响。当压缩比为50%时,变异系数较小,可选为测定参数。Cooked rice cake method and cooked rice kernel method were two commons methods used to determine the cooked rice texture. The cooked rice cake method was selected as the method to determine the cooked rice texture after comparing the two methods and the key parameters were optimized. The re sults showed that the measured values of the texture indicators detected by the two methods were quite dif ferent, and the cooked rice cake method showed greater stability and was selected. The measured values in creased along with the increase of compression rate. All texture indexes except hardness, springiness and ad hesiveness had a significant difference. Optimistic stability for texturer was observed at compression rate of 1.00 mm/s. The harness, adhesiveness and chewiness increased along with the compression ratio increased, while the cohesiveness decreased, the elasticity and gumminess increased first and then decreased, while re silience decreased first and then increased. The compression ratio affected the texture characteristics signifi cantly. The compression ratio of 50% was recommended since it had low coefficient of variation.

关 键 词：大米 米饭 质构特性 饭粒法 饭饼法 

分 类 号：S511.22[农业科学—作物学]