加工精度对米饭老化进程的影响  

Effect of milling degree on retrogradation of cooked rice

作　　者：夏文[1] 付炜瑾 钟业俊[1] 刘成梅[1] 徐兴凤[1] 刘伟[1] 左艳娜[1] 艾亦旻[1] XIA Wen;FU Wei-jin;ZHONG Ye-jun;LIU Cheng-mei;XU Xing-feng;LIU Wei;ZUO Yan-na;AI Yi-min(State Key Laboratory of Food Science and technology,Nanchang University,Nanchang 330047,China;The Limited Company of Musashino Chemical(China),Nanchang 330200,China)

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 [2]武藏野化学(中国)有限公司,江西南昌330200

出　　处：《食品与机械》2014年第1期37-39,共3页Food and Machinery

摘　　要：采用质构、RVA、X-衍射为检测手段,分析不同加工精度(0%,3%,6%,9%)的大米蒸煮后的老化进程。结果表明,不同加工精度的米饭在4℃贮藏过程中,硬度、糊化温度、回复值、结晶度均逐渐上升,黏度逐渐下降;糙米在9d内备指标持续变化,9~15d趋于平缓;加工精度为3%和6%的米饭,在贮藏前7d备指标均变化较快,7~15d变化缓慢;加工精度为9%的米饭在5d内迅速老化,5~15d各指标几乎不变;表明加工精度越高的米饭、老化越快。The methods such as Textural,RVA and X-diffraction were used to analyzes the different degree of milling(0%,3%,6%,9%)of cooked rice that undergo retrogradation,Results showed that cooked rice with different milling degree at 4%storage condition,could increase of hardness,pasting temperature,recovery value,degree of erystallinity,while decreases in viscosity,various dates than ges in grown rice in 9 days,9 to 15 days changes tended to be con-sistent.The cooked rice with milling degree of 3%and 6%,during the first 7 days of storage,the indexes changed quickly.However,after 7 days,the changes were consistent,the milling degree of cooked rice in 9%in 5 days showed rapid retrigradation,while,after 5 days,each index showed almost no changes.It can be concluded that higher milling degree of rice leads to a faster retrogradation.

关 键 词：加工精度 米饭 老化 RVA 质构 X衍射 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]