三种稻米在贮藏过程中蒸煮特性变化的比较  

Comparison of cooking quality of three kind of rice during storage

作　　者：吴伟[1] 李彤[1] 蔡勇建[1] 林亲录[1] 

机构地区：[1]中南林业科技大学食品科学与工程学院,湖南长沙410004

出　　处：《食品与机械》2014年第3期122-126,共5页Food and Machinery

基　　金：国家自然科学基金(编号:31201319);湖南省自然科学基金(编号:12JJ4024);中南林业科技大学青年基金项目(编号:QJ2011031B)

摘　　要：分别以新收获籼米、粳米和糯米为原料,采用温度37℃、相对湿度85%条件进行人工加速陈化试验,比较贮藏过程中3种稻米的蒸煮特性和耐贮性。研究结果发现:随着贮藏时间的延长,3种大米RVA特征谱中峰值黏度先上升后下降,回生值和糊化温度逐渐上升;籼米浸渍吸水率增加,粳米和糯米浸渍吸水率先上升后下降;3种大米的加热吸水率、延伸率、膨胀率和米饭浸出液透光率增加,米饭浸出液碘蓝值和pH值减小。表明贮藏过程中籼米、粳米和糯米食用品质下降。通过对比表征大米蒸煮食用品质指标的变化幅度比较3种大米的耐贮性,结果发现糯米的耐贮性最差,籼米耐贮性最好,粳米居中。The new harvest indica rice, japonica rice, and glutinous rice was used as raw materials to study effect of storage on cooking properties and storability of three kind of rice under artificial accelerated ageing conditions corresponding temperature of 37 ℃ and rela tive humidity of 85%o. The results indicated that as storage time increased, peak viscosity in the rapid visco anaiyser profile first in- creased, and then decreased, setback and gelatinization temperature increased; water absorbing capacity of indica rice increased, water absorbing capacity of japonica rice and glutinous rice first increased, and then decreased; heating water absorbing capacity, elongation ra tio, expansion ratio, light transmittance ratio of rice, and water absorbing capacity of three kind of rice increased, in contrast, iodine blue number and pH of extraction liquid of three kind of rice decreased. The results implied cooking and eating quality of indica rice, japonica rice, and glutinous rice decreased as storage time increased. Comparison of change extent of indicators which characterized cooking and eating quality of three kind of rice indicated that storability of glutinous rice was worst, storability of indica rice was best.

关 键 词：贮藏 蒸煮特性 籼米 粳米 糯米 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]