大米陈化度对直接挤压制作米粉品质的影响  

The Influence of Rice Aging Degree on the Quality of Rice Flour Prepared by Direct Extrusion

作　　者：范运乾 罗海军 廖子龙 杨超 单晓雪 胡建蓉 张辰 付爱华 

机构地区：[1]中储粮总公司粮油质量检测中心,四川成都610091

出　　处：《安徽农业科学》2015年第15期229-231,253,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]考察大米陈化度对直接挤出制备直条米粉品质和质构特性方面的影响。[方法]研究了大米陈化度对使用双螺杆挤压机直接挤压制作米粉品质的黏着性、断条率、吐浆值、质构特性、感官品质等的影响,并对陈化度与质构特性进行相关性分析。[结果]试验表明,陈化程度较低的大米粉在挤出时米粉条较黏,容易黏连,表面粗糙,随着陈化度升高米粉条黏度降低,表面光滑;随着陈化时间增加米粉咀嚼度和弹性呈上升趋势,断条率呈现先减少后增加的趋势,吐浆值呈上升趋势,感官评价随陈化加深呈先增加后降低的趋势。[结论]研究表明,脂肪酸值可以作为评价大米陈化度的敏感因子。[Objective]To investigate effects of rice aging degree on quality of rice flour prepared by direct extrusion and texture characteristics.[Method]This study focused on the influence of the rice aging degree on the adhesion,the breaking rate,the grout vomiting value,texture properties,sensory quality of rice flour prepared by double screw extruder,and the correlation analysis between the aging degree and texture characteristics was also performed.[Result]With the increase of the aging degree of rice,the viscosity and roughness of rice-flour noodles prepared by the low aging level rice decreased slowly; the chewiness,elasticity and grout vomiting value showed the increase trend; the breaking rate showed firstly decrease and then increase trend and the result of sensory evaluation gave the opposite trend.[Conclusion]Fatty acid value can be used as sensitive factor for evaluation of rice aging degree.

关 键 词：大米 陈化时间 挤压制作米粉 品质 

分 类 号：S509.9[农业科学—作物学]