大米理化成分与米饭品质的相关性研究  

Study on the correlation between properties of rice and the quality of cooked rice

作　　者：郭亚丽[1] 李芳[1] 洪媛[1] 刘英[1,2] 

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]湖北省稻谷加工工程技术研究中心,湖北武汉430023

出　　处：《武汉轻工大学学报》2015年第3期1-6,共6页Journal of Wuhan Polytechnic University

基　　金：国家"十二五"科技支撑项目(2012BAD37B03)

摘　　要：在测定8种不同品种大米理化成分的基础上,利用质构仪和SATAKE米饭食味计对米饭样品的质构特性及食用品质进行测定,研究大米理化成分与蒸煮质构特性之间的相关性。结果:原料大米直链淀粉含量、脂肪含量与米饭硬度、胶着性、咀嚼性和回复性呈较显著相关性;原料大米水分含量、直链淀粉含量、脂肪含量、蛋白质含量、灰分对米饭平衡度、口感、外观和综合评分呈较显著相关性。通过理化成分分析,为大米的品质判断提供了科学依据。Main physical properties of eight kinds of rice were determined,possible relativity of basic characteristics of rice and the textural property and eating qualityofcooked rice were investigated. By using texture analyzer and SATAKE taste analyzer,the textural property and eating quality of rice were studied. The results showed that the content of amylase starch and the fat content went in significant correlation with the textural property,such as,hardness,gumminess,chewiness and resilience. The content of the moisture,amylase starch,protein,fat,and ash went in significant correlation with the degree of balance,taste,appearance and comprehensive scores. The analysis of the physical properties provides scientific basis for the judgment of the rice quality.

关 键 词：理化成分 米饭 质构特性 食用品质 相关性 

分 类 号：TS201.2[轻工技术与工程—食品科学]