自然冷资源储藏环境下稻谷质构特性及蒸煮品质的试验研究  

Cooking Quality Variation and Textural Properties of Rice Under Natural Cold Resource Storage State

作　　者：夏吉庆[1] 邢靓[1] 施灿璨[1] 何诗行 刘环宇[1] 郑先哲[1] 周福君[1] 

机构地区：[1]东北农业大学工程学院,哈尔滨150010

出　　处：《沈阳农业大学学报》2016年第1期114-118,共5页Journal of Shenyang Agricultural University

基　　金：国家公益性行业(农业)科研专项经费专题计划项目(201403063-4);黑龙江省科技攻关项目(GC12B404)

摘　　要：探讨自然冷资源储藏环境下稻谷品质变化规律,为利用自然冷资源储藏稻谷提供理论依据。以温度和稻谷初始含水率为主要参数,为了准确的检测利用自然冷资源储藏的稻谷品质,对不同温度条件下的稻谷进行了质构特性和蒸煮品质的变化规律研究。在不同温度(0.8,5,10,15,20℃)和不同初始水分含量(15%,16.5%,18%)储藏条件下,用质构仪对米饭的硬度、黏度、咀嚼性、弹性进行测定;并用蒸煮法对稻米吸水率、膨胀率、米汤pH、米汤干物质进行测定,从而分析稻谷质构与蒸煮品质的相关性。结果表明:在储藏过程中,稻谷的硬度、咀嚼性、吸水率、膨胀率随时间延长而升高,稻谷的弹性、黏度、pH值、米汤干物质随时间的延长而降低。稻谷的质构品质与蒸煮品质具有显著的相关性。在自然冷资源储藏环境下的稻谷硬度与稻谷膨胀率呈显著正相关,相关系数为0.981;弹性、黏性与稻谷吸水率呈显著负相关,其相关系数分别为-0.974和-0.965;稻谷咀嚼性与米汤干物质和米汤pH值呈显著正相关性,相关系数为0.944和0.957。利用上述方法对自然冷资源储藏环境下的稻谷品质进行研究评价具有可行性,利用自然冷资源储藏稻谷的温度和稻谷的初始含水率较佳的参数为10℃和15%。In this study, the variation of rice quality under cold storage environment of natural resources was investigated, the theoretical basis for using natural cold resources to storge rice was is provided. The main parameters of rice storage test were temperature and rice initial moisture content. In order to detect the quality of rice storaged in natural cold resources accurately, the changes of texture characteristics and cooking quality of rice were studied in different temperature conditions. In the storage conditions with different temperatures(0.8,5,10,15,20℃) and different initial moisture contents(15%,16.5%,18%), hardness, viscosity,chewiness and elacticity of rice were determined with a texture analyzer. The water absorption, expansion, rice pH and dry soup of rice were determined with cooking method. The correlation of texture and cooking quality of rice was analyzed. During storage,hardness, chewiness, water absorption and swelling of rice increased with time, but elasticity, viscosity, p H and dry soup decreased with time. There was significant correlation between texture quality and cooking quality. The hardness of rice under cold resource storage state and the swelling were significantly positive correlation, with correlation coefficient of 0.981. The elasticity and adhesiveness and rice water absorption were significantly negative correlation, with correlation coefficient of-0.974,-0.965. The chewiness and dry matter, pH of rice soup were significantly correlation, with correlation coefficient of 0.944, 0.957.Research on rice quality under cold resource storage state with this method is feasible. The best parameters of temperature and initial moisture content of rice stored in the natural cold resource are 10℃ and 15%, respectively.

关 键 词：稻谷 自然冷资源 储藏 质构特性 蒸煮品质 

分 类 号：S229.3[农业科学—农业机械化工程]