糙米碾磨度与营养品质关系研究  

Study on the relationship of indica rice milling degree to its nutritional quality

作　　者：周军琴 年芳[1] 李爱科[2] 陈曦[2] 韩飞[2] 第文龙 陆晖[2] 

机构地区：[1]甘肃农业大学理学院,甘肃兰州730070 [2]国家粮食局科学研究院,北京100037

出　　处：《食品工业科技》2016年第14期128-133,137,共7页Science and Technology of Food Industry

基　　金：粮食公益性行业科研专项(201313011-6)

摘　　要：选取黄花粘、湘晚13、金优207、早籼四个品种的糙米,研究了碾磨度（DM）对营养及感官品质的影响,通过DM与相关营养指标的回归分析,预测了满足营养要求的适宜DM。结果表明：糙米的碾磨时间与DM呈线性相关,且品种间变化趋势存在显著差异（p〈0.05）。随着糙米DM的提高,与营养相关的蛋白质、脂肪、灰分、植酸等化学成分含量降低,而影响感官品质的亮度值逐渐升高;DM与植酸、蛋白质、灰分、脂肪、黄蓝色调（b＊）、红绿色调（a＊）、亮度（L＊）相关性顺序为：植酸〉脂肪〉黄蓝色调b＊〉灰分〉亮度L＊〉蛋白质〉红绿色调a＊。籼米在加工过程的DM应控制在14.0%~17.0%为宜。In this study,four types of indica rice such as huanghua sticky rice,xiangwan 13,jinyou 207 and early indica rice were selected to investigate the effects of milling degree on the nutritional and sensory quality. The better grinding degree in which rice was capable of satisfying the nutritional requirement was predicted by analyzing the correlation between the nutrient values and DM of rice.Results showed that the relationship between milling time and degree of milling of indica rice which was linear,the variation was significant differences（ p〈0.05）in different varieties. With the increasing DM of indica rice,the chemical ingredients such protein,fat,ash,phytic acid and other nutritional components in indica rice decreased,but the brightness value（ L＊） affecting the sensory quality of indica rice increased gradually.The relevance was in order of phytic acid（ PA） fat chroma b＊value ash Brightness L＊ protein chroma a＊value.Furthermore,DM value should be controlled within 14.0% ~ 17.0%during processing of indica rice.

关 键 词：籼米 碾磨度 植酸 蛋白 脂肪 灰分 色度 

分 类 号：TS212[轻工技术与工程—粮食、油脂及植物蛋白工程]