论大米饭质地评价方法及影响因素  

On the Evaluation Method of Rice Grain and Its Influencing Factors

作　　者：李兴军[1] 韩旭[2] 王昕 

机构地区：[1]国家粮食局科学研究院 [2]吉林大学食品与农业工程学院 [3]嘉兴职业技术学院

出　　处：《粮食问题研究》2017年第5期8-17,共10页Grain Issues Research

基　　金：国家教育部留学归国启动基金(CZ1008)

摘　　要：稻谷储藏过程中脂肪分解快于蛋白质和淀粉,脂肪酸作为品质劣变的指标。但是脂肪水解产生游离脂肪酸(FFA),游离脂肪酸氧化成为过氧化氢和其他次级代谢产物。稻谷长时间储藏中以大米FFA含量增加作为判定存储指标需要谨慎对待。陈稻谷加工的大米饭硬度变大、黏性降低,可能与储藏过程湿热条件导致稻谷淀粉从半晶体向晶体相态转变有关。本文从稻谷遗传育种、生化成分、收获后处理及蒸煮方法概述米饭质地影响因素,提出从米饭质地角度筛选稻谷新陈度理化指标。During paddy storage lipid hydrolysis is faster than protein and starch, thus fatty acid is regarded as an indicator of quality deterioration. The lipids are hydrolyzed to free fatty acids （ FFA） , the latter ware then oxidated into hydrogen peroxides and other secondary metabolites. It is cautious that FFA content in milled rice is an indicator of judging paddy storage for long-term periods. The cooked rice from staling paddy is harder and less viscous, maybe related with the transtion of starch phase from semicrystalline to crystalline was induced by hygrothermal conditions during storage. The influences of paddy genetics, biochemical components, post-harvest treatments, and cooking methods on the texture of cooked rice are reviewed in this article. The further work is to screen physico-chemical parameters for indicating paddy freshness from the viewpoint of cooked rice texture.

关 键 词：稻谷 低温储藏 米饭质地 硬度黏度 相态转变 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]