不同碾磨条件对稻米主要品质的影响  

Effect on main quality of rice under different milling condition

作　　者：喻仲颖 汤云龙 汪楠 冯晓洁 李泽 张欣 施利利[1,2] YU Zhongving;TANG Yunlong;WANG Nan;FENG Xiaojie;LI Ze;ZHANG Xin;SHI Lili(College of Agriculture and Resources & Environment Science,Tianjin Agricultural University,Tianjin 300384;China-Japan Joint Center on Palatability and Quality of Rice in Tianjin,Tianjin 300384)

机构地区：[1]天津农学院农学与资源环境学院,天津300384 [2]天津中日水稻品质·食味研究中心,天津300384

出　　处：《食品科技》2019年第5期166-169,共4页Food Science and Technology

基　　金：天津市大学生创新创业训练计划项目(201710061152,201710061154);天津市科技计划项目(16ZXZYNC00110)

摘　　要：以2个水稻品种的稻谷为试验材料,设置不同的碾精条件:在50℃左右和60℃左右分别处理50s和60s,测定在不同碾精条件下样品磨粉后的直链淀粉含量、蛋白质含量、RVA特征值、膨胀势和水溶性指数,米饭的硬度和黏度特性,比较不同水稻品种在不同碾精条件下的稻米在品质性状上的差异。结果表明,碾磨时长为60s的供试材料,其直链淀粉含量显著高于碾磨时长为50s的相应样品的直链淀粉含量。在碾磨时长和温度均增加的处理Ⅳ条件下,供试材料的蛋白质含量显著低于碾磨时长较短的处理Ⅰ和处理Ⅱ。津川1号,处理Ⅳ(60s,64.2℃)的最高黏度、最低黏度和最终黏度显著高于其他3个处理,崩解值显著低于处理Ⅰ(50s,52.0℃)和处理Ⅲ(60s,56.0℃)。津原E28米饭的硬度表现为处理Ⅰ>处理Ⅱ>处理Ⅲ>处理Ⅳ。在相同碾磨时长,不同碾磨温度条件下,碾磨温度高的米饭黏度大。经不同碾磨处理的供试材料,其膨胀势和水溶性指数均随温度的上升而显著增加。Two rice varieties were milled for 50 s and 60 s after warmed up the mill before milling. Two different milling temperatures per milling duration were achieved. Amylose content, protein content, RVA profile, hardness and stickiness, swelling power and solubility of rice under different milling conditions were determined. The results showed that amylose content of two rice varieties milled for 60 s were higher than those of treatments milled for 50 s. Protein content of treatment Ⅳ were lower than those of treatment Ⅰ and treatment Ⅱ. Peak viscosity, though viscosity and final viscosity of treatment Ⅳ of Jinchuan No.1 was higher than that of treatmemt Ⅰ,Ⅱ and Ⅲ, breakdown value of treatment Ⅳ of Jinchuan No.1 was higher than of that of treatmemt Ⅰ and Ⅲ. Hardness of cooked rice of Jinyuan E28 was treatment Ⅰ>treatment Ⅱ>treatment Ⅲ>treatment Ⅳ. The rice with high milling temperature has higher viscosity under the same milling time. Swelling power and solubility increased significantly with the increase of temperature.

关 键 词：稻米 碾磨 RVA 硬度和黏度 膨胀势和水溶性指数 

分 类 号：TS212.4[轻工技术与工程—粮食、油脂及植物蛋白工程]