几种糙米性质研究及隆粳软1号糙米蒸煮条件优化  

Study on Properties of Several Brown Rice and Optimization of Cooking Conditions of Longjing No.1 Brown Rice

作　　者：刘光辉 张蕾蕾 王颖[1] 李志斌 刘清岱[1] LIU Guang-hui;ZHANG Lei-lei;WANG Ying;LI Zhi-bin;LIU Qing-dai(College of Food Engineering and Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China;China National Japonica Rice Research Center,Tianjin 300457,China)

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457 [2]国家粳稻工程技术研究中心,天津300457

出　　处：《食品工业科技》2019年第21期25-31,37,共8页Science and Technology of Food Industry

基　　金：国家自然科学基金(31571029)

摘　　要：对几种糙米的成分、断面结构以及RVA特征谱进行研究,同时优化了新型米种隆粳软1号的蒸煮条件,为更好地探究新型米种的性质及其应用前景提供了研究思路和理论基础。本研究采用RVA-Super4快速粘度分析仪进行糙米粉糊化特性的快速测定,并测定了不同米种水分、总淀粉、蛋白质、脂肪、直链淀粉、总膳食纤维以及灰分的含量。通过单因素实验确定浸泡温度、浸泡时间、蒸煮加水量对隆粳软1号糙米蒸煮品质的影响,并结合响应面分析法得到隆粳软1号糙米最佳蒸煮工艺条件为:浸泡时间40 min,浸泡温度38℃,蒸煮加水量为1∶1.8,此条件下隆粳软1号糙米蒸煮食味品质较好,硬度与黏度比值为32.98±0.21,为解决新型米饭蒸煮问题提供了参考。The composition,section structure and RVA characteristic spectrum of several brown rice were studied.Meanwhile,the cooking conditions of the japonica Longjing N0.1 brown rice were optimized,providing research ideas and theoretical basis for better exploration of the properties and application prospects of the new rice species.In this study,the RVA-Super4 rapid viscosity analyzer was used for the rapid determination of the roux characteristics of brown rice,and the contents of different kinds of water,total starch,protein,fat,amylose,total dietary fiber and ash were measured.The influence of soaking temperature,soaking time and water amount on cooking quality of japonica Longjing No.1 brown rice was determined by single factor experiment.Combined with response surface analysis,the optimal cooking conditions for brown rice of japonica Longjing No.1 brown rice were obtained as follows:Soaking time of 40 min,soaking temperature of 38℃,and water ratio of cooking of 1∶1.8.Under these conditions,the cooking quality of brown rice of japonica Longjing No.1 brown rice was good,and the ratio of hardness to viscosity was 32.98±0.21,providing references for better solving the cooking problems of new rice.

关 键 词：隆粳软1 号 糙米 蒸煮条件优化 蒸煮品质 响应面法 

分 类 号：TS[轻工技术与工程]