加工精度对大米食用品质及风味的影响  

Effect of Milling Degree on The Edible Quality and Flavor of Rice

作　　者：安红周[1] 陈会会 尹文婷[1] 林乾 何东升 罗琼[1] An Hongzhou;Chen Huihui;Yin Wenting;Lin Qian;He Dongsheng;Luo Qiong(Grain college,Henan University of Technology,Zhengzhou 450001;COFCO Research&Engineering(Zhengzhou)Co.,Ltd.,Zhengzhou 450001;Guangzhou Lingnan Suiliang grain Co.,Ltd.,Guangzhou 510000)

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]郑州中粮科研设计院有限公司,郑州450001 [3]广州岭南穗粮谷物有限公司,广州510000

出　　处：《中国粮油学报》2021年第1期1-7,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划(2017YFD0401101);广东省重点专项(2020B020225004)。

摘　　要：结合留皮度和碾减率表征大米加工精度,研究加工精度对大米食用品质的影响,并采用同时蒸馏提取-气相色谱-质谱联用法分析米饭中的挥发性风味物质,为大米适度加工提供借鉴。结果表明:随碾磨时间增加,碾减率变化可用一条二次曲线(R^2=0.9973)和一条线性方程(R^2=0.9925)拟合,留皮度可由一条函数方程(R^2=0.9981)拟合。加工精度的提高可改善食用品质,显著提高食味值和感官评分(P<0.05),而达到一定精度(碾减率6.81%~7.96%,留皮度0.9%~2.2%)后影响不显著。碾磨使风味物质含量损失显著(P<0.05),相对于糙米饭,4号米饭(碾减率5.9%、留皮度5.4%)和6号米饭(碾减率10.0%,留皮度0.2%)挥发性风味物质总量分别减少了34.4%和71.9%。适度加工的大米出米率高,具有良好的食用品质和风味。In this study,the milling degree is characterized by the combination of bran degree and degree of milling(DOM).Effects of milling degree on the edible quality of rice were investigated,and the volatile flavor substances in rice were analyzed by simultaneous distillation extraction(SDE)and gas chromatography-mass spectrometry(GC-MS)method,which provided a theoretical basis for moderate rice processing.In accordance with the survey results,as the milling time increased,the DOM could be fitted by a quadratic curve(R^2=0.9973)and a linear equation(R^2=0.9925),and the bran degree could be fitted by a functional equation(R^2=0.9981).With the milling degree increased,the edible quality was improved,and the taste value and sensory score significantly increased(P<0.05).However,after reaching a certain milling degree(the DOM was 6.81%~7.96% and the bran degree was 0.9%~2.2%),the effect was not significant.Milling caused significant loss of flavor components directly(P<0.05).Compared with brown rice,the total amount of volatile flavor substances in No.4 and No.6 rice samples decreased by 34.4% and 71.9%respectively.The reasonably well-milled rice had a high rice yield,and good edible quality and flavor.

关 键 词：大米 留皮度 碾减率 食味值 风味物质 

分 类 号：TS212.4[轻工技术与工程—粮食、油脂及植物蛋白工程]