以软米为主米的配方米食味特性研究  

Study on the taste characteristics of formula rice with soft rice as main ingredient

作　　者：李昕 吕文彦[1] 马兆惠[1] 程海涛[1] 鞠鑫月 LI Xin;LV Wen-yan;MA Zhao-hui;CHENG Hai-tao;JU Xin-yue(Agronomy College,Shenyang Agricultural University,Shenyang 110866,China)

机构地区：[1]沈阳农业大学农学院,辽宁沈阳110866

出　　处：《粮食与饲料工业》2021年第5期1-6,共6页Cereal & Feed Industry

摘　　要：为改善稻米食味,选取4个粳型软米品种,以粒型相近为原则,与粳粘米组合形成配方米,并对原料米与配方米的质构、外观、食味、胀饭率等多种指标进行比较研究。结果表明,软米的硬度、粘力、粘性、弹力等质构特性及冷胶粘性、回冷值、峰值时间等RVA特征值显著低于粳粘,其质构特性的拉丝长度、米饭的平衡度、外观品质、食味值、RVA的峰值粘性、崩解值显著高于粳粘。配方米的米饭外观、粘度、平衡度、食味值显著高于粳粘,硬度显著低于粳粘。RVA参数显示:配方米的峰值粘性、崩解值显著高于粳粘,冷胶粘性、回冷值、峰值时间显著低于粳粘;而冷胶粘性、最终粘性、回冷值、峰值时间显著高于软米,峰值粘性、崩解值显著低于软米。另外,配方米的胀饭率也显著高于粳粘和软米。综上特征可以得出,配方米的食味品质优于粳粘,也优于软米,其中最好的配方米组合为彦粳软玉12+25%辽星1号,其外观光泽度好,粘性、胀饭率高,硬度、峰值粘性、崩解值高,最终粘性、回冷值低,适口性优良。In order to solve the problems such as high cost of soft rice and poor taste of ordinary rice,four japonica soft rice varieties were selected and combined with japonica sticky rice to form the formula rice based on the principle of similar grain shape.The texture,appearance,taste and rice expansion rate of each varieties rice and formula rice were compared and studied.The results showed that the hardness,adhesion,viscosity and elasticity of soft rice and the RVA characteristic values such as cool paste viscosity,set back value and peak time were significantly lower than those of japonica rice,while the drawing length,balance,appearance quality,taste value,peak viscosity and disintegration value of RVA characteristic values of soft rice were significantly higher than that of japonica rice.The rice appearance,viscosity,balance and taste value of the formula rice were significantly higher than that of japonica glutinous rice,while the hardness was significantly lower than that of japonica glutinous rice.RVA parameters show that the peak viscosity and disintegration value of formula rice were significantly higher than that of japonica viscosity,while the cold viscosity,recooling value and peak time of formula rice were significantly lower than that of japonica viscosity.However,the cold adhesiveness,final viscosity,recooling value and peak time of formula rice were significantly higher than that of soft rice,while the peak viscosity and disintegration value were significantly lower than that of soft rice.In addition,the rice expansion rate of the formula rice was significantly higher than that of japonica sticky rice and soft rice.In conclusion,the food quality of formula rice was superior to japonica sticky rice and soft rice.The best combination of formula rice was Yanjing neneite 12+25%Liaoxing No.1,which had good appearance gloss,high viscosity and rice swelling rate,high hardness,peak viscosity and disintegration value,low final viscosity and cooling value,and excellent palatability.

关 键 词：配方米 软米 食味特性 RVA 胀饭率 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]