大米原料特性与鲜湿米粉品质的相关性  

Correlation Between Raw Material Characteristics of Rice and Quality of Fresh Wet Rice Noodles

作　　者：汤鹏宇 孟繁博 黄道梅 胡玉芬 林茂 TANG Pengyu;MENG Fanbo;HUANG Daomei;HU Yufen;LIN Mao(Guizhou Institute of Modern Agricultural Development,Guizhou Institute of Agricultural Products Processing,Guiyang,Guizhou 550006;School of Liquor and Food Engineering,Guizhou University,Guiyang,Guizhou 550025;Anshun Huangguoshu Central Kitchen Co.,Ltd.,Anshun,Guizhou 561000,China)

机构地区：[1]贵州省现代农业发展研究所/贵州省农产品加工研究所,贵州贵阳550006 [2]贵州大学酿酒与食品工程学院,贵州贵阳550025 [3]安顺黄果树中央厨房有限公司,贵州安顺561000

出　　处：《贵州农业科学》2023年第4期108-116,共9页Guizhou Agricultural Sciences

基　　金：贵州省科技计划项目“鲜湿米粉贮藏保鲜技术研究及系列产品标准生产技术体系构建”[黔科合支撑(2022)重点12号]。

摘　　要：【目的】探明大米原料特性与鲜湿米粉品质的相关性,为鲜湿米粉原料选择提供依据。【方法】以10种大米为研究对象,对比分析原料产地、大米理化特性及其凝胶质构特性等差异,并对大米原料的理化性质与鲜湿米粉品质进行相关性分析,筛选适宜制作鲜湿米粉的大米原料特性指标。【结果】不同产地大米的蛋白质、脂肪、直链淀粉含量等变异系数大,直链淀粉、蛋白质和脂肪含量与鲜湿米粉品质有显著相关性,与质构特性、外观等呈正相关,与蒸煮损失和断条率及米香味呈负相关,支链淀粉含量与米粉品质指标的相关性则相反。【结论】大米直链淀粉含量、支链淀粉含量和胶稠度是影响鲜湿米粉品质的关键因素,其次是蛋白质和脂肪含量。直链淀粉含量较高(20%~22%)、蛋白质(6%~7%)和脂肪含量(0.8%~1.4%)及胶稠度(85~104 mm)适中的大米适宜作为鲜湿米粉制作原料,可获得更好的米粉品质;支链淀粉含量高(>52%)的大米不宜制作鲜湿米粉。【Objective】The correlation between raw material characteristics of rice and quality of fresh wet noodles is explored to provide the scientific basis for selection of raw material selection in production of fresh wet noodles.【Method】The variation in raw material producing area,physicochemical properties and gel texture properties of 10 rice is compared and the correlation between physicochemical properties of rice raw material and quality of fresh wet noodles is analysed to select the feature indexes of rice raw material for producing fresh wet noodles.【Result】There is a great difference in the content of protein,fat and amylose among 10 rice varieties.The protein,fat and amylose content is significantly related to quality of fresh wet noodles,positively related to texture characteristics and appearance of fresh wet noodles and negatively related to cooking loss,broken noodle rate and rice flavour of fresh wet noodles.The correlation between amylopectin content and quality indexes of fresh wet noodles is on the contrary compared with amylose.【Conclusion】The factors affecting quality of fresh wet noodles are amylose content,amylopectin content and gel consistency,followed by protein content and fat content.The rice raw material with 20-22% amylose content,6%-7% protein content,0.8%-1.4% fat content and 85-104 mm gel consistency is the suitable rice raw material for producing high quality fresh wet noodles.The rice with higher amylopectin content(>52%)is not suitably used as the raw material for producing fresh wet noodles.

关 键 词：大米原料 鲜湿米粉 理化特性 质构特性 感官评价 相关性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]