华南地区主栽籼型糙米食用品质比较分析  

Comparison and Analysis of Edible Quality of Indica Brown Rice Mainly Cultivated in South China

作　　者：李亚 李健雄[3] 张名位[2] 刘光 魏振承[2] 张雁[2] 唐小俊[2] 刘志霞[3] 王佳佳 钟立煌 廖娜 邓媛元[2] Li Ya;Li Jianxiong;Zhang Mingwei;Liu Guang;Wei Zhencheng;Zhang Yan;Tang Xiaojun;Liu Zhixia;Wang Jiajia;Zhong Lihuang;Liao Na;Deng Yuanyuan(Guangdong Ocean University,College of Food Science and Technology,Zhanjiang 524088;Institute of Sericulture and Agricultural Products Processing,Guangdong Academy of Agricultural Sciences,Guangzhou 510507;Rice Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou 510635)

机构地区：[1]广东海洋大学食品科技学院,湛江524088 [2]广东省农业科学院蚕业与农产品加工研究所,广州510507 [3]广东省农业科学院水稻研究所,广州510635

出　　处：《中国粮油学报》2023年第8期58-66,共9页Journal of the Chinese Cereals and Oils Association

基　　金：广东省农业科学院食品营养与健康研究中心建设运行经费项目(XT XM202205);广州市科技计划项目(202201011834);科技创新战略专向资金项目(高水平农科院建设)(R2020PY-JX009);广东省重点领域研发计划项目(2020B020225004);广东省自然科学基金项目(2021A1515010888);广东省财政厅专项(粤财农〔2021〕161号;粤财农〔2021〕170号)。

摘　　要：比较分析华南地区8个优质籼稻品种糙米的外观品质、理化指标、蒸煮品质、糊化特性以及质构特征,评价其食用品质。结果表明,各品种糙米的最适蒸煮时间为24~34 min,皮层厚度与最适蒸煮时间和pH呈显著正相关,与膨胀率呈显著负相关。籼型糙米直链淀粉质量分数在12.50%~15.35%之间,蛋白质质量分数为7.70%~9.60%,脂肪质量分数为3.02%~4.25%,蛋白质与米饭弹性呈显著负相关。米饭硬度主要受灰分和质量分数腹部皮层厚度影响。根据米饭硬度进行聚类分析,可以将其分为3类;根据米饭黏性进行聚类分析,可以将其分为2类。总体而言,籼稻作为全谷物糙米食用弹性较好,耐咀嚼,食味品质较高,但硬度和黏性的品种间差异较大,根据消费者口感偏好和应用场景可分类选择适宜的籼稻品种。The appearance quality,physical and chemical indexes,cooking quality,gelatinization characteristics,and texture characteristics of brown rice of 8 quality indica rice varieties in South China were compared and analyzed,and their edible quality was evaluated.The results indicated that the optimal cooking time of brown rice was between 24 and 34 min.The cortex thickness was positively correlated with the optimal cooking time and pH value,and negatively correlated with the expansion rate.The amylose content of indica brown rice ranged from 12.50%to 15.35%,the protein content ranged from 7.70%to 9.60%,the fat content ranged from 3.02%to 4.25%.There was a significant negative correlation between protein and rice elasticity.In accordance with the cluster analysis of rice hardness,it can be divided into three categories.In accordance with the cluster analysis of rice viscosity,it can be divided into two categories.In general,indica rice,as a whole grain brown rice,had good elasticity,chewability,and high taste quality,but there were great differences in hardness and stickiness among varieties.Consumers'taste preferences and application scenarios indicated that indica rice varieties can be classified and selected appropriately.

关 键 词：籼稻 糙米 蒸煮品质 理化特性 糊化特性 质构特征 

分 类 号：S511[农业科学—作物学]