吉林大米适度研磨加工对品质的影响研究  

Study on the Influence of Moderate Grinding on the Quality of Jilin Rice

作　　者：陈营 魏延弟 CHEN Ying;WEI Yandi(Jilin Business and Technology College,Changchun 130102,China)

机构地区：[1]吉林工商学院,吉林长春130102

出　　处：《食品安全导刊》2023年第23期153-156,共4页China Food Safety Magazine

基　　金：吉林大米适度研磨加工对品质的影响研究(院理科合字K[2023]第001号)。

摘　　要：以吉林稻谷为研究对象,探究研磨时间对大米吸水率、米汤pH值和糊化特性、质构特性及感官评分的影响。结果表明:随着研磨时间的延长,大米的pH值和峰值粘度上升,其他指标下降。当研磨时间为150 s时,各指标下降趋势明显放缓,达到品质稳定期,此时对米饭食味影响较大的硬度、回生值达到平缓阶段,米饭感官评分最高,品质最佳。Taking Jilin rice as the research object,the effects of grinding time on water absorption,pH value and pasting properties,texture properties and sensory scores of rice soup were investigated.The experimental results showed that with the increase of grinding time,the pH value and peak viscosity of rice increased,and other indexes decreased.When the grinding time was 150 s,the decline trend of each index slowed down significantly and reached the stable stage of quality.At this time,the hardness and retrogradation value,which had great influence on the taste of rice,reached the gentle stage,and the sensory score of rice was the highest and the quality was the best.

关 键 词：研磨程度 蒸煮品质 食味品质 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]