大米的米线加工适性评价及改良方法研究进展  

Research progress on noodles processing adaptability of rice and its improving methods

作　　者：刘小青 叶发银[1,2] 雷琳 陈嘉[1,2] 赵国华 LIU Xiaoqing;YE Fayin;LEI Lin;CHEN Jia;ZHAO Guohua(College of Food Science,Southwest University,Chongqing 400715,China;Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]川渝共建特色食品重庆市重点实验室,重庆400715

出　　处：《食品与发酵工业》2024年第6期307-315,共9页Food and Fermentation Industries

基　　金：国家重点研发计划项目子课题(2021YFD2100101)。

摘　　要：米线是我国经典传统主食,因其口感爽滑、烹饪方便而备受青睐。原料大米对米线品质有决定性影响,选用不合理会导致断条率高、蒸煮损失大、易粘连等问题。明确原料大米米线原料加工适性的内涵关键质量要求及其调控方法是米线加工企业面临的共性关键核心技术,对产业有重大影响。该文在简要介绍米线原料加工适性评价的基础上,剖析了大米原料关键成分(淀粉、蛋白质、脂肪、破损淀粉等)及理化特性(胶稠度、糊化特性、粒度等)对其米线加工适性的影响规律,归纳总结了物理改性(湿热处理、韧化处理、过热蒸汽处理)、陈化、发酵、改良剂使用、多方法联用等改良大米米线加工适性的方法,展望了大米米线加工适性的未来研究重点,以期从原料学的角度为高品质米线的生产提供参考。Rice noodles,a traditional staple food in China,are popular because of their smooth taste and convenient cooking.Raw rice has a decisive impact on the quality of rice noodles.Improper selection of rice leads to a high breaking rate,cooking loss,easy adhesion,and other problems.It is a common key core technology for rice noodle processing enterprises to clarify the key quality requirements of raw material processing adaptability and its control methods,which has a great influence on the industry.Based on a brief introduction to the adaptability evaluation of rice noodle raw materials,this paper analyzed the influence of key components of rice raw materials(starch,protein,fat,damaged starch,etc.)and physicochemical properties(gel consistency,gelatinization characteristics,particle size,etc.)on the adaptability of rice noodle processing.The methods of physical modification(heat-moisture treatment,annealing treatment,and superheated steam treatment),ageing,fermentation,use of improvers,combined use of multiple methods,and so on to improve the suitability of rice noodle processing were summarized.The future research focused on rice noodle processing suitability was prospected to provide a reference for the production of high-quality rice noodles from the perspective of raw materials.

关 键 词：淀粉 质构特性 蒸煮品质 物理改性 陈化 发酵 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]