蒸谷米制作前后品质特征的变化  

Changes in Quality Characteristics of Preboiled Rice Before and After Preparation

作　　者：阮俊梅 黄愉光 吴亚辉 巫志坚 RUAN Junmei;HUANG Yuguang;WU Yahui;WU Zhijian(Meizhou Academy of Agriculture and Forestry Sciences,Meizhou,Guangdong 514071,China)

机构地区：[1]梅州市农林科学院,广东梅州514071

出　　处：《农产品加工》2024年第11期10-12,18,共4页Farm Products Processing

基　　金：2023年粤东粤西粤北地区人才发展帮扶计划(2022年12月);梅州市科技计划项目(20230104)。

摘　　要：以籼稻客乡一号、黄华占、莉香占稻谷为原料制作蒸谷米,对蒸谷米制备前后碾磨品质、营养品质、食味品质进行比较分析。结果表明,稻谷经蒸谷处理制备成蒸谷米后,整精米率显著提高,碎米率显著降低,蛋白质含量、直链淀粉含量、磷含量显著增加;蒸谷米制备前后维B1含量和钙含量变化品种间有差异,蒸谷处理显著降低了黄华占、莉香占的维B1含量,显著增加了黄华占的钙含量,其余无显著差异。In this study,preboiled rice was made from Indica rice varieties of Kexiangyihao,Huanghuazhan,Lixiangzhan,and the change trend of milling quality,nutritional quality,and taste quality of preboiled rice before and after preparation were analyzed.The results showed that when the rice was made into preboiled rice,the head rice rate of preboiled rice significantly increased,the broken rice rate of preboiled rice significantly decreased,and the protein content,amylose content,and phosphorus content of preboiled rice significantly increased;There were differences in the changes of vitamin B1 content and calcium content between varieties before and after the preparation of preboiled rice:Steamed grain processing significantly reduced the Vitamin B1 content of Huanghuazhan and Lixiangzhan,while significantly increased calcium content of Huanghuazhan.

关 键 词：蒸谷米 碾磨品质 营养品质 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]