米水质量比对高抗性淀粉稻米食用品质的影响  

Effects of rice-to-water mass ratios on eating quality of high-resistant starch rice

作　　者：郑晓敏 蔡诗敏 张冰悦 陈凌华[1,2] 程祖锌[2,3] ZHENG Xiaomin;CAI Shimin;ZHANG Bingyue;CHEN Linghua;CHENG Zuxin(Jinshan College,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;Fujian Engineering Technology Research Center of Breeding and Utilization for Special Crops;Key Laboratory of Genetics,Breeding and Multiple Utilization of Crops,Ministry of Education,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)

机构地区：[1]福建农林大学金山学院 [2]福建农林大学福建省特种作物育种与利用工程技术研究中心 [3]福建农林大学作物遗传育种与综合利用教育部重点实验室,福建福州350002

出　　处：《亚热带农业研究》2025年第1期66-72,共7页Subtropical Agriculture Research

基　　金：2023年福建省大学生创新创业训练计划项目“高抗性淀粉水稻品种的发掘及其食用品质分析”(S202314046010);福建省科技厅引导性项目“水稻粳型亲籼型种质资源的创制与利用”(2023N0005);福建省特色现代农业发展专项“福建省现代水稻产业技术体系建设”(闽财农指[2024]617号)。

摘　　要：[目的]通过比较不同米水质量比对高抗性淀粉稻米食用品质的影响,筛选出最适宜的加水量,以期为高抗性淀粉稻米的蒸煮提供参考。[方法]设置9组米水质量比(1.0∶0.8、1.0∶1.0、1.0∶1.2、1.0∶1.4、1.0∶1.6、1.0∶1.8、1.0∶2.0、1.0∶2.2、1.0∶2.4)蒸煮高抗性淀粉稻米品两优713,比较了米饭的食用品质,包括加热吸水率、膨胀率、快消化淀粉(RDS)含量、慢消化淀粉(SDS)含量、抗性淀粉(RS)含量、预估升糖指数(eGI)和感官品质等。[结果](1)米水质量比在1.0∶0.8~1.0∶1.2之间时,饭粒较硬,部分饭粒夹生现象严重、碎屑多,并且米饭颜色不均匀;米水质量比在1.0∶1.4~1.0∶2.4之间时,蒸煮效果较好,米饭糊化充分,松软、无夹生且粒型完整、有光泽。(2)米水质量比在1.0∶1.4~1.0∶2.4之间时,米饭RDS含量、eGI随着米水质量比的提高而提高,RS含量则降低;当米水质量比超过1.0∶2.2时,RDS含量快速上升。(3)当米水质量比为1.0∶2.0时,米饭香味明显、松软、有光泽且适口性最好,eGI符合中低血糖生成指数食品要求。[结论]高抗性淀粉稻米蒸煮的米水质量比建议控制在1.0∶2.0,该结果可供高抗性淀粉稻米蒸煮参考。[Purpose] This study compared the effects of different rice-to-water mass ratios on the eating quality of high-resistant starch rice,aiming to identify the optimal water addition ratio and provide a basis for cooking high-resistant starch rice.[Method] The high-resistant starch rice cultivar Pinliangyou 713 was cooked at nine rice-to-water mass ratios(1.0∶0.8,1.0∶1.0,1.0∶1.2,1.0∶1.4,1.0∶1.6,1.0∶1.8,1.0∶2.0,1.0∶2.2,and 1.0∶2.4).The eating quality was compared in terms of water absorption rate,expansion rate,rapidly digestible starch(RDS) content,slowly digestible starch(SDS) content,resistant starch(RS) content,estimated glycemic index(eGI),and sensory quality.[Result](1)The rice grains cooked at the rice-to-water mass ratios between 1.0∶0.8 and 1.0∶1.2 were relatively hard and had an uneven color,including some half-cooked grains and broken grains.When the rice-to-water mass ratios were between 1.0∶1.4 and 1.0∶2.4,the cooking effect improved significantly,and the rice grains were fully gelatinized,soft,free from half-cooking,intact,and glossy.(2) As the rice-to-water mass ratios increased within the range of 1.0∶1.4 to 1.0∶2.4,the RDS content and eGI increased,while the RS content decreased.When the rice-to-water mass ratio exceeded 1.0∶2.2,the RDS content increased rapidly.(3) The rice grains cooked at a rice-to-water mass ratio of 1.0∶2.0,exhibited a pronounced aroma,a soft texture,glossy appearance,the best palatability,and an eGI meeting the requirements for food with medium-to-low glycemic index.[Conclusion]It is suggested that high-resistant starch rice should be cooked at the rice-to-water mass ratio of 1.0∶2.0.The findings provide a reference for the cooking of high-resistant starch rice.

关 键 词：高抗性淀粉稻米 米水质量比 淀粉消化特性 预估升糖指数 食用品质 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]