垩白对籼米蒸煮食用品质的影响  

Effects of Chalkiness on Cooking and Eating Quality Properties of Long-Grain Rice

作　　者：钟方旭[1] 蓝盛银[1] 徐珍秀[1] 

机构地区：[1]华中农业大学生命科学技术学院,武汉430070

出　　处：《中国粮油学报》2003年第4期1-4,共4页Journal of the Chinese Cereals and Oils Association

基　　金：国家自然科学基金资助项目 (30 0 70 4 68)

摘　　要：以 6个常规籼稻品种为材料 ,利用质构仪 (TA)和差示扫描量热仪 (DSC)分析了籼米的质构品质特征以及热力学糊化特性。结果表明 :垩白显著影响米饭的硬度、回弹性、耐嚼性 ,但对粘度的影响不明显 ;垩白度不同 ,籼米精米粉的DSC热力学曲线存在明显差异 ,垩白度越大 ,精米粉的糊化起始温度 (TO)、峰值温度(TP)和终结温度 (TC)越低 ,糊化过程所需热焓 (ΔH)越小。A Texture Analyser(TA)and a Differential Scanning Calorimetry(DSC)were used to detemine the differences in hardness,stickiness and gelatinization properties of 6 long-grain rice cultivars.The results indicated that the chalkiness of rice grain affected the hardness,resilience and chewiness of cooked rice significantly,but affected stickiness unobviously.DSC thermal curve for milled rice flour varied significantly among the long-grain rice cultivars of different chalkines ratio.Compared with the less chalkiness rice,lower gelatinization onset temperature(T_o),peak temperature(T_p),ceasing temperature(T_c)and gelatinization enthalpy(ΔH)of milled rice flour were for more chalkiness rice.

关 键 词：籼米 垩白 蒸煮食用品质 质构仪 差示扫描量热仪 

分 类 号：TS212.2[轻工技术与工程—粮食、油脂及植物蛋白工程]