摘要
采用通用的大米蒸煮食味评定方法,对商品粳米、籼米、糯米品质特性进行评定,用Brabender Micro Visco-Am Lyograph黏度仪分析米粉的糊化特性。结果表明:粳米品质特性及食味品质好,籼米较差,糯米居中。粳米峰值黏度、破损值较低,起糊温度、最终黏度和回生值居中;糯米峰值黏度、破损值较高,起糊温度、最终黏度和回生值较低;而籼米峰值黏度、破损值则居中,起糊温度、最终黏度和回生值较高。由此得出,籼米凝胶强度较大,易老化,糯米与之相反,而且糯米对剪切和加热敏感而粳米不敏感。
Quality properties of commercial japonica rice, indica rice, and glutinous rice were investigated using general cooking and tasting evaluation methods. Meanwhile, viscosity properties of flour pastes from three kinds of commercial rice were determined using a Brabender Micro Visco-Amylograph analyzer. Results indicated that japonica rice had the best quality properties and taste attribute, glutinous rice took second place, and the quality properties and taste attribute of indica rice were the worst. Japonica rice also exhibited the lowest peak viscosity and breakdown rate. However, its gelatinization temperature, final viscosity and retrogradation value were between indica rice and glutinous rice. For glutinous rice, peak viscosity and breakdown rate were both the highest, while the lowest gelafiniTation temperature, final viscosity and retrogradation value were observed. In contrast, although indica rice exhibited middle levels of peak viscosity and breakdown rate, it had the highest gelatinization temperature, final viscosity and retxogradation value. The above results demonstrate that indica rice has the largest gel strength and is prone to aging, whereas, glutinous rice exhibits an opposite character. Thus, glutinous rice is sensitive to shear force and heating.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第5期78-81,共4页
Food Science
基金
陕西省农业科技攻关项目(2008K01-02)
西北农林科技大学博士启动基金项目(Z111020522)
关键词
粳米
籼米
糯米
品质特性
糊化特性
japonica rice
indica rice glutinous rice
quality properties
pasting characteristics
