摘要
对17种大米原料及其所加工成的米粉品质进行了分析,并对大米原料特性与米粉的加工性能、烹煮性能和感观品质之间的相关性进行了探讨,确立了米粉的原料标准。结果表明:大米直链淀粉含量与米粉的蒸煮品质、搓粉散粉质量和综合评价显著正相关;大米胶稠度、糊化等级与米粉的断条率显著正相关,与搓粉散粉质量和成品含水量显著负相关。大米直链淀粉含量、胶稠度和糊化等级等可以作为米粉原料标准的主要指标。
The quality of 17 rice raw materials and rice noodles made of the rice materials were analyzed, the relationships between the characteristics of rice raw materials, processing performance, cooking performance and sensory qualities were discussed, and the standard for rice noodles material was established. The results showed that there was significant positive correlation between the amylose content in rice and the cooking quality, twisting-dispersing quality and general evaluation of rice noodles, and between the glutinosity, gelatinization grade of rice and rate of broken rice noodles, and there was significant negative correlation between the glutinosity, gelatinization grade of rice and the twisting-dispersing quality of rice noodle as well as the moisture of finished products. The amylose content, glutinosity, gelatinization grade of rice would be regarded as the major indexes for the standard of rice noodle raw materials.
出处
《粮食与饲料工业》
CAS
北大核心
2005年第9期21-24,共4页
Cereal & Feed Industry
基金
国家"十五"科技攻关计划重大项目(2001BA507A)
湖南省教育厅科研项目(BK0218)
关键词
大米
米粉
加工性能
烹煮性能
感观品质
rice
rice noodle
processing performance
cooking performance
sensory quality
