摘要
以不同品种的早籼和晚籼稻米为原料,研究籼米的理化特性,为籼米食品的加工和原料选择提供试验数据。结果表明,晚籼米的水分含量、碘兰值、脂肪含量和总糖含量均显著高于早籼米,蛋白质含量显著低于早籼米;早籼米和晚籼米的游离氨基酸和游离脂肪酸含量没有显著差异;晚籼米的峰值黏度显著低于早籼米,热糊稳定性高于早籼米,但冷糊稳定性较低,易于回生;两种籼米的其它糊化特性没有显著差异;同一品系间的理化特性和糊化特性差异较大。
Physicochemical properties of different varieties of milled early and late long-grain nonglutinous rice were studied to offer trial data for the process and the choice of the raw material of milled long-grain nonglutinous rice food. The results showed that moisture, blue value （BV）, lipid content and total sugar content of milled late long-grain nonglutinous rice were significantly higher than that of milled early long-grain nonglutinous rice, and protein content was significantly lower than that of milled early long-grain nonglutinous rice. Free amino acids （FAA） and free fatty acids （FFA） were not significantly different between milled early long-grain nonglutinous rice and mitled late long-grain nonglutinous rice. Peak viscosity of the milled late long-grain nonglutinous rice was significantly tower than that of milled early long-grain nonglutinous rice, and the stability of hot paste of milled late long-grain nonglutinous rice was significantly higher than that of milled early long-grain nonglutinous rice, but its stability of the cold paste was significantly lower, so it was easier to retrograde, The other gelatinization properties showed no significant difference. The physicochemical properties and gelatinization properties of the same variety were significantly different,
出处
《粮食与饲料工业》
CAS
北大核心
2007年第11期4-6,共3页
Cereal & Feed Industry
关键词
早籼米
晚籼米
理化特性
糊化特性
milled early long-grain nonglutinous rice
milled late long-grain nonglutinous rice
physicochemical property
gelatinization property
