摘要
测定了八种原料大米以及其所加工成的米饭的各项特性,探讨原料大米特性与米饭的品质之间的相关性。结果显示:大米直链淀粉含量与米饭的硬度呈极显著正相关,与吸水率呈极显著负相关,与米饭的感官品质呈负相关。大米蛋白质含量与米饭的气味、滋味以及冷饭质地都呈负相关,与米饭色泽、米粒外观、适口性呈正相关。大米垩白度与米粒外观、适口性呈极显著负相关。胶稠度、碱消度与米饭的感官品质都呈正相关,其中与米饭适口性的相关性显著。原料大米特性与米饭品质间存在较显著的相关性,大米直链淀粉含量可以作为评价原料大米特性对米饭品质影响的一个重要的指标。
Characteristics of eight different rice and cooked rice were determined, and possible relativity between the characteristics of rice and its cooking property were investigated.The results showed that the content of amylase starch went in significant positive correlation with the hardness, significant negative with water absorbing capacity of rice, but negatively with the organoleptic quality of cooked rice.And the content of rice protein matched negatively, in certain proportion, with the flavor and taste of cooked rice, together with quality of cooled cooked rice, positively with the color,appearance and softness of it.Also the chalk degree of rice held a dramatic negative connection with the appearance and softness of rice,while the gel consistency and the alkali spending a positive connection with the sensory quality of cooked rice.The quality of cooked rice significantly associated with characteristics of rice, and the content of amylase starch of rice could be an important indicator of cooked rice quality based on rice.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第8期113-116,290,共5页
Science and Technology of Food Industry
关键词
大米
特性
米饭品质
相关性
rice
characteristics
quality of cooked rice
relativity
