摘要
研究了２３种稻谷在３７℃下储藏４个月后直链淀粉、不溶性直链淀粉、蒸煮最 适加水量及质构特性的变化。结果表明，大米储藏４个月后，不溶性直链淀粉、蒸煮时最适 加水量及米饭硬度均增加，而粘度降低，粘度／硬度比值下降。发现以不溶性直链淀粉含 量确定大米蒸煮时的最适加水量优于以直链淀粉含量确定的最适加水量，储藏后不溶 性直链淀粉含量的增加与蒸煮后大米粘度降低值之间相关系数为ｒ＝－０．７６９^（＊＊），与硬 度增加值之间的相关系数ｒ＝０．８７６^（＊＊）。
The changes in amylose, insoluble amylose, the optimal account of adding -- water for cooking and texture characteristics after paddy storage for 4 months at 37C were studied. The results indicated that the content of insoluble amylose, the optimal account of water- adding for cooking and hardness increased after rice storage for 4 months at 37t, while the stickiness decreased, stickiness/hardness ratio also declined. Moreover, it was found that the optimal account of water - adding for cooking determined according to content of insoluble amylose has the advantage over that according to the content of amylose. The increasing number of hardness of cooked - rice is positive correlation to that of insoluble amylose, and the decreasing number of stikiness of cooked - rice is nagative correlation to that of insoluble amylose after rice storage for 4 months at 37C.
出处
《粮食储藏》
1999年第5期36-40,共5页
Grain Storage
