不同碾磨条件对稻米主要品质的影响
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摘要
以2个水稻品种的稻谷为试验材料,设置不同的碾精条件:在50℃左右和60℃左右分别处理50 s和60 s,测定在不同碾精条件下样品磨粉后的直链淀粉含量、蛋白质含量、RVA特征值、膨胀势和水溶性指数,米饭的硬度和黏度特性,比较不同水稻品种在不同碾精条件下的稻米在品质性状上的差异。结果表明,碾磨时长为60 s的供试材料,其直链淀粉含量显著高于碾磨时长为50 s的相应样品的直链淀粉含量。在碾磨时长和温度均增加的处理Ⅳ条件下,供试材料的蛋白质含量显著低于碾磨时长较短的处理Ⅰ和处理Ⅱ。津川1号,处理Ⅳ(60 s,64.2℃)的最高黏度、最低黏度和最终黏度显著高于其他3个处理,崩解值显著低于处理Ⅰ(50 s,52.0℃)和处理Ⅲ(60 s,56.0℃)。津原E28米饭的硬度表现为处理Ⅰ>处理Ⅱ>处理Ⅲ>处理Ⅳ。在相同碾磨时长,不同碾磨温度条件下,碾磨温度高的米饭黏度大。经不同碾磨处理的供试材料,其膨胀势和水溶性指数均随温度的上升而显著增加。
Two rice varieties were milled for 50 s and 60 s after warmed up the mill before milling. Two different milling temperatures per milling duration were achieved. Amylose content, protein content, RVA profile, hardness and stickiness, swelling power and solubility of rice under different milling conditions were determined. The results showed that amylose content of two rice varieties milled for 60 s were higher than those of treatments milled for 50 s. Protein content of treatment Ⅳ were lower than those of treatment Ⅰ and treatment Ⅱ. Peak viscosity, though viscosity and final viscosity of treatment Ⅳ of Jinchuan No.1 was higher than that of treatmemt Ⅰ, Ⅱ and Ⅲ, breakdown value of treatment Ⅳ of Jinchuan No.1 was higher than of that of treatmemt Ⅰ and Ⅲ. Hardness of cooked rice of Jinyuan E28 was treatment Ⅰ>treatment Ⅱ>treatment Ⅲ>treatment Ⅳ. The rice with high milling temperature has higher viscosity under the same milling time. Swelling power and solubility increased significantly with the increase of temperature.
Two rice varieties were milled for 50 s and 60 s after warmed up the mill before milling. Two different milling temperatures per milling duration were achieved. Amylose content, protein content, RVA profile, hardness and stickiness, swelling power and solubility of rice under different milling conditions were determined. The results showed that amylose content of two rice varieties milled for 60 s were higher than those of treatments milled for 50 s. Protein content of treatment Ⅳ were lower than those of treatment Ⅰ and treatment Ⅱ. Peak viscosity, though viscosity and final viscosity of treatment Ⅳ of Jinchuan No.1 was higher than that of treatmemt Ⅰ, Ⅱ and Ⅲ, breakdown value of treatment Ⅳ of Jinchuan No.1 was higher than of that of treatmemt Ⅰ and Ⅲ. Hardness of cooked rice of Jinyuan E28 was treatment Ⅰ>treatment Ⅱ>treatment Ⅲ>treatment Ⅳ. The rice with high milling temperature has higher viscosity under the same milling time. Swelling power and solubility increased significantly with the increase of temperature.
引文
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[2]Meullenet JF,Marks B,Griffin K,et al.Effect of rough rice drying and storage conditions on sensory profiles of cooked rice[J].Cereal Chem,1999,76(4):483-486.
[3]Gujral HS,Kumar V.Effect of accelerated aging on the physicochemical and textural properties of brown and milled rice[J].Journal of Food Engineering,2003,59(2):117-122.
[4]Li J-Y,Yeh A-I.Relationships between thermal,rheological characteristics and swelling power for various starches[J].Journal of Food Engineering,2001,50(3),141-148.
[5]宋婷.大米贮藏过程中不同碾磨程度对大米品质影响的规律分析[D].大庆:黑龙江八一农垦大学,2016.
[6]周军琴,年芳,李爱科,等.糙米碾磨度与营养品质关系研究[J].食品工业科技,2016,37(14):128-133,137.
[7]张海波.碾磨度对稻米蒸煮品质和营养品质的影响[D].杭州:浙江大学,2015.
[8]贺财俊,李怡,吴跃,等.籼米糊化特性与碾磨程度的相关性分析[J].食品科学,2017,38(11),59-63.
[9]Mohammed S,Jean-Francois M.Cooked rice texture and rice flour pasting properties;impacted by rice temperature during milling[J].Journal of Food Science and Technology,2015,52(3)1602-1609.
[10]钟业俊.碾磨和微波处理对稻米食味品质和贮藏性能的影响[D].南昌:南昌大学,2013.
[11]Shifeng Yu,Ying ma,Lucile Menager,et al.Physicochemical properties of starch and flour from different rice cultivars[J].Food and Bioprocess Technology,2012,5(2):626-627.
[12]李莎莎,吴娜娜,李兴峰,等.不同品种糙米粉糊化特性比较研究.粮油食品科技,2016,24(4):15-18.
[13]Cai J J.Man,J Huang,Q Liu,et al Relationship between structure and functional properties of normal rice starches with different amylose contents.Carbohydrate Polymers.2015,125,35-44.