云南软米及其热风干燥方便米饭的食用品质
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摘要
以云南软米为原料,并选择普通籼米、粳米、籼型糯米与之进行对比,量化分析了4种米饭的蒸煮品质和冷饭质地,并将云南软米应用于方便米饭的生产中。结果表明,软米米饭的综合感官品质优于其他3种米饭,软米的蒸煮特性与普通籼米及粳米有着较大区别。在4℃下放置24 h,软米米饭的硬度增加和黏度下降速度显著低于粳米和籼米米饭,即冷饭回生程度远低于二者。对最优工艺条件下制得的软米方便米饭与市售的粳米方便米饭相比较,其复水性优于市售的粳米方便米饭。体外消化研究表明软米方便米饭和市售粳米方便米饭的水解速率模式相似,且二者的血糖指数(GI)均在90以上,属于高血糖食品。
The Yunnan soft rice was used as the raw material and quantitatively compared with common indica rice,japonica rice,and glutinous rice in terms of their cooking qualities and textures of their cold cooked rice. The Yunnan soft rice was also used to produce the instant rice. The results showed that the comprehensive sensory quality of soft rice was better than that of the other three rice varieties. The cooking characteristics of soft rice were very different from those of ordinary indica rice and japonica rice. When placed at 4°C for 24 h,the increase in hardness and decrease in viscosity of soft rice were significantly lower than those of indica rice and japonica rice. This means that the degree of cold rice rejuvenation of soft rice was much lower than indica rice and japonica rice. The instant rice made of soft rice prepared under the optimal process conditions was compared against the commercially available instant rice made of japonica rice. The rehydration evaluation result of instant rice made of soft rice was better than the commercial one. In vitro digestion studies showed that the instant rice made of soft rice and japonica rice had similar hydrolysis rate patterns. Both of them had a glycemic index( GI) above 90,which belong to high-glycemic food.
The Yunnan soft rice was used as the raw material and quantitatively compared with common indica rice,japonica rice,and glutinous rice in terms of their cooking qualities and textures of their cold cooked rice. The Yunnan soft rice was also used to produce the instant rice. The results showed that the comprehensive sensory quality of soft rice was better than that of the other three rice varieties. The cooking characteristics of soft rice were very different from those of ordinary indica rice and japonica rice. When placed at 4°C for 24 h,the increase in hardness and decrease in viscosity of soft rice were significantly lower than those of indica rice and japonica rice. This means that the degree of cold rice rejuvenation of soft rice was much lower than indica rice and japonica rice. The instant rice made of soft rice prepared under the optimal process conditions was compared against the commercially available instant rice made of japonica rice. The rehydration evaluation result of instant rice made of soft rice was better than the commercial one. In vitro digestion studies showed that the instant rice made of soft rice and japonica rice had similar hydrolysis rate patterns. Both of them had a glycemic index( GI) above 90,which belong to high-glycemic food.
引文
[1]熊善柏,赵思明,刘友明,等.方便米饭的原料适应性与品质特征的研究[J].粮食与饲料工业,2001(1):41-43.
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[6]辜琼瑶,刘家富,李自超,等.云南软米品质特性比较研究[J].西南农业学报,2006,19(5):787-790.
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[10]张玉荣,周显青,杨兰兰.大米食味品质评价方法的研究现状与展望[J].中国粮油学报,2009,24(8):155-160.
[11]王鲁峰,王伟,张韵,等.原料大米特性与米饭品质的相关性研究[J].食品工业科技,2009,30(8):113-116.
[12]庄海宁,夏智,李军德,等.挤压方便米饭的径向膨胀率与其复水率-糊化度的关系研究[J].现代食品科技,2010,26(10):57-63.
[13]ENGLYST H,KINGMAN S,CUMMINGS J.Classification and measurement of nutritionally important starch fractions[J].European Journal of Clinical Nutrition,1992,46(suppl.2):33-55.
[14]GOI I,ALEJADRA-ALONSO A,SAURA-CALIXTO F.A starch hydrolysis procedure to estimate glycemic index[J].Nutriton Research,1997,17:427-437.
[15]FOSTERPOWELL K,MILLER J B.International tables of glycemic index[J].American Journal of Clinical Nutrition,1995,62(4):871S.
[16]曾庆孝,蒋卫东,张晓燕.大米的特性对方便米饭生产工艺的影响[J].食品科学,1995,16(9):25-30.
[17]迟明梅.大米食用品质的研究进展[J].粮食加工,2006,(1):48-51.
[18]阮少兰,毛少卿.大米蒸煮品质的研究[J].粮食与饲料工业,2004,(10):25-26.
[19]刘建伟,三轮精博,后藤清和.杂交稻米的理化特性与食味品质评价的研究[J].中国粮油学报,2003,18(1):5-9.
[20]SITAKALIN C,JFC M.Prediction of cooked rice texture using extrusion and compression tests in conjunction with spectral stress strain analysis[J].Cereal Chemistry,2000,77(4):501-506.
[21]周国燕,王爱民,胡琦玮,等.方便米饭的真空冷冻干燥工艺[J].食品科学,2007,28(6):23-26.
[22]蒲彪,周枫,李建芳.冻干方便米饭前处理工艺参数的确定[J].中国粮油学报,2007,22(6):12-15.
[23]HOOVER Z Y,In vitro and in vivo hydrolysis of legume starches byα-amylase and resistant starch formation in legumes-A review[J].Carbohydrate Polymers,2003,54:401-417.
[24]RAWTHONG O,SOPONRONNARIT S,TAECHAPAIROJC,et al.Effects of cooking,drying and pretreatment methods on texture and starch digestibility of instant rice[J].Journal of Food Engineering,2011,103(3):258-264.
[2]孙爱景,刘玮,蔡淑珍.改善干燥方便米饭品质的研究进展[J].中国事务与营养,2010(3):44.
[3]LYON B G,CHAMPAGNE E T,VINYARD B T,et al.Sensory and instrumental relationships of texture of cooked rice from selected cultivars and postharvest handling practices[J].Cereal Chemistry,2000,77(1):64-69.
[4]辜琼瑶,卢义宣,刘小.云南软米资源研究与利用[J].云南农业大学学.2006,21(2):225-228.
[5]ZENG Y W,SHEN Q S,XU F R,et al..Ecological diversity of cold-tolerant rice in Yunnan[J].China Plant Genetic Resources Newsletter,1999,117:43-47.
[6]辜琼瑶,刘家富,李自超,等.云南软米品质特性比较研究[J].西南农业学报,2006,19(5):787-790.
[7]熊善柏,周习才,熊明,等.方便米饭生产工艺研究[J].粮食与饲料工业,1995(10):12-15.
[8]YU L,TURNER M S,FITZGERALD M,et al.Review of the effects of different processing technologies on cooked and convenience rice quality[J].Trends in Food Science and Technology,2016,59:124-138.
[9]田纪春.谷物品质测试理论与方法[M].北京:科学出版社,2006,458-460.
[10]张玉荣,周显青,杨兰兰.大米食味品质评价方法的研究现状与展望[J].中国粮油学报,2009,24(8):155-160.
[11]王鲁峰,王伟,张韵,等.原料大米特性与米饭品质的相关性研究[J].食品工业科技,2009,30(8):113-116.
[12]庄海宁,夏智,李军德,等.挤压方便米饭的径向膨胀率与其复水率-糊化度的关系研究[J].现代食品科技,2010,26(10):57-63.
[13]ENGLYST H,KINGMAN S,CUMMINGS J.Classification and measurement of nutritionally important starch fractions[J].European Journal of Clinical Nutrition,1992,46(suppl.2):33-55.
[14]GOI I,ALEJADRA-ALONSO A,SAURA-CALIXTO F.A starch hydrolysis procedure to estimate glycemic index[J].Nutriton Research,1997,17:427-437.
[15]FOSTERPOWELL K,MILLER J B.International tables of glycemic index[J].American Journal of Clinical Nutrition,1995,62(4):871S.
[16]曾庆孝,蒋卫东,张晓燕.大米的特性对方便米饭生产工艺的影响[J].食品科学,1995,16(9):25-30.
[17]迟明梅.大米食用品质的研究进展[J].粮食加工,2006,(1):48-51.
[18]阮少兰,毛少卿.大米蒸煮品质的研究[J].粮食与饲料工业,2004,(10):25-26.
[19]刘建伟,三轮精博,后藤清和.杂交稻米的理化特性与食味品质评价的研究[J].中国粮油学报,2003,18(1):5-9.
[20]SITAKALIN C,JFC M.Prediction of cooked rice texture using extrusion and compression tests in conjunction with spectral stress strain analysis[J].Cereal Chemistry,2000,77(4):501-506.
[21]周国燕,王爱民,胡琦玮,等.方便米饭的真空冷冻干燥工艺[J].食品科学,2007,28(6):23-26.
[22]蒲彪,周枫,李建芳.冻干方便米饭前处理工艺参数的确定[J].中国粮油学报,2007,22(6):12-15.
[23]HOOVER Z Y,In vitro and in vivo hydrolysis of legume starches byα-amylase and resistant starch formation in legumes-A review[J].Carbohydrate Polymers,2003,54:401-417.
[24]RAWTHONG O,SOPONRONNARIT S,TAECHAPAIROJC,et al.Effects of cooking,drying and pretreatment methods on texture and starch digestibility of instant rice[J].Journal of Food Engineering,2011,103(3):258-264.