大米原料对鲜湿米粉品质影响
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摘要
试验以5种大米为研究对象,采用快速黏度仪和动态流变仪分析其糊化特性和流变学特性,结合质构和模糊感官评价法对大米制作鲜湿米粉进行品质评价。结果表明,成泰大米衰减值最小,回生值最大;胶稠度和直链淀粉含量与衰减值、回生值和最终黏度等糊化特征值存在显著或极显著相关;温度扫描和频率扫描显示各品种大米G’始终大于G’’,成泰大米G’最高,降温过程中G’上升最快,说明胶凝性最好;各品种米粉质构指标之间存在显著性差异,且综合质构和感官评价结果,选出适合做鲜湿米粉的大米原料。
Instant fresh rice noodle was prepared with 5 kinds of rice. The pasting properties and rheological properties of five kinds of rice flour with different physicochemical index were analyzed by rapid visco analyzer and dynamic rheometer respectively, so as to select the better material with texture and fuzzy sensory evaluation. The results showed that Guangzhou rice had the smallest breakdown and the greatest setback. The gel consistency and the amylose content of the rice flour were correlated with the characteristic value of gelatinization significantly. The temperature scan and frequency scan showed that the storage modulus(G') was always higher than the loss modulus(G''). Compared to other rice flour, the G' of Guangzhou was highest and increased rapidly during the cooling process which suggesting the better gel property. There were significant differences in the texture among various rice noodles and the Guangzhou rice noodle was found to have the best taste for the texture and fuzzy sensory evaluation.
Instant fresh rice noodle was prepared with 5 kinds of rice. The pasting properties and rheological properties of five kinds of rice flour with different physicochemical index were analyzed by rapid visco analyzer and dynamic rheometer respectively, so as to select the better material with texture and fuzzy sensory evaluation. The results showed that Guangzhou rice had the smallest breakdown and the greatest setback. The gel consistency and the amylose content of the rice flour were correlated with the characteristic value of gelatinization significantly. The temperature scan and frequency scan showed that the storage modulus(G') was always higher than the loss modulus(G''). Compared to other rice flour, the G' of Guangzhou was highest and increased rapidly during the cooling process which suggesting the better gel property. There were significant differences in the texture among various rice noodles and the Guangzhou rice noodle was found to have the best taste for the texture and fuzzy sensory evaluation.
引文
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[2]梅小弟.常德米粉原料适应性及生产工艺研究[D].长沙:中南林业科技大学, 2016.
[3]刘友明,谭汝成,荣建华,等.方便米粉加工原料的选择研究[J].食品科技, 2008, 33(3):133-136.
[4] MIR S A, BOSCO S J. Cultivar difference in physicochemical properties of starches and flours from temperate rice of Indian Himalayas[J]. Food Chemistry, 2015, 157(4):448-456.
[5]丁文平,王月慧,夏文水.理化指标对大米粉胶凝特性的影响[J].粮食与饲料工业, 2005(5):7-8.
[6] MARTIN M, FITZGERALD M A. Proteins in rice grains influence cooking properties[J]. Journal of Cereal Science,2002, 36(3):285-294.
[7] IBA?EZ A M, WOOD D F, YOKOYAMA W H, et al.Viscoelastic properties of waxy and nonwaxy rice flours, their fat and protein-free starch, and the microstructure of their cooked kernels[J]. Journal of Agricultural&Food Chemistry,2007, 55(16):67-71.
[8]石海信,郝媛媛,方怀义,等.双波长法测定木薯淀粉中直链和支链淀粉的含量[J].食品科学, 2011, 32(21):123-127.
[9]李刚凤.米粉老化的影响因素及其机理研究[D].郑州:河南工业大学, 2013.
[10]苏学贯.广西米粉地方标准实施[J].食品工业科技,2000(5):1-2.
[11]周显青,张玉荣.米粉(线)加工及品质评价方法研究进展[J].河南工业大学学报(自然科学版), 2017, 38(3):123-130.
[12]杜连启,王爱云.粉丝生产新技术[M].北京:化学工业出版社, 2011.
[13]徐晓辉.鲜湿米粉原料工艺特性的研究[D].南宁:广西大学, 2014.
[14]ZHANGB,WEIB,HUX,etal.Preparationand characterization of carboxymethyl starch microgel with different crosslinking densities[J]. Carbohydrate Polymers,2015, 124:245-253.
[15] WONGSAGONSUP R, PUJCHAKARN T, JITRAKBUMRUNG S, et al. Effect of cross-linking on physicochemical properties of tapioca starch and its application in soup product[J].Carbohydrate Polymers, 2014, 101(1):656-665.
[16]余疾风.在食品感官质量的模糊综合评价中如何正确的制定权重分配方案[J].食品科学, 1990, 11(1):15-16.