不同加工精度下圆粒晚粳稻的品质分析
Quality Analysis of Round-grain Late Japonica Rice with Different Processing Precision
张洁 1夏龙照 1刘洁 1安红周 1方孟军 2陈英明 2董能华 2邵震宇2
作者信息
- 1. 河南工业大学粮油食品学院,郑州 450001
- 2. 宁波绿农米业有限公司,浙江 宁波 315299
- 折叠
摘要
为探究加工精度对圆粒晚粳稻品质的影响,调整碾磨压力得到理论值为 2.00%、4.00%、6.00%、8.00%、10.00%、12.00%、14.00%、16.00%的碾减率样品,对不同加工精度下的稻米进行品质分析.结果表明:在加工过程中碾减率从 0%到 16.83%,留皮度逐渐从 99.31%降低到 0.30%,白度值从 20.5%增加到 40.3%,整米率从 99.84%减少88.44%,碎米率从 0.37%增加 18.87%.在留皮度达到 0.65%时,继续碾磨糙出白率没有差异.留皮度分别为 6.04%和 2.15%的适碾米破裂强度无明显差异.碾减率与所测的加工指标均呈极显著相关(P<0.01).随着大米加工精度的提高,表皮层中影响大米口感的物质被去除,因此感官评价得分提高,但过度碾白会使大米的完整性被破坏,导致风味不佳.
Abstract
In order to investigate the effect of processing on the quality of Japonica rice,round-grained late Japonica rice was selected as raw material.The milling pressure was adjusted to obtain samples with theoretical degree of milling of 2.00%,4.00%,6.00%,8.00%,10.00%,12.00%,14.00%and 16.00%,and the qualities of japonica rice samples were analyzed.The results showed that during processing the degree of milling went from 0%to 16.83%,the bran retention decreased from 99.31%to 0.30%,the whiteness increased from 20.5%to 40.3%,the whole rice rate decreased from 99.84%to 88.44%and the broken rice rate increased from 0.37%to 18.87%.From the bran retention degree of 0.65%,there is no significant difference on rate of milled rice rate for continued milling.There was no significant difference in the rupture strength of medium milled rice at 6.04%and 2.15%of bran retention.The degrees of milling were highly significantly correlated with the measured processing qualities(P<0.01).As the degree of milling increased,substances in the bran that affected the taste of the rice were removed,and therefore the sensory evaluation scores increased.However,over milling of rice can destroy the integrity of the rice,resulting in poor flavor.
关键词
粳稻/加工精度/留皮度/碾减率Key words
Japonica rice/milling degree/bran degree/degree of milling引用本文复制引用
出版年
2024
NETL
NSTL
万方数据