摘要
以湖北省内5种稻谷为原料,制备4种不同加工精度的大米,探究加工精度对大米营养品质和食用品质的影响。结果表明,随着加工精度的升高,大米的水分、淀粉含量升高,灰分、蛋白质和脂肪含量降低;同一种大米,随着加工精度的增加,米汤pH逐渐增大;吸水性、膨胀体积以及米汤干物质含量均呈先增大后减小的变化趋势,在碾磨90 s时最高。同一种大米,随着加工精度的增加,硬度、咀嚼性呈先减小后增大的变化趋势,在碾磨90 s时最低;弹性、黏聚性呈先增大后减小的变化趋势,在碾磨90 s时最高。
The influences on rice nutrition quality and food quality of milling degree were studied by using five kinds of unhusked rice in Hubei province as the raw material to prepare different milling degree rice.The results showed that with the increasing milling degree of rice,the content of water and starch were increased,while the content of ash,protein and fat were decreased.With the increasing milling degree of the same variety rice,the rice water pH increased gradually.However,water-absorbing quality,expanding volume and the content of dry matter of rice water were increased first and then decreased.With the increasing milling degree of the same variety rice,hardness and chewiness were decreased first and then increased.To the contrary,elastic and adhesiveness were increased first and then decreased.
作者
蔡沙
李森
管骁
梅新
何建军
隋勇
施建斌
陈学玲
范传会
蔡芳
CAI Sha;LI Sen;GUAN Xiao;MEI Xin;HE Jian-jun;SUI Yong;SHI Jian-bin;CHEN Xue-ling;FAN Chuan-hui;CAI Fang(Institute of Processing of agricultural produce and Nuclear Agricultural Research,Hubei Academy of Agricultural Science,Wuhan 430064,China;School of Medical Instrument and Food Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China)
出处
《湖北农业科学》
2019年第21期150-154,188,共6页
Hubei Agricultural Sciences
基金
“十三五”国家重点研发计划项目(2017YFD0401102)
关键词
大米
加工精度
营养品质
食用品质
rice
milling degree
nutrition quality
eating quality
作者简介
蔡沙(1989-),女,湖北武汉人,助理研究员,硕士,主要从事农产品加工与副产物综合利用研究,(电话)027-87389302,(电子信箱)378079021@163.com;通信作者:蔡芳(1974-),女,高级经济师,主要从事农产品加工与财务管理工作,(电子信箱)1242753811@qq.com。
