四川地方大米品种特性对方便米粉品质的影响

以四川省农业科学研究院试验区筛选出的7种优质杂交水稻为研究对象,米粉工业常用大米作对照,通过测定原料基本成分、米粉感官品质、蒸煮品质和质构特性等指标,研究不同品种四川地方大米原料对方便米粉品质的影响,通过相关分析建立大米原料品种指标与米粉品质间的相关性。结果表明:原料米品种对方便米粉感官品质、蒸煮品质、质构特性的均有显著影响。米粉的劲道、爽滑、风味等感官指标及其综合评分,质构特性与大米直链淀粉含量均呈显著的正相关性。米粉的断条率、复水时间与大米的直链淀粉含量、蛋白质含量呈显著的负相关性,与大米的支链淀粉含量、粗脂肪含量呈显著的正相关性(P0.05或P0.01)。当大米直链淀粉含量在21.40%～25.61%时,米粉感官品质、硬度、拉伸长度和断条率均最优。采用本实验方法制作米粉时,4#、5#、6#这3种大米加工的米粉品质较好,为进一步确定四川方便米粉原料标准化提供了参考依据。

Effect of variety characteristics of Sichuan local rice on the quality of instant rice noodle

The effect of variety characteristics of Sichuan local rice on the quality of instant rice noodle was studied by detecting the basic component, sensory quality, cooking quality and texture characteristics of rice with seven varieties of high-quality hybrid rice selected from the experimental site of Sichuan academy of agricultural science as the objects, and the rice from ordinary Sichuan rice flour industry as control samples. The correlation between rice variety index and rice noodle quality was established by correlation analysis. The results showed that the effects of rice varieties on sensory evaluation, cooking quality and texture characteristic of instant rice noodle were significant. There was significant positive correlation between the content of amylose and the texture characteristics, sensory indexes (tough and chewy, smoothness, flavor) and comprehensive score. The broken rate and rehydration time of rice flour had significant negative correlation with amylose content and protein content of rice, while positive correlation with amylopectin content and crude fat content of rice (P<0.05 or P<0.01). When the amylose content of rice was 21.40% ~25.61%, the processed rice noodle had the best sensory quality, hardness, tensile length and broken rate. The quality of rice noodle processed by three varieties of rice, 4 #, 5 #, 6 #, by the experimental method were better than the others, which provided a reference for further standardization of Sichuan instant rice noodle.