| 商品粳米、籼米、糯米品质特性和糊化特性比较研究 |
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| 引用本文： | 杜双奎,杨红丹,于修烛,张亚丽,李志西.商品粳米、籼米、糯米品质特性和糊化特性比较研究[J].食品科学,2010,31(5):78-81. |
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| 作者姓名： | 杜双奎 杨红丹 于修烛 张亚丽 李志西 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院 |
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| 基金项目： | 陕西省农业科技攻关项目(2008K01-02); 西北农林科技大学博士启动基金项目(Z111020522) |
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| 摘 要： | 采用通用的大米蒸煮食味评定方法，对商品粳米、籼米、糯米品质特性进行评定，用Brabender MicroVisco-AmLyograph 黏度仪分析米粉的糊化特性。结果表明：粳米品质特性及食味品质好，籼米较差，糯米居中。粳米峰值黏度、破损值较低，起糊温度、最终黏度和回生值居中；糯米峰值黏度、破损值较高，起糊温度、最终黏度和回生值较低；而籼米峰值黏度、破损值则居中，起糊温度、最终黏度和回生值较高。由此得出，籼米凝胶强度较大，易老化，糯米与之相反，而且糯米对剪切和加热敏感而粳米不敏感。
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| 关 键 词： | 粳米 籼米 糯米 品质特性 糊化特性 |
| 收稿时间： | 2009-07-13 |
Quality Properties of Commercial Rice |
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| DU Shuang-kui,YANG Hong-dan,YU Xiu-zhu,ZHANG Ya-li,LI Zhi-xi.Quality Properties of Commercial Rice[J].Food Science,2010,31(5):78-81. |
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| Authors: | DU Shuang-kui YANG Hong-dan YU Xiu-zhu ZHANG Ya-li LI Zhi-xi |
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| Affiliation: | College of Food Science and Engineering, Northwest A & F University, Yangling 712100, China |
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| Abstract: | Quality properties of commercial japonica rice, indica rice, and glutinous rice were investigated using general cooking and tasting evaluation methods. Meanwhile, viscosity properties of flour pastes from three kinds of commercial rice were determined using a Brabender Micro Visco-Amylograph analyzer. Results indicated that japonica rice had the best quality properties and taste attribute, glutinous rice took second place, and the quality properties and taste attribute of indica rice were the worst. Japonic... |
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| Keywords: | japonica rice indica rice glutinous rice quality properties pasting characteristics |
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