不同加工精度籼米的感官品质和营养品质

本文旨在保证大米良好的食用品质的条件下尽可能保留营养成分，寻找籼米的适度加工范围，为大米适度加工提供一定的理论基础。本文以6种不同品种的籼糙米为研究对象，将其分别碾磨成不同加工精度的籼米，通过感官评价和喜好度评价对不同加工精度的籼米米饭进行试验，并对比适碾米和精碾米的部分营养成分含量的差异，进而评价不同加工精度籼米的感官品质和营养品质。结果表明：随着加工精度的逐渐提高，米饭感官评分整体呈升高趋势；根据感官评价和喜好度确立了籼米的适度加工范围为留皮度大约在1.90%~3.95%，此范围内的籼米比过度加工籼米保留了更多的营养成分，相对于过度加工籼米蛋白质提高2.20%~5.24%、脂肪提高11.59%~35.29%、膳食纤维提高46.03%~180.61%、VE（mg/100 g）提高44.24%~465.90%、VB1（mg/100 g）提高12.40%~59.35%、锌提高4.10%~12.47%、钙提高8.30%~10.6%。

The sensory evaluation and nutritional quality of indica rice with different milling degree

In order to ensure the good quality of rice and retain more nutrients as much as possible, we try to find the appropriate milling degree of indica rice, and provide a certain basis for the moderately processed rice in this paper. And we took six different varieties of indica brown rice as the research material, milled them into different milling degree rice, and then we conducted sensory evaluation test and preference experiment of cooked indica rice with different milling degree. And we also compared the difference of partial nutrient content of seasonable milled rice and over-milled rice, and then carried out the evaluation of sensory quality and nutritional quality on different milling degree indica rice. The results showed that with the increasing of milling degree, the sensory score of rice was increasing as a whole. On the other hand, according to sensory evaluation and preference, the appropriate processing range of indica rice was about 1.90%~3.95% of bran degree, and the indica rice in this range retained more nutrients than that of over-milled indica rice. Compared with over-milled rice, seasonable milled rice increased protein by 2.20%~5.24%, fat by 11.59%~35.29%, dietary fiber by 46.03%~180.61%, VE(mg/100 g) by 44.24%~465.90%, VB1 (mg/100 g) by 12.40%~59.35%, Zn by 4.10%~12.47% and Ca by 8.30%~10.6%.