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鲜湿米粉品质评价及原料选择 总被引:1,自引:0,他引:1
《食品科学》2020,(1)
为确定适宜鲜湿米粉加工用大米的关联性指标及阈值区间,本研究以18种大米为原料制备切条型鲜湿米粉,探讨大米主要成分质量分数、淀粉糊化特性对米粉蒸煮品质、入味性、感官品质和质构品质的影响,并利用主成分分析建立鲜湿米粉综合品质评价模型,计算米粉品质综合得分,通过逐步回归分析筛选出影响米粉综合品质的关联性指标,结合聚类分析得到适宜加工米粉的原料大米关联性指标范围。结果表明:大米的直链淀粉质量分数,淀粉糊化特性的最低黏度、最终黏度、衰减值、回生值与米粉的蒸煮品质、感官品质、质构品质显著相关(P0.05);大米主要成分、淀粉糊化特性与米粉的入味性相关性不显著(P0.05)。影响米粉综合品质的关联性指标为直链淀粉质量分数和最终黏度,适宜加工切条型鲜湿米粉的原料大米直链淀粉质量分数应大于26%,淀粉的最终黏度应大于3 852 Pa·s。 相似文献
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为确定压榨型干米粉专用米的特征指标,文章以17种籼米为原料,运用相关分析、主成分分析、聚类分析以及逐步回归分析法探讨大米原料品质和糊化特性对干米粉食用品质和质构品质的影响。结果表明:大米原料中的直链淀粉含量、淀粉含量、脂肪含量、脂肪酸值,糊化特性中的最低黏度、最终黏度、崩解值、回生值、胶稠度,与干米粉的蒸煮品质和质构品质存在显著(P<0.05)相关性;其中影响米粉综合品质的关键性指标为直链淀粉含量、最终黏度和胶稠度;聚类分析得出的适宜加工压榨型干米粉的原料大米的直链淀粉含量应大于22%,淀粉的最终黏度应大于3963 cP,胶稠度应小于46 mm。 相似文献
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本研究对21种籼米进行了品质测定,并对其制备的鲜米粉进行感官评价,通过相关性及聚类分析确定主要评价指标,为鲜米粉生产过程中专用大米原料的筛选提供理论依据。研究结果表明,大米品质特性的部分指标对鲜米粉的感官特性有显著(P<0.05)的影响,其中灰分与口感、总分呈显著负相关(P<0.05);总淀粉含量与除气味外的其他感官指标呈显著正相关(P<0.05);直链淀粉含量与组织形态之间存在显著正相关性(P<0.05)。考虑实际生产中的可操作性并结合品种的聚类分析,选择蛋白质、直链淀粉含量作为大米品种品质评价的核心指标,当大米蛋白质质量分数在6.0%~7.0%、直链淀粉质量分数在21.0%~25.0%时,加工的鲜米粉柔软顺滑、口感较好,鲜米粉生产过程中可据此筛选大米品种。 相似文献
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鲜米粉加工专用原料的选择 总被引:1,自引:0,他引:1
《中国粮油学报》2015,(2)
本研究对21种籼米进行了品质测定,并对其制备的鲜米粉进行感官评价,通过相关性及聚类分析确定主要评价指标,为鲜米粉生产过程中专用大米原料的筛选提供理论依据。研究结果表明,大米品质特性的部分指标对鲜米粉的感官特性有显著(P0.05)的影响,其中灰分与口感、总分呈显著负相关(P0.05);总淀粉含量与除气味外的其他感官指标呈显著正相关(P0.05);直链淀粉含量与组织形态之间存在显著正相关性(P0.05)。考虑实际生产中的可操作性并结合品种的聚类分析,选择蛋白质、直链淀粉含量作为大米品种品质评价的核心指标,当大米蛋白质质量分数在6.0%~7.0%、直链淀粉质量分数在21.0%~25.0%时,加工的鲜米粉柔软顺滑、口感较好,鲜米粉生产过程中可据此筛选大米品种。 相似文献
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目的 探究米粉干原料特性对米粉干加工品质的影响, 改进生产工艺水平。方法 采集制作米粉干的主要原料及市场占有率较高品牌的米粉干, 分析其直链淀粉的含量, 并测定煮熟米粉干的耗时、断条率, 评价软硬度、撑盘性、泡发性、糊汤度和黏性感官品质指标。结果 米粉干原料中直链淀粉含量与米粉干的品质存在密切的相关性, 同煮熟耗时呈显著线性正相关, 同断条率呈显著线性负相关, 并同评价指标也呈显著正相关。结论 米粉干原料中的直链淀粉含量直接影响米粉干的感官品质, 生产企业可通过合理搭配产品原料, 实现按需生产。 相似文献
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以5种黑米为研究对象,通对测定黑米基础理化性质、米粉蒸煮品质、质构特性、老化程度和体外消化特性等指标,研究不同品种黑米对鲜湿米粉品质的影响,并通过相关性分析建立原料指标与米粉品质之间的关系。结果表明:黑米中直链淀粉含量与黑米米粉的硬度、咀嚼性、水分等指标呈显著的正相关,而与蒸煮损失呈显著负相关;黑米的蛋白质含量与米粉的相对结晶度、老化焓值呈显著正相关。黑米米粉的抗性淀粉含量高出普通大米米粉30%以上,而快消化淀粉降低了5%以上,其中稻花香和珍珠黑2种黑米米粉抗性淀粉含量较高,快消化淀粉含量较低。综合米粉的质构、蒸煮、老化程度和消化特性,稻花香黑米米粉的品质最优。 相似文献
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为了研究籼米中直链淀粉对米线加工特性和品质的影响,以直链淀粉含量介于10.26%~24.91%的籼米品种为研究对象,对其加工成米线的理化指标、蒸煮品质、晶体结构、质构特性、消化特性以及感官评价进行测定分析。结果表明:随着直链淀粉含量升高,籼米的结晶度逐渐降低;籼米中To、Tp、Tc、ΔH等热力学特性均呈现升高趋势;米线成品蒸煮品质中复水时间升高,蒸煮损失率、断条率降低;米线的咀嚼性和硬度明显升高,米线制作过程中导致籼米淀粉结晶度的增加。当籼米直链淀粉含量为22.52%时,米线感官评价最佳,达到75.9分。体外消化实验结果表明,煮熟的米线最终水解率最高,籼米的最终水解率最低;并且直链淀粉含量与体外消化率呈显著负相关(P<0.05)。选用直链淀粉含量在22.52%左右的籼米加工的米线具有较好的加工品质和较低的消化特性,此研究为具有低消化特性且品质高的米线研制提供了一定的理论依据。 相似文献
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Kiattisak Puhin Mika Fukuoka Savitree Ratanasumawong 《International Journal of Food Science & Technology》2021,56(7):3344-3354
Effects of starch and non-starch components on rice noodle quality, water migration during rehydration, texture, microstructure and starch retrogradation of dried rice flour and rice starch noodles made from five rice varieties with similar high amylose contents were examined. Rice noodle qualities depended mainly on starch properties and to a lesser extent on the presence of non-starch components. Elongation of rice flour noodles was lower than rice starch noodles due to the presence of non-starch components that interrupted the starch network. Non-starch components reduced cooking loss of flour noodles in some varieties. Water migration in rice flour noodles with a looser microstructure was faster than in rice starch noodles. Nuclear magnetic resonance imaging revealed different water migration speeds in rice flour noodles among varieties, related to noodle microstructure and retrogradation properties. For production of good quality rice noodles, manufacturers should consider not only amylose content but also non-starch components. 相似文献
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以同一厂家不同产品不同批次的方便面生产专用面粉和相应的成品为研究对象,测定面粉的总淀粉含量、直链淀粉含量、降落值以及面粉的糊化特性、方便面的TPA 实验指标和感官品质等指标,并对其相关性进行分析,探讨面粉各指标对方便面感官品质的影响。结果表明:降落值和直链淀粉与起始糊化温度呈极显著正相关,与峰值黏度和方便面的各个感官指标呈极显著负相关;总淀粉含量与各个感官指标成极显著正相关。因此面粉中直链淀粉含量和降落值较低、总淀粉含量较高的时候,方便面成品感官品质较好。 相似文献
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Ya‐Fei Liu Saiwarun Chaiwanichsiri Kalaya Laohasongkram 《International Journal of Food Science & Technology》2014,49(7):1722-1728
Flour recovered from broken rice noodles was evaluated by microscopy, X‐ray diffractometry, differential scanning calorimetry, in vitro starch digestibility, pasting and gel texture analyses. Rice noodle making processes destroyed the granular and crystalline structures of rice flour (RF), but the process‐induced recrystallised amylopectin and amylose‐lipid complexes were observed. Higher level of resistant starch in broken rice noodle flour (BRNF) was due to the retrograded amylose, which formed during noodle making. The absence of pasting temperature and low pasting viscosity of BRNF were distinct from those of RF, whereas gel textures of both flours were similar. BRNF‐added rice noodles showed lower hardness, but the other cooking and texture qualities were close to the one without BRNF. Up to 17% of BRNF could be incorporated into composite rice noodle making. This study thus provided an approach to the management and utilisation of food processing wastes. 相似文献
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以早、晚季种植的短生育期籼米品种(CPPC16、CPPC18、CPPC38、CPPC52)为对象,对大米淀粉物化特性进行比较;并对8种短生育期大米加工的鲜湿米粉的食用品质和消化特性进行探究。结果表明:早季稻与晚季稻相比较,早季稻的直链淀粉含量、回生值与糊化温度高于同品种的晚季稻。大米淀粉特性与鲜湿米粉质构特性相关性分析中,直链淀粉含量、回生值与最终黏度、水溶性与质构指标呈显著(P<0.05)或极显著正相关(P<0.01),膨胀力与质构指标呈显著负相关(P<0.05)。对比两种鲜湿米粉加工专用米种,短生育期品种中以早季18号的综合评分最高(0.93),略低于桂朝米的1.07,高于阳春米的0.87。 相似文献
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干法、半干法和湿法磨粉工艺制备的糙米米线品质研究 总被引:1,自引:0,他引:1
采用干法、半干法和湿法3种方式将糙米磨粉制备糙米米线,干法粉碎强度10~40 Hz,半干法调节含水量为20%~35%及湿法料液比为1∶1、1∶2、1∶3、1∶4,研究了3种磨粉方式对糙米米线蒸煮品质和质构性质的影响,并分析了糙米磨粉颗粒细度及损伤淀粉含量与糙米米线蒸煮品质的相关性。结果表明,磨粉方式及磨粉工艺条件显著影响糙米米线的蒸煮、质构和感官品质,糙米磨粉颗粒细度与糙米米线最佳蒸煮时间显著正相关,与糙米米线断条率显著负相关。糙米磨粉损伤淀粉含量与糙米米线最佳蒸煮时间、硬度显著负相关,损伤淀粉含量与糙米米线断条率显著正相关。干法粉碎强度10、半干法水分调节含量20%、30%和35%、湿法粉碎料液比1∶3~1∶4时,糙米米线的品质较好。 相似文献
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Patrícia Fradinho Isabel Sousa Anabela Raymundo 《International Journal of Food Science & Technology》2019,54(4):1109-1120
Based on the European Commission directives on circular economy, this work explores the functional and thermorheological properties of rice flour from broken kernels, a by-product from the rice industry, in order to evaluate its possible use in food applications, back into the value chain. Chemical and hydration properties of two rice varieties (Guiana – Indica spp, Ariete – Japonica spp) were accessed, as well as the impact of the rice variety on the texture and viscoelasticity of rice flour gels (6–26%). Both rice varieties presented statistically different physicochemical properties (protein, lipid and amylose contents), and hydration properties that support the distinct texture and rheology behaviour of gels obtained. Rheology results suggested the formation of a gel-network structure with high frequency dependence, especially at lower rice concentrations. Texture results suggest that both rice varieties could be suited for development of gluten-free products that require pre-gelatinised starch, such as pasta. The effect of gelatinised rice flour (10–25%) and gelatinised flour/rice flour ratio (40:60, 50:50, 60:40) on the physical properties and cooking quality of pasta were assessed. Better overall cooking quality and texture properties were obtained for the formulation with 20% gelatinised rice flour and 50:50 rice gel:rice flour ratio. 相似文献