稻米优质化的发展方向——优质杂交稻

随着国民经济持续发展,我国大多数居民的生活已由温饱型向小康型过渡,他们迫切需要提高稻米品质。面向21世纪,我国淡水资源相对贫乏的状况日益加剧,人口继续增加,耕地不断减少,这就使我们对粮食产量不能掉以轻心。因此,稻米优质化必须在稳定产量的基础上,逐步推进,走优质杂交稻之路。通常的优质常规稻,每公顷产量比杂交稻减少300kg以上,靠其解决稻米优质化的问题,不符合我国国情。近年来,省内外众多育种单位相继育成了一批优质杂交稻,不仅质量比籼优63有所提高,而且米质大部分达到了部颁二级米标准,少数达到或接近一级米标准。稻米优质化的…     

吉林省无公害优质稻米生产栽培与加工技术体系研究

水稻是吉林省的主要粮食作物之一。随着改革开放，人民的生活水平有了很大的提高，人们对稻米的品质要求更高，对水稻的可持续发展和稻米安全性更为关注。为此结合吉林省的当前稻米生产和加工的实际情况，着重阐述吉林省无公害优质稻米生产栽培与加工技术体系。吉林省中东部地区，稻作历史较其他地区早，土壤、水资源、气候条件有利于发展无公害优质稻米，稻谷生产和加工技术经过几十年的发展，取得了长足的进步，但目前存在着优质大米产品品种单调、普通大米品种过剩等问题。发展无公害优质稻米规模化生产栽培技术，可提高大米的食用品质和安全性，改善大米加工品质，改善人们的饮食结构，提高稻米的商品价值及加工综合经济效益和稻农的经济收入。     

洋县红米别样红

正洋县红米产于陕西省汉中市洋县。洋县红米米粒表皮呈红色、粉红色,米质以半玻璃质的品种占多数,籼、粳、粘、糯均有,属特种稻米范畴中的有色稻米。2012年3月,国家质检总局批准对洋县红米实施地理标志产品保护。以洋县黑米、洋县红米为主的"朱鹮"牌五彩贡米于2002年12月获得第二届中国特种稻米新产品展评金奖,于2007年11月获得"第十届中国扬凌农业高新科技成果博览会"后稷特别奖。洋县是全国首批     

我国大米品质现状及最新实用保鲜技术

我国大米有其得天独厚的优越性，在国内外的市场上占有重要地位。但与国际上优质的稻米相比，其米质仍有不足之处，现就在以下4方面对中国和日本的米质做出比较，希望给生产企业提供参考。     

淀粉结构与比例对营养复合米质构的调控效应研究

研究了不同淀粉种类、比例及添加量对以高温、高压和挤压熟化工艺生产的营养复合米质构的影响。结果表明,稻米淀粉的添加对营养复合米的硬度影响最明显,随稻米淀粉量先降低后升高,胶着度先升高后降低,咀嚼度逐渐降低,稻米淀粉添加量在50%~55%时,弹性、黏聚性和回复性达到最大,营养复合米综合指标最佳,质构特性最好;小麦粉添加量为6%~10%时,营养复合米的硬度、弹性、咀嚼度、黏聚性及胶着度增加;添加15%马铃薯淀粉时,复合米内部结构紧密;麦芽糊精和醋酸酯淀粉添加量分别为5%~10%时,营养复合米有较好的质构特性及食味品质。     

稻谷类燃烧焓测定的初步研究

为探讨稻谷类燃烧焓的精密测定而设计了助燃氧弹量热法。经优化得到其测定最优条件为:样品水分≤13%,合金引火丝,m_(苯甲酸):m_(粮样)=(2~1):1、压片样总重0.80 g、压片压力0.7 MPa、氧气压力2.0MPa。结果表明该法点火成功率和测定精密度均明显提高。通过对不同储藏时间、品种、产地和粒度的试样燃烧焓的测定,结果为稻米、稻谷、稗谷和稻壳燃烧焓与产地均有相关性;不同品种稻米燃烧焓表现出籼稻米(含糯米)粳稻米;同品种稻米燃烧焓则为有色米白米,糙米标二粳米标一粳米,二晚粳米一晚粳米,稻壳稗谷稻谷稻米,粒度小燃烧焓略有增加;稻米的燃烧焓随储藏时间延长而下降,特别是稻米达陈化时则呈显著下降,预示着燃烧焓可作为稻米陈化判断的一个辅助指标,而燃烧焓与稻谷类加工、食味和储藏等品质的关系有待进一步研究;在安全储藏范围内稻米的燃烧焓几乎不变。     

配米生产工艺及设备试析

配米，又称配制米，主要是指为实现稻米品质的优势互补，按不同功能、不同风味，将不同品种、不同品质、不同规格的大米按一定比例经过机械设备进行配比。20世纪60年代，美、日等国就开始普及配米生产，日本在这方面发展最为先进，他们对各种大米的营养成分，蒸煮特性及食味做了许多的研究，积累了大量资料，能够更加可续。合理地确定配方，从而使得生产的配米更符合消费者的需求，同时也给生产厂家带来了明显的经济效益。我国在90年代初开始在广东引进配米生产线，近些年在华南、华东等地区又兴建了不少精米加工及配米生产线。但是在我国，配米技术作为一种较新的稻米加工技术，相对发达国家而言，有一定差距，尤其是搭配仅限于新陈、含碎、品种等方面，对食味和营养还缺乏系统的研究，在设备的开发上也还有待发展。     

优质稻“作优一号”的高产栽培技术

“作优一号”是四川省农科院作物所育成的一个优质高产新品种 ,具有米质优异 ,产量高 ,熟期早 ,抗稻瘟病性强 ,综合抗性好 ,适应性广等特点 ,可在我省较大范围的平原、丘陵以及中低山区种植。1　特征特性1 1　优质、高产、早熟“作优一号”经农业部稻米及制品质量监督检验测试中心检验 ,其中整精米率、垩白粒率、垩白度、碱消值、蛋白质 5项指标达优质米一级标准 ;精米率、长宽比、透明度、胶稠度、直链淀粉含量 5项指标达优质米二级标准。外观透明晶润 ,商品性好。米饭品尝柔软可口 ,有清香味 ,冷不回生 ,好吃。“作优一号”株高 1 1 0ｃ…     

未来的七类食品

正水藻曲奇:水藻风干后磨成"面粉",用于制作曲奇及其他饼食。水藻生长速度快,能在高污染环境存活,食物制品胆固醇含量亦较少。备注:所谓"水藻",就是生活在水中的低等藻类,如绿球藻之类,目前世界各国已有培养,作为一种高营养的滋补品,尚未进入食品领域,它不仅是饼类的好原料,还可做其他食品。超级稻米:基因改造稻米,可提高产量及抗疫力,近年出现的超级稻米更可抗旱及在贫瘠土壤生长,确保产量不受天灾影响。备注:我国是世界食稻米的主要国家之一,对于稻米的研究有着悠久的历史,近年来我国推广"高产、优质、抗病力强"稻米品种,因而使我国稻米产量大踏步向前发展,就是采取基因改造的模式。相信不久的将来,我们将有"高营养、高产量、适应性强"的优质稻米品种。     

“配方米”将走俏市场

“配方米”将走俏市场随着生活水平的不断提高，人们对稻米的需求将更为挑剔。目前，除去鸭血糯、香粳、泰国米、珍珠米等特种稻米走俏市场外，一种新型稻谷米──配方米也正悄然风行国内粮食市场。所谓配方米，就是通过科学配方将粳米、籼米、香米、糯米等不同品种的稻米...     

Effect of the absence of lipoxygenase isoenzymes on the storage characteristics of rice grains

Three varieties of paddy rice with and three varieties without lipoxygenase (LOX) isoenzymes were stored at room temperature, in dark conditions for 42 months. Insect damage and viability were investigated during that time. Varieties without LOX-1,2 and their offspring were screened with a rapid method of estimating LOX isoenzymes, and subjected to an accelerated-ageing experiment. The results indicated that in varieties without LOX-1,2, after long storage, rice quality was normal, but for varieties with LOX-1,2, rice quality deteriorated. With increase of storage time, the germination rate of the seed of most varieties decreased greatly except for varieties without LOX-1,2 where there was almost no change in the germination rate. In varieties without LOX-1,2 and their offspring, after an accelerated ageing experiment the germination rate of some varieties changed slowly, but with others, the germination rate changed quickly. This indicated that a definitive factor, which influenced the life of seeds, may be the loss of LOX-1,2. During storage, there was also a significant difference in the degree of insect damage. In varieties without LOX-3 insect damage was lower, but in varieties with LOX-3 insect damage was higher. Therefore, the absence of LOX-3 may be very important in insect resistance in rice grain.     

Addressing rice germplasm genetic potential using genotypic value to develop quality core collections

Near‐infrared reflectance spectroscopy was used to address the genetic potential for 990 rice lines for 26 quality traits. The predicted genotypic values for quality traits were calculated using the Mahalanobis distance method and used to measure the genetic similarities among rice varieties. To make the core collection, Manhalanobis distance was employed to calculate the genetic distance among the accessions, and the hierarchical clustering method was used to group the accessions, accompanied by sampling method under the pre‐concerted sample proportion (i.e., the ratio of accessions in the core collection to those in the initial population). In this experiment, 24 core collections were developed by using eight hierarchical clustering methods, combined with random, preferred and deviation sampling at a sample proportion of 15% (i.e., 149 for the 15% core collection). These core collections were compared with others constructed at sample proportions of 10% and 20% (i.e., 99 for the 10% core and 198 for the 20% core, respectively). In addition, a trend at increasing sample proportion from 5% to 60% showed that core collection development could be achieved at a sample proportion range of 10–25%. Further results revealed that deviation sampling strategy in combination with the single linkage method retained the greatest degree of genetic diversity of the initial collection. The core collection developed using a sample size of 15% retained the highest degree of diversity, and was stable for all the cluster methods and, hence, the best in developing a core collection of rice quality traits. Copyright © 2006 Society of Chemical Industry     

粳稻脂肪含量对淀粉热力学特性及米饭食味品质的影响

以江苏省种植的直链淀粉含量和蛋白质含量相近的20个粳稻品种为实验材料,采用聚类分析将稻米脂肪含量分为低脂、中脂和高脂三种类型,探究不同脂肪含量稻米回生过程中淀粉热力学特性、米饭食味品质、质构特性变化差异.结果 表明,中脂类型品种未脱脂米粉具有较高的糊化热焓值、较低的回生热焓值和回生度,米饭食味品质和质构特性显著优于低脂...     

金虫草冲调米粉的挤压膨化制备工艺优化

对培养完金虫草的大米培养基进行挤压膨化试验。通过单因素试验研究不同的物料含水率、挤压温度和螺杆转速及对米粉的碘蓝值的影响,并通过正交试验设计优化挤压膨化工艺。结果表明:物料含水量对米粉的碘蓝值影响显著,即对米粉糊化度的影响最大。当物料含水量为19%,螺杆转速为147.0 r/min,挤压温度为160℃时,碘蓝值可达到1.316,说明米粉的糊化度最好。证明挤压膨化法制备功能性米粉的优势。研究成果可应用于未来蛹虫草功能性米粉的开发与研究。     

In situ analysis of cooking properties of rice by thermal mechanical compression test method

A procedure for in situ analysis of rice cooking was developed in this study. Grain softening during soaking and cooking of selected rice varieties (fresh and aged TDK8, TDK11, and Doongara) were subjected to in situ analysis by using a thermally controlled sample block (thermal mechanical compression test) attached to a texture analyzer. This technique measures the changes in the mechanical properties of intact rice grain during cooking continuously. The results obtained from the thermal mechanical compression test technique were validated against two standard and conventional procedures viz; analyzing the pasting properties of rice flours by rapid visco analyzer and microscopic observations during the cooking of rice grains. The technique developed in this study was found valid for in situ analysis of rice cooking. This technique can be used for a sample size as small as 0.50 g.     

晚籼米加工精度标准样品的研制

加工精度是大米产品的主要定等指标，也是大米贸易中定价的基础。加工精度不仅反映大米的外观品质，而且影响大米的食用品质。以符合GB1350-2009中等质量稻谷为原料，按照《标准样品工作导则》（GB/T 15000.1-15000.9）和《大米》（GB/T 1354-2018）的有关要求，选择《粮油检验 大米加工精度检验》（GB/T 5502-2018）中仪器检测法检验标准样品的留皮度。对大米加工精度样品开展均匀性、稳定性检验和定值及不确定度评估。研制出的晚籼米加工精度标准样品用于大米加工厂家的生产指导，也可用于第三方实验室人员考核、质量控制、仪器校准。     

籼稻配方米配制技术研究

为研发适合市场需求的籼稻配方米产品,分析了21个籼稻米品种各种理化指标和蒸煮特性之间的相关性,筛选适合制作配方米的基米品种,并采取单形重心设计对配米组合进行优化。结果表明,通过选择不同长宽比的大米可以获得不同垩白米率和直链淀粉含量的大米,通过选择不同垩白米率的大米也可获得不同直链淀粉含量的大米;通过单形重心设计分析获得了硬度粘度比的回归方程,进一步优化获得了期望硬度粘度比的籼稻米配米组合:广西桂小粘(A)44.41%,广西九七香粘(B)7.00%,从化本地油粘(C)15.00%,江西软米粘(D)33.59%。研究结果对配方米科学配制具有指导意义。      

江淮地区大米质量品质分析

以江淮地区大米作为研究对象,对比市售三种不同品质大米,从大米外观品质、理化指标及加工品质三方面进行研究,探究江淮地区大米质量品质并筛选出优质地方特色大米。结果表明:黄粒米及整精米率对大米外观品质影响较大,垩白度相差较大;理化品质中大米蛋白质含量与食味值品质呈负相关,样品大米的含水量15.5%,直链淀粉含量为13.5%～18.2%,符合国标优质大米要求;糊化特性中优质大米的崩解值的绝对值较大;质构特性中硬度适中,弹性良好。江淮地区大米质量品质均高于对照组中低品质大米,部分大米质量与优质大米接近可作为地方优质大米推出。对江淮地区大米进行质量品质分析,有利于推动实施优质粮油工程,树立地方特色品牌,为江淮地区大米质量标准建设提供借鉴。     

A colorimetric bran pigment method for determining the degree of milling of rice

The alkaline alcohol bran-pigment extraction method has been developed into a simple and reliable quantitative colorimetric method. A requisite quantity (0.1-1.0 g, depending on the degree of milling of the sample) of rice powder is soaked overnight with a 1:2 (v/v) mixture of 2% aqueous KOH-n-propanol (1 ml for each 0.1 g powder). Next day, the balance of 10 ml of the solvent is added, the mixture vigorously shaken and centrifuged. The yellow-brown solution is read in a Spectronic 20 (filter colorimeters did not give linear readings) at 400 nm. On plotting the absorbance/g/10 ml data expressed as percentage of that of the corresponding brown rice against the degree of milling, the values in three raw and one parboiled rice varieties fell into a single smooth curve. The extent of milling of an unknown sample could, therefore, be determined by testing its absorbance and that of the corresponding brown rice. The extractant chosen, selected from different solvent combinations, gave a clear extract and a negligible difference in reading between normal and red rice kernels. The intensity of the colour was maximum at about pH 10.5 and above, and its λ_max was at 360 nm (but 400 nm was used for convenience). The colour was rather unstable, but was more stable in presence of excess rice flour. Hence it was necessary to use a constant rice-to-solvent ratio during the extraction for all analyses. The concentration of the extractable pigment in successive layers of bran decreased linearly from the outermost to the innermost layer. The fat content, on the other hand, first increased and then decreased.     

Comparative evaluation of physicochemical,functional and texture properties and sensory acceptance of different instant rice varieties coated with Spirulina and edible polymers

This study aimed to determine the influence of Spirulina platensis and edible polymer coating on the physicochemical and texture properties, and sensory acceptance of coated instant rice: glutinous white rice (GWR), glutinous black rice (GBR), non-glutinous white rice (NWR) and non-glutinous black rice (NBR). Instant rice was cooked and dried, and then coated by a pan-coating process. Black rice varieties (GBR and NBR) showed higher amounts of protein, fibre, ash and bioactive compounds than white rice varieties (GWR and NWR). The Spirulina-coated rice had significantly improved texture properties, especially black rice cultivars. The hedonic rating of the coated instant rice ranged from 5 (neither like nor dislike) to 6 (slightly liked), and GBR obtained a higher acceptability score (6.93). Principal component analysis models allowed sample classification. Therefore, fortification with Spirulina as a coating on instant rice could be an alternative way to produce functional instant rice with extra health benefits.