鲜湿米粉原料加工适应性及配米技术研究

针对我国米粉原料质量不稳定、标准化差、专用品种不明晰等问题，选取我国种植广泛的12种籼稻，研究鲜湿米粉原料加工适应性及配米技术。因子分析及聚类分析结果表明：天优华占、中嘉早1号、中早39号适合加工鲜湿米粉。淀粉含量、直链淀粉含量、支链淀粉含量、直支比、脂肪含量、衰减值、最终黏度值、回生值、白度与米粉综合品质显著相关，核心指标的适宜范围为：总淀粉含量78.5~85.5 g/100g、直链淀粉含量24.3~27.3 g/100g、支链淀粉含量53.5~58.5 g/100g、直支比0.44~0.48、衰减值400~800 cP、最终黏度值3500~3900 cP、回生值1600~1850 cP、白度大于76.4、脂肪含量0.72~1.14 g/100g。配米试验结果表明：把理化性质不同的稻米依据特定的标准进行精准化调配，制作的米线优于市售产品，该方法有利于保证原料的稳定性和产品的质量。

Research on the Adaptability of Rice Noodle Raw Material and Rice Blending

Aiming at the problems of unstable quality, poor standardization, and unclear special varieties of rice noodles in our country, 12 kinds of indica rice widely planted in our country were selected to study the processing adaptability of fresh rice noodles and rice blending technology. The results of factor analysis and cluster analysis showed that Tianyou Huazhan, Zhongjiazao 1 and Zhongzao 39 were suitable for processing fresh rice noodles. Starch content, amylose content, amylopectin content, amylose ratio, fat content, attenuation value, final viscosity value, retrogradation value, and whiteness are significantly related to the comprehensive quality of rice noodles. The appropriate range of these core indicators are as follows: total starch content 78.5~85.5 g/100g, amylose content 24.3~27.3 g/100g, amylopectin content 53.5~58.5 g/100g, straight branch ratio 0.44~0.48, attenuation value 400~800 cP, final viscosity value 3500~3900 cP, the retrogradation value 1600~1850 cP, the whiteness greater than 76.4, and the fat content 0.72~1.14 g/100g. The results of the rice blending test showed that the rice with different physical and chemical properties could be accurately blended according to specific standards, and the produced rice noodles were better than the commercially available products. This method is beneficial to ensure the stability of the raw materials and the quality of the products.