籼米陈化对鲜湿米粉品质的影响

为明确原料对鲜湿米粉品质的影响,对比研究了室温放置0~2个月和12~16个月籼米(浙富802)经自然发酵后鲜湿米粉品质及其理化指标的变化。结果表明,鲜湿米粉的硬度、回复性和咀嚼性等质构特性及拉伸力、白度均随发酵时间的延长而增加,且陈米米粉的相应指标值显著高于新米(P0.05);黏性、断条率和蒸煮损失率随发酵时间的延长而降低,陈米米粉的相应指标值显著低于新米(P0.05)。说明籼米陈化有利于鲜湿米粉品质的提高。理化性质分析表明,陈化降低了米粉的蛋白质、脂肪和灰分含量,但提高了米粉的淀粉和直链淀粉含量,改变了产品中淀粉-蛋白质的相互作用,从而引起产品品质发生变化。

Qualities of Fresh Rice Noodle affected by Indica Rice Aging

In order to clear the product affected by raw material, qualities of fresh rice noodle affected by new Indica rice produced by that year and one-year-storage after fermentation were compared, and their physicochemical properties were analyzed accordingly. Results indicated that texture properties of fresh rice noodle such as hardness, elasticity and chewiness, with tensile strength and white value, increased with rice grain fermentation, and the aging-rice-noodle was significant higher than the new one (p<0.05). Viscosity, broken bar rate and cooking loss rate decreased with fermentation, with the aging-rice-noodle significant lower than the new one (p<0.05). Briefly, the aging of Indica rice has benefit to the qualities of fresh rice noodle. Physicochemical properties results demonstrated that the content of protein, fat and ash content decreased, while starch and amylose increased with the age of Indica rice, which altered the quality of rice noodle through altering its interaction between protein and starch correspondingly.