大米的复配与米饭的品质控制研究

以不同品质大米为原料,在分析大米及米饭的物化特性的基础上进行大米复配技术的研究,为充分利用低质米资源及控制米饭品质等提供参考。结果表明:根据米饭的综合品质可将大米分为香米、较低直链淀粉含量的大米、较高直链淀粉含量的大米;以一种米质较差的大米为主料米,与米质较好的辅料米按一定的比例复配,能够改善大米的综合品质;用米饭的游离氨基酸含量、可溶性糖含量与大米的水分含量、直链淀粉含量、蛋白质含量、脂肪含量的指数式模型可以较好地预测米饭的感官品质;采用预测模型,通过规划设计,可以得到预期目标的大米复配配方。

Research on Rice Blending and Quality Control of Cooked Rice

In order to lay a foundation for utilizing rice with low quality and controlling the quality of cooked rice, a rice blending technology was studied based on physieochemical properties of different varieties of rice and cooked rice. The result indicated that the rice could be divided into 3 kinds such as sweet-smelling rice, low amylose rice, and high amylase aud protein rice according to its comprehensive quality. The comprehensive quality of rice could be improved by blending high quality rice into low quality rice. The sensory quality of cooked rice could be well predicted by exponential models of free amino acid content, soluble sugar content of cooked rice, moisture content, amylase content, protein content and fat content of ric.e. An expected recipe of blending rice with prospective quality of cooked rice was obtained by the prediction models and the planning design.