基于蒸谷米制备前后品质性状及糊化特性的评价分析

本试验选取12个不同品种的稻谷在相同工艺条件下制备蒸谷米,比较分析蒸谷米制备前后其品质性状及糊化特性的变化趋势.结果表明:'玉针香'、'天丰B'、'SN16-236'、'贵丰优785'、'两优68'和'徽两优1898'蒸谷米的碾磨品质相对均优于制备前,而'SN16-236'、'两优68'和'徽两优1898'蒸谷米的黄粒...

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In this study, 12 rice varieties were selected to prepare the parboiled rice under the same process conditions. The change trend of quality characteristics and gelatinization properties of parboiled rice before and after preparation were comprehensively evaluated and analyzed. The results showed that the milling quality in the parboiled rice of ‘Yuzhenxiang’, ‘Tianfeng B’, ‘SN16-236’, ‘Guifengyou 785’, ‘Liangyou68’, ‘Huiliangyou 1898’ were better than that before preparation. Because of the yellow grain of parboiled rice of ‘SN16-236’, ‘Liangyou68’, ‘Huiliangyou 1898’ were relatively higher than the raw rice (P < 0.05), which seriously affected the appearance quality of parboiled rice. It was also found that parboiled rice could improve the nutrition and the thermal stability of rice paste. In addition, the results of taste quality analysis showed that the appearance and taste values of parboiled rice of ‘Yuzhenxiang’, ‘Hongxiang Rice’, ‘Jinyuanxiang 98’, ‘SN16-236’, ‘15L-Z156’, ‘Guifengyou 785’ were all higher than those before preparation. Based on the above results, the quality in the parboiled rice of ‘Yuzhenxiang’, ‘Guifengyou 785’ were better and suitable for use as special rice varieties of parboiled rice, but the quality of ‘Dalixiang’ and ‘Yuefeng B’ were relatively poor and were not suitable for the production of parboiled rice. This study would provide the theoretical basis for the quality evaluation of parboiled rice and the development and application of rice products.