米粉干直链淀粉含量与产品感官品质的关系

目的 探究米粉干原料特性对米粉干加工品质的影响, 改进生产工艺水平。方法 采集制作米粉干的主要原料及市场占有率较高品牌的米粉干, 分析其直链淀粉的含量, 并测定煮熟米粉干的耗时、断条率, 评价软硬度、撑盘性、泡发性、糊汤度和黏性感官品质指标。结果 米粉干原料中直链淀粉含量与米粉干的品质存在密切的相关性, 同煮熟耗时呈显著线性正相关, 同断条率呈显著线性负相关, 并同评价指标也呈显著正相关。结论 米粉干原料中的直链淀粉含量直接影响米粉干的感官品质, 生产企业可通过合理搭配产品原料, 实现按需生产。

Study on the relationship between the content of dried amylose in rice noodles and the sensory quality of products

Objective To explore the influence of the characteristics of rice noodles on the quality of rice noodles processing and improve the production technology. Methods The content of amylose was analyzed, the time consumption and the rate of breaking of cooked rice noodles were measured, and the indexes of softness and hardness, plate support, foam, soup paste and viscosity were evaluated. Results The amylose content in raw materials was closely related to the sensory quality of rice noodles, There was a significant linear positive correlation with the cooking time, there was a significant linear negative correlation with the broken strip rate and there was a significant positive correlation with the evaluation index. Conclusion The content of amylose in rice noodles directly affects the sensory quality of dried rice flour. Production enterprises can achieve on-demand production through reasonable collocation of raw materials.