后熟对粳米直链淀粉含量及品质特性影响的研究

粳米在贮藏过程中会发生后熟,后熟影响粳米的食用品质.通过不同的后熟条件处理粳米,测定处理前后粳米直链淀粉含量变化,并对处理前后的粳米进行品质特性测定.研究发现:高温加速后熟前后,粳米中直链淀粉和不溶性直链淀粉含量变化显著,分别由17.2%和10.4%上升至22.7%和14.2%,蒸煮膨胀率由27.2%上升至38.9%.在110 ℃后熟粳米7 h可以明显降低米粉糊化黏度,快速黏度分析仪测定糊化峰值黏度由5068 cP降为1607 cP,物性分析仪测量黏度由357.4 g·s降至163.4 g·s.

Effects of Rice Aging on Amylose Content and Cooked Rice Properties

Rice would age during storage and aging could affect the quality of rice.The change of amylose content of rice and cooked rice properties under different aging conditions were studied.Results:The contents of amyloseand insoluble amylose of rice after the aging treatment significantly increase from 17.7% and 10.4% to 22.7% and 14.2% ,respectively,and the expansion rate of cooked rice increases from 27.2% to 38.9%.The aging treatment of 110℃ for 7 h for short grain rice leads the rice gelatinization viscosity significantly decreased ,The gelatinization peak viscosity decreases from 5068 cP to 1607 cP determined by Rapid Viscosity Analyzer,and the adhesiveness decreases from 357.4 g · sec to 163.4 g · s determined by Texture Analyzer.