薏仁米储藏过程中蒸煮品质及质构特性的研究

以贵州兴仁薏仁米作为实验材料,研究了薏仁米储藏一年(储藏温度25 ℃,相对湿度40%)过程中蒸煮品质及质构特性的变化。结果表明:随着储藏时间的延长,薏仁米质构特性中的硬度、压缩功、胶着性和咀嚼性变化明显,均呈先升后降的趋势;弹性、弹力和内聚性在储藏过程中无明显变化规律且变化幅度较小。薏仁米蒸煮指标中的加热吸水率、浸渍吸水率、透光率随储藏时间的延长呈上升趋势,碘蓝值和pH呈下降趋势。对薏仁米质构特性和蒸煮指标的相关性分析表明,薏仁米的部分质构特性与蒸煮指标间具有显著的相关性,反映随着储藏时间的延长,薏仁米蒸煮品质及耐储性的逐渐下降。因此,部分质构指标(硬度、压缩功、胶着性和咀嚼性)和蒸煮指标可对薏仁米的储藏品质进行评价。

Cooking Quality and Textural Characteristics of Coix Seed during Storage

The aim of the study was to explore the cooking quality and textural characteristics of coix seed during storage for one year( storage temperature 25 ℃,relative humidity 40%) with the Guizhou Xingren coix seed as experimental material. The results indicated that,hardness,compression work,gumminess and chewiness of coix seed changed significantly with the extension of storage time. And each of these characteristics was initially increased,and then decreased. The springiness,resilience and cohesiveness of coix seed changed little during storage,and showed no definite trend. The heating water absorption capacity,water absorption capacity,and light transmittance ratio of coix seed showed an upward trend during storage,whereas the iodine blue value and p H decreased as the storage period was lengthened. Correlational analysis between the texture characteristics and cooking indexes of coix seed showed that the partial textural characteristics of coix seed were closely related to cooking quality,which indicated the decreasing in cooking quality and storage resistance of coix seed with the lengthened of storage time. Thus,some textural characteristics( hardness,compression work,gumminess and chewiness) and cooking indexes would be suitable indicators for evaluation of the quality of coix seed.