摘要
大米是人类主要的粮食作物之一,含有丰富的营养物质,是人体主要的热量来源。但大米在储存过程中易发生陈化和变质,影响大米的营养及食味品质。而大米的陈化、变质及食味品质下降与储藏过程中大米的理化性质的改变是密不可分的。将大米密封贮存于阴凉干燥的室温条件下,定期测定不同贮藏时间大米水分和直链淀粉含量、糊化性质、碱消值、膨润力和溶解度以及米饭质构特性等理化指标。结果表明:随着贮藏时间的延长,大米中的水分和直链淀粉含量、糊化温度、膨润力和溶解度以及回生值都呈现增长趋势;而大米的碱消值、糊化冷却过程中的黏度(峰值黏度、最低黏度、最终黏度)和崩解值呈现下降趋势;其蒸煮得到的米饭硬度上升,黏力和弹性均呈下降趋势,食用品质逐渐下降。
Rice is one of the major food crops, contains rich nutrient substance, and provides the main source of energy for human beings. But rice ages and deteriorates easily during storage process, and will affect the nutrition and eating quality of rice. The aging, deterioration and decline of rice are closely related with its change of composition and physicochemical properties. In this paper, the rice was stored in seal under the cool, dry and room temperature conditions. And the moisture and amylose content, the gelatinization properties, the alkali spreading value, the swelling power and solubility of rice, and the texture properties of steamed rice were determined at regular intervals. Results showed that, with the extension of storage time, the content of moisture and amylose, gelatinization temperature, swelling powerand solubility, and retrogradation value of the rice showed increasing trend; While the alkali spreading value, the viscosity（peak viscosity, low viscosity and final viscosity） during the process of gelatinization and cooling, and breakdown value showed a trend of decline. The hardness of steamed rice increased, while the stick force and elasticity declined during the storage, indicating the decreasing of eating quality of the steamed rice after storage.
出处
《食品科技》
CAS
北大核心
2017年第2期165-169,共5页
Food Science and Technology
基金
南昌市对外科技合作项目(2013HZCG027)
关键词
大米
贮藏
理化性质
食味品质
rice
storage
physicochemical properties
eating quality
