摘要
为探明不同种植季节气候条件对米粉稻米粉蒸煮品质的影响,于2020—2022年在湖南浏阳开展大田试验,以5个米粉稻品种(广陆矮4号、中嘉早17、湘早籼24号、中早39、株两优729)为材料,比较米粉稻早季与晚季种植米粉蒸煮品质和稻米品质的差异。结果表明,米粉稻品种在晚季种植时,灌浆期平均温度和平均辐射量比在早季种植分别降低18.7%和12.7%。米粉稻在晚季种植时,米粉损失率比在早季种植降低7.4%;米粉断条率和吸水率早晚季间差异不显著。与早季种植相比,米粉稻在晚季种植时稻米RVA谱特征值中峰值黏度、热浆黏度、崩解值、最终黏度、回复值和糊化温度分别下降25.8%、22.9%、34.3%、19.7%、14.2%和2.0%,而消减值和峰值时间分别上升11.8%和2.3%。相关性分析表明,灌浆期平均温度与稻米峰值黏度、热浆黏度、崩解值、最终黏度、回复值和糊化温度呈显著正相关,与消减值呈显著负相关;灌浆期平均辐射量与峰值黏度、热浆黏度、最终黏度呈显著正相关,与消减值呈显著负相关;米粉蒸煮损失率与最终黏度、糊化温度和峰值时间呈显著正相关。由此可见,米粉稻在晚季种植有助于米粉蒸煮品质提高。米粉稻RVA谱特征值中最终黏度和糊化温度是影响米粉损失率的关键指标。
In order to identify the influence of climatic conditions of different rice-growing seasons on cooking quality of the rice noodles,a field experiment was conducted in Liuyang,Hunan Province from 2020 to 2022.Five noodle rice cultivars(Guanglu’ai 4,Zhongjiazao 17,Xiangzaoxian 24,Zhongzao 39,and Zhuliangyou 729),were grown in the early and late seasons to compare the cooking quality of rice noodles and the grain quality of noodle rice.The results showed that the mean temperature and solar radiation at grain-filling stage were 18.7%and 12.7%lower in the late season than in the early season,respectively.The cooking loss rate of rice noodles was reduced by 7.4%in the late season compared to the early season.There were not significant differences in cooked break rate and water absorption rate between early and late seasons.The peak viscosity,through viscosity,breakdown viscosity,final viscosity,consistency viscosity,and pasting temperature were lower by 25.8%,22.9%,34.3%,19.7%,14.2%,and 2.0%,whereas the setback viscosity and peaking time were higher by 11.8%and 2.3%in the late season compared to the early season,respectively.Correlation analysis showed that the mean temperature at grain-filling stage was positively correlated with peak viscosity,through viscosity,breakdown viscosity,final viscosity,consistency viscosity,and pasting temperature,and negatively correlated with setback viscosity.The mean radiation at grain-filling stage was positively correlated with peak viscosity,through viscosity,final viscosity,and negatively correlated with setback viscosity.The cooking loss rate of rice noodles was positively correlated with the final viscosity,pasting temperature,and peaking time.Therefore,the cooking quality of rice noodles can be improved by growing noodle rice in the late season.The final viscosity and pasting temperature in the paste properties of noodle rice were the critical factors affecting the cooking loss rate of rice noodles.
作者
肖正午
胡丽琴
黎星
解嘉鑫
廖成静
康玉灵
胡玉萍
张珂骞
方升亮
曹放波
陈佳娜
黄敏
XIAO Zheng-Wu;HU Li-Qin;LI Xing;XIE Jia-Xin;LIAO Cheng-Jing;KANG Yu-Ling;Hu Yu-Ping;ZHANG Ke-Qian;FANG Sheng-Liang;CAO Fang-Bo;CHEN Jia-Na;HUANG Min(Key Laboratory of Ministry of Education for Crop Physiology and Molecular Biology/Hunan Agricultural University,Changsha 410128,Hunan,China;Hengyang Academy of Agricultural Sciences,Hengyang 421101,Hunan,China)
出处
《作物学报》
CAS
CSCD
2024年第2期451-463,共13页
Acta Agronomica Sinica
基金
湖南省自然科学基金区域(衡阳市)联合基金项目(2021JJ50076)
国家重点研发计划项目(2016YFD0300509)资助。
关键词
米粉稻
直链淀粉含量
RVA
米粉蒸煮品质
温度
辐射
noodle rice
amylose content
RVA
rice noodles cooking quality
temperature
radiation
