摘要
将京西稻7233加工制成适碾(留皮度2.8%、4.9%)和精碾(留皮度1.4%)等级大米,比较不同等级大米的加工特性、理化性质、脂肪酸成分、挥发性成分和食味品质等。结果表明:加工制成适碾等级大米的平均出米率比精碾高1.3%,平均整精米率比精碾高1.8%;留皮度较高的适碾等级大米中总酚酸、水溶性蛋白、不饱和脂肪酸尤其是多不饱和脂肪酸的含量均达到精碾等级的1.5倍以上;精碾与适碾等级大米色差大于2.0,人眼能明显分辨出来;通过气相色谱-离子迁移谱标记出62个特征峰,准确定性38种化合物,58%的挥发性成分在适碾大米中的含量明显高于精碾;适碾等级大米蒸煮时间显著长于精碾,淀粉的崩解值和米饭的黏着性显著低于精碾等级。适碾等级大米在稻谷利用率和营养健康方面有较大优势,但在外观、气味和食味品质方面还有待进一步研究优化。
This study processed Jingxi rice 7233 into reasonably well milled(RWM,bran degree 2.8%,4.9%) and well milled(WM,bran degree 1.4%) grades,and compared the processing characteristics,physicochemical properties,fatty acid composition,volatile composition and taste quality between the two grades.The results showed that the average rice yield and head rice yield of RWM were 1.3% and 1.8% higher than those of WM,respectively.The contents of total phenolic acids,water-soluble protein,unsaturated fatty acids,especially polyunsaturated fatty acids,in RWM rice were more than 1.5times as high as those in RWM rice.The color difference between RWM and WM rice was greater than 2.0,which could be perceived with the naked eye.Totally 62 characteristic peaks were marked by gas chromatography-ion mobility spectrometry(GC-IMS),and 38 compounds were accurately identified.The contents of 58% of volatile components were significantly higher in RWM rice than in WM rice.The cooking time of RWM rice was significantly longer than that of WM rice,and the breakdown viscosity of starch and stickiness were significantly lower than those of WM rice.RWM rice has great advantages in paddy utilization rate,nutrition and health,but further research and optimization are needed in terms of appearance,smell and taste quality.
作者
田琳
祁智慧
谢文军
雷雨晴
张海洋
唐芳
TIAN Lin;QI Zhihui;XIE Wenjun;LEI Yuqing;ZHANG Haiyang;TANG Fang(National Engineering Research Center for Grain Storage and Transportation,Academy of National Food and Strategic Reserves Administration,Beijing 100037,China;Beijing Guchuan Rice Co.Ltd.,Beijing 100096,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2024年第14期142-150,共9页
Food Science
基金
中央级公益性科研院所基本科研业务费专项(ZX2203)。
关键词
京西稻
适碾
精碾
脂肪酸成分
挥发性风味物质
食味品质
Jingxi rice
reasonably well milled
well milled
fatty acid composition
volatiles
taste quality
