作 者：
魏振承;张名位;马永轩;张瑞芬;邓媛元;唐小俊;张雁;张业辉;刘磊
单 位：
广东省农业科学院蚕业与农产品加工研究所/农业部功能食品重点实验室/广东省农产品加工重点实验室
摘 要：
为研发适合市场需求的籼稻配方米产品,分析了21个籼稻米品种各种理化指标和蒸煮特性之间的相关性,筛选适合制作配方米的基米品种,并采取单形重心设计对配米组合进行优化。结果表明,通过选择不同长宽比的大米可以获得不同垩白米率和直链淀粉含量的大米,通过选择不同垩白米率的大米也可获得不同直链淀粉含量的大米;通过单形重心设计分析获得了硬度粘度比的回归方程,进一步优化获得了期望硬度粘度比的籼稻米配米组合:广西桂小粘(A)44.41%,广西九七香粘(B)7.00%,从化本地油粘(C)15.00%,江西软米粘(D)33.59%。研究结果对配方米科学配制具有指导意义。
译 名：
Blending technology for indica rice blend combinations
作 者：
WEI Zhen- cheng;ZHANG Ming- wei;MA Yong- xuan;ZHANG Rui- fen;DENG Yuan- yuan;TANG Xiao- jun;ZHANG Yan;ZHANG Ye- hui;LIU Lei;Sericultural & Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods,Ministry of Agriculture / Guangdong Key Laboratory of Agricultural Products Processing;
关键词：
indica rice;;source rice;;blending rice;;simplex centroid design
摘 要：
To develop blending rice products that meet market requirements,the correlations among physicochemical properties and cooking qualities of 21 indica rice varieties were determined,source rice varieties for rice blending were selected,and a simplex centroid was used to optimize rice blend combinations. The results showed that rice varieties with different chalkiness rates and amylose contents could be selected by selecting rice varieties with different length- width ratioes,and rice varieties with different amylose contents could be selected by selecting rice varieties with different chalkiness rates,regression equation for hardness viscosity ratioes was obtained,and indice rice blend combinations with desired hardness viscosity ratioes were determined by further optimization as follows: Guangxi Guixiaozhan( A) 44.41%,Guangxi Qijiuxiangzhan( B) 7.00%,Conghua Bendiyouzhan( C) 15.00%,Jiangxi Ruanmizhan( D) 33.59%.The results can be used to provide guidance for rice combination blending.
