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当前位置: 首页 > 文章 > 籼米糊化特性与碾磨程度的相关性分析 食品科学 2017 (11) 59-63
Position: Home > Articles > Correlation between Pasting Properties and Milling Degree of Indica Rice FOOD SCIENCE 2017 (11) 59-63

籼米糊化特性与碾磨程度的相关性分析

作  者：
贺财俊;李怡;吴跃;林亲录;吕倩;贾红玲
单  位：
中南林业科技大学食品科学与工程学院稻谷及副产物深加工国家工程实验室
关键词：
籼米;碾磨程度;糊化特性;相关性
摘  要：
以3种商业化籼米为原料,采用快速黏度分析仪研究了不同碾磨程度条件下样品的糊化特性变化趋势,分析了样品糊化特性与碾磨程度的相关性。结果表明:随着碾磨时间的延长即碾磨程度的增加,3种籼米的峰值黏度、最低黏度、衰减值、最终黏度和糊化温度均呈现一致的规律性变化:峰值黏度、最低黏度、衰减值和最终黏度呈上升趋势,糊化温度呈下降趋势,且均在碾磨0~30 s的范围内变化幅度最大。3种籼米淀粉峰值黏度、最低黏度、衰减值、最终黏度、回生值、峰值时间和糊化温度变化范围分别为2 053.00~3 588.00、1 006.33~1 801.33、1 055.67~1 876.67、2 087.67~2 888.33、991.67~1 566.33 m Pa·s、5.62~6.09 s、71.83~75.60℃。相关性分析表明,碾磨程度与峰值黏度、最低黏度、衰减值、最终黏度呈极显著正相关(P<0.01),与糊化温度呈极显著负相关(P<0.01)。快速黏度分析仪测定的糊化特性或许可以作为指示大米碾磨程度的新物性量化指标,用于指导生产实践。
译  名：
Correlation between Pasting Properties and Milling Degree of Indica Rice
作  者：
HE Caijun;LI Yi;WU Yue;LIN Qinlu;Lü Qian;JIA Hongling;National Engineering Laboratory for Deep Processing of Rice and Byproducts, College of Food Science and Engineering,Central South University of Forestry and Technology;
关键词：
Indica rice;;milling degree;;pasting properties;;correlation
摘  要：
The pasting properties of Indica rice flours from three different commercial cultivars with different milling degrees were measured using a rapid viscosity analyzer(RVA), and the correlation between pasting properties and milling degree was studied as well. The results showed that for all the cultivars, peak viscocity, minimum viscocity, breakdown and final viscocity increased, whereas pasting temperature declined with the increase in milling time representing milling degree, with the greatest changes being observed for all these parameters from 0 to 30 seconds of milling. The values of peak viscosity, minimum viscosity, breakdown, final viscosity, setback, peak time and pasting temperature were 2 053.00– 3 588.00, 1 006.33–1 801.33, 1 055.67–1 876.67, 2 087.67–2 888.33, 991.67–1 566.33 m Pa·s, 5.62–6.09 s, 71.83–75.60 ℃, respectively. It was shown that milling degree was correlated significantly positively with peak viscocity, minimum viscocity, breakdown and final viscocity(P < 0.01), but significantly negatively with pasting temperature(P < 0.01). Therefore, pasting properties are expected to be new physical properties to quantitatively evaluate rice milling degree in practice.

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