糙米储藏过程中蒸煮品质及质构特性变化研究.pdfVIP

回溃工姐回 d黯王智j但是 2川1 doi ,10. 7631 /j. issn. 1003-6202. 2014.0 1. 001 糙米储藏过程中蒸煮晶质及质构特性变化研究 张玉荣1 ，王亚军2 ， 贡少英l ， 周显青1 (1.河南工业大学粮油食品学院.河南郑州 450052 ; 2. 广东省粮食科学研究所，广东. 广州 510050) 摘 要:选择2 种教型糙米， 测定糙米储藏过程中大米~煮后的米汤然蓝值、回形物含量、pH 位和米饭吸水率、质 构特性、食味佳。结果显示，随着储藏时间的延长，2 种糙米样品大米的吸水率逐渐增加，而米汤的 pH 值、棋蓝值 和回形物含量以及米饭的弹性、事占着性逐渐降低;米饭的硬度则呈现先增加后降低的趋势， 码是聚性在各储藏条件 下随时间的延长变化不是很明显，而胶着性别随储藏时间的延长呈现上升趋势;且储藏温度越高， 米饭达到不可 食用的储藏时间越短. 关键词:糙米;储量民z 蒸煮品质;质构特性;食味佳 中图分类号:TS210.1 文献标志码: A 文章编号: 1003-6202 ( 2014 )01-0001 一06 Changes oC t he cωking qωlity and texture characteristics oC brown rice during storage l 2 l l Zhang Yurong ,Wang Yajun .Jia Shaoying .Zhou Xianqing ( 1. School of Food Science and Technology. Henan University of Technology. Zhengzhou 450001 ,China; 2. Guangdong Province Grain Science Research Institute.Guangzhou 5 10050.China) ABSTRACf:Two kinds of japonica brown rice was selected to research the cooking quality including p H . iodine blue value and solids of rice soup , and water absorption . texture characteristics and the taste value of steamed rice during brown rice storage. The results showed that: with the storage time increasing. water absorption of rice increased. but pH. iodine blue value and solids of rice soup decreased. The hardness of steamed rice increased at first then decreased sharply. with storage time increas- ing. the cohesive was unchanged. gumminess was increasing all the time. and the taste value decreased sharply in ~igh temper- ature storage. KEYWORDS : brown rice; storage; cooking quality; textu re characterl taste value 在糙米储藏过程中，不同的储藏条件如储藏时 咪值等，用米饭蒸煮食味品质及质构特性的变化反 间、储藏温度等对大米的蒸煮及食味品质有很大的 映米饭最终食用品质的劣变程度，以期确定糙米不 1 影唰( 1 • Mithu 等[2) 指出，大米品质所包含的内容 同储藏条件下的最佳储藏期. -íf