食品科学 ›› 2011, Vol. 32 ›› Issue (5 ): 75-78.doi: 10.7506/spkx1002-6630-201105016

• 基础研究 • 上一篇    下一篇

大米品种特性与面窝品质的相关分析

余 晨,李 雪,李秀娟*,潘思轶,徐晓云   

  1. 华中农业大学食品科学技术学院
  • 收稿日期:2010-05-13 修回日期:2011-01-13 出版日期:2011-03-15 发布日期:2011-03-03
  • 通讯作者: 李秀娟 E-mail:lixiujuan@mail.hzau.edu.cn

Correlation Analysis between Indica Rice Characteristics and Salty Doughnut Quality

YU Chen,LI Xue,LI Xiu-juan*,PAN Si-yi,XU Xiao-yun   

  1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
  • Received:2010-05-13 Revised:2011-01-13 Online:2011-03-15 Published:2011-03-03
  • Contact: LI Xiu-juan E-mail:lixiujuan@mail.hzau.edu.cn

摘要: 对大米的品种特性及其加工的面窝的感官品质和质构特性进行研究,并对二者的相关性进行探讨,确定面窝生产用原料大米的选择标准。结果表明:大米中蛋白质含量、直链淀粉含量和垩白度是评价大米品种的主要指标;大米直链淀粉含量与面窝品质呈显著正相关关系,可以作为面窝生产用原料大米的选择指标。

关键词: 面窝, 大米, 感官, 质构, 相关性

Abstract: Comparisons on quality characteristics and textural properties of salty doughnut samples based on glutinous rice, japonica rice or indica rice were conducted. Based on this, physico-chemical characteristics of different cultivars of indica rice and sensory and texture properties of processed salty doughnut were determined and meanwhile, an investigation to analyze correlations between indica rice characteristics and sensory and texture properties of processed salty doughnut was studied in order to provide evidence for selection of rice material for salty doughnut. The results showed that chalkiness degree and the contents of protein and amylose were major characteristic indicators of rice cultivars. The content of amylase had significantly positive correlation with the quality of salty doughnut. Thus, it can be used an indicator for selection of rice material for salty doughnut.

Key words: salty doughnut, rice, sensory evaluation, texture, correlation

中图分类号: