食品科学 ›› 2022, Vol. 43 ›› Issue (16): 19-25.doi: 10.7506/spkx1002-6630-20210904-047

• 食品化学 • 上一篇    下一篇

小苏打对糙米蒸煮及食用品质的影响

张毅力,梅冬旭,李行,韩文芳,杨英,李江涛,夏旭   

  1. (1.中南林业科技大学食品科学与工程学院,稻米及副产物深加工国家工程研究中心,湖南 长沙 410004;2.怀化市农业科学研究所,湖南 怀化 418000)
  • 出版日期:2022-08-25 发布日期:2022-08-31
  • 基金资助:
    国家自然科学基金青年科学基金项目(31801497);湖南省教育厅科学研究优秀青年项目(19B606); 长沙市科技重大专项(kh2003013)

Effect of Baking Soda on the Cooking and Eating Quality of Brown Rice

ZHANG Yili, MEI Dongxu, LI Hang, HAN Wenfang, YANG Ying, LI Jiangtao, XIA Xu   

  1. (1. National Engineering Research Center for Deep Process of Rice and Byproducts, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China; 2. Huaihua Agricultural Science Research Institute, Huaihua 418000, China)
  • Online:2022-08-25 Published:2022-08-31

摘要: 探讨小苏打对糙米饭蒸煮特性——糙米饭的外观形貌、微观结构、色度、质构特性和米汤中支链淀粉分支链长分布的影响。研究表明:小苏打溶液蒸煮糙米可使糙米皮层发生皱缩或破裂,使糙米粒的吸水率和膨胀率分别从10.03%、212.30%显著提高至15.32%和224.50%,糙米蒸煮时间显著缩短。与BR-0.0糙米饭相比,添加小苏打蒸煮的糙米饭,其颗粒表面褶皱及裂纹结构更加明显、露白增多且黄色加深。米汤中淀粉的支链淀粉B2、B3、A链比例从7.834、2.458、24.922分别降低至6.81、1.893、24.036;其硬度从1 270.76 g降低至983.72 g;黏度的绝对值由85.79 g·s升高至113.71 g·s。糙米饭的综合感官评分增加,明显提高了糙米饭的食用品质。本研究表明蒸煮糙米时添加适宜质量浓度的小苏打可显著改善糙米饭的蒸煮食用品质。

关键词: 小苏打;糙米;蒸煮品质;食用品质

Abstract: The effects of different concentrations of baking soda solution on the cooking characteristics of brown rice including visual appearance, microstructure, color, texture characteristics of cooked rice, and the distribution of branched chain length of amylopectin in rice soup were investigated. The results showed that baking soda solution could make brown rice cortex shrunk or ruptured, increase the water absorption and the expansion rate of rice grains from 10.03% and 212.30% to 15.32% and 224.50%, respectively. Thus, the cooking time of brown rice significantly reduced. Compared with cooked brown rice without baking soda, the surface structure of cooked brown rice with baking soda was more seriously wrinkled and cracked, the degree of whitening increased and the yellow color was deeper. Moreover, the proportion of B2, B3 and A chains of amylopectin in rice soup decreased from 7.834, 2.458 and 24.922 to 6.81, 1.893 and 24.036, respectively. The hardness of brown rice decreased from 1 270.76 g to 983.72 g, and the viscosity increased from 85.79 g·s to 113.71 g·s. The overall sensory score increased, and the eating quality significantly improved. Therefore, adding an appropriate concentration of baking soda in brown rice during cooking can significantly improve the cooking and eating quality of brown rice.

Key words: baking soda; brown rice; cooking quality; eating quality

中图分类号: