食品科学 ›› 2021, Vol. 42 ›› Issue (9): 39-45.doi: 10.7506/spkx1002-6630-20200422-281

• 基础研究 • 上一篇    下一篇

不同储藏年限稻谷的品质及蒸谷米加工适应性分析

张玉荣,周显青,彭超   

  1. (河南工业大学粮油食品学院,粮食储藏与安全教育部工程研究中心,粮食储藏安全河南省协同创新中心,河南 郑州 450001)
  • 出版日期:2021-05-15 发布日期:2021-06-02
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2017YFD0401404-2)

Quality and Parboiled Rice Processing Suitability of Rice with Different Storage Times

ZHANG Yurong, ZHOU Xianqing, PENG Chao   

  1. (Engineering Research Center of Grain Storage and Security of Ministry of Education, Henan Collaborative Innovation Center of Grain Storage and Security, College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China)
  • Online:2021-05-15 Published:2021-06-02

摘要: 为了解不同储藏年限的稻谷加工蒸谷米的品质变化,为蒸谷米加工原料的选择提供依据。以不同储藏年限的籼稻、粳稻各40 份样品为研究对象,将其加工成蒸谷米,并对蒸谷米的蒸煮特性、外观及其制备米饭的食用品质与质构特性等指标进行测定,采用描述统计分析、方差分析、主成分分析等方法对蒸谷米的品质指标进行分析,采用聚类分析探讨稻谷的蒸谷米加工适应性。结果表明:随着原料稻谷储藏年限的延长,蒸谷米吸水率、体积膨胀率均呈上升趋势,与储藏1 年的稻谷相比,储藏4 年的籼稻和粳稻加工成的蒸谷米吸水率分别增加49.1%和35.9%,体积膨胀率分别增加70.6%和66.6%;米汤pH值、碘蓝值和固形物含量均无显著变化;感官评价总分均降低,米粒色泽加深,外观结构变差,米饭的适口性、滋味均降低,其中籼型蒸谷米的感官品质较粳型蒸谷米好;蒸谷米米饭质构特性各指标中除硬度、咀嚼性呈上升趋势以及粳型蒸谷米米饭的黏着性呈下降趋势外,其他各项指标无显著变化。在感官品质评价的基础上,引入质构特性指标分析,对蒸谷米的品质进行综合评价;并利用主成分分析,构建了蒸谷米品质评价的数学评价模型;再对综合评分进行聚类分析得出品质分类,并统计各储藏年份的样品数量,由此证实籼稻加工蒸谷米适应性优于粳稻,且储藏1、2 年的籼稻加工蒸谷米品质较好。

关键词: 稻谷;蒸谷米;蒸煮特性;食用品质;原料适应性

Abstract: This study investigated the difference in the quality of parboiled rice processed from rice with different storage times in order to provide a basis for the selection of raw materials for parboiled rice production. Forty samples of Indica rice and 40 samples of Japonica rice with different storage times were selected to process parboiled rice. Then, the cooking characteristics and visual appearance of parboiled rice, and the eating quality and texture parameters of cooked parboiled rice were determined. The quality parameters of parboiled rice were analyzed by descriptive statistical analysis, analysis of variance and principal component analysis. Clustering analysis was used to investigate the suitability to make parboiled rice. The results showed that the water-absorbing rate and volume swelling rate of parboiled rice were increased with increasing storage time of raw rice, and the average water-absorbing rates of parboiled Indica and Japonica rice stored for four years were increased by 49.1% and 35.9%, and the swelling volume rates were increased by 70.6% and 66.6%, respectively, when compared with the counterparts stored for one year. There was no significant change in the pH, iodine blue value or solid content of rice soup. For both rice varieties, the total sensory score of parboiled rice decreased, the color became darker, and the visual appearance deteriorated; the palatability and taste of cooked parboiled rice worsened. The sensory quality of parboiled Indica rice was better than that of parboiled Japonica rice. No significant change was observed in all texture parameters except for an increase in hardness and chewiness for both cooked parboiled rice and a decrease in adhesiveness for cooked Japonica rice. On the basis of sensory quality evaluation, the analysis of texture parameters was introduced to comprehensively evaluate the quality of parboiled rice, and principal component analysis was used to construct a mathematical model for the evaluation of parboiled rice quality. Then, clustering analysis of the comprehensive scores was performed for quality classification, and the number of samples in each storage year was counted, which confirmed that Indica rice was more suitable for parboiled rice processing than Japonica rice, and parboiled Indica rice stored for one or two years had better quality than that with longer storage times.

Key words: rice; parboiled rice; cooking property; eating quality; raw material suitability

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