京西稻适碾和精碾等级大米品质比较

摘要/Abstract

摘要： 适度加工对保障国家粮食安全，提高人民营养健康意义重大。为引导消费者转变消费理念和《大米》新国标的宣贯提供数据支撑，本文将京西稻7233加工制成适碾（留皮度2.8%～4.9%）和精碾（留皮度1.4%）等级大米，并比较不同等级大米的加工特性、理化性质、脂肪酸成分、挥发物和食味品质等，结果表明：加工成适碾等级大米的平均出米率比精碾高出1.3%，平均整精米率比精碾高出1.8%；留皮度较高的适碾等级大米中总酚酸、水溶性蛋白、不饱和脂肪酸，尤其是多不饱和脂肪酸的含量均达到精碾等级的1.5倍以上；精碾与适碾等级大米色差大于2.0，人眼能明显分辨出来；通过气相-离子迁移谱（gas chromatography-ion mobility spectrometry，GC-IMS）标记出62个特征峰，准确定性38种化合物，挥发物总数量的58%在适碾大米中的含量明显高于精碾；适碾等级大米在蒸煮时间上显著高于精碾，在淀粉的崩解值和米饭的粘着性上显著低于精碾等级。适碾等级大米在稻谷利用率和营养健康方面有较大优势，但在外观、气味和食味品质方面还有待进一步研究优化。

关键词: 京西稻, 适碾, 精碾, 脂肪酸成分, 挥发性风味物质, 食味品质

Abstract: Moderate processing is of great significance for ensuring national food security and improving people's nutrition and health. In order to provide data support to guide consumers to change their consumption concepts and promote the national standards for Milled rice, this article processed Jingxi rice 7233 into reasonably well milled (bran degree 2.8%~4.9%) and well milled (bran degree 1.4%), and compared the processing characteristics, physical and chemical properties, fatty acid composition, volatiles and taste quality between different grades. The results showed that the average rice yield and head rice yield of reasonably well milled grade were 1.3% and 1.8% higher than those of well milled grade respectively. The content of total phenolic acids, water-soluble protein, unsaturated fatty acids, especially polyunsaturated fatty acids in the reasonably well milled rice with higher bran degree is more than 1.5 times that of the well milled grade. The color difference between reasonably well milled and well milled rice is greater than 2.0, and the human eye can clearly distinguish it. 62 characteristic peaks were marked by GC-IMS, and 38 compounds were accurately identified. The content of 58% volatiles in reasonably well milled grade is significantly higher than that in well milled rice. The cooking time of reasonably well milled grade rice is significantly higher than that of well milled grade, and the disintegration value of starch and rice stickiness are significantly lower than that of well milled grade. Reasonably well milled grade rice has great advantages in paddy utilization rate and nutritional health, but its appearance, smell and taste quality still need further research and optimization.

Key words: Jingxi rice, reasonably well milled, well milled, fatty acid composition, volatiles, taste quality

中图分类号:

TS213.3

田琳祁智慧谢文军雷雨晴张海洋唐芳. 京西稻适碾和精碾等级大米品质比较[J]. 食品科学.

Lin TIAN Qi Zhihui Zhang HaiYang Tang Fang. Comparison of the quality of Jingxi rice between reasonably well milled and well milled grades[J]. FOOD SCIENCE.

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