期刊论文

中文

食品科学

1002-6630

2013

34

3

16-20

31050012:国家自然科学基金 200903043-2:公益性行业(农业)科研专项 2011NK3034:湖南省科技计划

本校为第一机构

以我国广泛种植的38个稻米品种为原料制作脱水方便米饭,测定原料大米和脱水方便米饭的理化特性,分析产品的感官品质和原料的加工适应性,确定加工脱水方便米饭的适宜大米品种。结果表明:脱水方便米饭的品质与大米品种、类型和产地有关;可用大米直链淀粉含量、蛋白质含量和峰值时间来评价脱水方便米饭的感官品质;用大米理化指标的线性方程描述方便米饭的感官品质具有较高的拟合精度。广东、云南地区的某些籼米品种制作的方便米饭黏弹适度,柔软清香,感官品质最好,是制作脱水方便米饭的良好原料。

To find rice varieties suitable for producing dehydrated instant rice, physiochemical properties of 38 rice cultivars widely cultivated in China and physiochemical properties and sensor quality of dehydrated instant rice processed from these varieties were analyzed. The sensory quality of dehydrated instant rice was related to rice cultivar, type and growing origin. Amylase content, protein content and peak time of rice could be indicators of the sensory quality of dehydrated instant rice. The developed linear equations for sensory characteristics as a function of physiochemical properties of ...