期刊论文

中文

食品工业科技

1002-0306

2020

41

19

33-38+44

10.13386/j.issn1002-0306.2020.19.006

国家“十三五”重点研发计划(2017YFD0401104-01)。

本校为第一机构

为了研究籼米中直链淀粉对米线加工特性和品质的影响,以直链淀粉含量介于10.26％ ～24.91％的籼米品种为研究对象,对其加工成米线的理化指标、蒸煮品质、晶体结构、质构特性、消化特性以及感官评价进行测定分析.结果 表明:随着直链淀粉含量升高,籼米的结晶度逐渐降低;籼米中To、Tp、Tc、ΔH等热力学特性均呈现升高趋势;米线成品蒸煮品质中复水时间升高,蒸煮损失率、断条率降低;米线的咀嚼性和硬度明显升高,米线制作过程中导致籼米淀粉结晶度的增加.当籼米直链淀粉含量为22.52％时,米线感官评价最佳,达到75.9分.体外消化实验结果表明,煮熟的米线最终水解率最高,籼米的最终水解率最低;并且直链淀粉...

In order to study the effects of amylose in different long rice on the processing characteristics and quality of rice noodles,long rice varieties with amylose content between 10.26%and 24.91%from different areas were as raw materials,the physical and chemical indicators,cooking quality,crystal structure,texture characteristics,digestion characteristics and sensory evaluation were measured and analyzed.The result showed that,with the increase of amylose content,the crystallinity of long rice decreased,the thermodynamic characteristics of To,Tp,T...