期刊论文

中文

食品科技

1005-9989

2024

49

06

158-165

2022BGE247:中央引导地方科技发展专项 2023BBB146:湖北省科技攻关计划项目

本校为第一机构

为探究普通稻谷与富硒稻谷在储藏中食味品质变化的差异性,选取不同产地和不同富硒种植方式的稻谷作为研究对象,在25 ℃条件下储藏12个月,定期检测其米饭质构特性、蒸煮特性(米饭吸水率、膨胀体积、米汤pH值、米汤碘蓝值)、热力学性质及结晶度变化.结果表明,所有样品随着储藏时间的延长,米饭的硬度和咀嚼性增大,黏度和弹性减小,回复性无显著变化.富硒组的米饭质构特性和蒸煮特性整体均优于普通组.稻谷的吸热焓值(ΔH))和结晶度随储藏时间逐渐增大,富硒组变化小于普通组.主成分分析结果表明,储藏开始时,同种稻谷间富硒组和普通组无明显差异,随着储藏时间的延长,它们之间的差异增大,而且在相同储藏...

In order to investigate the differences in edible quality changes during storage between ordinary rice and selenium-enriched rice,rice from different locations and cultivated using various selenium-enrichment methods were selected.All samples were stored for 12 months under 25 ℃,and periodic assessments were conducted on rice texture characteristics,cooking properties(rice water absorption,rice expansion volume,rice soup pH,rice soup iodine bule value),thermodynamic properties,and crystallinity changes.The results showed that the hardness and ...