不同品种五常大米储藏期间蒸煮品质与质构变化规律及相关性研究.pdfVIP

2016 年第 29 卷第 8 期 粮食与油脂 33 不同品种五常大米储藏期间蒸煮品质与 质构变化规律及相关性研究 黄亚伟，徐　晋，王若兰 （河南工业大学粮油食品学院，　河南郑州　450001 ） 摘　要：选择6 种五常大米作为原料（包括4 种粳米、2 种糯米），测定储藏120 d 后的蒸煮品质以 及质构特性，研究品种间的差异性以及它们之间的相互关系。结果表明：粳米与糯米的蒸煮品质 与硬度、弹性、黏着性、回复性有着显著的相关性，粳米与糯米的硬度与吸水率的相关系数分别为 0.887 和0.935 ，黏着性与米汤干物质的相关系数分别为0.914 和0.938 ，因此可以用质构指标代替 蒸煮指标作为评价大米的食味品质。通过差异性分析，综合蒸煮及质构的情况，可以看出五常大 米中粳米相对于糯米储藏相对稳定，其中稻花香2 号是较耐储藏的大米品种。 关键词：粳米；糯米；蒸煮特性；质构特性 Changes and correlation studies of the cooked character and texture indexs of difference kinds of Wuchang rice during storage HUANG Ya-wei ，XU jin ，WANG Ruo-lan （College of Food Science and Technology ，Henan University of Technology ，Zhengzhou 450001 ，Henan ，China ） Abstract ：With six kinds of Wuchang rice （four kinds of japonica rice ，two kinds of sticky rice ） as raw material ，the correction analysis between cooked character and texture indexs was reseasched after storage for 120 d. The results showed that ：the cooked character of japonica rice and sticky rice was significantly related to hardness ，springiness ，adhesive force and resilience ，the correlation coefficients of japonica rice and sticky rice between hardness and water absorption respectively reached 0.887 and 0.935. As the same time ，the correlation coefficients between adhesive force and rice dry matter were respectively 0.914 and 0.938. Therefore texture indexs instead of cooked character could be used to evaluate the steamed rice taste value. Through difference analysis ，it could be seen that the japonica rice was relatively stable compared with sticky rice ，combining cooked character and texture indexs. Among the six kinds of rice ，the Daohuaxiang 2 was good for storage. Key words ：japonica rice ；sticky rice ；cooked character ；textrure inde