期刊论文

Qualities of Fresh Rice Noodle Affected by Indica Rice Aging

中文

中国粮油学报

1003-0174

2018

33

6

1-5

10.3969/j.issn.1003-0174.2018.06.002

国家自然科学基金

本校为第一机构

为明确原料对鲜湿米粉品质的影响,对比研究了室温放置0 ~ 2个月和12 ~ 16个月籼米(浙富802)经自然发酵后鲜湿米粉品质及其理化指标的变化。结果表明,鲜湿米粉的硬度、回复性和咀嚼性等质构特性及拉伸力、白度均随发酵时间的延长而增加,且陈米米粉的相应指标值显著高于新米(P < 0.05);黏性、断条率和蒸煮损失率随发酵时间的延长而降低,陈米米粉的相应指标值显著低于新米(P < 0.05)。说明籼米陈化有利于鲜湿米粉品质的提高。理化性质分析表明,陈化降低了米粉的蛋白质、脂肪和灰分含量,但提高了米粉的淀粉和直链淀粉含量,改变了产品中淀粉-蛋白质的相互作用,从而引起产品品质发生变化。

The quality and physicochemical properties of fresh rice noodle after natural fermentation from Indica rice stored in ambient temperature for 0~2 months and 12~16 months were studied to understand the effect caused by rice aging.Results indicated that the texture properties of fresh rice noodle such as hardness,elasticity and chewiness,as well as tensile strength and white value,increased with the rice fermentation prolonged,and the values of the properties of rice noodle from aged rice were significantly higher than those of the rice not aged(...