摘要:
采用干法和低温润米粉碎制备大米粉,研究不同破碎方法对大米品质的影响。通过理化检测结合快速粘度分析仪、质构仪和光学显微镜测定大米粉理化指标、糊化特性、质构以及微观结构的变化。结果表明与干法粉碎相比,珍桂、双桂、桂朝和越南香米四种大米经低温润米粉碎法粉碎后大米蛋白含量从原来的6.60%、6.09%、7.06%、6.86%显著增加为7.55%、6.67%、7.58%和9.05%(p<0.05);破损淀粉含量从原来的8.2%、7.9%、8.5%和7.2%显著减小为4%、3.8%、4.3%和3.3%(p<0.05);且低温润米粉碎大米粉具有糊化温度低、崩解值小、热糊稳定性好、凝胶硬度高等相对优异的糊化和质构特性值。此外,低温润米粉碎的大米粉颗粒形态在显微镜下表面相对平整,破坏程度低。
关键词:
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大米
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糊化
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质构
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显微结构
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品质差异
Abstract:
In order to obtain influences of different crushing methods on the quality of rice,rice flour were prepared by dry and semi-dry milling crushing methods at low temperature. Physical and chemical detection combined with Rapid Viscosity Analyzer,texture analyzer and optical microscope were used to determinate the physical and chemical indicators,gelatinization properties,texture and microstructure of the rice flour. The results showed that original protein content of 6.60%, 6.09%, 7.06%,6.86% by four different varieties of rice(Zhen Gui,Shuang Gui,GuiChao and Vietnam rice) increased significantly to 7.55%,6.67%, 7.58% and 9.05% (p<0.05), and original content of damaged starch of 8.2%, 7.9%, 8.5% and 7.2% reduced significantly to 4%,3.8%,4.3% and 3.3% (p<0.05) compared with dry milling crushing method.And the rice flour made by semi-dry milling crushing method at low temperature had lower gelatinization temperature,lower breakdown value, better thermal stability of paste and gel hardness of gelatinization and structure characteristics value.In addition,the shape of rice flour surface was relatively flat and less damage under the microscope.
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