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中国精品科技期刊2020
张浩竞,徐振岗,李泳娴,等. 加工精度对海水稻米蒸煮特性及食用品质的影响[J]. 食品工业科技,2024,45(23):1−7. doi: 10.13386/j.issn1002-0306.2023120044.
引用本文: 张浩竞,徐振岗,李泳娴,等. 加工精度对海水稻米蒸煮特性及食用品质的影响[J]. 食品工业科技,2024,45(23):1−7. doi: 10.13386/j.issn1002-0306.2023120044.
ZHANG Haojing, XU Zhengang, LI Yongxian, et al. Effect of Degree of Milling on the Cooking Properties and Edible Quality of the Sea Rice[J]. Science and Technology of Food Industry, 2024, 45(23): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023120044.
Citation: ZHANG Haojing, XU Zhengang, LI Yongxian, et al. Effect of Degree of Milling on the Cooking Properties and Edible Quality of the Sea Rice[J]. Science and Technology of Food Industry, 2024, 45(23): 1−7. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023120044.

加工精度对海水稻米蒸煮特性及食用品质的影响

Effect of Degree of Milling on the Cooking Properties and Edible Quality of the Sea Rice

  • 摘要: 本研究旨在探究加工精度对海水稻米食用品质的影响,对不同加工精度的海水稻米蒸煮品质、感官品质和质构特性进行测定。通过控制碾磨时间制备不同加工精度的海水稻米(0%、7.20%、9.62%、10.85%和11.86%),采用快速粘度仪、质构仪、感官评价等方法对海水稻米饭品质进行了综合分析。研究发现,当加工精度从0%增加到11.86%时,海水稻米中总膳食纤维含量减少了86.07%,蛋白质含量减少了31.84%,脂肪含量减少了77.18%,而淀粉含量提升了7.12%;海水稻米吸水性、膨胀率、碘蓝值和水溶性指数(65~85 ℃)显著了129.66%、178.45%、114.63%和46.79%~103.89%(P<0.05);峰值粘度、最低粘度和最终粘度分别提升35.22%、18.38%和8.07%,糊化温度下降为88.85 ℃,并且最适蒸煮时间减少了43.01%。同时,对海水稻米饭质构特性的分析显示,随着加工精度的提高,海水稻米饭的硬度、胶粘性和咀嚼性显著下降,粘附性显著提升(P<0.05),弹性则无显著变化(P>0.05),米饭感官评价得分提升19.30%。通过提高海水稻米的加工精度,可改善其蒸煮、糊化、质构及整体感官特性,从而提升其食用品质。本研究结果可为海水稻米的适度加工提供理论参考。

     

    Abstract: This research aimed to investigate the effect of degree of milling on the cooking properties and edible quality of the sea rice. The study examined the cooking quality, sensory attributes, and texture properties of the cooked sea rice with different degree of milling. In this experiment, sea rice with different degree of milling (0%, 7.20%, 9.62%, 10.85% and 11.86%) were prepared by controlling the milling time. The quality attributes of cooked sea rice were analyzed by rapid viscosity analyzer (RVA), texture analyzer and sensory evaluation. As the milling degree increased from 0% to 11.86%, the total dietary fiber content in sea rice decreased by 86.07%, while protein content decreased by 31.84% and fat content decreased by 77.18%. Conversely, the starch content increased by 7.12%. The results of the study indicated significant increases in the water absorption, swelling rate, iodine blue value, viscosity, and water solubility index (65~85 ℃) of sea rice by 129.66%, 178.45%, 114.63%, and 46.79%~103.89%, respectively (P<0.05). Additionally, the gelatinization temperature of sea rice decreased to 88.85 ℃, leading to a reduction of the optimum cooking time by 43.01%. The texture properties of sea rice were analyzed, revealing significant changes with the increase of milling degree. Specifically, the hardness, gumminess, and chewiness of sea rice decreased significantly, while the viscosity increased significantly (P<0.05). There was no significant change in springiness (P>0.05). Interestingly, the rice sensory evaluation score showed a substantial increase of 19.30%. The results of the study indicate that increasing the degree of milling of sea rice can improve its cooking properties, pasting characteristics, texture, overall sensory properties, and edible quality. Therefore, this study can provide a theoretical basis for choosing the suitable degree of milling of sea rice.

     

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