大米陈化度对直接挤压制作米粉品质的影响

范运乾　罗海军　廖子龙等

摘要

[目的] 考察大米陈化度对直接挤出制备直条米粉品质和质构特性方面的影响。[方法]研究了大米陈化度对使用双螺杆挤压机直接挤压制作米粉品质的黏着性、断条率、吐浆值、质构特性、感官品质等的影响，并对陈化度与质构特性进行相关性分析。[结果]试验表明，陈化程度较低的大米粉在挤出时米粉条较黏，容易黏连，表面粗糙，随着陈化度升高米粉条黏度降低，表面光滑；随着陈化时间增加米粉咀嚼度和弹性呈上升趋势，断条率呈现先减少后增加的趋势，吐浆值呈上升趋势，感官评价随陈化加深呈先增加后降低的趋势。[结论] 研究表明，脂肪酸值可以作为评价大米陈化度的敏感因子。

关键词 大米；陈化时间；挤压制作米粉；品质

中图分类号 S509.9 文献标识码

A 文章编号 0517-6611（2015）15-229-03

The Influence of Rice Aging Degree on the Quality of Rice Flour Prepared by Direct Extrusion

FAN Yunqian， LUO Haijun， LIAO Zilong， FU Aihua* et al

（Grain and Oil Quality Inspection Center， China Grain Reserves Corporation， Chengdu， Sichuan 610091）

Abstract [Objective] To investigate effects of rice aging degree on quality of rice flour prepared by direct extrusion and texture characteristics.[Method] This study focused on the influence of the rice aging degree on the adhesion， the breaking rate， the grout vomiting value， texture properties， sensory quality of rice flour prepared by double screw extruder， and the correlation analysis between the aging degree and texture characteristics was also performed.[Result] With the increase of the aging degree of rice， the viscosity and roughness of riceflour noodles prepared by the low aging level rice decreased slowly； the chewiness， elasticity and grout vomiting value showed the increase trend； the breaking rate showed firstly decrease and then increase trend and the result of sensory evaluation gave the opposite trend.[Conclusion] Fatty acid value can be used as sensitive factor for evaluation of rice aging degree.

Key words Rice； Rice aging degree， Rice flour by direct extrusion； Quality

根据米粉企业的生产经验，使用新鲜稻谷制作的米粉粘性高，制作时米粉条容易黏连，成品沸水煮时易断条、糊汤。国外也有研究报道显示，稻米陈化时间在一定程度上影响米粉的质构特性[1]。大米陈化过程中在脱支酶的作用下支链淀粉β1，6糖苷键断裂使支链淀粉脱支，脱支后的支链淀粉含量占总淀粉含量的比重降低，但在陈化过程中直链淀粉的聚合度变化不明显，所以直链淀粉含量相应的占总淀粉含量比重上升[2]。大米陈化过程中淀粉与脂类、米谷蛋白相互作用增强，也可能影响米粉的凝胶黏度/硬度[3]。也有稻谷陈化研究认为，大米……