食品科学2016，Vol.37Issue(18)：58-63,6.DOI:10.7506/spkx1002-6630-201618010
不同加工程度大米食味变化分析
Changes in Rice Taste with Milling Degree
摘要
Abstract
To study the effect of rice milling degree on rice taste, the basic physicochemical properties, texture, sensory quality and flavor of rice milled to different degrees were tested. The results showed that rice taste value increased while total fat and protein contents and hardness decreased as the degree of milling increased. The cooking procedure could significantly increase the water-soluble protein content of rice. The higher the degree of milling of rice was, the more rice flavor components were lost. Compared to unpolished rice, the total amounts of volatile components of 3, 6, and 9 min milled rice were reduced by 50.7%, 73%, and 79%, respectively. No significant differences in physicochemical properties, texture and flavor levels were seen between 6 min and 9 min milling of rice.关键词
大米/加工程度/理化指标/感官品质/风味成分Key words
rice/milling degree/physicochemical properties/sensory quality/flavor分类
轻工纺织引用本文复制引用
苏慧敏,张敏,苗菁,赵兵..不同加工程度大米食味变化分析[J].食品科学,2016,37(18):58-63,6.基金项目
国家自然科学基金面上项目 （）
