食品工业科技2018，Vol.39Issue(7)：10-14,5.DOI:10.13386/j.issn1002-0306.2018.07.003
不同破碎方法对大米品质的影响
Effect of different crushing method on the quality of rice
摘要
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 fiat and less damage under the microscope.关键词
大米/糊化/质构/显微结构/品质差异Key words
rice/pasting/texture/microstructure/quality discrepancy分类
轻工纺织引用本文复制引用
卫萍,游向荣,张雅媛,孙健,谢小强,黄承祖,李明娟,王颖,周葵..不同破碎方法对大米品质的影响[J].食品工业科技,2018,39(7):10-14,5.基金项目
公益性行业(农业)科研专项(201503001-6) （农业）
广西自然科学基金项目(2014GXNSFBA118137 （）
2015GXNSFBA139035) （）
广西农科院基本科研业务专项(2015YT87 （）
桂农科2016YM14 （）
桂农加201501). （）
