亚热带农业研究2025，Vol.21Issue(1)：66-72,7.DOI:10.13321/j.cnki.subtrop.agric.res.2025.01.010
米水质量比对高抗性淀粉稻米食用品质的影响
Effects of rice-to-water mass ratios on eating quality of high-resistant starch rice
摘要
Abstract
[Purpose]This study compared the effects of different rice-to-water mass ratios on the eating quality of high-resistant starch rice,aiming to identify the optimal water addition ratio and provide a basis for cooking high-resistant starch rice.[Method]The high-resistant starch rice cultivar Pinliangyou 713 was cooked at nine rice-to-water mass ratios(1.0:0.8,1.0:1.0,1.0:1.2,1.0:1.4,1.0:1.6,1.0:1.8,1.0:2.0,1.0:2.2,and 1.0:2.4).The eating quality was compared in terms of water absorption rate,expansion rate,rapidly digestible starch(RDS)content,slowly digestible starch(SDS)content,resistant starch(RS)con-tent,estimated glycemic index(eGI),and sensory quality.[Result](1)The rice grains cooked at the rice-to-water mass ratios be-tween 1.0:0.8 and 1.0:1.2 were relatively hard and had an uneven color,including some half-cooked grains and broken grains.When the rice-to-water mass ratios were between 1.0:1.4 and 1.0:2.4,the cooking effect improved significantly,and the rice grains were fully gelatinized,soft,free from half-cooking,intact,and glossy.(2)As the rice-to-water mass ratios increased within the range of 1.0:1.4 to 1.0:2.4,the RDS content and eGI increased,while the RS content decreased.When the rice-to-water mass ratio exceeded 1.0:2.2,the RDS content increased rapidly.(3)The rice grains cooked at a rice-to-water mass ratio of 1.0:2.0,exhibited a pronounced aroma,a soft texture,glossy appearance,the best palatability,and an eGI meeting the requirements for food with medium-to-low glycemic index.[Conclusion]It is suggested that high-resistant starch rice should be cooked at the rice-to-water mass ratio of 1.0:2.0.The findings provide a reference for the cooking of high-resistant starch rice.关键词
高抗性淀粉稻米/米水质量比/淀粉消化特性/预估升糖指数/食用品质Key words
high-resistant starch rice/rice-to-water mass ratio/digestive characteristics of starch/estimated glycemic index/eating quality分类
轻工业引用本文复制引用
郑晓敏,蔡诗敏,张冰悦,陈凌华,程祖锌..米水质量比对高抗性淀粉稻米食用品质的影响[J].亚热带农业研究,2025,21(1):66-72,7.基金项目
2023年福建省大学生创新创业训练计划项目"高抗性淀粉水稻品种的发掘及其食用品质分析"(S202314046010) （S202314046010）
福建省科技厅引导性项目"水稻粳型亲籼型种质资源的创制与利用"(2023N0005) （2023N0005）
福建省特色现代农业发展专项"福建省现代水稻产业技术体系建设"(闽财农指[2024]617号). （闽财农指[2024]617号）
