基于蒸谷米制备前后品质性状及糊化特性的评价分析

雷月 宫彦龙 邓茹月 刘雪薇 唐会会 徐海峰 朱速松 李佳丽 龙江辉

雷月,宫彦龙,邓茹月,等. 基于蒸谷米制备前后品质性状及糊化特性的评价分析[J]. 食品工业科技,xxxx,x(x):1−8. doi:  10.13386/j.issn1002-0306.2020070021
引用本文: 雷月,宫彦龙,邓茹月,等. 基于蒸谷米制备前后品质性状及糊化特性的评价分析[J]. 食品工业科技,xxxx,x(x):1−8. doi:  10.13386/j.issn1002-0306.2020070021
LEI Yue, GONG Yanlong, DENG Ruyue, et al. Evaluation and Analysis of Parboiled Rice before and after Preparation Based on Quality Characteristics and Gelatinization Properties[J]. Science and Technology of Food Industry, xxxx, x(x): 1−8. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020070021
Citation: LEI Yue, GONG Yanlong, DENG Ruyue, et al. Evaluation and Analysis of Parboiled Rice before and after Preparation Based on Quality Characteristics and Gelatinization Properties[J]. Science and Technology of Food Industry, xxxx, x(x): 1−8. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2020070021

基于蒸谷米制备前后品质性状及糊化特性的评价分析

doi: 10.13386/j.issn1002-0306.2020070021
基金项目: 贵州省农业科学院青年基金项目资助(黔农科院青年基金[2018]17号);贵州省优质特色水稻研发与转化及园区技术服务能力建设项目资助(黔科合平台人才[2017]5719);贵州省科技计划项目资助(黔科合平台人才[2018]5263);贵州省水稻现代农业产业技术体系建设项目资助(GZCYTX2018-0602);贵州省科技计划项目资助(黔科合平台人才[2018]5620);贵州特色植物种质资源利用与创新人才基地(RCJD2018-14);贵州省科技计划项目资助(黔科合支撑[2019]2301号);特色稻种资源收集、保存与创制利用(黔农科院种质资源[2020]11号)
详细信息
    作者简介:

    雷月(1988−),女,硕士,助理研究员,研究方向:稻米深加工及功能性成分研究,E-mail: leiyue0917@163.com

    通讯作者:

    宫彦龙(1987−),男,在读博士,助理研究员,研究方向:水稻遗传育种及稻米加工研发应用,E-mail: gongyanlong1208@163.com

    朱速松(1966−),男,博士,研究员,研究方向:水稻遗传育种及稻米加工研发应用,E-mail: susongzhu@139.com

  • 中图分类号: TS213.3

Evaluation and Analysis of Parboiled Rice before and after Preparation Based on Quality Characteristics and Gelatinization Properties

  • 摘要: 本试验选取12个不同品种的稻谷在相同工艺条件下制备蒸谷米,比较分析蒸谷米制备前后其品质性状及糊化特性的变化趋势。结果表明:‘玉针香’、‘天丰B’、‘SN16-236’、‘贵丰优785’、‘两优68’和‘徽两优1898’蒸谷米的碾磨品质相对均优于制备前,而‘SN16-236’、‘两优68’和‘徽两优1898’蒸谷米的黄粒米明显高于稻米原料(P < 0.05),严重影响蒸谷米的外观品质。营养品质和糊化特性分析结果发现,受试稻谷经加工处理制成蒸谷米后有助于稻米营养物质和米糊热稳定性的的提高。此外,由食味品质分析结果可知‘玉针香’、‘红香米’、‘津原香98’、‘SN16-236’、‘15L-Z156’和‘贵丰优785’蒸谷米的外观和食味值均高于制备前。同时,还发现‘大粒香’和‘粤丰B’蒸谷米的品质特性较其他受试品种相对较差。综合上述结果可得,‘玉针香’和‘贵丰优785’稻谷经蒸谷处理制备成蒸谷米后品质较优,适合作为蒸谷米专用稻品种,而‘大粒香’和‘粤丰B’的品质相对较差,不适合用于蒸谷米的生产。该研究可为蒸谷米品质评价及稻米制品的研发应用奠定理论基础。
  • 表  1  蒸谷米制备前后碾磨品质指标分析

    Table  1.   Analysis of milling quality index of parboiled rice during preparation

    品种名称出糙率(%) 脱壳率(%) 爆腰率(%) 整精米率(%) 碎米总量(%)
    制备前制备后制备前制备后制备前制备后制备前制备后制备前制备后
    大粒香70.14±0.07Cc73.99±0.43Dd 18.41±0.14Gh19.54±0.33Gg 0.24±0.07FGHh12.66±0.12Bb 37.40±0.02Jj77.70±0.07Dd 28.17±0.15Bb10.04±0.12Jj
    玉针香64.39±0.23Ff75.29±0.13ABb21.69±0.34Aa22.68±0.02Bb0.10±0.03Ik0.30±0.03Jk64.20±0.02Dd75.30±0.01Ee16.11±0.19Hh11.12±0.13Hh
    金麻粘67.35±0.37Ee69.2±0.05Gg20.79±0.13Cc23.82±0.03Aa0.40±0.02Eef1.62±0.04Ff38.80±0.05Ii70.70±0.08Ff27.54±0.03Cc13.19±0.04Gg
    天丰B68.97±0.03Dd74.15±0.17Dd20.10±0.02Dd21.13±0.09Ee0.27±0.04FGgh0.66±0.04Ij60.60±0.01Ee70.50±0.08FGf17.73±0.07Gg13.28±0.11Ff
    粤丰B68.16±0.08Dd69.11±0.14Hh16.96±0.06Hi22.08±0.08Cc0.14±0.02HIjk2.38±0.03Ee31.30±0.04Kk35.70±0.08Kk30.92±0.07Aa28.94±0.04Aa
    红香米64.51±0.11Ff64.61±0.06Ii18.93±0.16Fg22.11±0.04Cc0.19±0.02GHIij0.70±0.04Ij39.00±0.06Hh53.10±0.03Ii27.45±0.07Dd21.11±0.0Cc
    津原香9875.07±0.09Aa75.66±0.21Aa18.52±0.13Gg19.08±0.08Ff0.78±0.13Dd5.62±0.03Cc72.10±0.04Aa84.20±0.02Cc12.56±0.03Kk7.11±0.00Kk
    SN16-23671.55±0.23Bb75.19±0.05BCb19.81±0.05De21.16±0.08Ee1.48±0.04Bb4.61±0.03Dd70.50±0.05Bb90.70±0.31Aa13.08±0.04Jj4.19±0.02Ll
    15L-Z15671.55±0.07Bb74.82±0.11Cc18.95±0.11Ff19.8±0.15Ff3.92±0.03Aa13.30±0.07Aa69.50±0.03Cc89.80±0.24Bb14.35±0.08Ii10.20±0.13Ii
    贵丰优78569.92±0.11Cc73.08±0.04Ee19.70±0.04Ee20.96±0.11EFe1.07±0.09Cc1.12±0.14Gh55.20±0.17Ff70.20±0.03Gg20.16±0.07Ff13.41±0.04Ee
    两优6861.46±0.06Gg69.90±0.13Ff20.92±0.11Bb21.77±0.04Dd0.43±0.04Ee1.50±0.06Fg47.10±0.09Gg49.80±0.25Jj23.81±0.07Ee22.59±0.03Bb
    徽两优189867.61±0.03Ee73.30±0.04Ee20.45±0.07Cd20.87±0.04EFef0.33±0.03EFfg0.90±0.12Hi60.70±0.06Ee67.20±0.04Hh17.69±0.03Gg14.76±0.07Dd
    最小值61.4664.6116.9619.080.10.331.335.712.564.19
    最大值75.0775.6621.6923.823.9213.372.190.720.1628.94
    均值68.4872.2819.4121.020.783.7853.8769.5820.814.16
    标准差3.73.51.311.361.074.5914.5516.486.516.95
    变异系数/%5.44.846.756.47137.18121.4327.0123.6831.349.08
    注:表中同列数据后不同小写字母表示差异显著(P<0.05),不同大写字母表示差异极显著(P <0.01),表2表5同。
    下载: 导出CSV

    表  2  蒸谷米制备前后外观品质指标测定分析

    Table  2.   Determination and analysis of appearance quality index of parboiled rice during preparation

    品种名称黄粒米(%) 长宽比(%) 垩白粒率(%) 垩白度(%)
    制备前制备后制备前制备后制备前制备后制备前制备后
    大粒香0.40±0.03Ee20.20±0.04Dd2.20±0.02Dd1.50±0.12Hh7.90±0.04Cd3.80±0.06DEe
    玉针香0.70±0.04Dd9.80±0.01Ii2.40±0.05CDbc3.20±0.03Aa4.90±0.05Ff3.40±0.13Ef
    金麻粘0.20±0.03Gg10.70±0.01Gg2.50±0.00BCb2.30±0.02Ee8.30±0.12Cc4.00±0.03Dd
    天丰B0.30±0.05Ff10.70±0.12Gg2.30±0.11CDcd2.40±0.13DEde15.90±0.03Bb5.70±0.01Cc
    粤丰B0.20±0.03Gg9.90±0.13Ii2.80±0.24Aa2.80±0.04BCbc7.00±0.20Cd4.00±0.04Dd
    红香米1.10±0.00Cc65.10±0.01Bb2.40±0.03CDbc2.50±0.04Dd33.40±0.03Aa9.80±0.04Aa
    津原香980.11±0.06Hh7.30±0.02Jj2.00±0.03Ee2.00±0.05Ff6.00±0.04Ee3.60±0.12Ee
    SN16-2360.20±0.03Gg14.30±0.05Ee2.30±0.01CDcd2.40±0.07DEde4.90±0.04Ff3.40±0.03Eef
    15L-Z1560.00±0.01Hi10.20±0.04Hh1.70±0.08Ff1.70±0.05Gg6.90±0.11Dd3.90±0.02DEde
    贵丰优7850.70±0.02Dd12.30±0.11Ff1.70±0.05Ff2.70±0.04Cc6.50±0.03DEde6.20±0.04Bb
    两优686.40±0.04Aa42.10±0.03Cc2.50±0.03BCb2.70±0.05Cc4.20±0.23Gg3.30±0.04Ff
    徽两优18981.60±0.03Bb85.20±0.04Aa2.70±0.06ABa2.90±0.10Bb3.50±0.02Hh3.10±0.07Gg
    最小值07.31.71.53.53.1
    最大值6.485.22.83.233.49.8
    均值0.9924.822.292.439.124.52
    标准差1.7725.630.350.58.291.92
    变异系数/%178.79103.2615.2820.5890.942.48
    注:表中“−”表示受试品种所对应的指标值未检出。
    下载: 导出CSV

    表  3  蒸谷米制备前后营养品质指标测定分析

    Table  3.   Determination and analysis of nutritional quality index of parboiled rice during preparation

    品种名称水分(%) 蛋白质(%) 直链淀粉(%) VB1(mg/100g) VB2(mg/100g)
    制备前制备后制备前制备后制备前制备后制备前制备后制备前制备后
    大粒香13.60±1.03Aa12.4±0.05De5.30±0.09Fg5.60±0.05EFe24.90±0.04Aa28.60±0.05Bb0.49±0.03CDEdef1.34±0.03ABa0.050±0.003CDcd 0.045±0.003Ef
    玉针香13.70±0.08Aa13.1±0.13ABCbc6.00±0.07CDcd6.10±0.03Dcd24.50±0.07Aa24.80±0.11Ee0.48±0.04CDEFdef1.35±0.03ABa0.040±0.008DEFe0.079±0.004Bbc
    金麻粘13.70±0.05Aa12.9±0.10BCcd5.80±0.13CDEde6.20±0.05CDc22.80±0.01Cc26.90±0.22Dd0.73±0.05Aa1.19±0.05CDc0.072±0.009Aa0.077±0.006Bc
    天丰B13.90±0.25Aa13.3±0.38Aab5.60±0.12DEFef6.20±0.05CDc23.90±0.21Bb30.80±0.27Aa0.44±0.08DEFefg1.27±0.06BCb0.066±0.012ABab0.085±0.005Bb
    粤丰B14.10±0.11Aa12.4±0.01De5.90±0.21CDde6.00±0.13Dcd19.40±0.63Ee28.00±0.06Cc0.50±0.02CDEde1.40±0.03Aa 0.063±0.004ABab0.093±0.005Aa
    红香米13.90±0.17Aa12.9±0.21BCcd5.90±0.13CDde6.00±0.12Dcd19.90±0.21DEd24.80±0.27Ee0.42±0.02EFfg1.11±0.05DEde0.069±0.000ABa0.096±0.003Aa
    津原香9813.70±0.18Aa13.2±0.04ABab6.40±0.15Bb6.60±0.21Bb20.00±0.13DEd24.40±0.01Ef0.47±0.04DEFdef1.12±0.03DEd0.058±0.002BCbc0.08±0.003Bbc
    SN16-23613.70±0.08Aa12.8±0.02Cd6.90±0.17Aa7.10±0.05Aa19.50±0.22DEd19.80±0.24Hi0.53±0.02BCDcd0.97±0.03FGf0.034±0.003EFef0.049±0.001Ef
    15L-Z15613.50±0.02Aa12.8±0.02Cd5.10±0.04EFfg5.30±0.18Ff20.30±0.41Dd20.40±0.48Gh0.57±0.03BCbc1.05±0.02EFe0.029±0.001Ff0.051±0.001Ef
    贵丰优78513.50±0.02Aa13.4±0.02Aa4.70±0.33Gh5.60±0.26EFe9.60±0.12Gg19.40±0.23Hj0.62±0.04Bb1.35±0.03ABa0.039±0.001DEFe0.047±0.003Ef
    两优6813.60±0.08Aa12.8±0.01Cd5.70±0.23DEFde5.90±0.20DEd11.90±0.12Ff23.10±0.03Fg0.29±0.02Gh1.22±0.03Cbc0.038±0.003DEFef0.059±0.001De
    徽两优189813.70±0.08Aa13.1±0.14ABCbc6.20±0.05BCbc6.50±0.16BCb9.90±0.10Gg20.30±0.03Gh0.39±0.01Fg0.91±0.05Gf0.044±0.004DEde0.069±0.001Cd
    最小值13.5012.45.305.309.6019.400.290.910.0290.045
    最大值14.1013.46.907.1024.9030.800.731.400.0720.096
    均值13.7212.935.826.0918.9224.280.491.190.0500.069
    标准差0.170.320.560.495.473.800.110.160.0150.018
    变异系数/%1.242.479.628.0528.9115.6522.4513.4530.00026.090
    下载: 导出CSV

    表  4  蒸谷米制备前后食味品质指标测定分析

    Table  4.   Determination and analysis of taste quality index of parboiled rice during preparation

    品种名称外观 硬度 黏度 食味值
    制备前制备后制备前制备后制备前制备后制备前制备后
    大粒香3.28±0.02Aab2.15±0.06Hh8.30±0.01Aa8.18±0.13BCcd3.25±0.08ABCab1.23±0.07Ii47.25±0.03ABab39.75±0.25Ik
    玉针香3.23±0.03Aab4.70±0.05Aa8.30±0.08Aa7.55±0.09Eg3.30±0.01ABab5.03±0.03Aa47.00±0.17ABCb57.50±0.03Aa
    金麻粘3.30±0.04Aa2.15±0.06Hh8.20±0.07Ab8.45±0.05Aa3.35±0.09Aa1.83±0.02Gg47.75±0.09Aa40.50±0.12Hj
    天丰B3.25±0.08Aab3.15±0.12Ff8.30±0.04Aa8.30±0.08ABbc3.30±0.13ABab3.00±0.07Ee47.00±0.05ABCb46.00±0.18Fg
    粤丰B3.18±0.02ABab2.25±0.03Hh8.28±0.03Ab8.30±0.03ABbc3.30±0.08ABCab1.63±0.03Hh47.00±0.00ABCb40.75±0.03Hi
    红香米3.20±0.05ABab3.60±0.05Cc8.20±0.03Ab7.93±0.09Df3.30±0.05ABab3.13±0.05Dd47.25±0.04ABab48.50±0.06Cc
    津原香983.15±0.05ABCbc3.85±0.12Bb8.20±0.05Aa7.90±0.13Df3.28±0.02ABab3.53±0.08Bb47.00±1.00ABCb49.75±0.13Bb
    SN16-2362.98±0.03CDde3.48±0.02CDde8.30±0.04Aa8.08±0.03CDde3.18±0.05BCbc3.30±0.03Cc46.25±0.07CDc48.25±0.12Cd
    15L-Z1562.90±0.13De3.38±0.02DEe8.30±0.03Aa8.08±0.02CDde3.18±0.03BCbc3.18±0.04CDd46.00±0.03Dc47.75± 0.06De
    贵丰优7853.00±0.12CDde3.50±0.03CDcd8.30±0.01Aa8.00±0.04CDef3.28±0.02ABab3.30±0.03Cc46.75±0.06BCb48.50±0.15Cc
    两优683.05±0.07BCDcd3.25±0.05EFf8.28±0.03Aa8.15±0.04BCd3.20±0.03ABCbc2.95±0.10Ee47.00±0.03ABCb46.75±0.19Ef
    徽两优18982.95±0.08Dde2.95±0.04Gg8.30±0.02Aa8.33±0.03ABab3.10±0.02Cc2.63±0.03Ff46.00±0.03Dc44.50±0.09Gh
    最小值2.902.158.207.553.101.2346.0039.75
    最大值3.304.708.308.453.355.0347.7557.50
    均值3.123.208.278.103.252.8946.8546.54
    标准差0.140.750.040.240.071.000.534.89
    变异系数/%4.4923.440.482.962.1534.601.1310.51
    下载: 导出CSV

    表  5  蒸谷米制备前后糊化特性指标测定分析

    Table  5.   Determination and analysis of pasting properties index of parboiled rice during preparation

    品种名称峰值黏度(cp) 谷值黏度(cp) 崩解值(cp) 最终黏度(cp)
    制备前制备后制备前制备后制备前制备后制备前制备后
    大粒香3676±3.0DEc1875±6.0Jj1823±1.0Dd1631±3.0Ff1853±6.0BCbcde244±2.0Ij3519±2.0Cc2835±6.0Ij
    玉针香4012±3.0Aa2767±6.0Aa1901±1.0Cc1662±3.0Ee2111±2.0ABCbcd1105±3.0Bb3413±5.0Ee3473±4.0Bb
    金麻粘3869±2.0BCb2743±7.0Bb1529±3.0Jk1794±4.0Bb2340±4.0ABabc949±4.0De2852±2.0Ll3555±4.0Aa
    天丰B4050±2.0Aa2383±3.0Gg2587±5.0Aa1893±3.0Aa1463±4.0Ce490±10.0Hi4705±6.0Aa3272±3.0Fg
    粤丰B3439±3.0Fef1782±3.0Kk1746±2.0Ff1289±2.0Jj1693±4.0BCde493±3.0Hi3351±4.0Ff2382±2.0Jk
    红香米3954±13.0ABab2295±5.0Ii1580±9.0Ij1800±3.0Bb2374±3.0ABab495±4.0Hi2929±1.0Jj3280±4.0EFf
    津原香983116±20.4Gg2294±3.0Ii1682±6.0Gg1566±5.0Ii1434±4.0Ce728±3.0Ef3254±3.0Gg3026±3.0Hi
    SN16-2363518±3.0Fde2576±5.0Ee1675±0.0Gh1596±5.0Gg1843±4.0BCbcde980±3.0Cc3214±5.0Hh3287±1.0Ee
    15L-Z1563763±3.0CDc2433±3.0Ff1995±4.0Bb1747±9.0Cc1768±6.0BCcde686±3.0Fg3572±5.0Bb3417±4.0Cc
    贵丰优7853410±3.0Ff2729±5.0Cc1487±5.0Kl1581±2.0Hh1923±4.0BCbcde1148±9.0Aa2863±4.0Kk3309±3.0Dd
    两优683547±5.0EFd2328±3.0Hh1813±2.0Ee1693±3.0Dd1734±4.0BCde635±4.0Gh3500±4.0Dd3152±3.0Gh
    徽两优18983739±2.0CDc2649±3.0Dd1643±2.0Hi1691±4.0Dd2096±10.9Aa958±6.0Dd3198±4.0Ii3411±5.0Cc
    最小值3116178214871289143424428522382
    最大值40502767258718932374114847053555
    均值3674.422404.51788.421661.921886742.583364.173199.92
    标准差279.76321.88292.89153.47301.63284.77490.93324.48
    变异系数/%7.6113.3916.389.2315.9938.3514.5910.14
    下载: 导出CSV
    品种名称回生值(cp) 峰值时间(min) 成糊温度(℃)
    制备前制备后制备前制备后制备前制备后
    大粒香1696±26.0Bb1204±3.0Ij5.80±0.04BCc6.27±0.02Aa70.10±0.03Ff88.75±0.05Aa
    玉针香1512±2.0Gg1811±4.0Aa5.87±0.05ABbc5.80±0.02DEFde71.85±0.03Dd83.95±0.09Ee
    金麻粘1323±4.0Jj1761±4.0Bb5.67±0.06Cd5.87±0.05CDEcd71.00±0.03Ee86.40±0.07Cc
    天丰B2118±5.0Aa1379±6.0Hi6.00±0.12Aa6.00±0.00BCbc75.80±0.03Bb82.40±0.02Ff
    粤丰B1605±5.0Cc1093±1.0Jk5.93±0.02ABab6.07±0.04Bb69.40±0.27Gg88.85±0.05Aa
    红香米1349±2.0Ii1480±5.0Fg5.53±0.02De5.80±0.12DEFde66.15±0.08Ii84.85±0.04Dd
    津原香981572±5.0DEd1460±3.0Gh5.87±0.05ABbc5.93±0.03BCDcd70.25±0.08Ff84.75±0.08Dd
    SN16-2361539±2.0Ff1691±4.0De5.80±0.06BCc5.87±0.18CDEcd69.35±0.11Gg84.00±0.07Ee
    15L-Z1561577±11.0Dd1670±1.0Ef5.80±0.05BCc5.87±0.05CDEcd68.55±0.08Hh84.80±0.08Dd
    贵丰优7851376±4.0Hh1728±6.0Cc5.67±0.04Cd5.67±0.06Fe76.75±0.07Aa81.55±0.09Gg
    两优681687±4.0Bb1459±4.0Gh6.00±0.02Aa5.93±0.04BCDcd71.00±0.08Ee87.20±0.02Bb
    徽两优18981555±6.0EFe1720±4.0Cd5.67±0.06Cd5.73±0.05EFe75.15±0.06Cc82.30±0.03Ff
    最小值132310935.535.6766.1581.55
    最大值211818116.006.2776.7588.85
    均值1575.7515385.805.9071.2884.98
    标准差209.5230.590.150.163.152.41
    变异系数/%13.314.992.592.714.422.84
    下载: 导出CSV
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