Evaluation and Analysis of Parboiled Rice before and after Preparation Based on Quality Characteristics and Gelatinization Properties
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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。Abstract: In this study, 12 rice varieties were selected to prepare the parboiled rice under the same process conditions. The change trend of quality characteristics and gelatinization properties of parboiled rice before and after preparation were comprehensively evaluated and analyzed. The results showed that the milling quality in the parboiled rice of ‘Yuzhenxiang’, ‘Tianfeng B’, ‘SN16-236’, ‘Guifengyou 785’, ‘Liangyou68’, ‘Huiliangyou 1898’ were better than that before preparation. Because of the yellow grain of parboiled rice of ‘SN16-236’, ‘Liangyou68’, ‘Huiliangyou 1898’ were relatively higher than the raw rice (P < 0.05), which seriously affected the appearance quality of parboiled rice. It is also found that parboiled rice could improve the nutrition and the thermal stability of rice paste. In addition, the results of taste quality analysis showed that the appearance and taste values of parboiled rice of ‘Yuzhenxiang’, ‘Hongxiang Rice’, ‘Jinyuanxiang 98’, ‘SN16-236’, ‘15L-Z156’, ‘Guifengyou 785’ were all higher than those before preparation. Based on the above results, the quality in the parboiled rice of ‘Yuzhenxiang’, ‘Guifengyou 785’ were better and suitable for use as special rice varieties of parboiled rice, but the quality of ‘Dalixiang’ and ‘Yuefeng B’ were relatively poor and were not suitable for the production of parboiled rice. This study would provide the theoretical basis for the quality evaluation of parboiled rice and the development and application of rice products.
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Key words:
- parboiled rice /
- quality characteristics /
- gelatinization properties /
- quality evaluation
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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±0.07Cc 73.99±0.43Dd 18.41±0.14Gh 19.54±0.33Gg 0.24±0.07FGHh 12.66±0.12Bb 37.40±0.02Jj 77.70±0.07Dd 28.17±0.15Bb 10.04±0.12Jj 玉针香 64.39±0.23Ff 75.29±0.13ABb 21.69±0.34Aa 22.68±0.02Bb 0.10±0.03Ik 0.30±0.03Jk 64.20±0.02Dd 75.30±0.01Ee 16.11±0.19Hh 11.12±0.13Hh 金麻粘 67.35±0.37Ee 69.2±0.05Gg 20.79±0.13Cc 23.82±0.03Aa 0.40±0.02Eef 1.62±0.04Ff 38.80±0.05Ii 70.70±0.08Ff 27.54±0.03Cc 13.19±0.04Gg 天丰B 68.97±0.03Dd 74.15±0.17Dd 20.10±0.02Dd 21.13±0.09Ee 0.27±0.04FGgh 0.66±0.04Ij 60.60±0.01Ee 70.50±0.08FGf 17.73±0.07Gg 13.28±0.11Ff 粤丰B 68.16±0.08Dd 69.11±0.14Hh 16.96±0.06Hi 22.08±0.08Cc 0.14±0.02HIjk 2.38±0.03Ee 31.30±0.04Kk 35.70±0.08Kk 30.92±0.07Aa 28.94±0.04Aa 红香米 64.51±0.11Ff 64.61±0.06Ii 18.93±0.16Fg 22.11±0.04Cc 0.19±0.02GHIij 0.70±0.04Ij 39.00±0.06Hh 53.10±0.03Ii 27.45±0.07Dd 21.11±0.0Cc 津原香98 75.07±0.09Aa 75.66±0.21Aa 18.52±0.13Gg 19.08±0.08Ff 0.78±0.13Dd 5.62±0.03Cc 72.10±0.04Aa 84.20±0.02Cc 12.56±0.03Kk 7.11±0.00Kk SN16-236 71.55±0.23Bb 75.19±0.05BCb 19.81±0.05De 21.16±0.08Ee 1.48±0.04Bb 4.61±0.03Dd 70.50±0.05Bb 90.70±0.31Aa 13.08±0.04Jj 4.19±0.02Ll 15L-Z156 71.55±0.07Bb 74.82±0.11Cc 18.95±0.11Ff 19.8±0.15Ff 3.92±0.03Aa 13.30±0.07Aa 69.50±0.03Cc 89.80±0.24Bb 14.35±0.08Ii 10.20±0.13Ii 贵丰优785 69.92±0.11Cc 73.08±0.04Ee 19.70±0.04Ee 20.96±0.11EFe 1.07±0.09Cc 1.12±0.14Gh 55.20±0.17Ff 70.20±0.03Gg 20.16±0.07Ff 13.41±0.04Ee 两优68 61.46±0.06Gg 69.90±0.13Ff 20.92±0.11Bb 21.77±0.04Dd 0.43±0.04Ee 1.50±0.06Fg 47.10±0.09Gg 49.80±0.25Jj 23.81±0.07Ee 22.59±0.03Bb 徽两优1898 67.61±0.03Ee 73.30±0.04Ee 20.45±0.07Cd 20.87±0.04EFef 0.33±0.03EFfg 0.90±0.12Hi 60.70±0.06Ee 67.20±0.04Hh 17.69±0.03Gg 14.76±0.07Dd 最小值 61.46 64.61 16.96 19.08 0.1 0.3 31.3 35.7 12.56 4.19 最大值 75.07 75.66 21.69 23.82 3.92 13.3 72.1 90.7 20.16 28.94 均值 68.48 72.28 19.41 21.02 0.78 3.78 53.87 69.58 20.8 14.16 标准差 3.7 3.5 1.31 1.36 1.07 4.59 14.55 16.48 6.51 6.95 变异系数/% 5.4 4.84 6.75 6.47 137.18 121.43 27.01 23.68 31.3 49.08 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。 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±0.03Ee 20.20±0.04Dd 2.20±0.02Dd 1.50±0.12Hh 7.90±0.04Cd – 3.80±0.06DEe – 玉针香 0.70±0.04Dd 9.80±0.01Ii 2.40±0.05CDbc 3.20±0.03Aa 4.90±0.05Ff – 3.40±0.13Ef – 金麻粘 0.20±0.03Gg 10.70±0.01Gg 2.50±0.00BCb 2.30±0.02Ee 8.30±0.12Cc – 4.00±0.03Dd – 天丰B 0.30±0.05Ff 10.70±0.12Gg 2.30±0.11CDcd 2.40±0.13DEde 15.90±0.03Bb – 5.70±0.01Cc – 粤丰B 0.20±0.03Gg 9.90±0.13Ii 2.80±0.24Aa 2.80±0.04BCbc 7.00±0.20Cd – 4.00±0.04Dd – 红香米 1.10±0.00Cc 65.10±0.01Bb 2.40±0.03CDbc 2.50±0.04Dd 33.40±0.03Aa – 9.80±0.04Aa – 津原香98 0.11±0.06Hh 7.30±0.02Jj 2.00±0.03Ee 2.00±0.05Ff 6.00±0.04Ee – 3.60±0.12Ee – SN16-236 0.20±0.03Gg 14.30±0.05Ee 2.30±0.01CDcd 2.40±0.07DEde 4.90±0.04Ff – 3.40±0.03Eef – 15L-Z156 0.00±0.01Hi 10.20±0.04Hh 1.70±0.08Ff 1.70±0.05Gg 6.90±0.11Dd – 3.90±0.02DEde – 贵丰优785 0.70±0.02Dd 12.30±0.11Ff 1.70±0.05Ff 2.70±0.04Cc 6.50±0.03DEde – 6.20±0.04Bb – 两优68 6.40±0.04Aa 42.10±0.03Cc 2.50±0.03BCb 2.70±0.05Cc 4.20±0.23Gg – 3.30±0.04Ff – 徽两优1898 1.60±0.03Bb 85.20±0.04Aa 2.70±0.06ABa 2.90±0.10Bb 3.50±0.02Hh – 3.10±0.07Gg – 最小值 0 7.3 1.7 1.5 3.5 3.1 最大值 6.4 85.2 2.8 3.2 33.4 9.8 均值 0.99 24.82 2.29 2.43 9.12 4.52 标准差 1.77 25.63 0.35 0.5 8.29 1.92 变异系数/% 178.79 103.26 15.28 20.58 90.9 42.48 注:表中“−”表示受试品种所对应的指标值未检出。 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±1.03Aa 12.4±0.05De 5.30±0.09Fg 5.60±0.05EFe 24.90±0.04Aa 28.60±0.05Bb 0.49±0.03CDEdef 1.34±0.03ABa 0.050±0.003CDcd 0.045±0.003Ef 玉针香 13.70±0.08Aa 13.1±0.13ABCbc 6.00±0.07CDcd 6.10±0.03Dcd 24.50±0.07Aa 24.80±0.11Ee 0.48±0.04CDEFdef 1.35±0.03ABa 0.040±0.008DEFe 0.079±0.004Bbc 金麻粘 13.70±0.05Aa 12.9±0.10BCcd 5.80±0.13CDEde 6.20±0.05CDc 22.80±0.01Cc 26.90±0.22Dd 0.73±0.05Aa 1.19±0.05CDc 0.072±0.009Aa 0.077±0.006Bc 天丰B 13.90±0.25Aa 13.3±0.38Aab 5.60±0.12DEFef 6.20±0.05CDc 23.90±0.21Bb 30.80±0.27Aa 0.44±0.08DEFefg 1.27±0.06BCb 0.066±0.012ABab 0.085±0.005Bb 粤丰B 14.10±0.11Aa 12.4±0.01De 5.90±0.21CDde 6.00±0.13Dcd 19.40±0.63Ee 28.00±0.06Cc 0.50±0.02CDEde 1.40±0.03Aa 0.063±0.004ABab 0.093±0.005Aa 红香米 13.90±0.17Aa 12.9±0.21BCcd 5.90±0.13CDde 6.00±0.12Dcd 19.90±0.21DEd 24.80±0.27Ee 0.42±0.02EFfg 1.11±0.05DEde 0.069±0.000ABa 0.096±0.003Aa 津原香98 13.70±0.18Aa 13.2±0.04ABab 6.40±0.15Bb 6.60±0.21Bb 20.00±0.13DEd 24.40±0.01Ef 0.47±0.04DEFdef 1.12±0.03DEd 0.058±0.002BCbc 0.08±0.003Bbc SN16-236 13.70±0.08Aa 12.8±0.02Cd 6.90±0.17Aa 7.10±0.05Aa 19.50±0.22DEd 19.80±0.24Hi 0.53±0.02BCDcd 0.97±0.03FGf 0.034±0.003EFef 0.049±0.001Ef 15L-Z156 13.50±0.02Aa 12.8±0.02Cd 5.10±0.04EFfg 5.30±0.18Ff 20.30±0.41Dd 20.40±0.48Gh 0.57±0.03BCbc 1.05±0.02EFe 0.029±0.001Ff 0.051±0.001Ef 贵丰优785 13.50±0.02Aa 13.4±0.02Aa 4.70±0.33Gh 5.60±0.26EFe 9.60±0.12Gg 19.40±0.23Hj 0.62±0.04Bb 1.35±0.03ABa 0.039±0.001DEFe 0.047±0.003Ef 两优68 13.60±0.08Aa 12.8±0.01Cd 5.70±0.23DEFde 5.90±0.20DEd 11.90±0.12Ff 23.10±0.03Fg 0.29±0.02Gh 1.22±0.03Cbc 0.038±0.003DEFef 0.059±0.001De 徽两优1898 13.70±0.08Aa 13.1±0.14ABCbc 6.20±0.05BCbc 6.50±0.16BCb 9.90±0.10Gg 20.30±0.03Gh 0.39±0.01Fg 0.91±0.05Gf 0.044±0.004DEde 0.069±0.001Cd 最小值 13.50 12.4 5.30 5.30 9.60 19.40 0.29 0.91 0.029 0.045 最大值 14.10 13.4 6.90 7.10 24.90 30.80 0.73 1.40 0.072 0.096 均值 13.72 12.93 5.82 6.09 18.92 24.28 0.49 1.19 0.050 0.069 标准差 0.17 0.32 0.56 0.49 5.47 3.80 0.11 0.16 0.015 0.018 变异系数/% 1.24 2.47 9.62 8.05 28.91 15.65 22.45 13.45 30.000 26.090 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±0.02Aab 2.15±0.06Hh 8.30±0.01Aa 8.18±0.13BCcd 3.25±0.08ABCab 1.23±0.07Ii 47.25±0.03ABab 39.75±0.25Ik 玉针香 3.23±0.03Aab 4.70±0.05Aa 8.30±0.08Aa 7.55±0.09Eg 3.30±0.01ABab 5.03±0.03Aa 47.00±0.17ABCb 57.50±0.03Aa 金麻粘 3.30±0.04Aa 2.15±0.06Hh 8.20±0.07Ab 8.45±0.05Aa 3.35±0.09Aa 1.83±0.02Gg 47.75±0.09Aa 40.50±0.12Hj 天丰B 3.25±0.08Aab 3.15±0.12Ff 8.30±0.04Aa 8.30±0.08ABbc 3.30±0.13ABab 3.00±0.07Ee 47.00±0.05ABCb 46.00±0.18Fg 粤丰B 3.18±0.02ABab 2.25±0.03Hh 8.28±0.03Ab 8.30±0.03ABbc 3.30±0.08ABCab 1.63±0.03Hh 47.00±0.00ABCb 40.75±0.03Hi 红香米 3.20±0.05ABab 3.60±0.05Cc 8.20±0.03Ab 7.93±0.09Df 3.30±0.05ABab 3.13±0.05Dd 47.25±0.04ABab 48.50±0.06Cc 津原香98 3.15±0.05ABCbc 3.85±0.12Bb 8.20±0.05Aa 7.90±0.13Df 3.28±0.02ABab 3.53±0.08Bb 47.00±1.00ABCb 49.75±0.13Bb SN16-236 2.98±0.03CDde 3.48±0.02CDde 8.30±0.04Aa 8.08±0.03CDde 3.18±0.05BCbc 3.30±0.03Cc 46.25±0.07CDc 48.25±0.12Cd 15L-Z156 2.90±0.13De 3.38±0.02DEe 8.30±0.03Aa 8.08±0.02CDde 3.18±0.03BCbc 3.18±0.04CDd 46.00±0.03Dc 47.75± 0.06De 贵丰优785 3.00±0.12CDde 3.50±0.03CDcd 8.30±0.01Aa 8.00±0.04CDef 3.28±0.02ABab 3.30±0.03Cc 46.75±0.06BCb 48.50±0.15Cc 两优68 3.05±0.07BCDcd 3.25±0.05EFf 8.28±0.03Aa 8.15±0.04BCd 3.20±0.03ABCbc 2.95±0.10Ee 47.00±0.03ABCb 46.75±0.19Ef 徽两优1898 2.95±0.08Dde 2.95±0.04Gg 8.30±0.02Aa 8.33±0.03ABab 3.10±0.02Cc 2.63±0.03Ff 46.00±0.03Dc 44.50±0.09Gh 最小值 2.90 2.15 8.20 7.55 3.10 1.23 46.00 39.75 最大值 3.30 4.70 8.30 8.45 3.35 5.03 47.75 57.50 均值 3.12 3.20 8.27 8.10 3.25 2.89 46.85 46.54 标准差 0.14 0.75 0.04 0.24 0.07 1.00 0.53 4.89 变异系数/% 4.49 23.44 0.48 2.96 2.15 34.60 1.13 10.51 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±3.0DEc 1875±6.0Jj 1823±1.0Dd 1631±3.0Ff 1853±6.0BCbcde 244±2.0Ij 3519±2.0Cc 2835±6.0Ij 玉针香 4012±3.0Aa 2767±6.0Aa 1901±1.0Cc 1662±3.0Ee 2111±2.0ABCbcd 1105±3.0Bb 3413±5.0Ee 3473±4.0Bb 金麻粘 3869±2.0BCb 2743±7.0Bb 1529±3.0Jk 1794±4.0Bb 2340±4.0ABabc 949±4.0De 2852±2.0Ll 3555±4.0Aa 天丰B 4050±2.0Aa 2383±3.0Gg 2587±5.0Aa 1893±3.0Aa 1463±4.0Ce 490±10.0Hi 4705±6.0Aa 3272±3.0Fg 粤丰B 3439±3.0Fef 1782±3.0Kk 1746±2.0Ff 1289±2.0Jj 1693±4.0BCde 493±3.0Hi 3351±4.0Ff 2382±2.0Jk 红香米 3954±13.0ABab 2295±5.0Ii 1580±9.0Ij 1800±3.0Bb 2374±3.0ABab 495±4.0Hi 2929±1.0Jj 3280±4.0EFf 津原香98 3116±20.4Gg 2294±3.0Ii 1682±6.0Gg 1566±5.0Ii 1434±4.0Ce 728±3.0Ef 3254±3.0Gg 3026±3.0Hi SN16-236 3518±3.0Fde 2576±5.0Ee 1675±0.0Gh 1596±5.0Gg 1843±4.0BCbcde 980±3.0Cc 3214±5.0Hh 3287±1.0Ee 15L-Z156 3763±3.0CDc 2433±3.0Ff 1995±4.0Bb 1747±9.0Cc 1768±6.0BCcde 686±3.0Fg 3572±5.0Bb 3417±4.0Cc 贵丰优785 3410±3.0Ff 2729±5.0Cc 1487±5.0Kl 1581±2.0Hh 1923±4.0BCbcde 1148±9.0Aa 2863±4.0Kk 3309±3.0Dd 两优68 3547±5.0EFd 2328±3.0Hh 1813±2.0Ee 1693±3.0Dd 1734±4.0BCde 635±4.0Gh 3500±4.0Dd 3152±3.0Gh 徽两优1898 3739±2.0CDc 2649±3.0Dd 1643±2.0Hi 1691±4.0Dd 2096±10.9Aa 958±6.0Dd 3198±4.0Ii 3411±5.0Cc 最小值 3116 1782 1487 1289 1434 244 2852 2382 最大值 4050 2767 2587 1893 2374 1148 4705 3555 均值 3674.42 2404.5 1788.42 1661.92 1886 742.58 3364.17 3199.92 标准差 279.76 321.88 292.89 153.47 301.63 284.77 490.93 324.48 变异系数/% 7.61 13.39 16.38 9.23 15.99 38.35 14.59 10.14 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±26.0Bb 1204±3.0Ij 5.80±0.04BCc 6.27±0.02Aa 70.10±0.03Ff 88.75±0.05Aa 玉针香 1512±2.0Gg 1811±4.0Aa 5.87±0.05ABbc 5.80±0.02DEFde 71.85±0.03Dd 83.95±0.09Ee 金麻粘 1323±4.0Jj 1761±4.0Bb 5.67±0.06Cd 5.87±0.05CDEcd 71.00±0.03Ee 86.40±0.07Cc 天丰B 2118±5.0Aa 1379±6.0Hi 6.00±0.12Aa 6.00±0.00BCbc 75.80±0.03Bb 82.40±0.02Ff 粤丰B 1605±5.0Cc 1093±1.0Jk 5.93±0.02ABab 6.07±0.04Bb 69.40±0.27Gg 88.85±0.05Aa 红香米 1349±2.0Ii 1480±5.0Fg 5.53±0.02De 5.80±0.12DEFde 66.15±0.08Ii 84.85±0.04Dd 津原香98 1572±5.0DEd 1460±3.0Gh 5.87±0.05ABbc 5.93±0.03BCDcd 70.25±0.08Ff 84.75±0.08Dd SN16-236 1539±2.0Ff 1691±4.0De 5.80±0.06BCc 5.87±0.18CDEcd 69.35±0.11Gg 84.00±0.07Ee 15L-Z156 1577±11.0Dd 1670±1.0Ef 5.80±0.05BCc 5.87±0.05CDEcd 68.55±0.08Hh 84.80±0.08Dd 贵丰优785 1376±4.0Hh 1728±6.0Cc 5.67±0.04Cd 5.67±0.06Fe 76.75±0.07Aa 81.55±0.09Gg 两优68 1687±4.0Bb 1459±4.0Gh 6.00±0.02Aa 5.93±0.04BCDcd 71.00±0.08Ee 87.20±0.02Bb 徽两优1898 1555±6.0EFe 1720±4.0Cd 5.67±0.06Cd 5.73±0.05EFe 75.15±0.06Cc 82.30±0.03Ff 最小值 1323 1093 5.53 5.67 66.15 81.55 最大值 2118 1811 6.00 6.27 76.75 88.85 均值 1575.75 1538 5.80 5.90 71.28 84.98 标准差 209.5 230.59 0.15 0.16 3.15 2.41 变异系数/% 13.3 14.99 2.59 2.71 4.42 2.84 -
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