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

LEI Yue; GONG Yanlong; DENG Ruyue; LIU Xuewei; TANG Huihui; XU Haifeng; ZHU Susong; LI Jiali; LONG Jianghui

doi:10.13386/j.issn1002-0306.2020070021

Volume 42 Issue 11

May 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(11): 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, 2021, 42(11): 1−8. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020070021.

Citation:

PDF (708 KB)

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

Rice Research Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, China

More Information

Received Date: July 02, 2020
Available Online: March 28, 2021

Graphical Abstract

Abstract

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 was 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.
- parboiled rice,
- quality characteristics,
- gelatinization properties,
- quality evaluation

FullText(HTML)

References (42)

References

[1]	王留留, 朱丽丽, 张颜红, 等. 浅谈蒸谷米的研究现状[J]. 食品工业,2013,34(1):164−167.
[2]	侯俐南, 丁玉琴, 林亲录, 等. 超声波辅助浸泡对稻谷含水量和蒸谷米品质的影响[J]. 粮食与油脂,2018,31(13):37−40.
[3]	许绰微, 谢蒙蒙, 赵思明, 等. 特种营养米研究进展[J]. 粮食与饲料工业,2016(2):1−4.
[4]	Chanakan Promuthai, Shu Fukai, lan D. Godw in, et al. The bioavailability of iron fortified in whole grain parboiled rice[J]. Food Chemistry,2009(112):982−987.
[5]	Chanakan Promuthai, Longbin Huang, Shu Fukai, et al. Effect of organic compounds in rice grain on iron bioavailability iron fortification in parboiled rice[D]. Beijing: Tsinghua University Press, 2005.
[6]	徐厚良, 杨宗耀. 一种蒸谷米的生产工艺: 中国, CN 105558783 A [P]. 2016.05. 11.
[7]	雷月, 宫彦龙, 邓茹月, 等. 超声波辅助喷雾加湿法富集发芽黑糙米生物活性物质工艺的响应面优化[J]. 食品工业科技,2020,41(4):105−113.
[8]	周显青, 张鹏举, 张玉荣, 等. 柠檬酸浸泡对蒸谷糙米碾米过程中蒸谷米镉含量和品质的影响[J/OL]. 食品科学. http://kns.cnki.net/kcms/detail/11.2206.TS.20190118.1022.024.html.
[9]	Thakur A K, Gupta A K. Water absorption charcateristics of paddy, brown rice and husk during soaking[J]. Journal of Food Engineering,2006,75(2):252−257. doi: 10.1016/j.jfoodeng.2005.04.014
[10]	刘园, 马君敏. 不同工艺条件对蒸谷米品质的影响[J]. 食品研究与开发,2017,38(24):97−102. doi: 10.3969/j.issn.1005-6521.2017.24.020
[11]	Islam M R, Shimizu N, Kimura T. Effect of processing conditions on thermal properties of parboiled rice[J]. Food Science and Technology Research,2002,8(2):131−136. doi: 10.3136/fstr.8.131
[12]	Som chart Soponronnarit, Som kiat Prachayaw arakorn, Wathanyoo Rordprapat, et al. A superheated-steam fluidized-bed dryer for parboiled rice: Testing of a pilot scale and mathem atical model development somchart[J]. Drying Technology,2006,9(90):1457−1467.
[13]	Ipsita Das Das. S. K, Satish Bal. Specific energy and quality aspects of infrared (IR) dried parboiled rice[J]. Journal of Food Enginnering,2004,24(15):9−14.
[14]	高雅文, 张大力, 方丽, 等. 蒸谷米超高压浸泡工艺条件优化[J]. 中国粮油学报,2020,35(3):153−158. doi: 10.3969/j.issn.1003-0174.2020.03.024
[15]	Shimizu N , Kimura T. Effect of processing conditions on physical properties of parboiled rice[J]. Food Science and Technology Research,2002,8(2):106−112. doi: 10.3136/fstr.8.106
[16]	Lieve Lamberts, Ine Rombouts, Kristof Brijs, et al. Impact of parboiling conditions on Maillard precursors and indicators in long-grain rice cultivars[J]. Food Chemistry,2008,23(112):916−922.
[17]	李逸鹤, 马栎. 蒸谷米生产中干燥工序工艺参数的研究[J]. 粮食与油脂,2017,30(12):69−72. doi: 10.3969/j.issn.1008-9578.2017.12.019
[18]	宋玉, 曹磊, 刘超, 等. 蒸谷米加工的原料适应性及营养特性研究[J]. 粮食与饲料工业,2019(3):6−12.
[19]	付桂明, 陈建芳, 万茵, 等. 蒸谷晚籼米的制备及其无机元素和农药残留分析[J]. 食品工业科技,2012,33(5):177−180.
[20]	谢健, 秦正平, 黄文雄, 等. 一种蒸谷米生产分级浸泡方法: 中国, CN 105725057 A [P]. 2016-07-06.
[21]	中国国家标准化管理委员会. GB 1350-2009《稻谷》[S]. 北京: 中国标准出版社, 2009.
[22]	中国国家标准化管理委员会. GB 1354-2009《大米》[S]. 北京: 中国标准出版社, 2009.
[23]	中国国家标准化管理委员会. GB/T 24535-2009《粮油检验稻谷粒型检验方法》[S]. 北京: 中国标准出版社, 2009.
[24]	中国国家标准化管理委员会. GB 5009.84-2016《食品安全国家标准食品中维生素 B1的测定》[S]. 北京: 中国标准出版社, 2016.
[25]	中国国家标准化管理委员会. GB 5009.85-2016《食品安全国家标准食品中维生素B2的测定》[S]. 北京: 中国标准出版社, 2016.
[26]	Mingyu Fan, Xiaojing Wang, Jian Sun, et al. Effect of indica pedigree on eating and cooking quality in rice backcross inbred lines of indica and japonica crosses[J]. Breeding Science,2017,67:450−458. doi: 10.1270/jsbbs.16191
[27]	中国国家标准化管理委员会. GB 24852-2010《大米及米粉糊化特性测定快速粘度仪法》[S]. 北京: 中国标准出版社, 2010.
[28]	李棒棒, 路源, 于吉斌, 等. 浸泡处理对大米淀粉糊化特性及流变特性的影响[J]. 食品工业科技,2019,39(18):50−55.
[29]	王晓菁. 籼粳稻杂交后代籼型频率与品质性状的相关性[D]. 沈阳: 沈阳农业大学, 2017.
[30]	吕斌. 蒸谷米色泽、食味品质及其营养学评价[D]. 武汉: 华中农业大学, 2009.
[31]	Lamberts L, Brijs K, Mohamed R, et al. Impact of browning reactions and bran pigments on color of parboiled rice[J]. Journal of Agricultural & Food Chemistry,2006,54(26):9924−9929.
[32]	刘永乐. 稻谷及其制品加工技术[M]. 北京: 中国轻工业出版社, 2010.
[33]	Sujatha S J, Ahmad R, Bhat P R. Physicochemical properties and cooking qualities of two varieties of raw and parboiled rice cultivated in the coastal region of Dakshina Kannada, India[J]. Food Chemistry,2004,86(2):211−216. doi: 10.1016/j.foodchem.2003.08.018
[34]	叶玲旭, 周闲荣, 马晓军, 等. 不同品种糙米营养品质与糊化特性分析[J]. 中国食品学报,2018,18(2):280−287.
[35]	赖穗春, 河野元信, 王志东, 等. 米饭食味计评价华南籼稻食味品质[J]. 中国水稻科学,2011,25(4):435−438. doi: 10.3969/j.issn.1001-7216.2011.04.014
[36]	雷月, 宫彦龙, 邓茹月, 等. 基于主成分分析和聚类分析综合评价蒸谷米的品质特性[J/OL]. 食品工业科技. https: //kns. cnki. net/kcms/detail/11.1759. TS. 20200831.1210. 006. html.
[37]	李先喆, 徐庆国, 刘红梅. 不同地域水稻的RVA谱特征值及其与蛋白质含量的关系[J]. 自然科学版,2016,42(1):1−5.
[38]	何秀英, 程永盛, 刘志霞, 等. 国标优质籼稻的稻米品质与淀粉RVA谱特征研究[J]. 华南农业大学学报,2015,36(3):37−44. doi: 10.7671/j.issn.1001-411X.2015.03.007
[39]	Sandra Balet, Anina Guelpa, Glen Fox, et al. Rapid visco analyser (RVA) as a tool for measuring starch-related physiochemical properties in cereals: A review[J]. Food Analytical Methods,2019,12:2344−2360. doi: 10.1007/s12161-019-01581-w
[40]	Singha N, Singh H, Kaur K, et al. Relationship between the degree of milling, ash distribution pattern and conductivity in brown rice[J]. Food Chemistry,2000,69(2):147−151. doi: 10.1016/S0308-8146(99)00237-X
[41]	于巍, 周坚, 徐群英, 等. 糙米与精米的营养价值与质构特性比较研究[J]. 食品科学,2010,31(9):95−98.
[42]	李枝芳, 姚轶俊, 张磊, 等. 不同品种大米组分含量与米饭加工品质特性关系研究[J/OL]. 食品科学. http://kns.cnki.net/kcms/detail/11.2206.ts.20191220.1605.068.html.

Supplements (0)

Cited By

Cited by

Periodical cited type(6)

1.	李瞻君，张晓栋，龙碧秀，曹云，侯旭杰. 香梨慕萨莱思产品研发及响应面优化研究. 农产品加工. 2025(05): 1-10 .
2.	马懿，喻康杰，赖晓琴，肖雄峻，熊蓉，谢李明，魏紫云，黄慧玲. 单宁添加对赤霞珠葡萄酒颜色和花色苷含量变化的影响及其相关性研究. 食品工业科技. 2024(05): 81-88 . 本站查看
3.	魏昭，梁勃，靳雅楠，赵旭峰，刘金龙，王权. 原材料和加工工艺对发酵梨酒品质的影响. 食品科技. 2024(01): 78-83 .
4.	徐瑞，杨文琳，贺林芝. 二氢杨梅素对滩羊肌原纤维蛋白抗氧化性和乳化性的影响. 食品安全导刊. 2024(17): 91-95+99 .
5.	马懿，喻康杰，赖晓琴，肖雄峻，谢李明，熊蓉，魏紫云，禹潇. 不同种类单宁对赤霞珠葡萄酒品质及风味感官的影响. 食品研究与开发. 2024(21): 25-33 .
6.	邓乔允，夏爽，韩小雨，游义琳，黄卫东，战吉宬. 梨酒中酵母的研究进展. 食品与发酵工业. 2024(21): 349-356 .