文档介绍：中国农业科学 2013,46(1):109-120
Scientia Agricultura Sinica doi: .0578-
不同水稻品种大米直链淀粉含量对加工米粉丝品质的影响
王永辉 1,2,张业辉 1,张名位 1,魏振承 1,唐小俊 1,张瑞芬 1,邓媛元 1,张雁 1
(1 广东省农业科学院蚕业与农产品加工研究所,广州 510640; 2 华南农业大学食品学院,广州 510642)
摘要:【目的】分析米粉丝加工中不同水稻品种大米原料的直链淀粉含量对米粉丝品质的影响,为确定适合
米粉丝加工用大米原料标准提供依据。【方法】以直链淀粉含量介于 %—%的 14 个不同籼型水稻品种为
材料,分别采用一步成型法制作米粉丝,分析评价米粉丝的加工效果、感官品质、蒸煮品质和质构特性,通过相
关分析建立大米原料直链淀粉含量与加工米粉丝品质之间的相关性。【结果】随着水稻品种大米原料直链淀粉含量
的升高,米粉丝的加工效果显著提高,但当其含量超过 %后,米粉丝的加工效果反而出现下降的趋势;米粉
丝的劲道感、爽滑感、不粘牙、光泽以及综合感官品质与大米原料的直链淀粉含量均呈显著正相关性(P<);
米粉丝的复水时间与大米原料的直链淀粉含量呈极显著正相关性(P<),而其膨胀率、断条率以及损失率则
与大米原料直链淀粉含量呈极显著负相关性(P<);米粉丝的硬度、咀嚼性、剪切力、拉伸长度、断裂力和
破断功等质构特性指标与大米原料的直链淀粉含量亦均呈现极显著正相关性(P<)。【结论】采用一步成型法
制作米粉丝时,米粉丝的加工效果、感官品质、蒸煮品质及质构特性与水稻品种大米原料直链淀粉含量之间存在
密切的相关性,选用直链淀粉含量介于 %—%的籼稻米原料加工的米粉丝具有较好的品质。
关键词:水稻品种;直链淀粉;米粉丝;蒸煮品质;质构特性
Effect of Amylose Content of Different Rice Varieties
on the Qualities of Rice Vermicelli
WANG Yong-hui1,2, ZHANG Ye-hui1, ZHANG Ming-wei1, WEI Zhen-cheng1, TANG Xiao-jun1,
ZHANG Rui-fen1, DENG Yuan-yuan1, ZHANG Yan1
(1Sericulture and Agro-Product Processing Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640;
2College of Food Science, South China Agricultural University, Guangzhou 510642)
Abstract:【Objective】The purpose of the paper is to analyze the effect of amylose content in different rice varieties on the
qualities of rice vermicelli, and to provide a basis for the selection criteria of suitable rice varieties for vermicelli processing.
【Method】Rice vermicelli was processed by one-step molding by using 14 Indica rice varieties whose amylose content ranging from
% to % as the materials. The processing effect, sensory qualities, cooking qualities and texture properties of rice
vermicelli were evaluated, and the correlation between rice amylose content and the qualities of rice vermicelli was established.
【Result】With the increase of