【摘要】 采用8种不同产地、混合品种以及不同储存时间的早籼稻米制备湿米粉,采用质构仪测定湿米粉的硬度、咀嚼性、最大剪切力和黏性,并采用感官评价法评价湿米粉的感官品质,同时采用广角X-射线衍射(XRD)测定了籼米淀粉的晶体特性,对湿米粉质构特性和晶体特性进行了相关性分析。研究结果表明:上述8种湿米粉在感官品质和质构特性上均有明显差异,但是湿米粉质构特性(硬度、咀嚼性、抗剪切力以及黏性)与米粉直链淀粉含量之间不存在显著相关性(P>0.05);湿米粉硬度、咀嚼性和黏性与早籼米淀粉结晶度、相对结晶度以及锐锋强度比值之间也不存在显著相关性(P>0.05),但是湿米粉最大剪切力与早籼米淀粉23°2θ角的锐锋强度比值显著负相关(r=-0.716,P<0.05),这为根据早籼米淀粉晶体特性预测湿米粉的品质提供了依据。更多还原

【Abstract】 Wet rice noodles were made by 8 kinds of early indica rice,which were from different varieties,production zones and storage time.Textural properties of wet rice noodles including hardness,chewiness,max cutting force and stickiness were detected by Texture Analyzer,their sensory quality was assessed with the sensory evaluation method,and crystal properties of indica rice starch were detected by X-ray diffraction(XRD).The correlation between crystal properties and textural properties of wet rice noodles was studied too.Results showed that there were significant differences between sensory quality and textural properties of 8 kinds of wet rice noodles mentioned above,but there was no significant correlation between amylose content and textural properties(hardness,chewiness,cutting force resistance and stickiness) of wet rice noodles(P>0.05);there was also no significant correlation between hardness,chewiness and stickiness of wet rice noodles and crystallinity,relative crystallinity and peak ratio of indica rice starch.But max cutting force of wet rice noodles was significantly negatively correlated with 23°2-Theta angle′s peak ratio of indica rice starch(r=-0.716,P<0.05),which could provide basis for property preview of wet rice noodles according to crystal properties of indica rice starch.更多还原