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投稿时间：2023-05-19
投稿时间：2023-05-19
中文摘要: 为探究储藏过程中大米品质变化的特征规律，以天津特产小站稻为试验对象，37 ℃储藏180 d，研究大米储藏过程中的糊化特性、流变学特性、蒸煮特性及质构特性等理化特性的变化规律。研究发现：随着储藏时间的延长，大米中蛋白质的含量先升高后降低，但大米胶稠度逐渐降低，储藏180 d 后，大米呈现出更高的峰值黏度和谷值黏度；流变学特性显示大米形成的凝胶网络结构呈现弹性增强、黏性减弱的变化规律；蒸煮特性显示米饭吸水率和体积膨胀率逐渐增大，而米汤pH 值逐渐减小，米饭综合评分逐渐降低；质构特性显示米饭硬度逐渐增大，但黏着性整体减小。
Abstract:In order to explore the characteristics of rice quality changes during storage，Tianjin specialty Xiaozhan rice was taken as the test object and stored at 37 ℃for 180 d.The changes of physicochemical properties such as gelatinization，rheology，cooking and texture characteristics of rice during storage were studied.The results revealed that with the extension of storage time，the protein content in rice gradually increased，but the viscosity of rice paste gradually decreased.After 180 d of storage，the rice showed higher peak viscosity and valley viscosity.Rheological properties showed that the gel network structure formed by rice exhibited a pattern of increased elasticity and decreased viscosity.Cooking properties revealed that the water absorption and volume expansion rate of rice increased gradually，while the pH value of rice soup decreased gradually，and the comprehensive score value of rice decreased gradually.Texture characteristics showed that the hardness of rice increased gradually，but the adhesiveness decreased gradually.This study provides scientific data and a theoretical basis for understanding the quality change of Tianjin Xiaozhan rice during storage.
keywords: Tianjin‘Xiaozhan’rice storage gelatinization characteristic rheological property cooking characteristic
文章编号：202402005 中图分类号： 文献标志码：
基金项目:“十三五”国家重点研发计划项目（2016YFD0400104－4）
| 作者 | 单位 |
| 刘晗1，刘诗佳1，刘金光1，戈立新2，张新阁2，石磊3，刘元3，王玥玮3，梁辰2*，周中凯1* | 1.天津科技大学食品科学与工程学院，天津 300457；2.天津利达粮油储运有限公司，天津 300110；3.天津市食品研究所有限公司，天津 301699 |
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