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玉米淀粉颗粒添加量与重组营养强化米质构指标!

玉米淀粉颗粒添加量与重组营养强化米质构指标!

来源网址:https://www.swjjkl.com/ 2021-06-30 16:46:55    

随着稻米淀粉添加量的增加,加热吸水率、膨胀率先升高后降低,米汤可溶性固形物质量先降低后升高,在稻米淀粉含量为50%时分别达到大峰值及小峰值,280.45%、268.57%及56.65mg/g。这是因为在稻米淀粉添加量为50%时,米粒内部致密性好,分子网状骨架支撑结构韧性好,大分子组分物质及进入内部的水分被牢牢地锁住保留在米粒内部分子结构间,从而加热吸水率和膨胀率值大,而米汤可溶性固形物质量值小。

The results showed that with the increase of rice starch content, the water absorption and swelling increased first and then decreased, and the quality of soluble solids in rice soup decreased first and then increased. When the content of rice starch was 50%, it reached the peak value of 280.45%, 268.57% and 56.65 mg / g, respectively. The reason is that when the starch content of rice is 50%, the internal compactness of rice grain is good, the tenacity of molecular network framework support structure is good, the macromolecular components and the water entering the internal are firmly locked between the internal molecular structures of rice grain, so that the heating water absorption and expansion rate are high, while the mass value of soluble solids in rice soup is low.
自然粳米的加热吸水率及膨胀率值小,米汤可溶性固体固形物质量值大,这与自然米的内部天然复杂结构有关,而重组营养强化米属于人造米,加热吸水率、膨胀率及米汤固体溶出物质量可反映米粒内部结构的致密性,米粒致密性越好,加热吸水率与膨胀率值越大,米汤固体溶出物质量值越小。
The higher the density of rice grains, the higher the density of rice grains, The smaller the mass value of solid extract of rice soup is.
从玉米淀粉颗粒含量检测仪检测结果中可以看出,随着稻米淀粉添加量的增加,重组营养强化米的硬度先降低后升高,弹性、黏聚性、胶着度及回复性先升高后降低,咀嚼度逐渐降低,其中,硬度在稻米淀粉50%时达到小值2299.450g,且不同稻米淀粉添加量的米粒间差异性显着;弹性、黏聚性在稻米淀粉添加量为55%时达到大值,分别为0.91633mm、0.574gs,此外,稻米淀粉添加量为50%与55%时间时黏聚性值差异不显着;胶着度在稻米淀粉为60%时达到大值2085.016g;咀嚼度在稻米淀粉添加量为40%时达到大值2331.616g;回复性在稻米淀粉添加量为55%时达到其大值0.199gs。可见,稻米淀粉添加量对重组营养强化米的质构有显着性影响。
It can be seen from the test results of corn starch granule content detector that with the increase of rice starch addition, the hardness of recombinant nutrition fortified rice first decreased and then increased, the elasticity, cohesiveness, adhesiveness and resilience first increased and then decreased, and the chewiness gradually decreased. Among them, the hardness reached a small value of 2299.450g when the rice starch content was 50%, There were significant differences among grains with different starch content; The results showed that the elasticity and cohesiveness reached the maximum value when the rice starch content was 55%, which were 0.91633 mm and 0.574 GS, respectively; When the rice starch content was 60%, the adhesiveness reached 2085.016g; The chewiness reached 2331.616g when the starch content was 40%; When the rice starch content was 55%, the resilience reached its maximum value of 0.199gs. It can be seen that the addition of rice starch has a significant effect on the texture of rice.
由稻米淀粉添加量与重组营养强化米质构指标的相关性用玉米淀粉颗粒含量检测仪分析结果可以看出,稻米添加量与咀嚼度成极显着负相关,相关系数为-0.891;与硬度、弹性、黏聚性、胶着度及回复性无显着性影响。由此可见,不同稻米淀粉添加量会使重组营养强化米的咀嚼度降低。
The correlation between starch content and texture index of rice was analyzed by corn starch granule content analyzer. The results showed that there was a significant negative correlation between starch content and chewiness, and the correlation coefficient was -0.891; It had no significant effect on hardness, elasticity, cohesiveness, adhesion and resilience. It can be seen that the chewiness of reconstituted nutrition fortified rice decreased with the addition of different amounts of rice starch.