陈山乔,孙志栋.稻米原料品种对年糕制品品质的影响研究[J].包装工程,2023,44(13):151-156.
CHEN Shan-qiao,SUN Zhi-dong.Effect of Rice Material Varieties on Characteristics of Rice Cakes[J].Packaging Engineering,2023,44(13):151-156. |
| 稻米原料品种对年糕制品品质的影响研究 |
| Effect of Rice Material Varieties on Characteristics of Rice Cakes |
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| DOI：10.19554/j.cnki.1001-3563.2023.13.018 |
| 中文关键词: 稻米 淀粉 年糕 质构分析 |
| 英文关键词: rice starch rice cake texture analysis |
| 基金项目:宁波市公益性计划(202002N3089) |
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| 中文摘要: |
| 目的 阐述不同品种的稻米作为加工原料对年糕的外观口感等品质的影响。方法 选用不同品种稻米(宁84、宁88、甬优12、甬优15和甬优1540)作为原料，加工成年糕后测定其淀粉组成、质构特性、耐水煮性和色差，用以表征其口感和外观品质。结果 根据相关性分析结果显示，年糕的直链淀粉含量和直链–支链淀粉比例与其硬度和内聚性分别呈正相关性和负相关性(相关系数的绝对值均大于0.8)、支链淀粉含量和回复性呈正相关，相关系数为0.71。宁84品种回复性、内聚性和硬度指标在所测样品中最为优秀且呈现极显著差异，代表着口感软糯而富有嚼劲，但其色泽偏黄偏暗。甬优1540品种有最佳的耐水煮性和较好的色泽。结论 各个稻米品种作为年糕原料存在着优缺点，一方面，这意味着选育年糕专用水稻品种存在必要性;另一方面也表明了年糕产品需要根据目标市场和消费者喜好侧重进行原料选择和后续的研发。本文报道并揭示了稻米品种对年糕品质的影响，为相关产业的技术发展提供了理论指导。 |
| 英文摘要: |
| The work aims to demonstrate the effect of different varieties of rice as processing raw materials on the quality of rice cakes in terms of appearance and texture. 'Ning 84', 'Ning 88', 'Yong You 12', 'Yong You 15' and 'Yong You 1540' were selected as raw materials, and their starch composition, textural characteristics, boiling tolerance and chromatic aberration were measured after being processed into rice cakes to characterize their texture and appearance quality. According to results of the correlation analysis, the amylose content and amylose to amylopectin ratio of rice cakes showed positive and negative correlations with their hardness and cohesiveness, respectively (the absolute values of correlation coefficients were greater than 0.8), while the amylopectin content and resilience showed positive correlation with a correction coefficient of 0.71. The resilience, cohesiveness and hardness indexes of 'Ning 84' variety were the most excellent among the samples tested and showed significant differences, representing a soft and chewy texture, but its color was yellowish and dark. The 'Yong You 1540' variety had the best boiling tolerance and color. The pros and cons of various rice varieties as raw materials for rice cakes imply the need to select and breed special rice varieties for rice cakes on the one hand, and the need to focus on raw material selection and subsequent development of rice cake products according to target markets and consumer preferences on the other hand. This paper reports and reveals the effect of rice varieties on characteristics of rice cakes, providing a theoretical guide for the technological development of related industries. |
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