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试验以20个水稻品种(系)为材料,分析了在室温下储藏8个月后的陈米与新米在直链淀粉含量、蛋白质含量、食味值、硬度、黏度、脂肪酸值及米饭理化特性上的差异。结果表明:稻米在陈化前后直链淀粉含量和蛋白质含量没有明显变化,稻米陈化后食味变劣,陈化稻米的硬度增加,黏度下降;陈化后稻米的脂肪酸值大于新米的脂肪酸值;陈化稻米的米饭理化特性变劣,表现为陈米米饭吸水率、延伸率和碘蓝值降低,而膨胀率和透光率增加。
Twenty rice cultivars (lines) were used as materials to analyze the amylose content, protein content, taste value, hardness, viscosity, fatty acid value and the physicochemical properties of rice after stored for 8 months at room temperature The difference. The results showed that there was no obvious change of amylose content and protein content in rice before and after aging, the aging of rice deteriorated, the hardness of aged rice increased and the viscosity decreased; the fatty acid value of aged rice was greater than that of new rice; Chen rice aging rice deterioration of physical and chemical properties, manifested as Chen rice rice water absorption, elongation and iodine blue value decreased, while the expansion rate and transmittance increased.