基于香气及物性指标综合评价稻米烹煮方式对食味品质影响的研究

发布时间：2018-03-05 10:26

本文选题：稻米　切入点：米饭　出处：《上海应用技术大学》2017年硕士论文　论文类型：学位论文

【摘要】：选取具有代表性的国内外10种市售稻米(粳稻和籼稻),开展对稻米蒸煮加工品质的研究。包括原料稻米的性状及基本组成(水分、蛋白质、脂肪、淀粉、直链淀粉含量测定)、香气,蒸煮加工后米饭品质(吸水率、膨胀率、碘蓝值、色差及胶稠度等)和质构特性(硬度、粘度、弹性、咀嚼度等)多方面多角度的指标评价分析和感官评价分析,旨在建立一套稻米食味品质综合评价的方法,为米饭蒸煮加工工艺的优化和食味品质的改善提供较好的理论依据。利用最基本的感官评价,确定不同米饭蒸煮加工方式最适米水比:使用电饭锅、高压锅、电蒸锅蒸煮加工粳稻的米水比1:1.2,籼稻1:1.3,使用微波炉加工粳稻的米水比为1:1.3,籼稻为1:1.5。从米饭品质来看,当膨胀率为140～160%、吸水率100～120%,米汤碘蓝值大于0.5,米饭亮白度即L*值大于80,米胶长度大于4.5 cm时,表明淀粉糊化程度好,米饭软硬度和粘弹性适中,米饭的食味品质最好。当稻米含水量在11%以上、直链淀粉含量小于25%时,米饭的粘弹性和硬度最好。此外,通过质构仪所测得的米饭硬度和粘弹性的数值可以看出,采用电饭锅蒸煮的米饭其食味品质最优。通过利用电子鼻以及顶空固相微萃取-气质联用技术(HS-SPME-GC/MS)等风味化学分析手段对上述不同稻米及其米饭制品中的挥发性成分进行定性和定量分析,并通过多元统计分析方法筛选稻米中的关键风味成分。研究结果表明:检测到籼稻中的挥发性成分149种,粳稻中挥发性物质共检测到124种。稻米经蒸煮加工后其挥发性成分明显减少。粳稻的主要挥发性成分(主要呈香物质)包括己醛、顺式-2-庚烯醛、1-辛烯-3-醇、2-辛酮等,籼稻的主要挥发性成分(主要呈香物质)包括1-壬醇、2-辛基-1-癸醇等,这些挥发性成分的不同使稻米及其米饭呈现不同的风味。由电子鼻主成分分析得出,原料稻米(粳稻和籼稻)被明显分为两个区域,差异性为94.08%,制得的米饭也被分为两个区域,差异性为91.02%。
[Abstract]:Ten kinds of marketable rice (japonica rice and indica rice) were selected to study the cooking and processing quality of rice, including the characters and basic composition of raw rice (water, protein, fat, starch). Determination of amylose content, aroma, quality of cooked rice (water absorption, swelling ratio, iodine blue value, color difference and gel consistency, etc.) and texture (hardness, viscosity, elasticity, etc.), The purpose of this paper is to establish a comprehensive evaluation method of rice taste quality. It provides a good theoretical basis for the optimization of the cooking process and the improvement of the taste quality of rice. By using the most basic sensory evaluation, the optimum ratio of rice to water in different cooking methods of rice is determined: using electric rice cooker, high pressure cooker, etc. The rice / water ratio of electric cooker cooking and processing japonica rice is 1: 1.2, that of indica rice is 1: 1.3, that of using microwave oven to process japonica rice is 1: 1.3, and that of indica rice is 1: 1.5. In terms of rice quality, When the swelling ratio is 140%, the water absorption rate is 100% ~ 120%, the iodine blue value of rice soup is greater than 0.5, the brightness of rice is greater than 80, the length of rice glue is greater than 4.5 cm, the gelatinization degree of starch is good, the soft and hard degree and viscoelasticity of rice are moderate. Rice has the best taste quality. When rice water content is more than 11% and amylose content is less than 25, rice has the best viscoelasticity and hardness. The rice cooked in electric cooker has the best taste quality. By using electronic nose and headspace solid-phase microextraction-mass spectrometry (HS-SPME-GC- / MS), the volatilization of different rice and its products was analyzed by means of Flavor chemical analysis method such as HS-SPME-GC- / MS. Qualitative and quantitative analysis, The key flavor components in rice were screened by multivariate statistical analysis. The results showed that 149 volatile components were detected in indica rice. 124 species of volatile compounds were detected in japonica rice. The main volatile components (mainly aromatic) of japonica rice were hexaldehyde, cis-2-heptenal and 1-octene-3-octanol 2-octanone, and the main volatile components of japonica rice were decreased after cooking, and the main volatile components of japonica rice were hexanal, cis-2-heptenaldehyde, 1-octene-3-octanol, octanone, and so on. The main volatile components (mainly aromatic substances) of indica rice include 1-nonyl alcohol 2-octyl -1-decanol and so on. These volatile components make the rice and its rice have different flavor. Raw rice (japonica rice and indica rice) was obviously divided into two regions, the difference was 94.08, the rice was also divided into two regions, the difference was 91.02.
【学位授予单位】：上海应用技术大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：O657.63;TS213.3

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