不同区域稻米及蒸煮水源对其食味品质的影响
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摘要
比较不同区域稻米品质及水源对其蒸煮食味的影响。选用3个不同区域的稻米(编号为H1, D2和S3)进行品质测定,用自来水(TW)、自制蒸馏水(DW)和农夫山泉饮用天然水(NW)等3种不同水源的水质进行蒸煮后评价其食味品质及质构特性。H1、 D2和S3的平均垩白粒率分别为(23.17±0.76)%,(9.55±0.76)%和(21.77±2.11)%, D2的垩白粒率和垩白度显著低于H1和S3(p<0.05)。H1的直链淀粉含量(24.10±2.21)%高于D2(19.23±1.67)%和S3(19.70±1.79)%。D2胶稠度为(83.08±4.64)mm,与S3胶稠度(56.52±3.25)mm存在显著差异(p<0.05)。3种稻米蛋白质含量依次为:H1>S3>D2, H1的蛋白质含量显著高于D2和S3(p<0.05)。D2的食味品质评分最高(88),高于H1和S3。经TW蒸煮的H1和S3稻米的硬度显著高于DW蒸煮后的(p<0.05), D2的弹性经NW蒸煮后显著高于TW蒸煮处理(p<0.05)。D2稻米品质优于S3和H1, NW蒸煮食味品质最佳,在稻米蒸煮时可利用优质水源;在水稻品种选育工作中可适当通过降低垩白粒率和直链淀粉含量等来改善其食味品质。
In order to compare the qualities of the rice varieties and the impact of cooking water on their cooking qualities three rice varieties(H1, D2 and S3) were selected from 3 different areas for evaluation of their quality and were then cooked with water from three water resources, tap water(TW), distilled water(DW) and Nongfu spring water(NW) to evaluate and detect their relative cooking qualities and textural characteristics. The results showed that the rice varieties H1, D2 and S3 contained(23.17±0.76)%,(9.55±0.76) % and(21.77±2.11) % of chalky rice rates by average, respectively, and that D2 had significantly lower chalky rice rate and chalkiness than the H1 and S3(p<0.05). The H1 contained(24.10±2.21)% of amylase, which was higher than that of the D2(19.23±1.67)% and the S3(19.70±1.79)%. The D2 had a gel consistency of(83.08 ±4.64)mm, significantly different from that of the S3((56.52 ±3.25)mm)(p<0.05). The 3 rice varieties contained protein in the order of H1>S3>D2, and H1 contained significantly higher protein than the D2 and the S3(p<0.05). The cooking quality of the D2 was upto 88 out of 100, a bit higher than that of the H1 and S3. The hardness of H1 and S3 cooked with TW was significantly higher than that cooked with DW(p<0.05). The springiness of the D2 cooked with NW was significantly higher than that cooked with TW(p<0.05). The quality of the D2 was better than the S3 and H1, and the cooking quality was the best when it was cooked with NW. To improve the cooking quality of rice variety, high-quality cooking water could be used. Moreover, the decrease of chalky rice rate and amylose contents could be considered during the rice breeding as they also affect the cooking quality of rice varieties.
In order to compare the qualities of the rice varieties and the impact of cooking water on their cooking qualities three rice varieties(H1, D2 and S3) were selected from 3 different areas for evaluation of their quality and were then cooked with water from three water resources, tap water(TW), distilled water(DW) and Nongfu spring water(NW) to evaluate and detect their relative cooking qualities and textural characteristics. The results showed that the rice varieties H1, D2 and S3 contained(23.17±0.76)%,(9.55±0.76) % and(21.77±2.11) % of chalky rice rates by average, respectively, and that D2 had significantly lower chalky rice rate and chalkiness than the H1 and S3(p<0.05). The H1 contained(24.10±2.21)% of amylase, which was higher than that of the D2(19.23±1.67)% and the S3(19.70±1.79)%. The D2 had a gel consistency of(83.08 ±4.64)mm, significantly different from that of the S3((56.52 ±3.25)mm)(p<0.05). The 3 rice varieties contained protein in the order of H1>S3>D2, and H1 contained significantly higher protein than the D2 and the S3(p<0.05). The cooking quality of the D2 was upto 88 out of 100, a bit higher than that of the H1 and S3. The hardness of H1 and S3 cooked with TW was significantly higher than that cooked with DW(p<0.05). The springiness of the D2 cooked with NW was significantly higher than that cooked with TW(p<0.05). The quality of the D2 was better than the S3 and H1, and the cooking quality was the best when it was cooked with NW. To improve the cooking quality of rice variety, high-quality cooking water could be used. Moreover, the decrease of chalky rice rate and amylose contents could be considered during the rice breeding as they also affect the cooking quality of rice varieties.
引文
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[24]金丽晨,耿志明,李金州,等.稻米淀粉组成及分子结构与食味品质的关系[J].江苏农业学报,2011,27(1):13-18.
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[28]王慧,张从合,陈金节,等.稻米品质性状影响因素及相关基因研究进展[J].中国稻米,2018,24(4):16-21.
[29]杨冬梅.稻米食味品质测定技术胶稠度测定的重要性及其测定的影响因素[J].粮食加工,2014,39(2):29-30.
[30]史玮,高清海,米建国.优质稻谷胶稠度测定影响因素的探讨[J].吉林粮食高等专科学校学报,2015,20(1):17-19.
[31]程鸿燕,韩渊怀.大米食味品质的研究及其育种进展[J].山西农业大学学报(自然科学版),2016,36(12):890-896.
[32]王鹏跃,路兴花,庞林江.影响米饭质构特性和感官的关键理化因素分析[J].食品工业科技,2016,37(2):119-124.
[33]李贤勇,王元凯,王楚桃.稻米蒸煮品质与营养品质的相关性分析[J].西南农业学报,2001,14(3):21-23.
[2]Wang L,Deng F,Ren W J,et al.Effects of shading on starch pasting characteristics of Indica hybrid rice(Oryza sativa L.)[J].PLoS One,2013,8(7):e68220.
[3]樊奇良,章烜.不同米水比例对蒸煮米饭食味品质影响的研究[J].粮食科技与经济,2015,40(6):29-33.
[4]陈静.江苏省水稻食味改良育种研究进展[J].江苏农业科学,2015,43(12):77-80.
[5]刘利成,闵军,刘三雄,等.湖南优质稻品种品质指标间的相关性分析[J].中国稻米,2015,21(1):30-33.
[6]薛英会.黑龙江省水稻品种品质性状分析[J].北方水稻,2015,45(4):1-5.
[7]吕艳东,郭晓红,李猛,等.膜下滴灌水肥耦合对寒地水稻产量构成因素及产量的影响[J].水土保持通报,2017,36(5):46-52.
[8]姜元华,赵可,许俊伟,等.氮肥水平对粳型软米食味特征与质构特性的影响[J].植物营养与肥料学报,2015,21(2):288-295.
[9]姚姝,于新,周丽慧,等.氮肥用量和播期对优良食味粳稻直链淀粉含量的影响[J].中国水稻科学,2016,30(5):532-540.
[10]Bahmaniar M A,Ranjbar G A.Response of rice(O-ryza Sativa L.)cooking quality properties to nitrogen and potassium application[J].Pak J Biol Sci,2007,10(11):1 880-1 884.
[11]宋双,马凌霄,刘中卓.高盐浓度对水稻产量及食味品质的影响[J].北方水稻,2018,48(3):18-21.
[12]韩旭.稻谷贮藏特性与米饭品质研究[D].长春:吉林大学,2018.
[13]Tran T U,Suzuki K,Okadome H,et al.Detection of changes in taste of japonica and Indica brown and milled rice(Oryza sativa L.)during storage using physicochemical analyses and a taste sensing system[J].J Agric Food Chem,2005,53(4):1 108-1118.
[14]任满丽,王虎军.汉中市水稻生产现状、问题及对策[J].陕西农业科学,2011,156(2):90-91,223.
[15]唐瑞明,龙伶俐,朱之光,等.中华人民共和国国家标准GB/T 17891-2017优质稻谷[S].北京:中国标准出版社,2017.
[16]熊宁,刘坚,袁建,等.中华人民共和国国家标准GB/T15683-2008大米直链淀粉含量的测定[S].北京:中国标准出版社,2009.
[17]何学超,兰盛斌,姜涛,等.中华人民共和国国家标准GB/T22294-2008粮油检验大米胶稠度的测定[S].北京:中国标准出版社,2008.
[18]中华人民共和国卫生部.中华人民共和国国家标准GB5009.5-2016食品中蛋白质的测定[S].北京:中国标准出版社,2016.
[19]周显青,张玉荣,卞科,等.中华人民共和国国家标准GB/T15682-2008粮油检验稻谷、大米蒸煮食用品质感官评价方法[S].北京:中国标准出版社,2009.
[20]贺梅,宋冬明,黄少锋,等.稻米蒸煮食味品质的评价方法及影响因素分析[J].北方水稻,2013,29(1):39-40,42.
[21]刘建,曹高燚,杜锦,等.中日泰优质稻米的外观及食味差异性研究[J].中国农业科技导报,2017,19(10):59-65.
[22]张启莉.籼稻米蛋白质影响米饭蒸煮食味品质的研究[D].雅安:四川农业大学,2012.
[23]刘强,田建珍,李佳佳.浅谈稻米蛋白质与稻米品质的关系[J].小麦研究,2012,33(1):29-33.
[24]金丽晨,耿志明,李金州,等.稻米淀粉组成及分子结构与食味品质的关系[J].江苏农业学报,2011,27(1):13-18.
[25]Krishnam H B,Okita T W.Structural relationship among the rice glutelin polypeptides[J].Plant Physiol,1986,81(3):748-753.
[26]张玉华.稻米直链淀粉含量及其影响因素研究[J].黑龙江农业科学,2002,25(3):34-37.
[27]Bao J,Kong X,Xie J,et al.Analysis of genotypic and environmental effects on rice starch.1.Apparent amylose content,pasting viscosity,and gel texture[J].J Agric Food Chem,2004,52(19):6 010-6 016.
[28]王慧,张从合,陈金节,等.稻米品质性状影响因素及相关基因研究进展[J].中国稻米,2018,24(4):16-21.
[29]杨冬梅.稻米食味品质测定技术胶稠度测定的重要性及其测定的影响因素[J].粮食加工,2014,39(2):29-30.
[30]史玮,高清海,米建国.优质稻谷胶稠度测定影响因素的探讨[J].吉林粮食高等专科学校学报,2015,20(1):17-19.
[31]程鸿燕,韩渊怀.大米食味品质的研究及其育种进展[J].山西农业大学学报(自然科学版),2016,36(12):890-896.
[32]王鹏跃,路兴花,庞林江.影响米饭质构特性和感官的关键理化因素分析[J].食品工业科技,2016,37(2):119-124.
[33]李贤勇,王元凯,王楚桃.稻米蒸煮品质与营养品质的相关性分析[J].西南农业学报,2001,14(3):21-23.
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