籼米凝胶的压缩与剪切特性研究

【方法】以不同品种的籼米为原料制作大米凝胶,用质构仪测定凝胶的压缩和剪切特性。【研究目的】为大米凝胶食品的原料选择、品质评价提供实验数据。【结果】不同品种籼米之间压缩特性和剪切特性有显著差异。金优402的凝胶硬度和咀嚼度、M103s/20257的凝胶弹性、晚籼89-3的凝胶粘聚性、丝苗的凝胶粘附性和回弹性最大。两优301的凝胶硬度和咀嚼度最小,两优106的凝胶压缩特性除硬度和咀嚼度外均显著低于其他品种。M102s/中组1号的凝胶最大剪切力和剪切功最大,M103S/20257的最小。【结论】早籼米凝胶的粘附性显著高于晚籼米,其回弹性显著低于晚籼米,可用籼米凝胶的粘附性和回弹性来描述和区分早籼和晚籼大米凝胶的质构特性。

Study on the Compression and Cutting Properties of Indica Rice Gel

[METHOD] Compression and cutting properties of rice gel made from different indica rices were studied by texture analyzer in this paper. [OBJECTIVE] The purpose of the study is to provide trial data for the choice of the raw material and the quality control of indica rice gel food. [RESULTS] Significant differences were found in compression and cutting properties of different indica rice gel. Hardness and chewiness of jinyou402 gel, springiness of M103s/20257 gel, adhesiveness of wanxian89-3 gel, cohesiveness of simiao gel and resilience of simiao gel were the maximum. Hardness and chewiness of liangyou301 is the minimum. Compression properties of liangyou106 except hardness and chewiness were significantly lower than those of other indica rices. The maximum cutting force and shear power of M102s/zhongzu number 1 is the maximum and that of M103S/20257 is the minimum. [CONCLUSION] Cohesiveness and resilience of early season indica rice gel was significantly higher and lower than that of late season indica rice respectively. Cohesiveness and resilience of indica rice gels could be used to describe and tell textural properties of early and late season indica rices.