本文選題：稻米　切入點(diǎn)：米飯　出處：《上海應(yīng)用技術(shù)大學(xué)》2017年碩士論文　論文類型：學(xué)位論文

【摘要】：選取具有代表性的國(guó)內(nèi)外10種市售稻米(粳稻和秈稻),開(kāi)展對(duì)稻米蒸煮加工品質(zhì)的研究。包括原料稻米的性狀及基本組成(水分、蛋白質(zhì)、脂肪、淀粉、直鏈淀粉含量測(cè)定)、香氣,蒸煮加工后米飯品質(zhì)(吸水率、膨脹率、碘藍(lán)值、色差及膠稠度等)和質(zhì)構(gòu)特性(硬度、粘度、彈性、咀嚼度等)多方面多角度的指標(biāo)評(píng)價(jià)分析和感官評(píng)價(jià)分析,旨在建立一套稻米食味品質(zhì)綜合評(píng)價(jià)的方法,為米飯蒸煮加工工藝的優(yōu)化和食味品質(zhì)的改善提供較好的理論依據(jù)。利用最基本的感官評(píng)價(jià),確定不同米飯蒸煮加工方式最適米水比:使用電飯鍋、高壓鍋、電蒸鍋蒸煮加工粳稻的米水比1:1.2,秈稻1:1.3,使用微波爐加工粳稻的米水比為1:1.3,秈稻為1:1.5。從米飯品質(zhì)來(lái)看,當(dāng)膨脹率為140～160%、吸水率100～120%,米湯碘藍(lán)值大于0.5,米飯亮白度即L*值大于80,米膠長(zhǎng)度大于4.5 cm時(shí),表明淀粉糊化程度好,米飯軟硬度和粘彈性適中,米飯的食味品質(zhì)最好。當(dāng)?shù)久缀吭?1%以上、直鏈淀粉含量小于25%時(shí),米飯的粘彈性和硬度最好。此外,通過(guò)質(zhì)構(gòu)儀所測(cè)得的米飯硬度和粘彈性的數(shù)值可以看出,采用電飯鍋蒸煮的米飯其食味品質(zhì)最優(yōu)。通過(guò)利用電子鼻以及頂空固相微萃取-氣質(zhì)聯(lián)用技術(shù)(HS-SPME-GC/MS)等風(fēng)味化學(xué)分析手段對(duì)上述不同稻米及其米飯制品中的揮發(fā)性成分進(jìn)行定性和定量分析,并通過(guò)多元統(tǒng)計(jì)分析方法篩選稻米中的關(guān)鍵風(fēng)味成分。研究結(jié)果表明:檢測(cè)到秈稻中的揮發(fā)性成分149種,粳稻中揮發(fā)性物質(zhì)共檢測(cè)到124種。稻米經(jīng)蒸煮加工后其揮發(fā)性成分明顯減少。粳稻的主要揮發(fā)性成分(主要呈香物質(zhì))包括己醛、順式-2-庚烯醛、1-辛烯-3-醇、2-辛酮等,秈稻的主要揮發(fā)性成分(主要呈香物質(zhì))包括1-壬醇、2-辛基-1-癸醇等,這些揮發(fā)性成分的不同使稻米及其米飯呈現(xiàn)不同的風(fēng)味。由電子鼻主成分分析得出,原料稻米(粳稻和秈稻)被明顯分為兩個(gè)區(qū)域,差異性為94.08%,制得的米飯也被分為兩個(gè)區(qū)域,差異性為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.
【學(xué)位授予單位】：上海應(yīng)用技術(shù)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：O657.63;TS213.3

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