薏仁米储藏过程中蒸煮品质及质构特性的研究
|
摘要
以贵州兴仁薏仁米作为实验材料,研究了薏仁米储藏一年(储藏温度25℃,相对湿度40%)过程中蒸煮品质及质构特性的变化。结果表明:随着储藏时间的延长,薏仁米质构特性中的硬度、压缩功、胶着性和咀嚼性变化明显,均呈先升后降的趋势;弹性、弹力和内聚性在储藏过程中无明显变化规律且变化幅度较小。薏仁米蒸煮指标中的加热吸水率、浸渍吸水率、透光率随储藏时间的延长呈上升趋势,碘蓝值和p H呈下降趋势。对薏仁米质构特性和蒸煮指标的相关性分析表明,薏仁米的部分质构特性与蒸煮指标间具有显著的相关性,反映随着储藏时间的延长,薏仁米蒸煮品质及耐储性的逐渐下降。因此,部分质构指标(硬度、压缩功、胶着性和咀嚼性)和蒸煮指标可对薏仁米的储藏品质进行评价。
The aim of the study was to explore the cooking quality and textural characteristics of coix seed during storage for one year( storage temperature 25 ℃,relative humidity 40%) with the Guizhou Xingren coix seed as experimental material. The results indicated that,hardness,compression work,gumminess and chewiness of coix seed changed significantly with the extension of storage time. And each of these characteristics was initially increased,and then decreased. The springiness,resilience and cohesiveness of coix seed changed little during storage,and showed no definite trend. The heating water absorption capacity,water absorption capacity,and light transmittance ratio of coix seed showed an upward trend during storage,whereas the iodine blue value and p H decreased as the storage period was lengthened. Correlational analysis between the texture characteristics and cooking indexes of coix seed showed that the partial textural characteristics of coix seed were closely related to cooking quality,which indicated the decreasing in cooking quality and storage resistance of coix seed with the lengthened of storage time. Thus,some textural characteristics( hardness,compression work,gumminess and chewiness) and cooking indexes would be suitable indicators for evaluation of the quality of coix seed.
The aim of the study was to explore the cooking quality and textural characteristics of coix seed during storage for one year( storage temperature 25 ℃,relative humidity 40%) with the Guizhou Xingren coix seed as experimental material. The results indicated that,hardness,compression work,gumminess and chewiness of coix seed changed significantly with the extension of storage time. And each of these characteristics was initially increased,and then decreased. The springiness,resilience and cohesiveness of coix seed changed little during storage,and showed no definite trend. The heating water absorption capacity,water absorption capacity,and light transmittance ratio of coix seed showed an upward trend during storage,whereas the iodine blue value and p H decreased as the storage period was lengthened. Correlational analysis between the texture characteristics and cooking indexes of coix seed showed that the partial textural characteristics of coix seed were closely related to cooking quality,which indicated the decreasing in cooking quality and storage resistance of coix seed with the lengthened of storage time. Thus,some textural characteristics( hardness,compression work,gumminess and chewiness) and cooking indexes would be suitable indicators for evaluation of the quality of coix seed.
引文
[1]Xu L,Chen L,Ali B,et al. Impact of germination on nutritional and physicochemical properties of adlay seed(Coix lachryma-jobi L.)[J].Food Chemistry,2017,229:312-318.
[2]Zhu F. Coix:Chemical composition and health effects[J].Trends in Food Science and Technology,2017,61:160-175.
[3]Chen C,Zhang Y,Gao Y,et al.Identification and anti-tumour activities of phenolic compounds isolated from defatted adlay(Coix lachryma-jobi L,var. ma-yuen Stapf)seed meal[J]. Journal of Functional Foods,2016,26:394-405.
[4]Numata M,Yamamoto A,Moribayashi A,et al. Antitumor components isolated from the Chinese herbal medicine Coix lachryma-jobi[J].Planta Medica,1994,60(4):356-359.
[5]Hong-Jhang C,Cheng-Pei C,Wenchang C,et al. Antiinflammatory effects and chemical study of a flavonoid-enriched fraction from adlay bran[J]. Food Chemistry,2011,126(4):1741-1748.
[6]Wu S J,Fang J Y,Ng C C,et al.Anti-inflammatory activity of Lactobacillus-fermented adlay-soymilk in LPS-induced macrophages through suppression of NF-κB pathways[J]. Food Research International,2013,52(1):262-268.
[7]Chen H J,Hsu H Y,Chiang W.Allergic immune-regulatory effects of adlay bran on an OVA-immunized mice allergic model.[J].Food and Chemical Toxicology,2012,50(10):3808-3813.
[8]Yeh P H,Chiang W,Chiang M T.Effects of dehulled adlay on plasma glucose and lipid concentrations in streptozotocin-induced diabetic rats fed a diet enriched in cholesterol[J]. International Journal for Vitamin and Nutrition Research,2006,76(5):299-305.
[9]宋伟,陈瑞,刘璐.不同储藏条件下糙米质构和蒸煮品质的规律变化及相关性研究[J].中国食物与营养,2011(3):36-40.
[10]Bhat F M,Riar C S.Physicochemical,cooking,and textural characteristics of grains of different rice(Oryza sativa L.)cultivars of temperate region of India and their interrelationships[J].Journal of Texture Studies,2017,48:1-12.
[11]黄亚伟,徐晋,王若兰.不同品种五常大米储藏期间蒸煮品质与质构变化规律及相关性研究[J].粮食与油脂,2016(8):33-38.
[12]战旭梅.稻米储藏过程中质构品质变化及其机理研究[D].南京:南京师范大学,2008.
[13]常冬妹,卢红梅,陈莉,等.兴仁薏仁米营养成分分析与评价[J].食品工业,2017(6):303-307.
[14]熊善柏,赵思明,李建林,等.米饭理化指标与感官品质的相关性研究[J].华中农业大学学报,2002,21(1):83-87.
[15]叶敏,许永亮,李洁,等.蒸煮方式对米饭品质的影响[J].食品工业,2007(4):32-34.
[16]Tulyathan V,Leeharatanaluk B. Changes in quality of rice(Oryza sativa L.)cv. Khao Dawk Mali 105 during storage[J].Journal of Food Biochemistry,2010,31(3):415-425.
[17]伦利芳.大米低温储藏后在不同环境条件下其品质变化[D].郑州:河南工业大学,2013.
[18] Kasai M,Lewis A,Marica F,et al. NMR imaging investigation of rice cooking[J]. Food Research International,2005,38(4):403-410.
[19]Swamy Y M I,Sowbhagya C M,Bhattacharya K R.Changes in the physicochemical properties of rice with aging[J].Journal of the Science of Food and Agriculture,2010,29(7):627-639.
[20]Gujral H S,Kumar V. Effect of accelerated aging on the physicochemical and textural properties of brown and milled rice[J].Journal of Food Engineering,2003,59(2):117-121.
[21]Soponronnarit S,Chiawwet M,Prachayawarakorn S,et al.Comparative study of physicochemical properties of accelerated and naturally aged rice[J].Journal of Food Engineering,2008,85(2):268-276.
[22]吴伟,李彤,蔡勇建,等.三种稻米在贮藏过程中蒸煮特性变化的比较[J].食品与机械,2014(3):122-126.
[23]姜平.储藏方式对小包装大米品质变化的影响[D].无锡:江南大学,2012.
[24]张玉荣,王亚军,贾少英,等.糙米储藏过程中蒸煮品质及质构特性变化研究[J].粮食与饲料工业,2014,12(1):1-6.
[25]陆雅丽,王明力,闫岩,等.薏仁米淀粉中直链和支链淀粉的分离纯化与鉴定[J].食品工业,2014(3):74-76.
[26]Yang X. Differences among rice categories in pasting characteristics and amylose content[J].Chinese Cereals and Oils Association,2001.
[27]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]. Journal of Agricultural and Food Chemistry,2005,53(4):1108-18.
[28]楚炎沛.物性测试仪在食品品质评价中的应用研究[J].粮食与饲料工业,2003(7):40-42.
[29]郑先哲.稻米储藏过程中品质指标变化规律的研究[J].农机化研究,2004(3):127-128.
[30]Chen F L,Yang C H,Liu L L,et al.Differences,correlation of compositions,taste and texture characteristics of rice from Heilongjiang China[J].Rice Research,2016,5:1-5.
[2]Zhu F. Coix:Chemical composition and health effects[J].Trends in Food Science and Technology,2017,61:160-175.
[3]Chen C,Zhang Y,Gao Y,et al.Identification and anti-tumour activities of phenolic compounds isolated from defatted adlay(Coix lachryma-jobi L,var. ma-yuen Stapf)seed meal[J]. Journal of Functional Foods,2016,26:394-405.
[4]Numata M,Yamamoto A,Moribayashi A,et al. Antitumor components isolated from the Chinese herbal medicine Coix lachryma-jobi[J].Planta Medica,1994,60(4):356-359.
[5]Hong-Jhang C,Cheng-Pei C,Wenchang C,et al. Antiinflammatory effects and chemical study of a flavonoid-enriched fraction from adlay bran[J]. Food Chemistry,2011,126(4):1741-1748.
[6]Wu S J,Fang J Y,Ng C C,et al.Anti-inflammatory activity of Lactobacillus-fermented adlay-soymilk in LPS-induced macrophages through suppression of NF-κB pathways[J]. Food Research International,2013,52(1):262-268.
[7]Chen H J,Hsu H Y,Chiang W.Allergic immune-regulatory effects of adlay bran on an OVA-immunized mice allergic model.[J].Food and Chemical Toxicology,2012,50(10):3808-3813.
[8]Yeh P H,Chiang W,Chiang M T.Effects of dehulled adlay on plasma glucose and lipid concentrations in streptozotocin-induced diabetic rats fed a diet enriched in cholesterol[J]. International Journal for Vitamin and Nutrition Research,2006,76(5):299-305.
[9]宋伟,陈瑞,刘璐.不同储藏条件下糙米质构和蒸煮品质的规律变化及相关性研究[J].中国食物与营养,2011(3):36-40.
[10]Bhat F M,Riar C S.Physicochemical,cooking,and textural characteristics of grains of different rice(Oryza sativa L.)cultivars of temperate region of India and their interrelationships[J].Journal of Texture Studies,2017,48:1-12.
[11]黄亚伟,徐晋,王若兰.不同品种五常大米储藏期间蒸煮品质与质构变化规律及相关性研究[J].粮食与油脂,2016(8):33-38.
[12]战旭梅.稻米储藏过程中质构品质变化及其机理研究[D].南京:南京师范大学,2008.
[13]常冬妹,卢红梅,陈莉,等.兴仁薏仁米营养成分分析与评价[J].食品工业,2017(6):303-307.
[14]熊善柏,赵思明,李建林,等.米饭理化指标与感官品质的相关性研究[J].华中农业大学学报,2002,21(1):83-87.
[15]叶敏,许永亮,李洁,等.蒸煮方式对米饭品质的影响[J].食品工业,2007(4):32-34.
[16]Tulyathan V,Leeharatanaluk B. Changes in quality of rice(Oryza sativa L.)cv. Khao Dawk Mali 105 during storage[J].Journal of Food Biochemistry,2010,31(3):415-425.
[17]伦利芳.大米低温储藏后在不同环境条件下其品质变化[D].郑州:河南工业大学,2013.
[18] Kasai M,Lewis A,Marica F,et al. NMR imaging investigation of rice cooking[J]. Food Research International,2005,38(4):403-410.
[19]Swamy Y M I,Sowbhagya C M,Bhattacharya K R.Changes in the physicochemical properties of rice with aging[J].Journal of the Science of Food and Agriculture,2010,29(7):627-639.
[20]Gujral H S,Kumar V. Effect of accelerated aging on the physicochemical and textural properties of brown and milled rice[J].Journal of Food Engineering,2003,59(2):117-121.
[21]Soponronnarit S,Chiawwet M,Prachayawarakorn S,et al.Comparative study of physicochemical properties of accelerated and naturally aged rice[J].Journal of Food Engineering,2008,85(2):268-276.
[22]吴伟,李彤,蔡勇建,等.三种稻米在贮藏过程中蒸煮特性变化的比较[J].食品与机械,2014(3):122-126.
[23]姜平.储藏方式对小包装大米品质变化的影响[D].无锡:江南大学,2012.
[24]张玉荣,王亚军,贾少英,等.糙米储藏过程中蒸煮品质及质构特性变化研究[J].粮食与饲料工业,2014,12(1):1-6.
[25]陆雅丽,王明力,闫岩,等.薏仁米淀粉中直链和支链淀粉的分离纯化与鉴定[J].食品工业,2014(3):74-76.
[26]Yang X. Differences among rice categories in pasting characteristics and amylose content[J].Chinese Cereals and Oils Association,2001.
[27]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]. Journal of Agricultural and Food Chemistry,2005,53(4):1108-18.
[28]楚炎沛.物性测试仪在食品品质评价中的应用研究[J].粮食与饲料工业,2003(7):40-42.
[29]郑先哲.稻米储藏过程中品质指标变化规律的研究[J].农机化研究,2004(3):127-128.
[30]Chen F L,Yang C H,Liu L L,et al.Differences,correlation of compositions,taste and texture characteristics of rice from Heilongjiang China[J].Rice Research,2016,5:1-5.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |