基于差示扫描量热仪的粳米对糯米回生性能的影响研究.pdf

粮食与食品工业
Vol.22.,2015,No.5
Cereal and food Industrv
食品科技
基于差示扫描量热仪的粳米对
糯米回生性能的影响硏究
吴伟都,朱慧,王雅琼,李言郡
杭州娃哈哈集团有限公司研究院(杭州310018)
摘要:在总重为20g的情況下于糯米中掺入粳米,使糯米中分别含有0%、5%、10%、15%及
20%的粳米,充分混合后粉碎并过筛,取筛下物应用差示扫描量热仪对样品进行糊化,研究4℃及
25℃保温条件下糊化后样品的回生性能。试验结果表明:糯米的回生性不仅与其本身的直链淀粉
含量有关,而且与糯米的陈化时间相关。另外,糯米中掺入粳米后直链淀粉含量增加,导致糯米的
回生性加大。通常,糯米中直链淀粉含量在0%~2%,其含量的检测比较繁琐,另外,在新鲜糯米
直链淀粉含量较低特别是低于2%时则无法由直链淀粉的含量来判定其是否掺有粳米。因此,本
文通过糯米中混入不同比例的粳米对其糊化后重结晶快慢的影响,提出了定性鉴别糯米中是否掺
有粳米的一种补充手段,弥补了以直链淀粉含量高低来评判糯米中是否掺有粳米的方法不足性
关键词:粳米;糯米:回生:差示扫描量热仪
中图分类号:TS201文献标识码:A文章编号:1672-5026(2015)05-057-06
Study on the effects of japonica rice on the
resuscitation properties of glutinous rice with DSC
Wu Weidu, Zhu Hui, Wang Yaqiong, Li Yanjun
Research Institute of Hangzhou W ahaha Group Company Limited (liangzhou 310018)
Abstract: On the basis of 20 g of total weight, the japonica rice was mixed into glutinous rice
where the ratio of japonica rice was 0%, 5%. 10%, 15 and 20% respectively. Then the mix
ture of rice was crushed and sieved after full mixing and the matter under the sieve was used for
pasting and further for research of resuscitation properties under the storage conditions of 1 C
and 25 C with DSC. The results show that resuscitation properties of glutinous rice not only re-
late to the its content of amylose starch but also to its aging time. In addition, due to the increase
of content of amylose starch after the addition of japonica rice, the resuscitation properties of glur
tinos are enhanced. Normally, the content of amylose starch in glutinous rice is 0%2%with a
relatively more complicated testing method. In addition, under the conditions of which the com
tent of amylose starch of fresh glutinous rice is lower especially below 2%, it is hardly to deter
mine whether japonica rice is added into with the data of content of amylose starch. In this paper
through the change of re-crystallization speed in the period of resuscitation after pasting of gluti
nous rice after mixing of different ratio of japonica
收稿日期
基金项目:2014年杭州市农业科研攻关专项基金资助
rice, it is proposed as a supplementary means for
顼目编号:20140432B107)
qualitative identification ol whether japonica rice is
作者简介:吴伟都,男,1973年出生,高级工程师,硕士
主要研究方向为食品科学与有机合成。
added, making up to the shortages of method by
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