期刊论文

Effects of Rice Protein and Fat Content on Quality of Fresh Rice Noodles

中文

湖南农业科学

1006-060X

2017

1

73-76+80

10.16498/j.cnki.hnnykx.2017.001.019

湖南农业大学本科大学生创新实验项目（XCX1518）；

本校为第一机构

通过对15种籼米原料蛋白质和脂肪含量的测定,分析了其与鲜湿米粉各项品质指标的相关性,并以与蛋白质和脂肪含量显著相关的鲜湿米粉品质指标作因变量,蛋白质含量和脂肪含量作自变量,得到相对应的标准化回归系数.结果表明:大米蛋白质含量与鲜湿米粉的口感、感官评分、硬度、黏性、咀嚼性呈显著正相关;与内聚性、弹性、回复性呈显著负相关;大米蛋白质含量对鲜湿米粉各项品质指标的作用大小依次为硬度＞黏性＞咀嚼性＞总感官评分＞口感＞弹性＞内聚性＞回复性;大米脂肪含量与鲜湿米粉的口感、感官评分、硬度、咀嚼性呈显著正相关,与内聚性、弹性、回复性呈显著负相关;大米脂肪含量对鲜湿米粉各项品质...

Taking15 kinds of indica rice as raw material, the content of protein and fat in rice were measured. The fresh rice noodles were respectively made from 15 kinds of indica rice, then physiochemical, sensory and texture of fresh rice noodles were analyzed, the relationship between rice protein and fat content and quality of fresh rice noodles were discussed. The results showed that the rice protein content was positively correlated with the taste, sensory scores, hardness, gumminess, chewiness of fresh rice noodles, and was negatively correlated with the cohesiveness, springiness, resilience of ...