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鲜米粉储存期的选择、加工原料及关键指标的筛选

The Selection of Storage Period for Fresh Rice Noodles, Processing Materials, and the Screening of Key Indicators.

作者信息

Yang Zhe, Liu Peng, Fang Xilin, Chen Guanghui

机构信息

Department of Agronomy, College of Agronomy, Hunan Agricultural University, Changsha 410128, China.

Modern College of Agriculture and Forestry Engineering, Ganzhou Polytechnic, Ganzhou 341008, China.

出版信息

Foods. 2024 Dec 9;13(23):3965. doi: 10.3390/foods13233965.

DOI:10.3390/foods13233965
PMID:39683037
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC11641410/
Abstract

The storage period of paddy is a critical factor affecting rice quality, and it is still unclear how fresh rice noodles, primarily made from paddy, respond to changes in the storage period. To elucidate the relationship between the paddy storage period and the quality of fresh rice noodles, this study used fourteen rice varieties as materials and set up three paddy storage periods (six months, nine months, and twelve months). It explored the quality variation patterns of fresh rice noodles processed from these paddies and analyzed the relationship between the two in conjunction with rice quality. The results indicated that fresh rice noodles produced from paddies stored for nine months exhibited superior quality compared to the other two storage periods. Grey relational analysis and correlation analysis confirmed that this was primarily attributed to changes in the gel consistency of the paddy. When the paddy was stored for nine months and the rice gel consistency was approximately 32 mm, the quality of the fresh rice noodles produced was optimal, serving as an important basis for selecting raw materials for fresh rice noodles.

摘要

稻谷的储存期是影响大米品质的关键因素，而以稻谷为主要原料的鲜米粉如何响应储存期的变化仍不明确。为阐明稻谷储存期与鲜米粉品质之间的关系，本研究以14个水稻品种为材料，设置了三个稻谷储存期（6个月、9个月和12个月）。探究了由这些稻谷加工而成的鲜米粉的品质变化规律，并结合大米品质分析了二者之间的关系。结果表明，储存9个月的稻谷制成的鲜米粉品质优于其他两个储存期。灰色关联分析和相关性分析证实，这主要归因于稻谷胶稠度的变化。当稻谷储存9个月且大米胶稠度约为32毫米时，所制得的鲜米粉品质最佳，可为鲜米粉原料选择提供重要依据。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f36e/11641410/fdb9961b4b97/foods-13-03965-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f36e/11641410/21d5a63e2480/foods-13-03965-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f36e/11641410/9814a03e9683/foods-13-03965-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f36e/11641410/a52c5c5d4598/foods-13-03965-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f36e/11641410/aa989ca4d3ac/foods-13-03965-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f36e/11641410/46353f6a054d/foods-13-03965-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f36e/11641410/5774aa565d40/foods-13-03965-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f36e/11641410/2d81f36a8920/foods-13-03965-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f36e/11641410/8b582d2a4967/foods-13-03965-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f36e/11641410/fdb9961b4b97/foods-13-03965-g009.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f36e/11641410/21d5a63e2480/foods-13-03965-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f36e/11641410/9814a03e9683/foods-13-03965-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f36e/11641410/a52c5c5d4598/foods-13-03965-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f36e/11641410/aa989ca4d3ac/foods-13-03965-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f36e/11641410/46353f6a054d/foods-13-03965-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f36e/11641410/5774aa565d40/foods-13-03965-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f36e/11641410/2d81f36a8920/foods-13-03965-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f36e/11641410/8b582d2a4967/foods-13-03965-g008.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/f36e/11641410/fdb9961b4b97/foods-13-03965-g009.jpg

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Rice noodle quality is structurally driven by the synergistic effect between amylose chain length and amylopectin unit-chain ratio.
米粉的品质主要受直链淀粉链长和支链淀粉支链比协同作用的影响。
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