CN104698033A - Method for predicting chewiness of rice noodles and application thereof - Google Patents
Method for predicting chewiness of rice noodles and application thereof Download PDFInfo
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Abstract
The invention discloses a method for predicting chewiness of rice noodles and an application thereof. The method comprises the enthalpy value, the amylase content and the chalkiness degree of a rice sample; comparing the measured numerical values with an amylase content/chalkiness degree/enthalpy value-chewiness correlation chart. If the enthalpy value, the amylase content and the chalkiness degree of the rice sample all fall inside the numerical range inside the amylase content/chalkiness degree/enthalpy value-chewiness correlation chart, the chewiness interval of the rice sample under preset processing conditions can be determined. Due to the fact that the relation between the three-dimensional conditions of enthalpy value, amylase content as well as chalkiness degree and the chewiness of rice noodles under determined processing conditions is relative stable, the method for predicting the chewiness of the rice noodles can be relatively high in accuracy, and when applied to rice noodle processing, can help obtain the rice noodles good in chewiness.
Description
Technical field
The invention belongs to field of food, particularly a kind ofly predict method and the application that the chewiness after rice stick made by rice.
Background technology
After using rice grinds, add suitable quantity of water, through the gelatinization process such as boiling or extruding, ground rice is stuck with paste certain plasticity, and then making the various dry rice flour bars such as vertical bar, square or rectangle, is a kind of common food-processing method.
Due to the difference of the conditions such as rice variety, the place of production, planting environment, the quality of the rice vermicelli processed also has marked difference.Some rice suitable for making rice sticks, rice stick flexible, chewiness are good, are subject to consumers welcomed; Some rice are not suitable for making rice stick, and the rice stick lacking toughness after processing, elasticity, chewiness are poor, cause stockpiling of unsold product.
Distinguish the rice of different quality, with determine its whether suitable husked rice vermicelli be an important job during quality of rice noodles controls.
Under prior art, manual type is adopted to judge.Be processed as example with long-grain rice flour, specific practice is, is mixed by long-grained nonglutinous rice with water according to proper proportion, on electric cooker after boiling, relies on experienced technician to carry out sense organ taste, according to the chewiness of the situation such as elasticity, the toughness prediction dry rice flour of rice.This Forecasting Methodology too relies on the experience of judgement person, and error rate is very high.
In addition to the above method, detect the amylose content of rice, thus the method for prediction rice stick chewiness is also more common.Generally believe, amylose content is suitable for making the rice stick that hardness is high, chewiness is good higher than the rice of more than 20%.The shortcoming of this Forecasting Methodology is, the rice (amylose content between 20 ~ 30% between) close for amylose content still exists significant deviation.
Summary of the invention
Primary and foremost purpose of the present invention is to overcome the shortcoming of prior art with not enough, provides a kind of method that the chewiness after rice stick made by rice of predicting.The method step is simple, and rice sample to be processed can be used comparatively accurately to predict that this kind of rice is processed as vermicelli, especially be processed as the chewiness of the dryness food bars (being generally that water cut is below 15%) containing less moisture, be convenient to extensively promote at food-processing industry.
Another object of the present invention is to provide described prediction rice to make the application of the method for the chewiness after rice stick.
Object of the present invention is achieved through the following technical solutions: a kind ofly predict the method that the chewiness after rice stick made by rice, comprises the steps:
(1) rice sample is pulverized, obtain rice powder; Application differential scanning calorimeter measures rice powder, obtains the temperature-hot-fluid uptake curve of rice powder; According to temperature-hot-fluid uptake curve, calculate the heat enthalpy value of rice powder;
(2) amylose content and the chalkiness degree of rice sample is measured;
(3) above-mentioned heat enthalpy value, amylose content and chalkiness degree and amylose content/chalkiness degree/heat content-chewiness relation table are contrasted, as long as heat enthalpy value, amylose content and chalkiness degree all drop on the numerical range in amylose content/chalkiness degree/heat content-chewiness relation table, can determine that the chewiness of this rice sample under predetermined processing conditions is interval.
Rice sample described in step (1) is long-grained nonglutinous rice.
The degree of the pulverizing described in step (1) is preferably rice powder and can crosses 100 mesh sieves.
The step that application differential scanning calorimeter described in step (1) measures rice powder is preferably as follows: will be crushed to 100 object rice powder and be made into the solution of mass percent 30% with water, be placed in airtight tubule, leave standstill 24 hours, then taking-up part puts into DSC height platen, 100 DEG C are scanned from 30 DEG C, heating rate 10 DEG C/min, obtains temperature-hot-fluid uptake curve.
Temperature described in step (1)-hot-fluid uptake curve, with the starting point line at endothermic peak two ends for baseline, the area of the above endothermic peak of baseline is endothermic peak area (mJ), and the heat content that per dry matter (g) absorbs is heat enthalpy value (J/g).
Amylose content described in step (2) and described chalkiness degree are measured according to national standard method.
Amylose content/chalkiness degree/heat content-chewiness relation table described in step (3), be the table of comparisons that the corresponding relation in the chewiness interval after dry rice flour bar made by the reflection heat enthalpy value of rice, amylose content, chalkiness degree and this rice under predetermined processing conditions, this table of comparisons is obtained by pilot experiments.
When described rice is for early making long-grained nonglutinous rice, described amylose content/chalkiness degree/heat content-chewiness relation table is preferably as follows, and the numerical intervals listed in table all comprises its area end point data:
Table 1
| Amylose content (%) | Chalkiness degree (%) | Heat content (J/g) | Chewiness (g.mm) |
| 20.0～21.9 | 0～5 | 7～13 | 4000～5000 |
| 22.0～23.9 | 0～9 | 9～11 | 4000～5000 |
| 24.0～25.9 | 0～3 | 5～8 | 4000～5000 |
| 26.0～27.9 | 0～6 | 7～11 | 4000～5500 |
| 28.0～29.9 | 0～15 | 8～10 | 4500～5500 |
The method of the chewiness after rice stick made by above-mentioned prediction rice can be applied to and make in the processing of rice stick of polished rice or long-grained nonglutinous rice, be specially adapted to adopt amylose content higher than 20% rice make in the processing of dry rice flour bar.
The described rice stick of dry rice flour bar preferred water content below 15%.
The present invention has following advantage and effect relative to prior art: the method for the chewiness after rice stick made by prediction rice provided by the invention, use national standard method to measure chalkiness degree and the amylose content of rice, and use differential calorimetric scan instrument to measure the heat enthalpy value of this kind of rice; The amylose content above-mentioned chalkiness degree, amylose content and heat enthalpy value and pilot experiments obtained, chalkiness degree, heat content-chewiness relation are compared, and determine that this rice is at the described chewiness determined under processing conditions.Due to heat enthalpy value, amylose content, chalkiness degree three-dimensional condition and under determining processing conditions the chewiness relation of rice vermicelli highly stable, make this method have very high accuracy rate.
Accompanying drawing explanation
Fig. 1 makes the process flow diagram of the method for the chewiness after rice stick for prediction rice that embodiment 1 provides.
Fig. 2 is temperature-hot-fluid uptake curve map spectrogram that embodiment 1 obtains.
Embodiment
Below in conjunction with embodiment and accompanying drawing, the present invention is described in further detail, but embodiments of the present invention are not limited thereto.
Embodiment 1
Described chewiness, one that obtains after referring to the rice stick compression properties after adopting Texture instrument measurement the to boil index describing rice stick toughness and chew strength, equals the area of extrusion graph.Chewiness value is higher, and rice stick toughness is better, and it is better to chew strength.Concrete determination step can with reference to Liang Lanlan. and paddy storage time and kind are to rice row powder qualitative effects study mechanism. and Ph.D. Dissertation 4.1.4.1 extrudes part of detecting.
Get and make long-grained nonglutinous rice sample (this sample is not used for the amylose content/chalkiness degree/heat content-chewiness relation table formulated below) morning, be determined as follows, measure process as shown in Figure 1:
(1) step S101, measures the chalkiness degree that this morning makes long-grained nonglutinous rice: according to the chalkiness degree of the method measurement rice that GB/T 17891-1999 " high quality paddy " specifies, the chalkiness degree obtaining this rice is 8.3%.
(2) step S102, makes long-grained nonglutinous rice sample by this morning and makes pulverous long-grain rice flour: make long-grained nonglutinous rice sample with morning to be processed, pulverizes, then cross 80 mesh sieves through FSJ-1 type grain test comminutor; Then adopt whirlwind pulverising mill (FOSETECATOR) to mill, guarantee that the ground rice 99.6% obtained can cross 100 mesh sieves, obtain pulverous long-grain rice flour.
(3) step S103, measure the amylose content of above-mentioned long-grain rice flour: according to the amylose content of the method measurement rice that GB/T 15683-2008 " mensuration of Rice Amylose content " specifies, obtaining this Rice Amylose content is 23.4%.
(4) step S104, measures the heat enthalpy value of above-mentioned long-grain rice flour: the solution with water, above-mentioned for 10g long-grain rice flour being made into mass percent 30%, is placed in airtight tubule, leaves standstill 24 hours, then takes out a little, puts into DSC height platen; Differential scanning calorimeter measurement parameter is for scan 100 DEG C from 30 DEG C, and heating rate 10 DEG C/min, obtains a temperature-hot-fluid uptake curve, i.e. the A curve of Fig. 2.The horizontal ordinate of this figure is temperature, and ordinate is hot-fluid uptake.According to the endothermic curve of starch, with the starting point line at endothermic peak two ends for baseline, the area of the above endothermic peak of baseline is endothermic peak area (mJ), and the heat content that per dry matter (g) absorbs is heat enthalpy value (J/g).Recording this long-grain rice flour endothermic peak area is 63.244mJ; Heat enthalpy value is 9.972J/g.
(5) step S105, according to amylose content/chalkiness degree/heat content-chewiness relation table that pilot experiments obtains, determines the chewiness after making long-grained nonglutinous rice the morning of this examples representative makes rice stick.
According to a large amount of different cultivars, batch morning make the experiment that long-grain rice flour carries out under the processing conditions determined, amylose content/chalkiness degree/heat content-chewiness relation under this processing conditions can be obtained, this table of comparisons describe amylose content, chalkiness degree, the heat enthalpy value of early making long-grained nonglutinous rice interval and early make long-grained nonglutinous rice under the predetermined processing conditions determined, make ground rice after the corresponding relation in chewiness interval.Determine that (long rice flour is broken to 80 orders to processing conditions at certain, add water according to the ratio of 150%, after stirring, Rice & peanut milk is poured in prefabricated container, boiling 10 ~ 15 minutes at ambient pressure, after being cooled to normal temperature, slitting is shaping) under, be applicable to the concrete table of comparisons (data area in table includes its end-point data) as shown in table 2 early making long-grained nonglutinous rice:
Table 2
| Amylose content (%) | Chalkiness degree (%) | Heat content (J/g) | Chewiness (g.mm) |
| 20.0～21.9 | 0～5 | 7～13 | 4000～5000 |
| 22.0～23.9 | 0～9 | 9～11 | 4000～5000 |
| 24.0～25.9 | 0～3 | 5～8 | 4000～5000 |
| 26.0～27.9 | 0～6 | 7～11 | 4000～5500 |
| 28.0～29.9 | 0～15 | 8～10 | 4500～5500 |
Note: in this table, chewiness more than 4000 all represents that chewiness is good, and numerical value is higher, and chewiness is better.
Amylose content according to the present embodiment acquisition is 23.4%, chalkiness degree is 8.3%, heat enthalpy value is the situation of 9.972J/g, infer that the chewiness of this kind of rice stick is between 4000 ~ 5000g.mm, actual to record chewiness (detecting ground rice gel by above-mentioned detection method) be 4400g.mm.
Comparative example 1
Get and make long-grained nonglutinous rice sample (this sample is not used for the amylose content/chalkiness degree/heat content-chewiness relation table formulated below) morning, be determined as follows, measure process as shown in Figure 1:
(1) step S101, measures the chalkiness degree that this morning makes long-grained nonglutinous rice: according to the chalkiness degree of the method measurement rice that GB/T 17891-1999 " high quality paddy " specifies, the chalkiness degree obtaining this rice is 37.4%.
(2) step S102, makes long-grained nonglutinous rice sample by this morning and makes pulverous long-grain rice flour: make long-grained nonglutinous rice sample with morning to be processed, pulverizes, then cross 80 mesh sieves through FSJ-1 type grain test comminutor; Then adopt whirlwind pulverising mill (FOSETECATOR) to mill, guarantee that the ground rice 99.6% obtained can cross 100 mesh sieves, obtain pulverous long-grain rice flour.
(3) step S103, measure the amylose content of above-mentioned long-grain rice flour: according to the amylose content of the method measurement rice that GB/T 15683-2008 " mensuration of Rice Amylose content " specifies, obtaining this Rice Amylose content is 26.7%.
(4) step S104, measures the heat enthalpy value of above-mentioned long-grain rice flour: the solution with water, above-mentioned for 10g long-grain rice flour being made into mass percent 30%, is placed in airtight tubule, leaves standstill 24 hours, then takes out a little, puts into DSC height platen; Differential scanning calorimeter measurement parameter is for scan 100 DEG C from 30 DEG C, and heating rate 10 DEG C/min, obtains a temperature-hot-fluid uptake curve.The horizontal ordinate of this figure is temperature, and ordinate is hot-fluid uptake.According to the endothermic curve of starch, with the starting point line at endothermic peak two ends for baseline, the area of the above endothermic peak of baseline is endothermic peak area (mJ), and the heat content that per dry matter (g) absorbs is heat enthalpy value (J/g).Recording this long-grain rice flour endothermic peak area is 63.679mJ; Heat enthalpy value is 10.14J/g.
(5) step S105, according to amylose content/chalkiness degree/heat content-chewiness relation table that pilot experiments obtains, know that the morning of this examples representative makes long-grained nonglutinous rice, although amylose content, heat enthalpy value are all interval at table 2, but chalkiness degree is not interval at table 2, predict that this sample makes the chewiness after rice stick not higher than 4000g.mm.The actual data that detect show, this sample chewiness is 3000g.mm.
Test by making long-grained nonglutinous rice the morning of separate sources, great many of experiments shows, the corresponding relation in table 2 is relative constancy.Therefore, early can make long-grained nonglutinous rice chalkiness degree, amylose content and heat enthalpy value by measuring, accurately inferring that certain makes the chewiness of the dry rice flour that long-grained nonglutinous rice sample obtains under this processing conditions concrete morning by this table.According to the estimated value of chewiness, the rice stick of this kind of rice whether suitable fabrication good toughness can be judged.
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not restricted to the described embodiments; change, the modification done under other any does not deviate from Spirit Essence of the present invention and principle, substitute, combine, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (9)
1. predict that a method for the chewiness after rice stick made by rice, it is characterized in that comprising the steps:
(1) rice sample is pulverized, obtain rice powder; Application differential scanning calorimeter measures rice powder, obtains the temperature-hot-fluid uptake curve of rice powder; According to temperature-hot-fluid uptake curve, calculate the heat enthalpy value of rice powder;
(2) amylose content and the chalkiness degree of rice sample is measured;
(3) above-mentioned heat enthalpy value, amylose content and chalkiness degree and amylose content/chalkiness degree/heat content-chewiness relation table are contrasted, as long as heat enthalpy value, amylose content and chalkiness degree all drop on the numerical range in amylose content/chalkiness degree/heat content-chewiness relation table, can determine that the chewiness of this rice sample under predetermined processing conditions is interval.
2. predict that the method for the chewiness after rice stick made by rice, is characterized in that: the rice sample described in step (1) is long-grained nonglutinous rice according to claim 1.
3. predict that the method for the chewiness after rice stick made by rice, is characterized in that according to claim 1: the degree of the pulverizing described in step (1) is that rice powder can mistake 100 mesh sieves.
4. predict that the method for the chewiness after rice stick made by rice according to claim 1, it is characterized in that: the step that application differential scanning calorimeter described in step (1) measures rice powder is as follows: will 100 object rice powder will be crushed to be made into the solution of mass percent 30% with water, be placed in airtight tubule, leave standstill 24 hours, then taking-up part puts into DSC height platen, scan 100 DEG C from 30 DEG C, heating rate 10 DEG C/min, obtain temperature-hot-fluid uptake curve.
5. predict that the method for the chewiness after rice stick made by rice according to claim 1, it is characterized in that: the temperature described in step (1)-hot-fluid uptake curve, with the starting point line at endothermic peak two ends for baseline, the area of the above endothermic peak of baseline is endothermic peak area, and the heat content that per dry matter absorbs is heat enthalpy value.
6. predict that the method for the chewiness after rice stick made by rice according to claim 1, it is characterized in that: the amylose content/chalkiness degree/heat content-chewiness relation table described in step (3), be the table of comparisons that the corresponding relation in the chewiness interval after dry rice flour bar made by the reflection heat enthalpy value of rice, amylose content, chalkiness degree and this rice under predetermined processing conditions, this table of comparisons is obtained by pilot experiments.
7. predict that the method for the chewiness after rice stick made by rice according to claim 6, it is characterized in that: when described rice is for early making long-grained nonglutinous rice, described amylose content/chalkiness degree/heat content-chewiness relation table is as following table, and the numerical intervals listed in table all comprises its area end point data:
。
8. predict described in any one of claim 1 ~ 7 that the application of the method for the chewiness after rice stick made by rice, it is characterized in that: the method for the chewiness after rice stick made by described prediction rice is applied to the processing making rice stick of polished rice or long-grained nonglutinous rice.
9. predict that the application of the method for the chewiness after rice stick made by rice, is characterized in that according to claim 8: described rice be amylose content higher than 20% rice; Described rice stick is dry rice flour bar.
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