CN105223325A - A kind of method of screening noodle rice kind - Google Patents
A kind of method of screening noodle rice kind Download PDFInfo
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Abstract
The invention discloses a kind of method of screening noodle rice kind, choose rice varieties to be measured; After husk rice, the rice of rice varieties to be measured is cleaned, soak 15h and measure water-intake rate, amylose content, protein content, gel consistence, gelatinization point; Wet rice flour noodles made by the rice getting part kind to be measured, measures its moisture, acidity, strip-breaking rate, tells slurry value; Rice varieties Forming Quality to be measured and loose powder quality are evaluated, sensory evaluation is carried out to the quality of rubbing powder with the hands later.Solve the problem that the ground rice preparation process Raw that exists in prior art is chosen.
Description
Technical field
The invention belongs to agricultural technology field, relate to a kind of method of screening noodle rice kind.
Background technology
China is the first in the world Chan Dao big country, and China's rice growing area in 2002 is 2,836 ten thousand hm
2, account for 19.4% of world's paddy rice sown area, paddy always produces 17758.9 ten thousand t, and account for that world's paddy always produces 30.7%.Paddy rice is the first cereal crops of China, and very important in China's grain-production, national Rice Production area accounts for 28% of grain area, and paddy always produces and accounts for 39% of total grain output.
For a long time, due to the thought binding by subsistence agriculture, ignore the improvement to Indica rice quality, add the impact by special climate condition in south China early rice maturation, current most Indica rice variety and quality is poor, is not suitable with the needs that people's living standard improves.According to statistics, in the end of the year 1997, the Indica rice of Hunan of China Yangtze river basin, Hubei, Jiangxi, Zhejiang 4 province accounts for 80% of the paddy that overstocks, and reach more than 240 hundred million kg, deficit, close to 30,000,000,000 yuan, has become the large heavy burden of each provincial finance one.Above-mentioned 4 provinces in 1999 overstock 30,500,000,000 kg, and wherein 90% is Indica rice, loss is sell on credit to reach 713.4 hundred million yuan, not only causes huge financial burden to country, but also the serious contusion kind grain enthusiasm of peasant.
The rice of China is consumed mainly as grain ration, account for 84.6% of aggregate consumption, cause the main cause that early long-grain nonglutinous rice overstocks in a large number, be that the technological quality of the Indica rice of the main cultivation in the Yangtze river basin, edible quality are all poor on the one hand, as large in chalkiness degree, chalkness ratio is high, rice structure is crisp, and head rice rate is low, general all below 50%, rice processing enterprises processing early long-grain nonglutinous rice is profitless; The outward appearance of early indica rice is plain on the other hand, and more importantly food flavor is bad, and show that rice is loose, viscoelasticity is poor, and mouthfeel is poor, so early indica rice market outlet is not smooth.
The kind, title, job operation etc. of ground rice are different because of the place of production, by processing technology classification, cut powder and squeeze powder; According to moisture situation, can be dry powder also can be fresh powder; If press pattern classification, then various in style, powder cut by dry powder that powder is cut in Wuzhou, powder is cut at gantry, Gui Zhuan cuts powder, capsicum cuts powder etc.; Powder cut by wet-milling has Guangzhou Rice noodle, fries powder etc.; Dry powder squeezes powder Guilin rice-flour noodle and filamentary silver powder; Wet-milling squeezes powder has thick bar rice to arrange powder, slice rice row powder, golden key fresh rice-flour noodles, ripple ground rice and square ground rice etc.
Exploitation ground rice rice, implements rice customizations, is conducive to the structure and the overall balance that promote grain.Producing by paddy purposes tissue, is realize high-quality and the satisfactory to both parties effective way of high yield.Rice is edible both, also can be feeding, can also as the raw material of industry, but purposes is different, also different to the requirement of quality.Edible rice major requirement amylose content is moderate, and head rice rate is high, and outward appearance is sparkling and crystal-clear bright, and food flavor is good; Forage rice then outstanding protein content is high, is careless about outward appearance, therefore, when different purposes made by the rice of same rice varieties quality have quality point, effect is different: the edible rice of high-quality, not necessarily applicable feeding; High-quality as feed, the not necessarily food grain of high-quality and industrial grain.As poor in Indica rice " red 4l0 " cooking quality, but be suitable for being processed into rice noodles, rice is used for ground rice processing, do not need exquisite outward appearance, per unit area yield and the relatively high kind (combination) of amylose content (being generally 20% ~ 25%) is utilized to make noodle rice, the length of its high yield can be raised, keep away the short of edible quality difference, not only be conducive to the balance and the steady-state growth that promote total grain output, and once short-commons, ground rice rice can transfer grain ration to, enters like this and can attack, move back and can keep, grain security is secure.
Due to rice inferior quality morning, people not eating use, so be used to make breakfast ground rice, but and the kind of not all is all suitable for making ground rice, some kinds make ground rice and are difficult to shaping, and the vermicelli of making had not easily are rubbed with the hands open, the easily disconnected bar had, the easy paste soup had, vermicelli color is white, yellowing for making of having, and these are all the kinds being unsuitable for making ground rice.
Summary of the invention
The object of this invention is to provide a kind of method of screening noodle rice kind, solve the problem that the ground rice preparation process Raw that exists in prior art is chosen.
The technical solution adopted in the present invention is, a kind of method of screening noodle rice kind, carries out according to following steps:
Step 1, chooses rice varieties to be measured;
Step 2, cleans the survey rice varieties after husk rice and soaks 15h mensuration water-intake rate, measure gel consistence, amylose content, gelatinization point, protein;
Step 3, measures moisture, acidity, the strip-breaking rate of wet rice varieties to be measured, tells slurry value;
Step 4, evaluates rice varieties Forming Quality to be measured and loose powder quality, carries out sensory evaluation to the quality of rubbing powder with the hands later.
Further, in described step 1, rice varieties to be measured is: Hunan early No. 24, Xian, Hunan early No. 29, Xian, Hunan early No. 32, Xian, Xianzaoxian33, Xiang Feng early 119, agricultural university early 26, Hunan evening No. 10, Xian, remaining red 231-8, prestige be excellent 77, early Xian 91-L, L-55, MW, MW-47, No. 8, rarity, GB-3, middle 98-19, Hunan No. 5, Xian in evening, Hunan No. 11, Xian in evening, Hunan No. 12, Xian in evening.
Further, in described step 2, the mensuration of water-intake rate is carried out according to following steps:
Sample thief W gram, pull out after soaking 15h, be filtered dry with 20 eye mesh screens, weigh G gram, by following formulae discovery water-intake rate:
Further, in described step 2, the mensuration of gel consistence is carried out according to following steps: take 0.1 gram, rice powder sample to be measured with 1/10000 electronic balance, be placed in vitro, add 0.20ml thymol blue indicator, vibrated with oscillator, make the abundant moistening dispersion of sample, accurately add the potassium hydroxide solution that 2.0mL concentration is 0.200mol/L, again use oscillator vibrates; Put into the water-bath of boiling after mixing immediately, cover test tube mouth with beaded glass, regulate water surface elevation, the rice glue height of boiling is made to maintain 2/3rds of test tube length all the time, gelatinization time is 10min, after gelatinization, takes out test tube, remove beaded glass, at room temperature cool 5min, test tube is flat on horizontal stand, after 1h after frozen water territory cooling 20min, measure the length to cold glue forward position at the bottom of test tube, in units of mm, represent the gel consistence of sample.
Further, in described step 2, protein measuring carries out according to following steps:
Taking rice powder sample 0.250g boils in pipe in disappearing, add mixed catalyst 1.8 grams, wherein catalyzer is potassium sulfate: copper sulphate: selenium powder=100: the mass ratio of 10: 1 obtains, and adds concentrated sulphuric acid 5ml, then disappears in far infrared and boils the upper temperature of stove and disappear and boil, boil wait disappearing liquid limpid after take off cooling, be settled to 50ml, draw 10ml and distill in micro-azotometer, absorb the ammonia in distillate with 2% borate, with the titration of 0.01N standard salt acid solution, the content according to following formulae discovery protein:
In formula: the N of N-standard salt acid solution;
The milliliter number of the standard salt acid solution that V-sample drop timing spends;
V
0the milliliter number of the standard salt acid solution spent during-blank titration;
The protein reduction coefficient of F-nitrogen, gets 6.25;
W-sample grams.
Further, in described step 3, the mensuration of acidity is carried out according to following steps:
Materials 40g, mashes with glass bar, puts into conical flask, adding distil water 100ml, takes out 35ml, add 2 ~ 3 phenolphthalein indicator 0.01N standard potassium hydroxide solution be titrated to blush 30s colour-fast till, then to be calculated as follows:
In formula: N represents the N of potassium hydroxide solution used;
V representative consumes the volume of 0.01N potassium hydroxide solution; 0.01 is reduction coefficient;
W represents sample mass.
Further, in described step 3, the mensuration of strip-breaking rate is carried out according to following steps:
Appoint and get the long rice stick of 20cm 30, after weighing, put into the 1000ml beaker filling 500ml boiling water, boil 5min, then rice stick pulled out with bamboo chopsticks the vermicelli number that several length is greater than 10cm, what length was greater than 10cm is considered as the bar that do not break, by following formulae discovery strip-breaking rate:
Further, the mensuration of telling slurry value in described step 3 is carried out according to following steps:
Soup remaining when being measured by strip-breaking rate pours 1000ml volumetric flask into, constant volume, gets 10ml in the measuring cup dried to constant weight, then dries to constant weight with 105 DEG C in electrothermostat, weigh;
In formula: W-sample mass;
G
1-dry rear sample and weigh a bottle quality;
G
2-bottle quality of weighing;
The water cut of M-sample.
The invention has the beneficial effects as follows that overcoming ground rice adds the blindness that man-hour, raw material was selected.
Accompanying drawing explanation
Fig. 1 is process flow diagram of the present invention.
Embodiment
Below in conjunction with the drawings and specific embodiments, the present invention is described in detail.
Method of the present invention is by extensively collecting kind, after each kind husk rice, part rice is for processing ground rice, and to the outward appearance of ground rice, color and luster, shaping, rub opaque amount, acidity, strip-breaking rate with the hands, tell slurry value etc. and carry out ten grades of marking systems one by one and detect, another part rice carries out a meter matter analysis, find out the correlationship of rice quality and ground rice quality, thus determine the requirement of noodle rice Varieties on Rice Quality, again by land for growing field crops variety comparative test, determine both to be applicable to making ground rice and the strong kind of output high-adaptability as noodle rice kind.As shown in Figure 1.
1 materials and methods
1.1 for examination material
With Hunan early No. 24, Xian, Hunan early No. 29, Xian, Hunan early No. 32, Xian, Xianzaoxian33, Xiang Feng early 119, agricultural university early 26, Hunan evening No. 10, Xian, remaining red 231-8, prestige be excellent 77, early 19 rice varieties (strain, combination) such as Xian 91-L, L-55, MW, MW-47, No. 8, rarity, GB-3, middle 98-19, Hunan No. 5, Xian in evening, Hunan No. 11, Xian in evening, Hunan No. 12, Xian in evening are for material, these kinds are plant more mostly, wherein there is conventional rice variety 18, Hybrid Rice Combination 1 (prestige excellent 77), early-paddy brown rice 13, Varieties In Late Rice 6.Each kind was planted in Hunan Research Centre for Hybrid Rice (early, late rice plant respectively) in 2002, every kind plantation 67m
2, results paddy is used for rice rice matter and analyzes and ground rice Machining Analysis.Above-mentioned test kind is normal in whole growth in growth period, and its paddy reaches the storage standard gathering in the crops selected airing paddy then, and all paddy is ground into rice by same experiment rice mill.
1.2 key instrument equipment
Husking machine for grain, miniature rice mill, Universalpulverizer, vortex oscillator, constant temperature oven, drying box, electrooptical balance, water-bath, 721 spectrophotometers, colloid mill, LNK-80A type far infrared disappear and boil stove, one-step forming rice flour machine, micro-azotometer etc.
1.3 test method
1.3.1 rice quality analysis
(1) mensuration of rice water-intake rate
Take a morsel rice sample W gram, and pull out after soaking 15h, be filtered dry open fire with 20 eye mesh screens, weigh G gram, by following formulae discovery water-intake rate:
(2) mensuration of rice gel consistence
Take 0.1000 gram, rice powder sample with 1/10000 electronic balance, be placed in vitro, add 0.20ml thymol blue indicator, vibrated with oscillator, make the abundant moistening dispersion of sample.Accurately add the potassium hydroxide solution that 2.0mL concentration is 0.200mol/L, again use oscillator vibrates.Put into the water-bath of boiling after mixing immediately, cover test tube mouth with beaded glass, regulate water surface elevation, make the rice glue height of boiling maintain about 2/3rds of test tube length all the time, gelatinization time is 10min, after gelatinization, take out test tube, remove beaded glass, at room temperature cool 5min.Test tube is flat on horizontal stand after frozen water territory cooling 20min.After 1h, measure the length to cold glue forward position at the bottom of test tube, in units of mm, represent the gel consistence of sample.
(3) mensuration of amylose content
The mensuration of amylose content adopts NY147-88 rice matter assay method.
(4) mensuration of gelatinization point (progression)
The head milled rice getting 6 mature and plump is placed in square box, adds the potassium hydroxide solution 10.0ml of 1.70%.With glass, grain of rice arrangement in box evenly, is added a cover.Square box is steadily moved to the constant temperature oven interior (should prevent the grain of rice from moving during mobile square box) of 30 ± 2 DEG C, be incubated about 23h, then take out reposefully.Observe the decomposition situation of grain of rice endosperm by grain, and carry out classification record (based on resolution).
(5) protein measuring
Kjeldahl's method: take rice powder sample 0.250g and boil in pipe in disappearing, add mixed catalyst 1.8 grams (potassium sulfate: copper sulphate: the massfraction of selenium powder is than=100: 10: 1), add concentrated sulphuric acid 5ml, then disappear in far infrared and boil the upper temperature of stove and disappear and boil, boil wait disappearing liquid limpid after take off cooling, be settled to 50ml, draw 10ml to distill in micro-azotometer, the ammonia in distillate is absorbed with 2% borate, with the titration of 0.01N standard salt acid solution, according to the content of following formulae discovery protein.
In formula: the N of N-standard salt acid solution;
The milliliter number of the standard salt acid solution that V-sample drop timing spends;
V
0the milliliter number of the standard salt acid solution spent during-blank titration;
The protein reduction coefficient (6.25) of F-nitrogen;
W-sample grams.
1.3.2 the ground rice technological process of production
Rice husk rice → elutriation immersion → self heating powder press bean vermicelli is shaping → cut-out → Ageing Treatment → stranding powder → finished product
Method of operating:
(1) immersion is eluriated: after being cleaned up by the rice after husk rice, be soaked in water (from late 6:30 to 9:30 morning, 15h altogether), then measures the water-intake rate of rice after soaking.
(2) shaping, cut off: with nature powder press one-step shaping, shapingly with bamboo bar, ground rice to be caught afterwards, cuts off after certain length.In the process that ground rice is shaping, observe and record shaping situation.
(3) Ageing Treatment: shaping cut off after, rice stick is put into closed box leave standstill 4h.
(4) rub powder with the hands: when Ageing Treatment completes, with hand, rice stick stranding is opened.Now can measure the quality of ground rice.1.3.3 the physical chemistry test of wet rice flour noodles
(1) determination of moisture of wet rice flour noodles
Get the wet rice flour noodles after processing and be about 3g (if strip or shot-like particle, need pulverize through comminutor, get by 40 order screen underflows), put into the aluminium box dried to constant weight, aluminium lid is placed at the bottom of box, puts into baking oven, dry to constant weight at 105 DEG C ± 2 DEG C.Result is calculated as follows:
In formula: W
1for drying front sample and aluminium box quality (g);
W
2for drying rear sample and aluminium box quality (g);
W
0for aluminium box quality (gram).
(2) ground rice acidity assaying
Materials 40g, mashes with glass bar, puts into conical flask, adding distil water 100ml, take out 35ml (being equivalent to sample mass 10g), add 2 ~ 3 phenolphthalein indicator 0.01N standard potassium hydroxide solution be titrated to blush 30s colour-fast till, then to be calculated as follows:
In formula: N represents the N of potassium hydroxide solution used;
V representative consumes the volume (milliliter) of 0.01N potassium hydroxide solution;
0.01 is reduction coefficient;
W represents sample mass (gram).
(3) wet rice flour noodles strip-breaking rate measures
Appoint and get the long rice stick of 20cm 30, after weighing, put into the 1000ml large beaker filling 500ml boiling water, boil 5min, then rice stick pulled out with bamboo chopsticks the vermicelli number (length be greater than 10cm be considered as the bar that do not break) that several length is greater than 10cm.By following formulae discovery strip-breaking rate:
(4) slurry pH-value determination pH is told
Soup remaining when being measured by strip-breaking rate pours 1000ml volumetric flask into, constant volume, gets 10ml in the measuring cup dried to constant weight, then dries to constant weight with 105 DEG C (± 2 DEG C) in electrothermostat, weigh.
In formula: W-sample mass (g);
G
1-dry rear sample and weigh a bottle quality (g);
G
2-bottle quality (g) of weighing;
The water cut (g) of M-sample.
1.3.4 ground rice Forming Quality and loose powder quality assessment
(1) Forming Quality evaluation criterion (1,2,3 ... 10 points of evaluations):
Excellent---ground rice discharging is even, smooth surface (9 ~ 10);
Generally---ground rice discharging is comparatively even, surface more smooth (7 ~ 8);
Difference---ground rice discharging is seriously uneven, rough surface, has serious Bamboo-shaped (1 ~ 6).
(2) ground rice criteria of quality evaluation (1,2,3 ... 10 points of scorings):
Excellent---after Ageing Treatment, hand rubbing i.e. loose (9 ~ 10 points);
Generally---after Ageing Treatment, hand rubbing more easily scatters (7 ~ 8 points);
Difference---after Ageing Treatment, hand rubbing difficulty is scattered (1 ~ 6 point).
1.3.5 the later ground rice sensory evaluation of powder is rubbed with the hands
Sensory evaluation scores is with 1,2 ... 10 points of meters, 10 is best, 1 be divided into the poorest.
Outward appearance---thin and even, complete not broken, the marshalling of bar shaped, aobvious elasticity, without naked eyes visible foreign, without paste face and drafting phenomenon;
Look is selected---and should have rice Natural color, and color and luster is basically identical, has moistening well-illuminated sense, without obvious chaff skin spot and return raw whiting;
Smell---a meter fragrance should be had, without going mouldy, tart flavour and other peculiar smell;
Cooking property---do not stick with paste after boiling, non muddy soup, mouthfeel is good, does not stick to one's teeth.
The main grain quality trait of 2.1 experimental cultivars
The analysis rice of 19 experimental cultivars having been carried out to physicochemical property measures, and test repetition 2 times, averages to surveyed data, and its measurement result lists in table 2-1.
From the physicochemical property of each experimental cultivar, water-intake rate is between 20.5% ~ 38.5%, average out to 26.5%, amylose content between 12.1% ~ 29.8%, average out to 23.2%, protein content is between 6.94% ~ 12.06%, average out to 8.99%, gelatinization point 2.00 ~ 6.80 grades, average out to 4.14 grades, gel consistence 38 ~ 85mm, average out to 57.3mm.Above-mentioned every property physicochemical property has a larger interval between kind, illustrates that kind has diversity in physicochemical property, and scope of selecting material is comparatively wide, is conducive to the correlationship reflecting rice quality and ground rice processing quality and ground rice quality objectively.
The rice physicochemical property of each experimental cultivar of table 2-1
2.2 experimental cultivar ground rice processing qualities
In food science and technology institute of Agricultural University Of Hunan, make wet rice flour noodles respectively with the rice of 19 experimental cultivars.In college of science's biophysics laboratory, measure the physicochemical property of 19 wet rice flour noodles samples, test repetition 2 times, the data obtained is averaged, and it the results are shown in Table 2-2.
In wet rice flour noodles, moisture plays an important role to aging the bringing back to life of starch in preservation process.In general, agingly during the moisture height of ground rice bring back to life relatively slower, but wet rice flour noodles easily broken bar when moisture is too high, drafting, stick, taste quality have decline in various degree.As can be seen from table 2-2, in this test, except Hunan, early No. 24, Xian is slightly on the low side with the ground rice moisture of Hunan No. 29, Xian morning, and the moisture of all the other various ground rice is more or less the same, more moderate.
Ground rice acidity is mouthfeel index, and strip-breaking rate is outward appearance and the index that boils with telling slurry value.Acidity, strip-breaking rate and tell these 4 indexs of slurry value be all late rice group apparently higher than early rice group, namely the ground rice quality of early rice group is better than late rice group.But 4 indexs of the remaining red 231-8 of late rice group and these 2 kinds of prestige excellent 77 lower than or close to the mean value of early rice group, and also have the strip-breaking rate of Hunan early 4 kinds such as No. 24, Xian, Xianzaoxian33, GB-3 and middle 98-19 in early rice group higher than 10%.
The physicochemical property of the wet rice flour noodles of each experimental cultivar of table 2-2
2.3 wet rice flour noodles ocular estimates
Test is carried out in Agricultural University Of Hunan's food science and technology institute food processing laboratory, is processed by 19 kinds of rice, and with the operation of one-step shaping machinery, visual analysis is in Table 2-3 and table 2-4.
Shaping situation and the stranding opaque amount of table 2-3 wet rice flour noodles describe
Table 2-4 ground rice outward appearance and color and luster evaluation
As can be seen from table 2-3, table 2-4, the shaping ground rice being better than the early rice metric system and becoming of ground rice that the late rice metric system is done, the shaping scoring average out to 8.50 points of late rice group, and early rice group only has 7.62 points, reason is that the amylose content of late rice rice is lower than rice morning, therefore the ground rice made is comparatively smooth, Forming Quality is good, but just because of this reason, make late rice rice ground rice viscosity strong, difficult stranding with the hands is opened, therefore the scoring of the stranding powder of late rice group on average only has 5.67 points, is starkly lower than 7.69 points of early rice.Ground rice outward appearance is marked, and early rice group is a little more than late rice group, and difference is not obvious; Ground rice color and luster, late rice group is very well general, and mark high, and early rice group is uneven, color and luster average score only has 7.15 points, is starkly lower than 9.33 points of late rice group; The smell of ground rice is that early rice group is better than late rice group generally.
The comprehensive grading of 2.4 wet rice flour noodles
Every index of quality scoring of wet rice flour noodles and comprehensive grading list in table 2-5.
Comprehensive grading list in former be Xianzaoxian33 (9.1 points), excellent 77 (9.0 points) of prestige, agricultural university early 26 (8.9 points), remaining red 231-8 (8.6 points) and L-55 (8.6 points).Visible, in 19 kinds, above several kind (strain) is comparatively suitable for processing ground rice.
Table 2-5 processes the comprehensive grading of ground rice
Note: comprehensive grading is got by weighted average calculation such as telling slurry value is marked, disconnected bar scoring, moisture scoring, shaping scoring, outward appearance scoring, the scoring of stranding powder, and every weight is respectively 0.15,0.3,0.05,0.15,0.2 and 0.15
[10].
The relation of 2.5 rice qualities and husked rice opaque amount comprehensive grading
The comprehensive grading of the part grain quality trait of 19 rice varieties and husked rice opaque amount is carried out correlation analysis, and result shows: in the rice quality factor, and amylose content and gelatinization point two factors and quality of rice noodles have significant correlativity.Wherein, amylose content and ground rice acidity are all extremely remarkable negative correlation with telling slurry value, are remarkable negative correlation with strip-breaking rate, but when amylose content is greater than 29%, strip-breaking rate obviously raises again, can 10% ~ 20% be reached, therefore, amylose content should remain on higher level; Gelatinization point and wet rice flour noodles acidity, strip-breaking rate, tell slurry value all in extremely significantly positive correlation, visible, rice varieties gelatinization point lower being conducive to improves ground rice quality; Protein content and gel consistence and ground rice quality correlativity are not significantly (showing 2-6).
The correlation analysis of table 2-6 rice quality and quality of rice noodles
Note: * represents that correlativity is remarkable, and * * represents that correlativity is extremely remarkable.
3 brief summaries and discussion
(1) starch property of rice has a great impact quality of rice noodles.Here starch property mainly refers to the amylose content (AC) in rice, in general, early the amylose content of rice is higher than late rice rice, but the late rice grain amylose content had is also higher, no matter is early rice or late rice, as long as amylose content is moderate, all can process raw material as ground rice, this test shows, amylose content is the rice of 20% ~ 26%, be applicable to processing ground rice, the result of study of this and forefathers is basically identical
[20].
(2) rice gelatinization point and ground rice acidity, strip-breaking rate, tell slurry value in extremely significantly positive correlation, gelatinization point lower being conducive to improves ground rice quality.
(3) except starch property and gelatinization point, other grain quality trait (protein content, gel consistence) of rice are less on quality of rice noodles impact.But the ground rice of high-quality not only requires that mouthfeel is good, white color, smell fragrant, also will consider nourishment, such as protein content, unsuitable too low.Research shows, is suitable for ground rice easy to process when rice protein content is more than 7.1%
[21].Wu Weiguo etc.
[21]research shows, Rice Amylose, 24% ~ 27% time, is suitable for making ground rice; When Rice Amylose content is more than 27%, if be used as powder material, must meet the following conditions: chalkiness degree≤6.95% or>=10.0% simultaneously; Gel consistence 35 ~ 55mm; Gelatinization grade 3.0 ~ 4.5.
(4) coefficient of variation of the proterties such as different cultivars amylose, protein, gelatinization point, gel consistence is comparatively large, and illustrate that these proterties show larger difference between each kind, this exists between kind caused by larger hereditary difference.Therefore, the Fruit variety of ground rice processing is extremely important, and from this test, selection amylose content higher (20% ~ 26%), the kind that gelatinization point is lower are conducive to processing high-quality ground rice.
Claims (8)
1. screen a method for noodle rice kind, it is characterized in that, carry out according to following steps:
Step 1, chooses rice varieties to be measured;
Step 2, cleans the survey rice varieties after husk rice and soaks 15h mensuration water-intake rate, measure gel consistence, amylose content, gelatinization point, protein;
Step 3, measures moisture, acidity, the strip-breaking rate of wet rice varieties to be measured, tells slurry value;
Step 4, evaluates rice varieties Forming Quality to be measured and loose powder quality, carries out sensory evaluation to the quality of rubbing powder with the hands later.
2. the method for screening noodle rice kind according to claim 1, it is characterized in that, in described step 1, rice varieties to be measured is: Hunan early No. 24, Xian, Hunan early No. 29, Xian, Hunan early No. 32, Xian, Xianzaoxian33, Xiang Feng early 119, agricultural university early 26, Hunan evening No. 10, Xian, remaining red 231-8, prestige be excellent 77, early Xian 91-L, L-55, MW, MW-47, No. 8, rarity, GB-3, middle 98-19, Hunan No. 5, Xian in evening, Hunan No. 11, Xian in evening, Hunan No. 12, Xian in evening.
3. the method for screening noodle rice kind according to claim 1, is characterized in that, in described step 2, the mensuration of water-intake rate is carried out according to following steps:
Sample thief W gram, pull out after soaking 15h, be filtered dry with 20 eye mesh screens, weigh G gram, by following formulae discovery water-intake rate:
4. the method for screening noodle rice kind according to claim 1, it is characterized in that, in described step 2, the mensuration of gel consistence is carried out according to following steps: take 0.1 gram, rice powder sample to be measured with 1/10000 electronic balance, be placed in vitro, add 0.20ml thymol blue indicator, vibrated with oscillator, make the abundant moistening dispersion of sample, accurately add the potassium hydroxide solution that 2.0mL concentration is 0.200mol/L, again use oscillator vibrates; Put into the water-bath of boiling after mixing immediately, cover test tube mouth with beaded glass, regulate water surface elevation, the rice glue height of boiling is made to maintain 2/3rds of test tube length all the time, gelatinization time is 10min, after gelatinization, takes out test tube, remove beaded glass, at room temperature cool 5min, test tube is flat on horizontal stand, after 1h after frozen water territory cooling 20min, measure the length to cold glue forward position at the bottom of test tube, in units of mm, represent the gel consistence of sample.
5. the method for screening noodle rice kind according to claim 1, it is characterized in that, in described step 2, protein measuring carries out according to following steps:
Taking rice powder sample 0.250g boils in pipe in disappearing, add mixed catalyst 1.8 grams, wherein catalyzer is potassium sulfate: copper sulphate: selenium powder=100: the mass ratio of 10: 1 obtains, and adds concentrated sulphuric acid 5ml, then disappears in far infrared and boils the upper temperature of stove and disappear and boil, boil wait disappearing liquid limpid after take off cooling, be settled to 50ml, draw 10ml and distill in micro-azotometer, absorb the ammonia in distillate with 2% borate, with the titration of 0.01N standard salt acid solution, the content according to following formulae discovery protein:
In formula: the N of N-standard salt acid solution;
The milliliter number of the standard salt acid solution that V-sample drop timing spends;
V
0the milliliter number of the standard salt acid solution spent during-blank titration;
The protein reduction coefficient of F-nitrogen, gets 6.25;
W-sample grams.
6. the method for screening noodle rice kind according to claim 1, is characterized in that, in described step 3, the mensuration of acidity is carried out according to following steps:
Materials 40g, mashes with glass bar, puts into conical flask, adding distil water 100ml, takes out 35ml, add 2 ~ 3 phenolphthalein indicator 0.01N standard potassium hydroxide solution be titrated to blush 30s colour-fast till, then to be calculated as follows:
In formula: N represents the N of potassium hydroxide solution used;
V representative consumes the volume of 0.01N potassium hydroxide solution; 0.01 is reduction coefficient;
W represents sample mass.
7. the method for screening noodle rice kind according to claim 1, is characterized in that, in described step 3, the mensuration of strip-breaking rate is carried out according to following steps:
Appoint and get the long rice stick of 20cm 30, after weighing, put into the 1000ml beaker filling 500ml boiling water, boil 5min, then rice stick pulled out with bamboo chopsticks the vermicelli number that several length is greater than 10cm, what length was greater than 10cm is considered as the bar that do not break, by following formulae discovery strip-breaking rate:
8. the method for screening noodle rice kind according to claim 1, is characterized in that, the mensuration of telling slurry value in described step 3 is carried out according to following steps:
Soup remaining when being measured by strip-breaking rate pours 1000ml volumetric flask into, constant volume, gets 10ml in the measuring cup dried to constant weight, then dries to constant weight with 105 DEG C in electrothermostat, weigh;
In formula: W-sample mass;
G
1-dry rear sample and weigh a bottle quality;
G
2-bottle quality of weighing;
The water cut of M-sample.
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| CN108132201A (en) * | 2017-10-30 | 2018-06-08 | 甘肃达利食品有限公司 | A kind of detection method of potato full-powder water imbibition |
| CN110596329A (en) * | 2019-09-16 | 2019-12-20 | 中国水稻研究所 | Method for measuring water absorption expansion and saturation time of rice based on computer vision technology |
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