摘要
在工厂生产条件下制备留皮度分别为3.6%、1.5%、0.7%的粳米样品,对比分析了3个样品的营养成分、食味值、喜好度和在25、35℃储藏条件下的脂肪酸值变化情况。结果表明:随着留皮度的升高,样品的营养成分保留程度也越高,但食味值、喜好度和储藏性能相应降低。留皮度1.5%和0.7%的米饭喜好度分别达到71%和78%,而且其脂肪酸值在25℃条件下储藏105 d时尚未超过30 mg KOH/100 g。但在35℃条件下储藏时,留皮度1.5%的脂肪酸值在35 d时就超过了35 mg KOH/100 g,远高于0.7%留皮度的样品。留皮度1.5%的粳米较好保留了营养成分,具有在北方地区夏季以外季节推广上市的潜力。
Japonica rice samples with bran degree of 3.6%,1.5%,and 0.7%were prepared under factory production conditions.The nutritional composition,taste value,preference degree,and fatty acid value changes of the three samples during storage at 25 and 35℃were analyzed.The results showed that with the increase of bran degree,the retention degree of nutrients increased,but the taste value,preference degree,and storage performance decreased accordingly.The preference degree of rice with bran degree of 1.5%and 0.7%reached 71%and 78%,respectively,and the fatty acid value did not exceed 30 mg KOH/100 g when stored at 25℃for 105 d.However,when stored at 35℃,the fatty acid value of 1.5%bran degree exceeded 35 mg KOH/100 g at 35 d,which was much higher than the sample with 0.7%bran degree.The japonica rice with bran degree of 1.5%had better nutritional composition and the potential to be promoted and marketed in seasons other than summer in northern China.
作者
任晨刚
任海斌
黄金
王璐
牛羿
亓盛敏
REN Chen-gang;REN Hai-bin;HUANG Jin;WANG Lu;NIU Yi;QI Sheng-min(Beijing Key Laboratory of Nutrition&Health and Food Safety,Beijing Engineering Laboratory for Geriatric Nutrition Food Research,COFCO Nutrition&Health Research Institute Co.,Ltd.,Beijing 102209,China;COFCO International(Beijing)Co,Ltd.,Beiing 100020,China;Beijing Technology and Business University(BTBU),Beijing 100048,China;College of Food Science and Engineering,Nanjing University of Finance and Economics,Collaborative Innovation Center for Modern Grain Circulation and Safety,Nanjing 210023,Jiangsu,China)
出处
《粮食与油脂》
北大核心
2022年第5期57-59,共3页
Cereals & Oils
基金
国家重点研发计划(2017YFD0401101)。
关键词
粳米
营养
留皮度
喜好度
脂肪酸值
japonica rice
nutrition
bran degree
preference degree
fatty acid value
