CN101793846A - Method for rapid screening of indica rice suitable for making rice-flour noodle and application thereof - Google Patents
Method for rapid screening of indica rice suitable for making rice-flour noodle and application thereof Download PDFInfo
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Abstract
The invention discloses a method for the rapid screening of indica rice suitable for making rice-flour noodle. In the invention, a wide angle X-ray diffraction method, a fatty acid value titration method, a Brabender viscometry method and a differential scanning calorimetry method are jointly applied to obtain the endothermic peak area, the enthalpy, the microcrystalline phase relative crystallinity, the submicrocrystalline phase relative crystallinity, the fatty acid value, the paste starting temperature, the cold paste viscosity and the final viscosity of indica rice flour are obtained. On the basis of the reference ranges of the measured values, the fact whether the indica rice is suitable for making rice-flour noodle can be known. Little amount of the raw material indica rice can be utilized to detect the noodle breaking rate, the milled powder rate and the surface viscidity of the rice-flour noodle through the method, thereby avoiding the trifle, time consuming and raw material waste during the trial-produce processes of raw materials of different batches, and being capable of rapidly screening the indica rice suitable for rice-flour noodle production along with the changes of raw material varieties and storage periods. The rice-flour noodle produced by the method has stable quality and stable mouth feeling, small batch difference, thus being favorable for standard production of the rice-flour noodle.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind of rapid screening is fit to the method and the application thereof of the long-grain nonglutinous rice of making rice stick.
Background technology
The rice stick of being made by ground rice is known in the art.It is 2 years early to make long-grain nonglutinous rice to form through milling that used rice is generally shelf time.Because rice variety is numerous, the physicochemical characteristics otherness of each kind is big.The undulatory property of this material quality has caused the fluctuation of rice stick quality, has influenced the final quality of rice stick.The rice stick that has used unaccommodated paddy of kind and storage life to produce, the surface viscosity of rice stick after extruding operation is too high, and the rice stick adhesion is serious, brings great difficulty for rice stick follow-up pine silk, oven dry.The rice stick of adhesion also can influence its edible quality, and half-cooked phenomenon is arranged when boiling easily.Raw material paddy selects the improper flour rate of rice stick that also can cause to raise greatly in addition, causes rice stick easily disconnected bar in the process of packing, transportation, sale, greatly reduces the edible quality of rice stick.The improper rice stick that also can cause of the selection of raw material paddy is when boiling, and disconnected easily bar can reduce the quality of rice stick equally.
Existing raw material assessment technique mainly lays particular emphasis on indexs such as the amylose content that detects paddy, glue denseness, chalkiness degree, the white grain of chalk rate, fails to contain the influence to rice stick strip-breaking rate, flour rate, surface viscosity of different cultivars, different shelf time paddy.
Summary of the invention
The shortcoming that primary and foremost purpose of the present invention is to overcome prior art provides a kind of rapid screening to be fit to the method for the long-grain nonglutinous rice of making rice stick with not enough.
Another object of the present invention is to provide the application of described method.
Purpose of the present invention is achieved through the following technical solutions: a kind of rapid screening is fit to the method for the long-grain nonglutinous rice of making rice stick, may further comprise the steps:
(1) pre-service of long-grain nonglutinous rice: with the long-grain nonglutinous rice shelling, pulverize, cross at least 80 mesh sieves, obtain starch sample;
(2) relative crystallinity of the starch sample that obtains of measuring process (1), concrete steps are as follows:
A, application wide-angle x-ray diffraction instrument are measured the starch crystallite phase relative crystallinity of starch sample, obtain the wide-angle x-ray diffraction curve of a starch sample;
B, usefulness Microcal Origin 6.0 softwares are drawn the wide-angle x-ray diffraction curve of starch sample, mark baseline, divide the crystallite district;
C, calculate the diffraction area of crystallite district respective regions, being calculated as follows of relative crystallinity:
Crystallite phase relative crystallinity (the %)=crystallite district diffraction area/diffraction total area * 100%;
Sub-micro crystalline phase relative crystallinity (the %)=sub-micro crystalline region diffraction area/diffraction total area * 100%;
(3) starch sample that step (1) is obtained is made gelatinized corn starch, uses paste temperature, cold paste viscosity and final viscosity that the brabender viscosity determinator is measured gelatinized corn starch;
(4) fatty acid in the starch sample that obtains of extraction step (1) is used the potassium hydroxide standard solution titration, calculates the fatty acid value of long-grain nonglutinous rice;
(5) use the endothermic peak area and the heat enthalpy value of the starch sample that differential scanning calorimeter determination step (1) obtains;
(6) numeric reference scope:
The long-grain nonglutinous rice of the rice stick of suitable for making strip-breaking rate≤15% need satisfy following condition: the endothermic peak area is 61mJ～75mJ, and heat enthalpy value is 9J/g～12J/g;
The long-grain nonglutinous rice of the rice stick of suitable for making flour rate≤2% need satisfy following condition: crystallite phase relative crystallinity 〉=17%, fatty acid value 〉=28mg/100g;
The long-grain nonglutinous rice of the rice stick of suitable for making surface viscosity＜80g.s need satisfy following condition: sub-micro crystalline phase relative crystallinity 〉=30%, rise to stick with paste temperature 〉=78 ℃, cold paste viscosity 〉=1200BU, final viscosity 〉=950BU.
Wide-angle x-ray diffraction instrument described in step (2) A is preferably the automatic X-ray diffraction device of Japan Ricoh (Rigaku) D/Max-IIIA of company;
The measuring condition of wide-angle x-ray diffraction instrument is voltage 30kV described in step (2) A, electric current 30mA, 8 °/min of sweep velocity, chart speed degree 4cm/min, time constant 1s, 4 ° of start angles, 60 ° of termination points;
The step that marks baseline described in step (2) B is: determine the peak dot that rises about full peak in the wide-angle x-ray diffraction curve, if the diffracted intensity at two peaks is identical, then the line at two ends is a baseline; If the diffracted intensity difference at two ends has been a peak dot with wide-angle x-ray diffraction curve left and right sides two-end-point respectively then, be terminal point with the average of both horizontal ordinates, do respectively to be parallel to the straight line of transverse axis and to connect two terminal points, then this broken line is baseline;
The diffraction area that calculates crystallite district respective regions described in step (2) C is for to calculate by Microcal Origin 6.0 softwares;
Brabender viscosity determinator described in the step (3) is preferably the continuous viscosity apparatus of Viscograph-E type brabender;
The quality percentage composition of butt is 8% in the gelatinized corn starch described in the step (3), and the gelatinized corn starch total amount is 460g; Butt is described starch sample;
The parameter that plays paste temperature, cold paste viscosity and final viscosity that brabender viscosity determinator described in the step (3) is measured gelatinized corn starch is 30 ℃ of initial temperatures, programming rate with 1.5 ℃/min is warming up to 95 ℃, at 95 ℃ of insulation 30min, cooling rate with 1.5 ℃/min is cooled to 50 ℃ then, at 50 ℃ of insulation 30min; It is 700cmg that range ability is set moment of torsion, and spinner velocity is 75rpm;
Fatty acid described in the step (4) preferably extracts and calculates by the method for standard GB/T 20569-2006;
Differential scanning calorimeter described in the step (5) is preferably the differential scanning calorimeter of U.S. Perkin Elmer Diamond;
The endothermic peak area of the starch sample that application differential scanning calorimeter determination step (1) obtains described in the step (5) and the concrete steps of heat enthalpy value are as follows:
A, water are made into the solution that concentration is mass percent 30% with starch sample, place airtight tubule, leave standstill 24 hours, take out 25～50mg precipitation then, put into the high platen of differential scanning calorimeter;
B, differential scanning calorimeter measurement parameter are set at from 30 ℃ and scan 100 ℃, 10 ℃/min of heating rate.
The method that described rapid screening is fit to the long-grain nonglutinous rice of making rice stick is applied to make the screening of making long-grain nonglutinous rice morning of rice stick and the prediction of rice stick quality.
The wide-angle x-ray diffraction method obtains an angle-diffracted intensity curve for by the crystallite of measurement powder polycrystalline mixture and the diffracted intensity of sub-micro crystalline phase.X-ray diffraction curve according to powder, divide the diffraction region of crystallite district, sub-micro crystalline region, by calculating the number percent of corresponding diffraction area, obtain crystallite mutually and the relative crystallinity of sub-micro crystalline phase, thereby obtain crystallite phase and the sub-micro crystalline phase content in potpourri respectively.What brabender (Brabender) viscosity analyser was measured is at the viscosity changing value of setting gelatinized corn starch under the alternating temperature condition.The brabender unit of gelatinized corn starch (BU) is worth the moment of torsion existence relation in correspondence with each other with the spring that is connected rotor.The range ability setting value is 700cmg.What brabender viscosity analyser was exported is the time-viscograph of a gelatinized corn starch and the time-temperature curve of a gelatinized corn starch.From time-viscograph, can determine paste temperature, cold paste viscosity and a final viscosity of gelatinized corn starch.What differential scanning calorimeter (DSC) was measured is that gelatinized corn starch undergoes phase transition the heat that starch absorbs in the process under setting the alternating temperature condition, obtains a temperature-hot-fluid uptake curve.According to the endothermic curve of starch, be baseline with the starting point line at endothermic peak two ends, the area of the above endothermic peak of baseline is endothermic peak area (mJ), and the heat content that per dry matter (g) is absorbed is heat enthalpy value (J/g).Then according to crystallite phase relative crystallinity, sub-micro crystalline phase relative crystallinity, fatty acid value, cold paste viscosity, final viscosity, endothermic peak area, the heat enthalpy value measured, determine whether suitable for making rice stick of long-grain nonglutinous rice.
The present invention is with respect to prior art, have following advantage and effect: strip-breaking rate, flour rate and the surface viscosity that can detect rice stick by the method with a spot of long-grain nonglutinous rice raw material, avoided loaded down with trivial details, the time-consuming and waste of raw materials of different batches raw material test manufacture process, and can screen the long-grain nonglutinous rice that is suitable for rice stick production apace along with the variation of raw material variety, shelf time.Use the rice stick steady quality that this method is produced, mouthfeel is stable, and batch difference is little, helps the standardized production of rice stick.
Figure of description
Fig. 1 is long-grain nonglutinous rice temperature-hot-fluid uptake curve map of embodiment 1.
Fig. 2 is long-grain nonglutinous rice temperature-hot-fluid uptake curve map of embodiment 2.
Fig. 3 is long-grain nonglutinous rice temperature-hot-fluid uptake curve map of embodiment 3.
Fig. 4 is the long-grain nonglutinous rice wide-angle x-ray diffraction curve figure of embodiment 4.
Fig. 5 is the long-grain nonglutinous rice wide-angle x-ray diffraction curve figure of embodiment 5.
Fig. 6 is time viscosity (temperature) curve map of the long-grain nonglutinous rice gelatinized corn starch of embodiment 5.
Embodiment
The present invention is described in further detail below in conjunction with embodiment and accompanying drawing, but embodiments of the present invention are not limited thereto.
Embodiment 1
Pulverize the back and cross 80 mesh sieves through hulling machine (SATAKE-THU35C) shelling, comminutor (FSJ-1 type grain test comminutor) with early making long-grain nonglutinous rice (kind name: Hua Yougui 99), again after whirlwind pulverising mill (FOSETECATOR) is milled, the ground rice 99.6% that obtains is crossed 100 mesh sieves, obtains long-grain rice flour.
Adopt the endothermic peak area and the heat enthalpy value of the differential scanning calorimeter mensuration long-grain nonglutinous rice starch of U.S. Perkin Elmer Diamond.Butt is that long-grain nonglutinous rice is crushed to 100 purpose powder then through milling in the long-grain nonglutinous rice gelatinized corn starch.Earlier with deionized water ground rice being made into concentration is to be the solution of mass percent 30%, places airtight tubule, leaves standstill 24 hours, takes out the 25mg precipitation then, puts into the high platen of differential scanning calorimeter.The differential scanning calorimeter measurement parameter is for to scan 100 ℃, 10 ℃/min of heating rate from 30 ℃.Obtain a temperature one hot-fluid uptake curve (as shown in Figure 1).According to the endothermic curve of starch, be baseline with the starting point line at endothermic peak two ends, the area of the above endothermic peak of baseline is endothermic peak area (mJ), and the heat content that per dry matter (g) is absorbed is heat enthalpy value (J/g).Recording this long-grain rice flour endothermic peak area is 60.564mJ; Heat enthalpy value is 8.893J/g.
Long-grain rice flour adds 40%, and (be long-grain rice flour: water water=10: 4 (weight ratio)) is squeezed into vermicelli through two one-step forming formula rice stick extruding strings devices, at ambient temperature natural cooling, left standstill 1 hour, 0.8MPa steamed again under the vapor pressure 5 minutes, the secondary natural cooling left standstill 15 minutes at ambient temperature, stripping and slicing, go into the box moulding, 50 ℃ of heated-air drying to moistures are reduced to below 13.5%, and it is identical with room temperature to naturally cool to product temperature at ambient temperature, packing obtains the rice stick product.The rice stick strip-breaking rate of this embodiment is 14.1%, and mouthfeel is smooth.
Embodiment 2
With early making long-grain nonglutinous rice (kind name: Shan excellent 402) pulverize the back and cross 80 mesh sieves through hulling machine (SATAKE-THU35C) shelling, comminutor (FSJ-1 type grain test comminutor), again after whirlwind pulverising mill (FOSETECATOR) is milled, the ground rice 99.6% that obtains is crossed 100 mesh sieves, obtains long-grain rice flour.
Adopt the endothermic peak area and the heat enthalpy value of the differential scanning calorimeter mensuration long-grain nonglutinous rice starch of U.S. Perkin Elmer Diamond.Butt is that long-grain nonglutinous rice is crushed to 100 purpose powder then through milling in the long-grain nonglutinous rice gelatinized corn starch.Earlier ground rice is made into the solution of 30% concentration, places airtight tubule, left standstill 24 hours, take out the 25mg precipitation then, put into the high platen of differential scanning calorimeter.The differential scanning calorimeter measurement parameter is for to scan 100 ℃, 10 ℃/min of heating rate from 30 ℃.Obtain a temperature-hot-fluid uptake curve (as shown in Figure 2).According to the endothermic curve of starch, be baseline with the starting point line at endothermic peak two ends, the area of the above endothermic peak of baseline is endothermic peak area (mJ), and the heat content that per dry matter (g) is absorbed is heat enthalpy value (J/g).Recording this long-grain rice flour endothermic peak area is 75.089mJ; Heat enthalpy value is 11.524J/g.
Long-grain rice flour adds 40% water, is squeezed into vermicelli through two one-step forming formula rice stick extruding strings devices, at ambient temperature natural cooling, left standstill 1 hour, 0.8MPa steamed again under the vapor pressure 5 minutes, the secondary natural cooling left standstill 15 minutes at ambient temperature, stripping and slicing, go into the box moulding, 50 ℃ of heated-air drying to moistures are reduced to below 13.5%, and it is identical with room temperature to naturally cool to product temperature at ambient temperature, packing obtains the rice stick product.The rice stick strip-breaking rate of this embodiment is 14.3%, and mouthfeel is smooth.
Embodiment 3
With early making long-grain nonglutinous rice (kind name: rich II excellent 138) pulverize the back and cross 80 mesh sieves through hulling machine (SATAKE-THU35C) shelling, comminutor (FSJ-1 type grain test comminutor), again after whirlwind pulverising mill (FOSETECATOR) is milled, the ground rice 99.6% that obtains is crossed 100 mesh sieves, obtains long-grain rice flour.
Adopt the endothermic peak area and the heat enthalpy value of the differential scanning calorimeter mensuration long-grain nonglutinous rice starch of U.S. Perkin Elmer Diamond.Butt is that long-grain nonglutinous rice is crushed to 100 purpose powder then through milling in the long-grain nonglutinous rice gelatinized corn starch.Earlier ground rice is made into the solution of 30% concentration, places airtight tubule, left standstill 24 hours, take out the 25mg precipitation then, put into the high platen of differential scanning calorimeter.The differential scanning calorimeter measurement parameter is for to scan 100 ℃, 10 ℃/min of heating rate from 30 ℃.Obtain a temperature-hot-fluid uptake curve (as shown in Figure 3).According to the endothermic curve of starch, be baseline with the starting point line at endothermic peak two ends, the area of the above endothermic peak of baseline is endothermic peak area (mJ), and the heat content that per dry matter (g) is absorbed is heat enthalpy value (J/g).Recording this long-grain rice flour endothermic peak area is 68.572mJ; Heat enthalpy value is 9.632J/g.
Long-grain rice flour adds 40% water, is squeezed into vermicelli through two one-step forming formula rice stick extruding strings devices, at ambient temperature natural cooling, left standstill 1 hour, 0.8MPa steamed again under the vapor pressure 5 minutes, the secondary natural cooling left standstill 15 minutes at ambient temperature, stripping and slicing, go into the box moulding, 50 ℃ of heated-air drying to moistures are reduced to below 13.5%, and it is identical with room temperature to naturally cool to product temperature at ambient temperature, packing obtains the rice stick product.The rice stick strip-breaking rate of this embodiment is 1%, and mouthfeel is smooth.
Embodiment 4
With early making long-grain nonglutinous rice (kind name: assorted excellent 46) pulverize the back and cross 80 mesh sieves through hulling machine (SATAKE-THU35C) shelling, comminutor (FSJ-1 type grain test comminutor), again after whirlwind pulverising mill (FOSETECATOR) is milled, the ground rice 99.6% that obtains is crossed 100 mesh sieves, obtains long-grain rice flour.
Adopt starch crystallite phase, the sub-micro crystalline phase relative crystallinity of the automatic X-ray diffraction measurement device of Japan Ricoh (Rigaku) D/Max-IIIA of company 5g long-grained nonglutinous rice powder, measuring condition is voltage 30kV, electric current 30mA, 8 °/min of sweep velocity, chart speed degree 4cm/min, time constant 1s, 4 ° of start angles, 60 ° of termination points.Obtain the wide-angle x-ray diffraction curve of a long-grained nonglutinous rice powder, the wide-angle x-ray diffraction curve (shown in Fig. 4 curve A) with Microcal Origin 6.0 softwares drafting long-grained nonglutinous rice powder marks baseline (shown in Fig. 4 curve B), divides crystallite district, sub-micro crystalline region.Crystallite district scope is the summation in 23.020 ° spike zone for being 14.981 ° from 2T to 2T.Determine peak position with the right half of peak (30.498 °) that rises of amorphous diffraction peak as turning point, the curve on the right of peak position is as symmetrical limit, and a left side of drawing the amorphous diffraction curve is half of.Part between the following and baseline of amorphous diffraction curve is the amorphous diffraction zone.Closed region between crystallite district and the amorphous diffraction zone is the sub-micro crystalline region.Total diffraction area is 20.5338, and crystallite district diffraction area is 3.4517.Recording this long-grain rice flour crystallite phase relative crystallinity is 16.81%.
Adopt national standard method GB/T 20569-2006 to measure the fatty acid value of long-grain rice flour, be 27.8mg/100g.
Long-grain rice flour adds 40% water, is squeezed into vermicelli through two one-step forming formula rice stick extruding strings devices, at ambient temperature natural cooling, left standstill 1 hour, 0.8MPa steamed again under the vapor pressure 5 minutes, the secondary natural cooling left standstill 15 minutes at ambient temperature, stripping and slicing, go into the box moulding, 50 ℃ of heated-air drying to moistures are reduced to below 13.5%, and it is identical with room temperature to naturally cool to product temperature at ambient temperature, packing obtains the rice stick product.The rice stick flour rate of this embodiment is 1.8%, and mouthfeel is smooth.
Embodiment 5
With early making long-grain nonglutinous rice (kind name: rich II excellent 138) pulverize the back and cross 80 mesh sieves through hulling machine (SATAKE-THU35C) shelling, comminutor (FSJ-1 type grain test comminutor), again after whirlwind pulverising mill (FOSETECATOR) is milled, the ground rice 99.6% that obtains is crossed 100 mesh sieves, obtains long-grain rice flour.
Adopt the automatic X-ray diffraction measurement device of Japan Ricoh (Rigaku) D/Max-IIIA of company 5g long-grained nonglutinous rice powder starch crystallite phase, sub-micro crystalline phase relative crystallinity, measuring condition is voltage 30kV, electric current 30mA, 8 °/min of sweep velocity, chart speed degree 4cm/min, time constant 1s, 4 ° of start angles, 60 ° of termination points.Obtain the wide-angle x-ray diffraction curve of a long-grained nonglutinous rice powder, draw the wide-angle x-ray diffraction curve (shown in Fig. 5 curve A) of long-grained nonglutinous rice powder with Microcal Origin 6.0 softwares, be peak dot with wide-angle x-ray diffraction curve left and right sides two-end-point respectively, average with both horizontal ordinates is a terminal point, do to be parallel to the straight line of transverse axis and to connect two terminal points respectively to mark baseline (shown in Fig. 5 curve B), divide crystallite district, sub-micro crystalline region.Crystallite district scope is the summation in 23.080 ° spike zone for being 15.000 ° from 2T to 2T.Determine peak position with the right half of peak (31.076 °) that rises of amorphous diffraction peak as turning point, the curve on the right of peak position is as symmetrical limit, and a left side of drawing the amorphous diffraction curve is half of.Part between the following and baseline of amorphous diffraction curve is the amorphous diffraction zone.Closed region between crystallite district and the amorphous diffraction zone is the sub-micro crystalline region.Total diffraction area is 21.1968, and sub-micro crystalline region diffraction area is 6.4640.Recording this long-grained nonglutinous rice powder sub-micro crystalline phase relative crystallinity is 30.50%.
The quality percentage composition of butt is 8% in the long-grained nonglutinous rice powder gelatinized corn starch, and the gelatinized corn starch total amount is 460g.The continuous viscosity apparatus of Viscograph-E type brabender is measured the peak viscosity and the final viscosity of gelatinized corn starch, measuring condition is 30 ℃ of initial temperatures, programming rate with 1.5 ° ℃/min is warming up to 95 ℃, at 95 ℃ of insulation 30min, cooling rate with 1.5 ℃/min is cooled to 50 ℃ then, at 50 ℃ of insulation 30min; It is 700cmg that range ability is set moment of torsion, and spinner velocity is 75rpm.Obtain the time-viscograph of a gelatinized corn starch, shown in Fig. 6 curve a.Fig. 6 curve b is the time-temperature curve of gelatinized corn starch, and comparatively rule becomes " several " word shape.According to Fig. 6 curve a, can find out that sticking with paste temperature is that 79.1 ℃, cold paste viscosity are 1164BU, final viscosity is 974BU.
Long-grain rice flour adds 40% water, is squeezed into vermicelli through two one-step forming formula rice stick extruding strings devices, at ambient temperature natural cooling, left standstill 1 hour, 0.8MPa steamed again under the vapor pressure 5 minutes, the secondary natural cooling left standstill 15 minutes at ambient temperature, stripping and slicing, go into the box moulding, 50 ℃ of heated-air drying to moistures are reduced to below 13.5%, and it is identical with room temperature to naturally cool to product temperature at ambient temperature, packing obtains the rice stick product.The rice stick surface viscosity of this embodiment (the rice stick surface viscosity after test is extruded, the easiest adhesion of rice stick this moment) is 74.67g.s, dry and comfortable, the adhesion in rice stick surface.
The comparative example
With early making long-grain nonglutinous rice (kind name: pulverize the back and cross 80 mesh sieves through hulling machine (SATAKE-THU35C) shelling, comminutor (FSJ-1 type grain test comminutor) China excellent 8830), again after whirlwind pulverising mill (FOSETECATOR) is milled, the ground rice 99.6% that obtains is crossed 100 mesh sieves, obtains long-grain rice flour.
Adopt the endothermic peak area and the heat enthalpy value of the differential scanning calorimeter mensuration long-grain nonglutinous rice starch of U.S. Perkin Elmer Diamond.Butt is that long-grain nonglutinous rice is crushed to 100 purpose powder then through milling in the long-grain nonglutinous rice gelatinized corn starch.Earlier ground rice is made into the solution of 30% concentration, places airtight tubule, left standstill 24 hours, take out a little then, put into the high platen of DSC.The differential scanning calorimeter measurement parameter is for to scan 100 ℃, 10 ℃/min of heating rate from 30 ℃.Obtain a temperature-hot-fluid uptake curve.According to the endothermic curve of starch, be baseline with the starting point line at endothermic peak two ends, the area of the above endothermic peak of baseline is endothermic peak area (mJ), and the heat content that per dry matter (g) is absorbed is heat enthalpy value (J/g).Recording this long-grain rice flour endothermic peak area is 57.716mJ; Heat enthalpy value is 8.097J/g.
Adopt the automatic X-ray diffraction measurement device of Japan Ricoh (Rigaku) D/Max-IIIA of company 5g long-grained nonglutinous rice powder starch crystallite phase, sub-micro crystalline phase relative crystallinity, measuring condition is voltage 30kV, electric current 30mA, 8 °/min of sweep velocity, chart speed degree 4cm/min, time constant 1s, 4 ° of start angles, 60 ° of termination points.Obtain the wide-angle x-ray diffraction curve of a long-grained nonglutinous rice powder, the wide-angle x-ray diffraction curve with Microcal Origin 6.0 softwares drafting long-grained nonglutinous rice powder marks baseline, divides crystallite district, sub-micro crystalline region.Crystallite district scope is the summation in 22.840 ° spike zone for being 14.879 ° from 2T to 2T.Determine peak position with the right half of peak (30.127 °) that rises of amorphous diffraction peak as turning point, the curve on the right of peak position is as symmetrical limit, and a left side of drawing the amorphous diffraction curve is half of.Part between the following and baseline of amorphous diffraction curve is the amorphous diffraction zone.Closed region between crystallite district and the amorphous diffraction zone is the sub-micro crystalline region.Total diffraction area is 21.5264, and crystallite district diffraction area is 3.122, and sub-micro crystalline region diffraction area is 5.656.Recording this long-grained nonglutinous rice powder crystallite phase relative crystallinity is 14.50%; Sub-micro crystalline phase relative crystallinity is 26.27%.
Adopt national standard method GB/T 20569-2006 to measure the fatty acid value of long-grain rice flour, be 25.7mg/100g.
The quality percentage composition of butt is 8% in the long-grained nonglutinous rice powder gelatinized corn starch, and the gelatinized corn starch total amount is 460g.The continuous viscosity apparatus of Viscograph-E type brabender is measured the peak viscosity and the final viscosity of gelatinized corn starch, measuring condition is 30 ℃ of initial temperatures, programming rate with 1.5 ℃/min is warming up to 95 ℃, at 95 ℃ of insulation 30min, cooling rate with 1.5 ℃/min is cooled to 50 ℃ then, at 50 ℃ of insulation 30min; It is 700cmg that range ability is set moment of torsion, and spinner velocity is 75rpm.Obtain the time-viscograph of a gelatinized corn starch and the time-temperature curve of a gelatinized corn starch.From time-viscograph, having obtained sticking with paste temperature is 77.3 ℃, and cold paste viscosity is 875BU, and final viscosity is 720BU.
Long-grain rice flour adds 40% water, is squeezed into vermicelli through two one-step forming formula rice stick extruding strings devices, at ambient temperature natural cooling, left standstill 1 hour, 0.8MPa steamed again under the vapor pressure 5 minutes, the secondary natural cooling left standstill 15 minutes at ambient temperature, stripping and slicing, go into the box moulding, 50 ℃ of heated-air drying to moistures are reduced to below 13.5%, and it is identical with room temperature to naturally cool to product temperature at ambient temperature, packing obtains the rice stick product.The rice stick strip-breaking rate of this embodiment is 20%, and the flour rate is 3%, and surface viscosity (the rice stick surface viscosity after test is extruded, the easiest adhesion of rice stick this moment) is 167.04g.s, and the rice stick adhesion is serious.
The foregoing description is a preferred implementation of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under spirit of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (9)
1. a rapid screening is fit to make the method for the long-grain nonglutinous rice of rice stick, it is characterized in that may further comprise the steps:
(1) pre-service of long-grain nonglutinous rice: with the long-grain nonglutinous rice shelling, pulverize, cross at least 80 mesh sieves, obtain starch sample;
(2) relative crystallinity of the starch sample that obtains of measuring process (1), concrete steps are as follows:
A, application wide-angle x-ray diffraction instrument are measured the starch crystallite phase relative crystallinity of starch sample, obtain the wide-angle x-ray diffraction curve of a starch sample;
B, usefulness Microcal Origin 6.0 softwares are drawn the wide-angle x-ray diffraction curve of starch sample, mark baseline, divide the crystallite district;
C, calculate the diffraction area of crystallite district respective regions, being calculated as follows of relative crystallinity:
Crystallite phase relative crystallinity (the %)=crystallite district diffraction area/diffraction total area * 100%;
Sub-micro crystalline phase relative crystallinity (the %)=sub-micro crystalline region diffraction area/diffraction total area * 100%;
(3) starch sample that step (1) is obtained is made gelatinized corn starch, uses paste temperature, cold paste viscosity and final viscosity that the brabender viscosity determinator is measured gelatinized corn starch;
(4) fatty acid in the starch sample that obtains of extraction step (1) is used the potassium hydroxide standard solution titration, calculates the fatty acid value of long-grain nonglutinous rice;
(5) use the endothermic peak area and the heat enthalpy value of the starch sample that differential scanning calorimeter determination step (1) obtains;
(6) numeric reference scope:
The long-grain nonglutinous rice of the rice stick of suitable for making strip-breaking rate≤15% need satisfy following condition: the endothermic peak area is 61mJ～75mJ, and heat enthalpy value is 9J/g～12J/g;
The long-grain nonglutinous rice of the rice stick of suitable for making flour rate≤2% need satisfy following condition: crystallite phase relative crystallinity 〉=17%, fatty acid value 〉=28mg/100g;
The long-grain nonglutinous rice of the rice stick of suitable for making surface viscosity＜80g.s need satisfy following condition: sub-micro crystalline phase relative crystallinity 〉=30%, rise to stick with paste temperature 〉=78 ℃, cold paste viscosity 〉=1200BU, final viscosity 〉=950BU.
2. the method that is fit to the long-grain nonglutinous rice of making rice stick according to the described rapid screening of claim 1, it is characterized in that: the measuring condition of wide-angle x-ray diffraction instrument is voltage 30kV described in step (2) A, electric current 30mA, 8 °/min of sweep velocity, chart speed degree 4cm/min, time constant 1s, 4 ° of start angles, 60 ° of termination points.
3. the method that is fit to the long-grain nonglutinous rice of making rice stick according to the described rapid screening of claim 1, it is characterized in that: the step that marks baseline described in step (2) B is: determine the peak dot that rises about full peak in the wide-angle x-ray diffraction curve, if the diffracted intensity at two peaks is identical, then the line at two ends is a baseline; If the diffracted intensity difference at two ends has been a peak dot with wide-angle x-ray diffraction curve left and right sides two-end-point respectively then, be terminal point with the average of both horizontal ordinates, do respectively to be parallel to the straight line of transverse axis and to connect two terminal points, then this broken line is baseline.
4. be fit to the method for the long-grain nonglutinous rice of making rice stick according to the described rapid screening of claim 1, it is characterized in that: the diffraction area that calculates crystallite district respective regions described in step (2) C is for to calculate by Microcal Origin6.0 software.
5. be fit to the method for the long-grain nonglutinous rice of making rice stick according to the described rapid screening of claim 1, it is characterized in that: the quality percentage composition of butt is 8% in the gelatinized corn starch described in the step (3), and the gelatinized corn starch total amount is 460g; Butt is described starch sample.
6. the method that is fit to the long-grain nonglutinous rice of making rice stick according to the described rapid screening of claim 1, it is characterized in that: the parameter that plays paste temperature, cold paste viscosity and final viscosity that the brabender viscosity determinator described in the step (3) is measured gelatinized corn starch is 30 ℃ of initial temperatures, programming rate with 1.5 ℃/min is warming up to 95 ℃, at 95 ℃ of insulation 30min, cooling rate with 1.5 ℃/min is cooled to 50 ℃ then, at 50 ℃ of insulation 30min; It is 700cmg that range ability is set moment of torsion, and spinner velocity is 75rpm.
7. be fit to the method for the long-grain nonglutinous rice of making rice stick according to the described rapid screening of claim 1, it is characterized in that: described step (4) realizes by standard GB/T 20569-2006.
8. be fit to the method for the long-grain nonglutinous rice of making rice stick according to the described rapid screening of claim 1, it is characterized in that: the endothermic peak area of the starch sample that application differential scanning calorimeter determination step (1) obtains described in the step (5) and the concrete steps of heat enthalpy value are as follows:
A, water are made into the solution that concentration is mass percent 30% with starch sample, place airtight tubule, leave standstill 24 hours, take out 25～50mg precipitation then, put into the high platen of differential scanning calorimeter;
B, differential scanning calorimeter measurement parameter are set at from 30 ℃ and scan 100 ℃, 10 ℃/min of heating rate.
9. the suitable method of making the long-grain nonglutinous rice of rice stick of each described rapid screening of claim 1～8 is applied to make the screening of making long-grain nonglutinous rice morning and the rice stick quality prediction of rice stick.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102721714A (en) * | 2012-06-06 | 2012-10-10 | 广东省粮食科学研究所 | Method for predicting breaking rate of food strip made by food powder |
| CN104698033A (en) * | 2015-03-18 | 2015-06-10 | 广州城市职业学院 | Method for predicting chewiness of rice noodles and application thereof |
| CN105223325A (en) * | 2015-09-21 | 2016-01-06 | 湖南农业大学 | A kind of method of screening noodle rice kind |
| WO2018147855A1 (en) * | 2017-02-09 | 2018-08-16 | General Mills, Inc. | Ready-to-eat cereal composition |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101532971B (en) * | 2009-04-10 | 2011-04-27 | 广东省粮食科学研究所 | A method and application of rapidly screening indica rice flour or its composition |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102721714A (en) * | 2012-06-06 | 2012-10-10 | 广东省粮食科学研究所 | Method for predicting breaking rate of food strip made by food powder |
| CN102721714B (en) * | 2012-06-06 | 2014-09-03 | 广东省粮食科学研究所 | Method for predicting breaking rate of food strip made by food powder |
| CN104698033A (en) * | 2015-03-18 | 2015-06-10 | 广州城市职业学院 | Method for predicting chewiness of rice noodles and application thereof |
| CN104698033B (en) * | 2015-03-18 | 2017-09-22 | 广州城市职业学院 | It is a kind of to predict the chewiness after rice stick is made in rice method and application |
| CN105223325A (en) * | 2015-09-21 | 2016-01-06 | 湖南农业大学 | A kind of method of screening noodle rice kind |
| WO2018147855A1 (en) * | 2017-02-09 | 2018-08-16 | General Mills, Inc. | Ready-to-eat cereal composition |
| US10660353B2 (en) | 2017-02-09 | 2020-05-26 | General Mills, Inc. | Ready-to-eat cereal composition |
| US11147299B2 (en) | 2017-02-09 | 2021-10-19 | General Mills, Inc. | Ready-to-eat cereal composition |
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