食品与发酵工业 >

2025 , Vol. 51 >Issue 22: 214 - 221

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042108

研究报告

砂辊粒度号对大米食用品质及血糖生成指数特性的影响

  • 张阳 ,
  • 曹伟伟 ,
  • 刘文超 ,
  • 李琳琳 ,
  • 陈俊亮 ,
  • 段续 ,
  • 杨同香 ,
  • 卫新雨 ,
  • 张德榜 ,
  • 范会平 ,
  • 任广跃
展开
  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471000)
    2(郑州万谷机械股份有限公司,河南 郑州,450041)
    3(河南农业大学 食品科学技术学院,河南 郑州,450002)
第一作者:硕士研究生(任广跃教授为通信作者,E-mail:guangyueyao@163.com)

收稿日期: 2025-01-14

  修回日期: 2025-04-06

  网络出版日期: 2025-12-15

基金资助

河南省重大科技专项(221100110800)

收起

Effects of sand rollers with different grit sizes on eating quality and glycemic index characteristics of rice

  • ZHANG Yang ,
  • CAO Weiwei ,
  • LIU Wenchao ,
  • LI Linlin ,
  • CHEN Junliang ,
  • DUAN Xu ,
  • YANG Tongxiang ,
  • WEI Xinyu ,
  • ZHANG Debang ,
  • FAN Huiping ,
  • REN Guangyue
Expand
  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China)
    2(Zhengzhou Wangu Machinery Co.Ltd., Zhengzhou 450041, China)
    3(College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China)

Received date: 2025-01-14

  Revised date: 2025-04-06

  Online published: 2025-12-15

Fold

摘要

砂辊粒度直接影响糙米碾磨程度,从而影响加工后精米的品质特性。目前,关于不同粒度号砂辊影响精米食用品质及血糖生成指数(glycemic index,GI)特性的研究鲜有报道。该文以不同粒度号的砂辊(46#、36#和30#)碾磨的精米为研究对象,对加工后精米的蒸煮特性、白度指数、微观结构、质构、感官评定及GI特性等品质进行分析。结果表明,经46#砂辊碾磨后精米的加热吸水率分别比经36#和30#砂辊碾磨后的精米降低了11.26%、16.16%,经46#砂辊碾磨后精米的长度延展率分别比经36#和30#砂辊碾磨后的精米低4.11%、7.17%。36#和30#砂辊碾磨后精米的最佳蒸煮时间分别比46#砂辊碾磨后精米减少15.56%、24.44%。3种粒度号砂辊碾磨的精米蒸煮后的白度分别为砂辊46#(61.65)＜砂辊36#(62.64)＜砂辊30#(65.68)。随着砂辊粒度号减小,糙米加工精度增加,米饭的表面变得光滑。砂辊46#碾磨后精米蒸煮的米饭的硬度比砂辊36#和30#碾磨后精米蒸煮的米饭分别高15.17%、27.03%。此外,蒸煮3种碾磨后精米的气味、滋味、外观、黏性和硬度的感官评分均显著高于蒸煮糙米。经46#砂辊碾磨后精米的GI值显著低于经36#和30#砂辊碾磨后的精米,分别降低了12.21%、16.07%。因此,在选择碾磨糙米的砂辊粒度号大小时,应兼顾加工后精米的感官评分和GI特性。

关键词： 砂辊; 大米; 食用品质; 血糖生成指数特性

本文引用格式

张阳 , 曹伟伟 , 刘文超 , 李琳琳 , 陈俊亮 , 段续 , 杨同香 , 卫新雨 , 张德榜 , 范会平 , 任广跃 . 砂辊粒度号对大米食用品质及血糖生成指数特性的影响[J]. 食品与发酵工业, 2025 , 51(22) : 214 -221 . DOI: 10.13995/j.cnki.11-1802/ts.042108

Abstract

The particle size of sand rollers directly affects the milling degree of brown rice, thereby influencing the quality characteristics of the processed polished rice.Currently, there is limited research on the impact of sand rollers with different grit sizes on the eating quality and glycemic index (GI) characteristics of polished rice.This study focused on polished rice milled by sand rollers with different grit sizes (46#, 36#, and 30#), analyzing the quality attributes of the processed rice, including cooking properties, whiteness index, microstructure, texture, sensory evaluation, and GI characteristics.The results showed that the water absorption ratio during heating rice milled by the 46# sand roller was 11.26% and 16.16% lower than that of rice milled by the 36# and 30# sand rollers, respectively.The length expansion ratio of rice milled by the 46# sand roller was 4.11% and 7.17% lower than that of rice milled by the 36# and 30# sand rollers, respectively.The optimal cooking time for rice milled by the 36# and 30# sand rollers was 15.56% and 24.44% shorter than that of rice milled by the 46# sand roller, respectively.The whiteness index (W) of cooked rice milled by three different grit sizes of sand rollers was in the order:46# (61.65) <36# (62.64) <30# (65.68).As the grit size of the sand rollers decreased, the milling precision of brown rice increased, resulting in a smoother surface of the cooked rice.The hardness of cooked rice milled by the 46# sand roller was 15.17% and 27.03% higher than that of rice milled by the 36# and 30# sand rollers, respectively.Additionally, the sensory scores for aroma, taste, appearance, stickiness, and hardness of cooked rice milled by the sand rollers with three different grit sizes were significantly higher than those of cooked brown rice.The glycemic index (GI) of rice milled by the 46# sand roller was 12.21% and 16.07% lower than that of rice milled by the 36# and 30# sand rollers, respectively.Therefore, when selecting the grit size of sand rollers for milling brown rice, both the sensory scores and GI characteristics of the processed polished rice should be considered.

Key words： sand roller; rice; eating quality; glycemic index (GI) characteristics

参考文献

[1] 邵雅芳, 余静, 郑欣, 等.不同贮藏环境和时间对大米质量影响的研究[J].粮油食品科技, 2023, 31(6):1-9.
SHAO Y F, YU J, ZHENG X, et al.Effects of different storage environment and time on rice quality[J].Science and Technology of Cereals, Oils and Foods, 2023, 31(6):1-9.
[2] 张玉荣, 刘舒娴, 梅雪丽, 等.基于稻谷原粮品质的米饭和米粉食用品质快速判别[J].食品科学, 2024, 45(7):263-271.
ZHANG Y R, LIU S X, MEI X L, et al.Rapid identification of eating quality of cooked rice and rice noodles based on rice grain quality[J].Food Science, 2024, 45(7):263-271.
[3] 蔡沙, 李森, 管骁, 等.大米加工精度对其营养品质和食用品质的影响[J].湖北农业科学, 2019, 58(21):150-154;188.
CAI S, LI S, GUAN X, et al.The influence of rice milling degree on its nutritional quality and food quality[J].Hubei Agricultural Sciences, 2019, 58(21):150-154;188.
[4] 郑敏, 李东密.低GI食品的研究进展[J].内江科技, 2020, 41(2):83-84.
ZHENG M, LI D M.Research progress on low GI foods[J].Neijiang Science and Technology, 2020, 41(2):83-84.
[5] 李萍, 普绍荣, 李凤英, 等.碾磨度对粳稻外观品质和食味理化特性的影响[J].食品与发酵工业, 2021, 47(4):21-26.
LI P, PU S R, LI F Y, et al.Effect of milling degree on the appearance quality and physicochemical properties to the palatability of Japonica rice[J].Food and Fermentation Industries, 2021, 47(4):21-26.
[6] 陈坤杰, 梁静, 蒋维银, 等.储藏温度与初始含水率对稻谷和糙米食用品质的影响[J].农业机械学报, 2022, 53(9):390-398.
CHEN K J, LIANG J, JIANG W Y, et al.Effect of storage temperature and initial moisture content on eating quality of rice and brown rice[J].Transactions of the Chinese Society for Agricultural Machinery, 2022, 53(9):390-398.
[7] 罗霜霜, 张星灿, 杨健, 等.高抗性淀粉大米对方便米饭品质及GI值的影响研究[J].粮油食品科技, 2021, 29(5):99-106.
LUO S S, ZHANG X C, YANG J, et al.Research on the effects of high-resistant starch rice to the quality and GI of instant rice products[J].Science and Technology of Cereals, Oils and Foods, 2021, 29(5):99-106.
[8] 刘瑜彬, 马启航, 颜瑾, 等.低GI挤压重组米的制备及其品质特性比较[J].现代食品科技, 2024, 40(10):40-49.
LIU Y B, MA Q H, YAN J, et al.Preparation and characterization of extruded rice with a low glycemic index[J].Modern Food Science and Technology, 2024, 40(10):40-49.
[9] XU D P, HONG Y, GU Z B, et al.Effect of high pressure steam on the eating quality of cooked rice[J].LWT, 2019, 104:100-108.
[10] XIONG G P, JIA L T, LUO L J, et al.Improvement in texture and cooking quality of black rice (Oryza sativa L.) using different pretreatments[J].Journal of Cereal Science, 2023, 109:103611.
[11] MOHAPATRA D, BAL S.Cooking quality and instrumental textural attributes of cooked rice for different milling fractions[J].Journal of Food Engineering, 2006, 73(3):253-259.
[12] LV P, LIU J L, WANG Q, et al.Influence of accelerating storage of foxtail millet on the edible and cooking quality of its porridge:An insight into the structural alteration of the in-situ protein and starch and physicochemical properties[J].International Journal of Biological Macromolecules, 2023, 240:124375.
[13] TORBICA A, HADNADEV M, DAPČEVIĆHADNADEV T.Rice and buckwheat flour characterisation and its relation to cookie quality[J].Food Research International, 2012, 48(1):277-283.
[14] LI Y N, LI Y F, CHEN Z X, et al.High-temperature air fluidization improves cooking and eating quality and storage stability of brown rice[J].Innovative Food Science & Emerging Technologies, 2021, 67:102536.
[15] TIEN N N T, PHI N T L, THU N N A, et al.Cooking quality, textural characteristics and sensory evaluation of heat-moisture treated unpolished red rice under different cooking conditions[J].International Journal of Food Science and Technology, 2024, 59(10):7776-7785.
[16] SRISAWAS W, JINDAL V K.Sensory evaluation of cooked rice in relation to water-to-rice ratio and physicochemical properties[J].Journal of Texture Studies, 2007, 38(1):21-41.
[17] PARK J, SHIN M.Physicochemical and cooking characteristics of non-waxy soft brown rice[J].Korean Journal of Food and Cookery Science, 2016, 32(5):531-540.
[18] SIRISOONTARALAK P, KEATIKASEMCHAI S, MANCHAROEN C, et al.Development of lightly milled black rice with easy cooking and retaining health benefits[J].Journal of Food Science and Technology, 2020, 57(10):3762-3771.
[19] ZHU L, CHENG L L, ZHANG H, et al.Research on migration path and structuring role of water in rice grain during soaking[J].Food Hydrocolloids, 2019, 92:41-50.
[20] BUGGENHOUT J, BRIJS K, DELCOUR J A.Soaking conditions during brown rice parboiling impact the level of breakage-susceptible rice kernels[J].Cereal Chemistry, 2014, 91(6):554-559.
[21] RODRÍGUEZ-ARZUAGA M, CHO S, BILLIRIS M A, et al.Impacts of degree of milling on the appearance and aroma characteristics of raw rice[J].Journal of the Science of Food and Agriculture, 2016, 96(9):3017-3022.
[22] YADAV B K, JINDAL V K.Changes in head rice yield and whiteness during milling of rough rice (Oryza sativa L.)[J].Journal of Food Engineering, 2008, 86(1):113-121.
[23] ZHANG X X, WANG L, CHENG M Y, et al.Influence of ultrasonic enzyme treatment on the cooking and eating quality of brown rice[J].Journal of Cereal Science, 2015, 63:140-146.
[24] WEI Q, GUO Y B, LIU X Y, et al.Improving the eating quality of brown rice by defatting combined with hydrothermal treatment[J].Food Research International, 2022, 162:112020.
[25] DU Y, ZHU S M, RAMASWAMY H S, et al.Comparison of germination-parboiling, freeze-thaw cycle, and high pressure processing on the cooking quality of brown rice[J].Journal of Food Process Engineering, 2019, 42(5):e13135.
[26] 杨榕, 吴建永, 张水军, 等.加工精度对方便米饭理化性质的影响[J].中国食品学报, 2021, 21(6):166-172.
YANG R, WU J Y, ZHANG S J, et al.Effect of degree of milling on the physicochemical properties of instant rice[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(6):166-172.
[27] SANDHU R S, SINGH N, KALER R, et al.Optimization of process parameters for preparation of rice extrudates from short and long Indica rice cultivars milled to varying degree of milling[J].Journal of Food Science and Technology, 2019, 56(5):2467-2479.
[28] IKEDA H.Relationship between the saccharides extracted from rice grains during cooking and the sensory taste of cooked rice[J].Nihon Kasei Gakkaishi, 2001, 52:401-409.
[29] LYON B G, CHAMPAGNE E T, VINYARD B T, et al.Effects of degree of milling, drying condition, and final moisture content on sensory texture of cooked rice[J].Cereal Chemistry, 1999, 76(1):56-62.
[30] 路乐乐, 沈琴, 郎双静, 等.加工精度对稻花香品质及方便米饭理化性质的影响[J].食品工业科技,2025,46(10):220-227.
LU L L, SHEN Q, LANG S J, et al.Effect of degree of milling on the quality of Daohuaxiang rice and physicochemical properties of instant rice[J].Science and Technology of Food Industry, 2025,46(10):220-227.
[31] ZHONG Y J, TU Z C, LIU C M, et al.Effect of microwave irradiation on composition, structure and properties of rice (Oryza sativa L.) with different milling degrees[J].Journal of Cereal Science, 2013, 58(2):228-233.
[32] 张洁, 夏龙照, 刘洁, 等.不同加工精度下圆粒晚粳稻的品质分析[J].粮食加工, 2024, 49(3):1-6;14.
ZHANG J, XIA L Z, LIU J, et al.Quality analysis of round-grain late Japonica rice with different processing precision[J].Grain Processing, 2024, 49(3):1-6;14.
[33] 王艺涵, 普文婧, 刘军, 等.低血糖生成指数食品开发及研究进展[J].食品科技, 2024, 49(10):41-50.
WANG Y H, PU W J, LIU J, et al.Progress in the research and development of low glycemic index foods[J].Food Science and Technology, 2024, 49(10):41-50.
[34] WEDICK N M, SUDHA V, SPIEGELMAN D, et al.Study design and methods for a randomized crossover trial substituting brown rice for white rice on diabetes risk factors in India[J].International Journal of Food Sciences and Nutrition, 2015, 66(7):797-804.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司