| The taste of rice affects people's choice of rice varieties,and the speed of rice digestion in the human body will affect the stability of human blood sugar.In this paper,50 kinds of rice are selected as raw materials,through the detection of basic physical and chemical indicators,gelatinization characteristics,and rice taste quality,the correlation analysis of the experimental results shows that protein,fat,and amylose have an important influence on the taste quality of rice;The digestion characteristics,crystal characteristics,thermodynamic characteristics,and glycemic index of 4 kinds of rice with similar amylose content were tested.Correlation analysis of the experimental results showed that the content of fast digestion starch and crystallinity showed a positive correlation with the glycemic index.Temperature and gelatinization enthalpy changes have a negative correlation with the glycemic index;the effect of twin-screw extrusion on the digestion characteristics of rice is studied,and the glycemic index of rice with different extrusion temperatures is explored;the effect of storage time of rice under different extrusion temperatures is discussed.The relationship between sugar index provides a basis for the application of rice processed products in food.The results of the study are as follows:(1)Study the effect of breeding on rice quality and eating characteristics.Selected 50 kinds of rice from different sire lines and maternal lines,and compared the differences in the basic physical and chemical index content,RVA characteristic value,and rice taste meter of the same patrilineal and maternal line.The results show that protein in the basic physical and chemical indicators of rice is negatively correlated with the taste of rice,fat and amylose are positively correlated with the taste of rice,and the gelatinization temperature and disintegration value of the rice gelatinization characteristic indicators are negatively correlated with the quality of rice,with a peak value.Viscosity and disintegration value are negatively correlated with rice hardness,and final viscosity,minimum viscosity,retrogradation value,and gelatinization temperature are positively correlated with rice hardness.The highest protein content of 16J421 in the paternal line is 6.74 by analyzing the rice quality of the paternal and maternal lines.%,the highest amylose content of the sire line 15016 is 19.81%,the highest protein content of Yexiang A in the maternal line is 6.50%,and the highest amylose content of the maternal line 118 A is 19.88%.The final viscosity,lowest viscosity,and average retrogradation value of the sire line 505 in gelatinization The average value of the maternal line's 118 A final viscosity,retrogradation value,gelatinization time,and gelatinization temperature is the largest in the sire line;the paternal line 15006 has the highest comprehensive score of 81.5,and the paternal line16J421 has the lowest score of 69.33 in the maternal line.The highest comprehensive score of Xiang A was 83.4,and the lowest comprehensive score of 21 A of maternal line was 70.35.The coefficient of variation shows that the sire line varieties 907 and3168 and the maternal line varieties Guang 8A and Quan 9311 A have a great influence on the index.(2)Study the digestion characteristics of the samples when the amylose content is similar.Choose 4 four types of rice with similar amylose content: S/3168(17.50%),Tsuen 9311A/15016(17.26%),pearl rice(17.24%),low-glycemic rice(17.36%),and pass the test of how fast the rice can digest starch,Resistant starch,thermodynamic properties,crystal structure,glycemic index and other indicators,the correlation analysis of the test results found that fast digestion starch,crystal structure,starting temperature,gelatinization enthalpy change has a significant impact on the glycemic index.The digestion characteristics of rice and rice are very different.After steaming,the content of fast-digestible starch increases and the content of slow-digestible starch decreases.Pearl rice fast-digestible starch increases by 22.53%,and the resistant starch content is the lowest.Among them,the amylose content of special varieties of low-glycemic rice is 17.36%,but its glycemic index is 63.29,because its digestible starch content is lower than other varieties,and the resistant starch content is higher than other varieties,so it is exceptionally special.By analyzing the XRD pattern,the crystallinity of each variety was calculated.The results showed that the crystallinity of different varieties was different,and the crystallinity of special varieties was20.98%.(3)The rice pearl rice(17.24%)and low sugar rice(17.36%)with similar amylose content were processed at different extrusion temperatures to study the digestion characteristics of the reconstituted rice.Through the influence of the gelatinization degree,texture characteristics,fast and slow digestion starch,resistant starch,and low temperature storage time of the recombinant rice on the glycemic index.After the rice is extruded,the gelatinization degree of rice gradually increases,and the gelatinization degree of pearl rice reaches 76.24% after being extruded at110°C.The gelatinization characteristics of the reconstituted rice are significantly lower than those of the original rice.The gelatinization characteristics of the reconstituted rice are significantly changed compared with the original rice under different extrusion temperatures and storage times.The peak viscosity and the final viscosity have a significant decrease in the gelatinization time and the gelatinization temperature On the contrary,there is an upward trend.After the rice is extruded,the hardness and chewiness of the rice increase,and the taste index is lower than that of the original rice.This is related to other changes in the rice's other ingredients after the extrusion process at high temperatures,and further analysis is needed.Storage at4°C for different times has an important effect on the digestibility of recombinant rice,which is mainly manifested as a decrease in the content of fast-digestible starch,an increase in the content of slow-digestible starch,and a different increase or decrease in the content of resistant starch.The study of storage at 4? found that as the storage time prolonged,the effects of different varieties of recombinant rice were different.Low-glycemic recombinant rice had the best effect after 21 days of storage,and the hydrolysis rate of pearl rice recombinant rice decreased the fastest when stored for 7days. |
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