精白保胚发芽米食用品质

以糙米、发芽糙米、精白保胚米及精白保胚发芽米为研究对象，对其食用品质的主要方面，即炊饭方法、蒸煮特性、糊化特性、质构特性及感官分析进行对比评价。结果表明：精白保胚发芽米的吸水率和膨胀率均低于其他3 种大米，而米汤固体溶出物和碘蓝值均高于糙米和发芽糙米；糊化特性分析中，精白保胚发芽米与大米食用品质相关的崩解值降低，消减值升高；质构分析表明精白保胚发芽米具有最低的硬度；感官分析结果表明，精白保胚发芽米在色泽、香气、口感、滋味方面都优于未发芽米。

Eating Quality of Germinated Polished Rice with the Germ Left Intact

In this study, brown rice, germinated brown rice, polished rice with the germ left intact and germinated polished rice with the germ left intact were comparatively evaluated for their main aspects of eating qualities, including cooking method and characteristics, starch gelatilization characteristics, texture characteristics and sensory evaluation. Germinated polished rice with the germ left intact had lower water absorption and swelling power but higher soluble solid content and iodine-blue value than the three other kinds of rice; its breakdown value and hardness were both lower, and the setback value (SBV) was higher. The sensory evaluation results demonstrated that the colour, aroma and taste of germinated polished-rice-with-germ were all the best among the four kinds of rice.