Comparative Analysis of Simiao Rice Quality under Different Degree of Milling
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Abstract:
In order to explore the changing law of the taste quality of the southern high-quality Simiao rice during the milling process, Meixiangzhan 2 was used as raw material in the milling experiment for different milling degree (2%, 4%, 6%, 8%, 10%, 12%) in this study. Then, the effects of different milling degree on processing characteristics, cooking and sensory properties were analyzed. The results showed that with the improvement of processing accuracy, the cooking properties and sensory qualities of rice were improved, but the energy consumption and broken kernel yield of rice were significantly increased. When the degree of milling reached 2%, compared with brown rice, the husk retention decreased from 99.8% to 52.83%, the broken kernel yield of rice increased to 2.74%, the energy consumption increased to 87.50 kJ/kg, and cooking properties and sensory qualities significantly improved. When the degree of milling reached 8%, the husk retention was 3.43%. There is no significant difference between milling degree 8% and 12% in sensory qualities. When the degree of milling reached 12%, the husk retention was 1.10%, the broken kernel yield of rice increased to 28.97%, the energy consumption increased to 1090.00 kJ/kg, the optimum cooking time was shortened from 32.67 min to 18.33 min, and the total score of sensory evaluation was 79.00. Choosing the suitable degree of milling according to different needs is more conducive to saving energy and improving the utilization of food resources.
