Abstract:

Rice noodles are rich in type, smooth in taste and flexible in texture. They can be used as a staple food or as a breakfast, and are popular among consumers in China. Therefore, the scientific evaluation of rice noodle quality and the exploration of rice noodle quality influencing factors have always been closely concerned by researchers and companies. This article reviews the classification and evaluation methods of fresh rice noodles, and discusses the factors affecting the quality of rice noodles from five aspects: rice quality, soaking treatment methods, grinding methods, auxiliary materials and food additives, storage and preservation methods. At present, fresh rice noodles are divided into cut rice noodles and extruded rice noodles according to the molding process. Rice noodles made from varieties with high amylose content have low strip breaking rate and cooking loss rate and good sensory quality. Therefore, the amylose content can be used as the core index to screen out suitable rice varieties for rice noodles. Under the condition that the appropriate rice-water ratio is adjusted, the semi-dry grinding is safe and environmentally friendly, and has less damage to the starch. The quality of the produced rice noodles is not significantly different from that of the wet grinding. Additives such as salt or monoglyceride are used in combination with the preservation method, and the fresh rice noodles have a better preservation effect.

Key words: rice, fresh rice noodles, quality evaluation, processing methods, preservation method

摘要：

米粉种类丰富，口感爽滑，质地柔韧，既可作为主食，又能当作早餐，深受广大消费者喜爱。因此，科学评价米粉品质、探究米粉品质影响因素始终受到研究者和企业的密切关注。本文综述了鲜湿米粉的分类与评价方法，从稻米品质、浸泡处理方式、磨粉工艺、辅料与食品添加剂、贮存保鲜方式等五个方面探讨了影响米粉品质的因素。目前，按成型工艺将鲜湿米粉分为切粉和榨粉。高直链淀粉含量品种做的米粉断条率和蒸煮损失率低，感官品质好，因此可将直链淀粉含量作为核心指标筛选出适宜作米粉的水稻品种。在调试出合适米水比的条件下，半干法研磨安全环保，对淀粉损伤较小，生产出的米粉品质与湿法研磨无显著差异。盐类或单甘脂等添加剂与保鲜方式结合使用，对鲜湿米粉保鲜效果更好。

关键词: 稻米, 鲜湿米粉, 品质评价, 加工方式, 保鲜方式