关于大米胶稠度测定影响因素的探讨

摘要

胶稠度是评价大米食用品质的一项重要指标。从KO H浓度、粉粒大小、加热时间、放置温度四个方面探讨了影响胶稠度测定的因素。结果表明：KOH浓度为0.200 mol／L、粉粒过100目样品筛、加热时间8 min、放置温度25℃是确保样品测定数据准确一致的必要条件。%Gel consistency is an important index to evaluate the edible quality of rice . From the KOH concentra‐tion , particle size , heating time , placing temperature four aspects , the paper discusses factors affecting the gel consistency determination . Results show that :KOH concentration was 0 .200mol/L , powder / particle over 100 mesh sample sieve , heating time was 8min , placed a temperature of 25 DEG C is to ensure the necessary condition for accurate and consistent data samples .