Special rice for rice flour processing and screening method and application thereof

Abstract

The invention relates to special rice for rice flour processing as well as a screening method and application thereof. The endosperm of the special rice for rice flour processing comprises the following components: more than or equal to 70% of starch, more than or equal to 24% of amylose, more than or equal to 6% of resistant starch, less than or equal to 8% of protein, more than or equal to 1.2% of fat, more than or equal to 9 * 10 < 6 > g / mol of amylose, 2500-5000 g / mm of hardness, more than or equal to 0.6% of elasticity, 1-4 g / mm of adhesiveness and less than or equal to 0.9 g. Mm of cohesiveness. The hardness is 2500-5000 g / mm, the elasticity is greater than or equal to 0.6, the adhesiveness is 1-4 g / mm, and the cohesiveness is less than or equal to 0.9 g. Mm. According to the screening method, nutritional ingredients, gelatinization characteristics and endosperm gel characteristics of rice endosperm and sensory quality of rice flour are analyzed; establishing a variety screening model through data analysis, and determining rice variety parents of rice for rice flour processing; through character recombination, a rice variety with stable rice flour sensory quality, main components of endosperm and gel characteristics is obtained; through analysis of genetic information, prediction characteristics of quality are determined. The rice for processing the rice noodles or the rice for processing the rice noodles obtained by the screening method for the rice for processing the rice noodles is used for processing the rice noodles.

Description

Technical Field

[0001] The invention relates to the technical field of agriculture, and in particular to rice specially used for rice noodle processing, a screening method and an application thereof. Background Art

[0002] Rice noodles are a traditional food in southern China. The quality of the raw material rice directly affects the taste and texture of rice noodles. Although my country is a major rice producer, it has long focused on output and neglected the cultivation of rice noodles. With the improvement of people's living standards, the quality requirements for rice noodles are getting higher and higher, which requires the use of scientific methods to screen and cultivate rice noodles.

[0003] There have been some studies on the screening and breeding of rice for rice noodles. For example, patent CN 111154906 A discloses a method for screening rice for rice noodles. The SNP functional molecular marker technology is used to select rice for rice noodles. It does not rely on rice phenotypic selection, which improves breeding efficiency and accuracy. However, compared with traditional breeding methods that rely on phenotypic selection, there are certain cost issues. Although SNP molecular marker technology is associated with a specific genotype, the genotype does not always reflect the phenotypic performance due to environmental and regional factors, which limits the applicability of SNP molecular marker technology to a certain extent. Patent CN108956910 A discloses a method for screening rice for rice noodles based on the disintegration value, reduction value and amylose content in the rice starch RVA characteristic spectrum. This method determines the range of rice quality indicators by analyzing the correlation between rice noodle breakage rate and rice quality indicators. Although a large number of studies have shown that the quality of rice noodles is closely related to indicators such as amylose content, gelatinization characteristics, and gel consistency, the factors affecting the quality of rice noodles do not entirely depend on these indicators. The effects of other components in rice and the gel properties of rice endosperm on the quality of rice noodles cannot be ignored. In addition, this method focuses too much on specific quality indicators and ignores the genetic diversity of rice and other traits that may affect quality.

[0004] Combining the phenotypic and genetic characteristics of rice to establish a rapid, stable and widely applicable method for rice screening and breeding of rice noodles is of great significance to perfecting the relevant standards of rice noodles and improving the quality of rice noodles. Summary of the invention

[0005] In order to solve the above problems, the present invention provides rice specially used for rice noodle processing, a screening method and application.

[0006] The solution of the present invention: A rice specially used for rice noodle processing, wherein the rice endosperm specially used for rice noodle processing has the following components: starch content ≥70% (dry basis), amylose content ≥24% (accounting for total starch content), resistant starch content ≥6% (dry basis), protein content ≤8% (dry basis), fat content ≥1.2% (dry basis), molecular weight of amylose ≥9×10 6 g / mol.

[0007] Preferably, the gel of rice noodles made from rice noodles processing special rice is: Hardness 2500~5000 g / mm, elasticity ≥0.6, adhesiveness 1~4 g / mm, cohesion ≤0.9 g.mm.

[0008] Preferably, the prediction model of the taste of rice noodles made from rice noodles processing special rice is shown in Formula 1: y 2 = 12.26 + 1.671 x 2+2.92 x 5-0.06 x 6-1.75 x 8-0.01 x 11 -0.86 x 17 +0.83 x 19 +6.05 x 20 (8695 / 0.000) formula 1; Taste y 2. Amylose content x 2. Crude fat content x 5. Crude protein content x 6. Phosphorus content x 8. Minimum viscosity of gelatinization x 11 , gel hardness x 17 , gel elasticity x 19 , Cohesion x 20 .

[0009] A method for screening rice for rice noodle processing, the method comprising the following steps: S1 analyzes the nutritional components of rice endosperm, the gel properties of endosperm, and the sensory quality of rice flour; S2 established a variety screening model through data analysis to determine the rice varieties used in rice noodles, that is, the taste score of rice noodles after being made is 29-40; S3 is a rice variety with stable sensory quality of rice flour, main components of endosperm, and gel properties, obtained by hybridizing the parents; S4 determines the predictive characteristics of quality through analysis of genetic information, including DNA serial analysis, nucleotide polymorphism analysis, and molecular markers.

[0010] Preferably, in step S1, the nutritional components include starch, amylose, total soluble sugar, crude fat, and crude protein; the gelatinization properties include peak viscosity, minimum viscosity, falling value, minimum viscosity, rebound value, peak time or gelatinization temperature; the endosperm gel properties include hardness, adhesion, elasticity, cohesion, stickiness, chewiness and resilience; the sensory quality of rice flour includes appearance, taste, flavor and total score.

[0011] Preferably, the data analysis in step S2 includes correlation analysis, principal component analysis, and regression analysis.

[0012] The rice specially used for rice noodle processing or the rice specially used for rice noodle processing obtained by the screening method of the rice specially used for rice noodle processing is used for processing rice noodles.

[0013] Beneficial effects of the present invention: The present invention establishes a rice screening model for rice noodles by analyzing the physicochemical indicators of rice endosperm and rice noodles, and then predicts rice quality characteristics by combining the molecular marker technology of genetic information, thereby greatly reducing the number of samples that need to be subjected to the molecular marker technology of genetic information, reducing the cost of molecular marker screening, and ensuring that the selected varieties have good sensory quality in actual rice noodle processing and application. The present invention can accurately, stably and quickly breed rice noodles for rice noodles, and apply it to actual production. In addition to the basic components of rice, the physical and chemical indicators screened in the early stage of the present invention also involve the gelatinization characteristics and gel properties of rice endosperm. The analysis shows that there are many factors affecting the adaptability of rice noodle processing (the evaluation criteria include appearance, taste, taste, and total score), and the interaction relationship between the factors is relatively complex. The appearance of rice noodles is mainly significantly related to crude fat, crude protein, minimum viscosity, adhesion, and resilience; the taste of rice noodles is mainly significantly related to the content of amylose, the ratio of straight-branched starch to branched starch, crude fat, minimum viscosity, peak time, adhesion, and resilience; the taste of rice noodles is mainly significantly related to the content of amylose, the ratio of straight-branched starch to branched starch, crude fat, minimum viscosity, dissolution value, peak time, hardness, adhesion, and resilience; the total score of rice noodles is significantly related to the content of amylose, the ratio of straight-branched starch to branched starch, crude fat, minimum viscosity, dissolution value, peak time, adhesion, and resilience. The present invention comprehensively considers the factors affecting the quality of rice noodles, screens rice for rice noodles from multiple aspects, and ensures that the screened rice has good sensory quality after being processed into rice noodles. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 Flowchart of the present invention. DETAILED DESCRIPTION

[0015] The present invention is described in further detail below in conjunction with the accompanying drawings and Examples, but embodiments of the present invention are not limited thereto. Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the art. The test methods for which specific experimental conditions are not specified in the following examples are usually carried out according to conventional experimental conditions or according to the experimental conditions recommended by the manufacturer. Unless otherwise specified, reagents and raw materials used in the present invention can be obtained by commercial means or conventional methods.

[0016] Preparation method of rice endosperm: After using a sieve to remove impurities in the rice, the collected rice is processed with a laboratory small rice husker to remove the husk to obtain brown rice, which is then processed with a laboratory small rice polishing machine to remove the bran layer and germ on the surface of the brown rice to obtain the rice endosperm. The rice endosperm with no abnormal color, full grains, and no diseases and insect pests is manually selected for subsequent experiments.

[0017] Starch content determination method: Adopt GB / T 5009.9-2008 acid hydrolysis method and improved rapid direct titration method Determination method of amylose content: GB / T 15683-2008 Determination of amylose content in rice Total soluble sugar content: Weigh 1g rice flour sample, heat in 85% ethanol water bath to extract soluble sugar, and determine by anthrone method Crude fat content: The Soxhlet extraction method in GB 5009.6-2016 National Food Safety Standard Determination of Fat in Food was used. Crude protein content: The Kjeldahl method in GB 5009.5-2016 National Food Safety Standard for the Determination of Protein in Food was used. Texture determination method: The rice gel was cut into samples with a diameter of 30 mm and a height of 15 mm and measured using the TPA double compression mode with a pre-test speed of 1 mm / s, a test speed of 1 mm / s, a post-test speed of 1 mm / s, and a compression ratio of 50% to obtain hardness, viscosity, elasticity, and cohesion.

[0018] Sensory evaluation table: Table 1 Sensory evaluation of rice noodles .

[0019] Gelatinization characteristics: GB / T 14490-2008 Grain and Oil Inspection Cereals and Starch Gelatinization Properties Determination Viscometer Method Rice flour preparation: Add rice and clean water according to the rice-water ratio of 1:1.5, soak at room temperature for 4 hours, put the soaked rice into a grinder and grind it into rice slurry, centrifuge the rice slurry at 4000r for 10 minutes, take the precipitate after centrifugation and add clean water to make 70% rice slurry, choose a template with a suitable aperture, pour the rice slurry into the hopper and heat it in a boiling water bath, after the rice noodles are formed, cut them into appropriate sizes and put them into ice water to cool for 10 minutes, take them out and heat them in boiling water for 1 minute.

[0020] Example 1 Sample collection and preparation, including varieties with broad ecological adaptability, good high-yield and stable yield performance, and strong stress resistance, including collecting rice grain samples of different varieties of indica rice varieties and preparing different types of rice flour samples.

[0021] The basic components of different rice samples are shown in Table 1.

[0022] Table 1 Main components of several rice varieties .

[0023] The gelatinization characteristics of different rice samples are shown in Table 2.

[0024] Table 2 Gelatinization characteristics of several rice varieties .

[0025] The gel properties of different rice samples are shown in Table 3.

[0026] Table 3 Gel properties of several rice varieties .

[0027] As shown in Tables 1-3, the basic components of endosperm of different rice varieties are significantly different in content. The amylose content is relatively high, ranging from 21% to 26.8%, the crude fat content is from 1.2% to 2.2%, and the crude protein content is from 5.1% to 10.9%; the minimum viscosity of endosperm of different rice varieties is widely distributed, from 1396.7cp to 2339cp, and the peak time is relatively close, from 5.7min to 6.9min; the gel resilience of different rice varieties is mostly between 0.51 and 0.54, and the resilience of some rice varieties is relatively low, the adhesion range is widely distributed, from 0.07 to 0.45, and the hardness range is from 1.37 to 8.44. The above data show that the collected indicators related to the physical and chemical properties of rice varieties are widely distributed, which increases the applicability and reliability of the subsequent rice noodle taste prediction model.

[0028] Example 2 The collected rice is processed into rice flour, and the sensory quality of the rice flour is measured. Correlation analysis and regression analysis are performed on the basic components, gelatinization properties, gel properties and the sensory quality of the rice flour to identify the key indicators that affect the suitability of rice processing, and a relevant prediction model is established to determine the parents of rice for breeding special rice noodles.

[0029] The sensory evaluation results are shown in Table 4. Table 4 Sensory evaluation of rice flour processed from several varieties of rice .

[0030] The correlation analysis between basic components of rice and sensory quality of rice noodles is shown in Table 5.

[0031] Table 5 Correlation analysis between basic components of several rice varieties and sensory quality of rice flour (r / α ) .

[0032] The correlation analysis between rice gelatinization characteristics and rice flour sensory quality is shown in Table 6.

[0033] Table 6 Correlation analysis between gelatinization characteristics of several rice varieties and rice flour sensory characteristics (r / α ) .

[0034] The correlation analysis between rice gel properties and rice flour sensory quality is shown in Table 7.

[0035] Table 7 Correlation analysis between gel properties of several rice varieties and sensory characteristics of rice noodles (r / α ) .

[0036] It can be seen from Tables 5-7 that the basic ingredients, gelatinization properties and gel properties of rice noodles are related factors affecting the sensory quality of rice noodles. The taste of rice noodles directly affects people's acceptance of rice noodles. Therefore, the taste of rice noodles is used as the basis for screening the parents of rice noodles. Combined with Tables 4 and 5-7, the range of relevant physical and chemical indicators of rice noodles is preliminarily determined, and then the endosperm component characteristics of rice noodles are determined based on the physical and chemical properties of the cultivated rice noodles. Table 8 Regression analysis of comprehensive indexes of rice noodles and rice noodles taste .

[0037] The above data are fitted to obtain the prediction model of rice noodle taste: y 2 = 12.26 + 1.671 x 2+2.92 x 5-0.06 x6-1.75 x 8-0.01 x 11 -0.86 x 17 +0.83 x 19 +6.05 x 20 (8695 / 0.000) Formula 1 The regression analysis of rice noodle taste based on the comprehensive characteristics of rice is shown in Table 8, and the prediction model of rice noodle taste is shown in Formula 1. It can be seen from Table 8 and Formula 1 that the taste of rice noodle ( y 2) Amylose content ( x 2) Crude fat content ( x 5) Crude protein content ( x 6) Phosphorus content ( x 8) and other ingredients, the minimum viscosity of gelatinization ( x 11 )、Gel Hardness( x 17 )、gel elasticity( x 19 ) and cohesion ( x 20 ) description can reach a very significant level (p=0.000), among which, higher amylose content and crude fat content, lower crude protein content and phosphorus content, lower minimum gelatinization viscosity and gel hardness, as well as higher gel elasticity and cohesion, the rice noodles have a better taste. Example 3 Rice varieties with a taste score of 29-40 after being made into rice noodles were selected as parents for breeding of rice varieties specifically for rice noodles. The traits were reorganized, including dividing the experimental field using the mosaic method. Different small units of the same parent were planted alternately. After 6 to 7 generations of breeding, the rice variety Heshun No. 2 was obtained, which had stable sensory quality of rice noodles, main components of endosperm, and gel properties.

[0038] Example 4 The analysis of genetic information, including DNA series analysis, nucleotide polymorphism analysis, and molecular markers, determines the genetic characteristics of the variety. The Multiple Nucleotide Polymorphism (MNP) marker method was used for variety identification. Among more than 4,000 samples in the past decade, the 10 samples closest to the genetic information of Heshun No. 2 were screened out, as shown in Table 9. As can be seen from Table 9, the genetic similarity of the 10 varieties closest to Heshun No. 2 is less than 86%, indicating that Heshun No. 2 has a high genetic specificity and is a new rice variety. Table 9 Results of genetic information screening and comparison between Heshun 2 and similar varieties .

[0039] Example 5 Using Heshun 2 rice variety as raw material, its genetic information, key component content of endosperm, endosperm gel properties and sensory quality of rice flour were tested. The results are shown in Table 10.

[0040] Among them, the molecular weight of amylose is determined by GPC-MALLS-RI: Weigh 5 mg of purified starch, add 5 mL of mobile phase DMSO, heat at 80℃ to dissolve for 3 h, and load the sample. The loading conditions are column temperature 60℃; injection volume 200 μl; mobile phase is DMSO containing 0.5% LiBr; flow rate 0.3 ml / min; gel exclusion chromatography columns use Ohpak SB-805 HQ (300×8 mm) and Ohpak SB-804 HQ (300×8 mm) connected in series.

[0041] The resistant starch content was determined by the spectrophotometric method specified in NY / T 2638-2014 for the determination of resistant starch in rice and its products. Table 10 Genetic information, endosperm content, gel properties and sensory quality of rice flour of Heshun 2 rice .

[0042] As shown in Table 10, Heshun No. 2 has high contents of amylose and crude fat, low protein content, good elasticity and viscosity of endosperm gel, and better sensory quality after being prepared into rice noodles. It is a special rice suitable for rice noodle processing. The technical solution of the present invention is explained through the above embodiments, but the present invention is not limited to the above embodiments, that is, it does not mean that the present invention must rely on the above specific embodiments to be implemented. Any improvements made by technicians in the relevant field based on the present invention, or equivalent replacement of the materials selected by the present invention, etc., fall within the scope of protection of the patent.

Claims

1. A special rice for rice noodle processing, characterized in that: The rice endosperm specially used for rice flour processing has the following components: starch content ≥70%, amylose content ≥24%, resistant starch content ≥6%, protein content ≤8%, fat content ≥1.2%, amylose molecular weight ≥9×10 6 g / mol.

2. The rice specially used for rice noodle processing according to claim 1, characterized in that: The rice endosperm specially used for rice noodle processing has a hardness of 2500-5000 g / mm, an elasticity of ≥0.6, a viscosity of 1-4 g / mm, and a cohesiveness of ≤0.9 g.mm.

3. The rice used for rice flour processing according to claim 1, characterized in that: The prediction model of the taste of rice noodles made from rice is shown in Formula 1: y 2 = 12.26 + 1.671 x 2+2.92 x 5-0.06 x 6-1.75 x 8-0.01 x 11 -0.86 x 17 +0.83 x 19 +6.05 x 20 (8695 / 0.000) formula 1; Where: taste y 2. Amylose content x 2. Crude fat content x 5. Crude protein content x 6. Phosphorus content x 8. Minimum viscosity of gelatinization x 11 , gel hardness x 17 , gel elasticity x 19 , Cohesion x 20。 4. A method for screening rice for rice noodle processing, characterized in that: The method comprises the following steps: S1 analyzes the nutritional composition, gelatinization properties and gel properties of rice endosperm and the sensory quality of rice flour; S2 established a variety screening model through data analysis to determine the rice variety parent for rice noodles, that is, the rice with a taste score of 26-40 after being made into rice noodles; S3 obtains rice varieties with stable sensory quality of rice flour, main components of endosperm, and gel properties through trait recombination; S4 determines the predictive characteristics of quality through analysis of genetic information, including DNA serial analysis, nucleotide polymorphism analysis, and molecular markers.

5. The method for screening rice for rice noodle processing according to claim 4, characterized in that: In step S1, the nutritional components include starch, amylose, total soluble sugar, crude fat or crude protein; the gelatinization properties include peak viscosity, minimum viscosity, falling value, minimum viscosity, rebound value, peak time or gelatinization temperature; the endosperm gel properties include hardness, adhesion, elasticity, cohesion, stickiness, chewiness or resilience; the sensory quality of rice noodles includes appearance, taste, taste or total score.

6. The method for screening rice for rice noodle processing according to claim 4, characterized in that: The data analysis in step S2 includes correlation analysis, principal component analysis, and regression analysis.

7. The rice for rice noodle processing obtained by the method for screening the rice for rice noodle processing according to any one of claims 1 to 6 or the rice for rice noodle processing according to any one of claims 3 to 6 is used for processing rice noodles.

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