米饭粒流变特性的试验  

Rheological Properties of Cooked Rice Grain

作　　者：张洪霞[1] 

机构地区：[1]黑龙江八一农垦大学工程学院

出　　处：《农业机械学报》2007年第7期82-86,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：黑龙江省教育厅资助项目(项目编号:2006-11511255)

摘　　要：通过米饭粒的双面剪切及松弛试验,获得了与米饭粒质构特性相关的流变特性,如硬度、最大剪切力、剪切能、松弛力及松弛时间等,并研究了影响不同品种稻米的米饭粒流变特性的因素。通过多元逐步回归建立了回归方程,同时进行了米饭粒的力学指标与食味值之间的相关性分析,得到了米饭粒流变性质与食味值之间的回归方程,并用于预测稻米的食用品质及进行稻米的食用品质评定。Subjecting to cooked rice quality properties, the rheological properties of cooked rice,including rigidity, shear failure energy, shear failure force and force relaxation parameter, were obtained by applying double shear and relaxation experiments. The influencing factor of quality character of brown rice on the rheological properties of cooked rice was studied. The regression equation was established by multivariate stepwise regression, the pertinence between rheological properties and eating quality of cooked rice grain was analyzed, and the stepwise regression equation was obtained to predict and evaluate taste quality of brown rice.

关 键 词：米饭粒 剪切特性 松弛特性 食味 

分 类 号：TS201.1[轻工技术与工程—食品科学]