热风干燥型方便米饭品质评价方法及原料适应性  

Quality Evaluation Methods and Material Adaptability for Making Heated-Air Dried Instant Rice

作　　者：郑志[1] 张原箕[1] 罗水忠[1] 姜绍通[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,合肥230009

出　　处：《中国粮油学报》2011年第1期102-105,112,共5页Journal of the Chinese Cereals and Oils Association

基　　金：安徽省2008年科技攻关计划重大科技专项(08010302083)

摘　　要：选用12个品种的大米制作热风干燥型方便米饭,分析了原料大米的成分、米饭蒸煮品质指标,以及物性指标(Texture Profile Analysis,TPA)与方便米饭感官指标之间的关系。结果表明,物性指标中的硬度与总分、滋味、形态呈显著的负相关性;黏着性与总分、口感呈显著的负相关性,与滋味呈极显著负相关;蛋白质含量与方便米饭的滋味、总分呈显著性负相关,与口感呈极显著负相关;直链淀粉含量与方便米饭的滋味、口感呈极显著负相关,与总分呈显著负相关。利用TPA试验可以辅助感官评价试验对感官品质进行评价,大米的直链淀粉含量和蛋白质含量对热干方便米饭滋味、口感、总分有显著的影响,选用直链淀粉含量较低和蛋白质含量较低的粳米制作的热干方便米饭其食用品质较好。12 rice cultivars were selected for producing heated-air dried instant rice.Physical-chemical index test of raw material rice,rice-cooking test,cooked rice sensory evaluation and texture profile analysis（TPA） were carried out,and the relationships among them were analyzed.Results：Cooked rice hardness,a TPA parameter,exhibits significant negative correlation with total score,flavour and form of instant rice.Adhesiveness exhibits significant negative correlation with total score and texture,and extremely significant negative correlation with flavour.Protein content of rice shows significant negative correlation with flavor and total score,and extremely significant negative correlation with texture.Amylose content shows extremely significant negative correlation with flavour and texture,and significant negative correlation with total score.It is revealed that for the heated-air dried instant rice,TPA can be adopted to evaluate sensory quality of cooked rice,protein content and amylose content of rice have marked effects on flavour,texture and total score.Short grain rice with low protein and amylose contents is the appropriate material for producing heated-air dried instant rice.

关 键 词：热风干燥 方便米饭 感官评价 物性分析 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]