大米食味品质预测评价模型的建立及应用  

Establishment and application of evaluation model of predicting rice eating quality

作　　者：周晓晴[1] 付桂明[1] 刘成梅[1] 钟业俊[1] 罗舜菁[1] 刘桃英[1] 徐欣源[1] 吴建永[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2013年第2期94-96,共3页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2012BAD37B02-02)

摘　　要：选取与大米食味品质相关性高的主要化学成分含量、蒸煮特性、糊化特性、质构特性等指标进行测定,利用主成分分析对所得到的指标数据统计分析,构建食味品质预测评价模型,并用该模型对所选粳米、籼米进行评价。通过感官评价法的食味值对建立的模型进行检验,两种方法具有很好的一致性,表明该评价模型可以准确客观的评价大米食味品质。The indexes which had high correlation with rice eating quality,including main chemical components, cooking qualities,pasting properties,texture quality were measured. Statistical analysis of the indexes and establishment of model for rice eating quality evaluation were based on principal component analysis. The model was employed to evaluate eating quality of Japonica and Indica rice. Palatability value from sensory evaluation was employed to examine the model and the result indicated a good consistency between those two methods. Our research showed that the model could evaluate the eating quality of rice accurately and objectively.

关 键 词：大米 食用品质 评价模型 

分 类 号：TS201.2[轻工技术与工程—食品科学]