米饭食味品质评价技术进展  

Evaluation Technique Progress of Cooked Rice Taste Quality

作　　者：周显青[1] 王学锋[1] 张玉荣[1] 陶华堂[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮油食品科技》2013年第1期56-61,共6页Science and Technology of Cereals,Oils and Foods

摘　　要：米饭食味是大米品质的重要组成部分,随着生活水平的提高,人们越来越重视大米食味品质。综述了米饭的表观结构、质构特性及气味对米饭食味的影响,介绍了国内外对其研究方法及技术进展,分析了米饭食味评价技术所存在的问题与不足,并提出了未来相关领域研究与发展方向,以期更客观、准确、高效的评价米饭食味。The taste quality of cooked rice is an important part of the rice quality,it was more important to people then ever along with the improvement of living standards.the influence of the apparent structure、textural properties and odor to taste quality of cooked rice were reviewed,and their research methods and technology progress at home and abroad were introduced,then analyzing of the existing problems and shortcomings in cooked rice taste evaluation technology,at last,this paper puts forward future related research and development direction,in order to more objective、accurate and efficient to evaluate the cooked rice taste quality.

关 键 词：大米 米饭 食味 评价方法 评价技术 

分 类 号：TS207.3[轻工技术与工程—食品科学]