基于物性仪评价大米食用品质的方法研究  

Research on the Method to Evaluate Rice Eating Quality Based on A Texture Analyzer

作　　者：周显青[1] 张玉荣[1] 郎凯红[2] 王学锋[1] 邓灵珠[1] 于素平[3] 郝伟[3] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052 [2]郑州市质量技术监督检验测试中心,郑州450006 [3]国家粮食局科学研究院,北京100000

出　　处：《粮食加工》2013年第6期28-33,共6页Grain Processing

摘　　要：为了建立国产物性仪评价大米食用品质的方法,探索了米饭摆放方式及压缩参数对大米物性测试结果的影响,并研究了米饭物性仪测试结果与感官评价指标间的相关关系。结果表明:米饭粒在辐射状摆放、圆柱型压缩探头、压缩比70%和压缩速率0.5 mm/s的条件下,其物性测定结果重现性较好。物性测试的硬度、弹性和黏硬比与米饭感官评价中软硬度、弹性及综合评分值具有显著的相关性。可见硬度、弹性和黏硬比是米饭物性仪评价米饭食味的关键指标,物性测试仪能代替部分感官评价来快速、准确地测量米饭物性。For building the method to evaluate the effects of setting way of cooked rice and compression the relationship between texture analysis and taste cooked rice kernel on the situation of radial setting were the best way to have good reproducible test eating quality of rice using a domestic texture analyzer, the parameter of probe on the resuhs of textural properties and evaluation were investigated. The results showed that the way, cylinder probe, 70% deforming degree and 0.5 mm/s results of textural properties of cooked rice.There were significant correlation between hardness, springing and the ratio of stickiness and hardness （S/H） by texture analysis and soft/hard degree, springing and comprehensive scores by taste evaluation. Hardness, springing and S/ H were the key indexes to evaluate the textural properties of cooked rice based on a texture analyzer. It is possible to measure textural properties of cooked rice by a texture analyzer instead of taste test.

关 键 词：大米 米饭 质构 食味 物性 

分 类 号：TS212.7[轻工技术与工程—粮食、油脂及植物蛋白工程]