稻米三点弯曲力学特性与蒸煮食用品质的关联性探讨  

Relationships between Three-point Bending Mechanical Properties with Cooking and Edible Quality of Rice

作　　者：周显青[1] 孙晶[1] 张玉荣[1] 刘影[1] 高佳敏[1] 

机构地区：[1]河南工业大学粮油食品学院粮食储藏与安全教育部工程研究中心粮食储运国家工程实验室,河南郑州450001

出　　处：《现代食品科技》2016年第6期35-41,共7页Modern Food Science and Technology

摘　　要：为探究稻米三点弯曲力学特性与其食用品质的关系,采用物性测试仪对9种大米样品的三点弯曲破碎力学特性进行测试,测定其蒸煮特性、质构特性和品尝评分值,并分析它们之间的相关性。结果表明:大米的破碎力与其吸水率和膨胀体积呈极显著负相关(r=-0.781、-0.829);与硬度呈极显著负相关(r=-0.836),与弹性呈极显著正相关(r=0.744);与品尝评分值呈显著正相关(r=0.709)。破碎变形与膨胀体积呈极显著负相关(r=-0.832);与硬度呈显著负相关(r=0.686);与品尝评分值呈正相关,但相关性不显著。破碎强度与膨胀体积呈显著正相关(r=0.747);与硬度、弹性、咀嚼性、品尝评分值的相关性不显著。破碎能与膨胀体积呈极显著负相关(r=-0.765);与硬度呈显著负相关(r=-0.659),与弹性呈显著正相关(r=0.681);与品尝评分值呈正相关,但相关性不显著。稻米的三点弯曲破碎力越大,其蒸煮食用品质越好。To investigate the relationships between three-point bending mechanical properties and edible quality of rice, a texture analyzer was used to determine the three-point bending loads of nine types of rice samples. The cooking characteristics and texture properties were measured, and the eating quality was evaluated through sensory evaluation. Finally, relationships between three-point bending mechanical properties and edible quality of rice grains were analyzed. The results showed that the bending load at break of rice had a highly significant positive correlation with its springiness（r = 0.774）, an extremely significant negative correlation with its water absorption rate, swelling volume, and hardness（r =-0.781,-0.829, and-0.836, respectively） and a positive correlation with its sensory evaluation（r = 0.709）. The breaking deformation of rice had an extremely significant negative correlation with its swelling volume（r =-0.832）, a significant negative correlation with its hardness（r =-0.686）, and a positive correlation（not significant） with sensory evaluation. The breaking strength of rice showed a significant positive correlation with its swelling volume（r = 0.747）, and an insignificant correlation with hardness, springiness, chewiness, and sensory evaluation. The breaking energy of rice exhibited a highly significant negative correlation with its swelling volume（r =-0.765）, a significant negative correlation with its hardness（r =-0.659）, a positive correlation with its springiness（r = 0.681）, and a positive correlation（not significant） with sensory evaluation. The grater the three-point bending load of rice was, the better its edible quality became.

关 键 词：大米 力学特性 蒸煮品质 质构特性 食味品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]