大米理化特性与食味品质的相关性分析  

Analysis of Correlations between Physicochemical Properties and Eating Quality of Rice

作　　者：李苏红[1,2] 宋媛媛 董墨思 李拖平 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《食品研究与开发》2017年第23期26-31,共6页Food Research and Development

基　　金：辽宁省科学事业公益研究基金(2014002014);沈阳市科技局创新平台建设计划(17-158-1-00);沈阳师范大学大学生创新创业训练计划(20141016622005)

摘　　要：选取粳米、籼米共20种,测定大米的化学特性、蒸煮特性、食味值等对食味品质有主要影响的因素,通过感官评价对米饭的口感品质进行测定,经相关性分析结果表明:粳米的水分、蛋白质、脂肪对食味品质均有显著影响,其中蛋白质与食味品质呈极显著负相关(p≤0.01);而籼米水分与米饭外观、冷饭质地呈显著正相关(p≤0.05),其中蛋白质与食味品质呈极显著负相关(p≤0.01)。蒸煮特性中,粳米的吸水率、膨胀率对米饭的光泽、黏弹性影响显著,均呈显著负相关(p≤0.05),而籼米的膨胀率与米饭光泽、冷饭质地呈显著正相关(p≤0.05);粳米的干物质、碘蓝值与食味品质呈显著正相关(p≤0.05),而籼米的碘蓝值与软硬度呈显著负相关(p≤0.05)。Twenty species of rice were selected as sample. The main effects of physical-chemical characteristics,cooking quality and flavor on eating quality of rice were investigated. Eating quality of rice were estimated by sensory evaluation,correlation analysis results showed that:water,protein and fat content of japonica rice had significant effects on eating quality,and the protein content was negatively correlated with eating quality(p≤0.01);water,appearance and cold cooked rice texture of indica rice had significant positive effects on the eating quality(p ≤ 0.05),but the protein was negatively correlated with eating quality(p ≤ 0.01). In cooking characteristics,rate of water absorption and expansion for japonica rice were negatively correlated with gloss and viscoelasticity of the cooked rice(p ≤ 0.05);on the other hand,expansion rate of indica rice were positively correlated with gloss,and cold texture of cooked rice(p ≤ 0.05);moreover,dry material and iodine blue value of japonica rice had positively correlation with eating quality(p ≤ 0.05),iodine blue value of indica rice had negatively correlation with softness(p ≤ 0.05).

关 键 词：大米食味 理化指标 感官评定 相关性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]