基于直链淀粉含量的大米食味品质评价  

The Evaluation of the Rice Eating Quality Basing on Amylose Content

作　　者：杨柳 郭长婕 梁斌 Yang Liu;Guo Changjie;Liang Bin(School of Life Sciences, Changchun Science and Technology University, Changchun 130025, China;School of Food Science and Engineering, Changchun University, Changchun 130022, China)

机构地区：[1]长春科技学院生命科学学院,吉林长春130025 [2]长春大学食品科学与工程学院,吉林长春130022

出　　处：《现代食品》2019年第19期171-174,共4页Modern Food

基　　金：吉林省教育厅“十三五”科学技术项目“大米蒸煮溶出物对米饭食味的影响及基于电化学的大米食味评价”（编号：JJKH20171048KJ）;长春大学春蕾基金项目“米饭保水膜的形成机制及米饭质构的电化学评价”（编号：2019JBC26L36）

摘　　要：本文对大米直链淀粉含量与食味品质进行了相关性研究.结果表明,大米中直链淀粉含量与其食味评分显著负相关.大米中直链淀粉含量的变化,首先对米饭的软硬性产生影响,其次是黏性、色泽、弹性与香味等.利用一元线性回归构建基于直链淀粉含量的米饭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 relationship between the amylose content of rice eating quality was studied. The results show that between the content of amylose and taste score has a significant negative correlation. Changes of starch content of rice amylose, the first impact of soft and hard to steamed rice, followed by steamed rice viscosity, color, elasticity and aromaproperties. Regression to establish the amylose content Steamed Rice eating quality prediction and evaluation model based on a linear, evaluate the japonica rice, in rice and using this model. To test the model through tast esensory evaluation method, the two methods have good consistency, show that the evaluation model can accurately evaluate the rice taste quality objective.

关 键 词：直链淀粉 大米 食味品质 评价 

分 类 号：TS201.2[轻工技术与工程—食品科学]