预处理条件对食味计评价江南地区粳米品质的影响  

Effects of pretreatment conditions on the evaluation of the taste quality of japonica rice in Jiangnan area with rice taste analyzer

作　　者：徐琳娜 王宇凡 张文斌 XU Lin-na;WANG Yu-fan;ZHANG Wen-bin(Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,Wuxi,Jiangsu 214122,China;Grain and Oil Quality Monitoring Institute in Suzhou Province,Suzhou,Jiangsu 215007,China;School of Food Science and Technology,Jiangnan University,Wuxi,Jiangsu 214122,China)

机构地区：[1]江苏省食品安全与质量控制协同创新中心,江苏无锡214122 [2]苏州市粮油质量监测所,江苏苏州215007 [3]江南大学食品学院,江苏无锡214122

出　　处：《食品与机械》2021年第1期44-48,共5页Food and Machinery

基　　金：国家食品科学与工程一流学科建设项目(编号:JUFSTR20180202)。

摘　　要：研究主要探究一系列预处理条件对米饭食味计评价江南地区粳米食味品质的影响。结果表明,不同米水比条件下,4种粳米的食味计评分均呈先升高再降低的趋势;浸泡时间改变使得食味计评分在0~30min内逐步上升;蒸煮时间对食味计评分的影响不显著;随着焖饭时间的增加,4种米饭食味计评分均先增加后减小,且都在20min时呈现最高的评分;所有样品的热饭评分均比冷饭评分高2分左右。米饭预处理条件的改变使得米饭食味计评分与感官评价的结果更为一致,表明可以通过调整米饭预处理条件使食味计评分结果更符合中国人饮食习惯。As a device for evaluating the taste quality of rice,rice taste analyzer has been used more and more widely.However,the pretreatment conditions for different rice have always been fixed.In this study,the effects of a series of pretreatment conditions such as rice water ratio,soaking time,cooking time,rice braising time and rice temperature for taste quality evaluation of southern Jiangsu japonica rice was explored.It was found that under different conditions of rice-water ratio,the taste scores of four kinds of japonica rice tend to increase and then decrease,and the highest scores were obtained at the rice-water ratios of 1.0∶1.2 and 1.0∶1.3.The effect of soaking time on the rice taste meter score is more remarkable.The taste meter score increased significantly from 0 to 30 min and reached the maximum value at30 min,after which the taste meter score decreased slightly.The four kinds of southern japonica rice had no significant difference on the taste score under different cooking time.The taste scores of four types of rice all reached the maximum after cooking for 30 to 40 minutes.Within the range of braising time from 0 to60 min,the tarte scores of the four types of rice increased till20 min and then decreased.Besides,the taste scores of 9 southern japonica rice were measured at both 75 and 25 ℃.The taste scores of all hot rice samples were about 2 points higher than that of the cold rice.Overall,the change of rice pretreatment conditions for rice taste analyzer brought out scores much more consistent with the results of sensory evaluation.This indicated that the rice pretreatment conditions could be adjusted to make the taste analyzer scores more effective for Chinese eating habits.

关 键 词：米饭食味计 米水比 浸泡时间 蒸煮时间 米饭预处理 感官评定 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]