基于模糊数学感官评价法优化紫色糯米饭的工艺研究  

Optimization of purple glutinous rice processing technology based on fuzzy mathematics sensory evaluation method

作　　者：袁芳 李丽 李想 孙健 YUAN Fang;LI Li;LI Xiang;SUN Jian(College of Biology and Food Engineering,Guangxi Normal University for Nationalities,Chongzuo 532200,Guangxi,China;Agro-food Science and Technology Research Institute.Guangxi Academy of Agricultural Sciences.Nanning 530007,Guangxi,China;Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology,Nanning 530007,Guangxi.China;Chongzuo Institute for Food and Drug Control.Chongzuo 532200.Guangxi.China)

机构地区：[1]广西民族师范学院生物与食品工程学院,广西崇左532200 [2]广西壮族自治区农业科学院农产品加工研究所,广西南宁530007 [3]广西果蔬贮藏与加工新技术重点实验室,广西南宁530007 [4]崇左市食品药品检验所,广西崇左532200

出　　处：《粮食与油脂》2021年第6期112-117,123,共7页Cereals & Oils

基　　金：广西高校中青年教师基础能力提升项目(2019KY0791);广西创新驱动发展专项项目(桂科AA17204042);八桂学者工程专项经费([2016]21);中央引导地方科技发展专项资金(桂科ZY1949014);广西科技基地和人才专项(AD19110141)。

摘　　要：以红蓝草和糯米为原料制作紫色糯米饭,通过对紫色糯米饭的气味、外观、适口性及滋味进行权重分析,建立其模糊数学感官评价方法,并以模糊综合感官评分为指标,利用单因素和响应面试验优化紫色糯米饭的制作工艺。结果表明:制作紫色糯米饭的最佳工艺条件为红蓝草浸泡料液比1∶15(g/m L)、浸泡温度78.4℃、浸泡时间15 min、糯米浸泡温度15℃、浸泡时间6.87 h、糯米饭蒸煮时间30 min。在此工艺条件下制作的紫色糯米饭香气、色泽、口感良好,模糊综合感官评分为88.4,与模型预测值89.2基本一致。Peristrophe roxburghiana and glutinous rice were used as raw materials to make purple glutinous rice,and based on the weight analysis of smell,appearance,palatability and taste of purple glutinous rice,the fuzzy mathematical sensory evaluation method was established.Taking the fuzzy comprehensive sensory score as the index,fuzzy mathematical evaluation method combined with single-factor and response surface test were used to optimize the production process of purple glutinous rice.The results showed that the best process conditions were as follows:Peristrophe roxburghiana soaking material-liquid ratio 1∶15(g/m L),Peristrophe roxburghiana soaking temperature 78.4℃,Peristrophe roxburghiana soaking time 15 min,glutinous rice soaking temperature15℃,glutinous rice soaking time 6.87 h,the steaming time 30 min.Under these conditions,the purple glutinous rice had good aroma,color and taste,and the fuzzy comprehensive sensory score was 88.4,which was basically consistent with the model prediction value of 89.2.

关 键 词：红蓝草 紫色糯米饭 模糊数学 感官评价 响应面 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]