基于主成分分析不同大米炒饭品质特征研究  

Study on quality characteristics of fried rice with different rice based on principal component analysis

作　　者：苏雨婷 夏龙 李杨 何江红[1] 刘承慈 程丽思 罗秋霞 张惠 Su Yuting;Xia Long;Li Yang;He Jianghong;Liu Chengci;Cheng Lisi;Luo Qiuxia;Zhang Hui(Sichuan Tourism University,Chengdu 610100)

机构地区：[1]四川旅游学院,成都610100

出　　处：《粮食与食品工业》2022年第4期25-29,共5页Cereal & Food Industry

摘　　要：为研究不同大米对炒饭的食用品质影响,本试验以9种大米为原料为研究对象,通过测定其感官、色差、质构等品质评价指标,利用主成分分析法对大米炒饭品质做出综合评价。结果表明:不同大米炒饭品质指标之间存在着一定的差异,在感官分析中评分最高的是五常大米,同时也是色差L*中最好的,而色差c*中最好的是龙藏御米。经质构测定出硬度最高的是彝家香米,感官弹性最好的是五常大米,咀嚼性最好的是彝家香米。而在综合评分中最高的为用彝家香米所制作出的炒饭,口感也最佳。研究结果也为以后研究方便自热炒饭提供一定的参考价值。In order to study the influence of different rice on the edible quality of fried rice,nine kinds of rice were taken as the research object.By measuring the quality evaluation indexes such as sensory,color difference and texture,the quality of fried rice was comprehensively evaluated by principal component analysis.The results showed that there were differences in the quality indexes of fried rice of different varieties,and Wuchang rice had the highest sensory score.In the color difference L,the best was Wuchang rice,and in c*,the best was longcangyu rice.Yijia fragrant rice had the highest hardness in texture,Wuchang rice had the best sensory elasticity,and Yijia fragrant rice had the best chewability.In the comprehensive score,the highest was the fried rice made from Yijia fragrant rice,which had the best taste.The research results can also provide some reference for future research on convenient self heating fried rice.

关 键 词：大米 炒饭 食用品质 主成分分析法 

分 类 号：TS201[轻工技术与工程—食品科学]