鲜湿方便米饭原料适宜性研究——以东北地区粳米为例  

Study on Adaptability of Raw Material for Fresh Instant Rice——Japonica Rice in Northeast China as An Example

作　　者：李思萱 任欣 张敏[1] 吕启欣 沈枫 马东 LI Sixuan;REN Xin;ZHANG Min;L Qixin;SHENG Feng;MA Dong(Beijing Advanced Innovation Center for Food Nutrition and Human Health/Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing 100048,China;Liaoning Rice Research Institute,Shenyang 110101,China)

机构地区：[1]北京工商大学北京食品营养与人类健康高精尖创新中心/北京市食品添加剂工程技术研究中心,北京100048 [2]辽宁省水稻研究所,辽宁沈阳110101

出　　处：《食品科学技术学报》2023年第6期150-160,共11页Journal of Food Science and Technology

基　　金：食品科学与工程领域人才培养质量和一流专业(市级)计划项目。

摘　　要：为了筛选适合加工鲜湿方便米饭的粳米品种,并建立一种简单易行的原料适宜性评价方法,选用东北地区30种粳米为原料,制作鲜湿方便米饭。通过描述性分析及相关性分析探究大米外观品质、基本组分、糊化特性和蒸煮特性对鲜湿方便米饭食用品质的影响。结果表明,不同粳米的22个评价指标存在差异,其中变量系数超过10%的指标有6个,由大到小依次为碘蓝值、米汤干物质质量分数、崩解值、谷值黏度、长宽比、黄蓝值,说明这6个指标更具有代表性。相关性分析表明,长宽比与胶黏性、咀嚼性、内聚性呈显著正相关(P<0.05),崩解值与内聚性、胶黏性、咀嚼性呈显著负相关(P<0.05)。碘蓝值和米汤干物质均与弹性、黏附性呈极显著正相关(P<0.01)。基于因子分析计算鲜湿方便米饭综合得分,再结合逐步回归分析得出鲜湿方便米饭原料筛选模型,该模型核心评价指标是碘蓝值和崩解值。通过模型预测的鲜湿方便米饭品质得分与感官评分结果的拟合度R 2值达0.7064,表明该模型比较准确,可用来判断不同品种粳米制作鲜湿方便米饭的适宜性。通过聚类分析确定了11种粳米适合加工鲜湿方便米饭。研究旨在为鲜湿方便米饭生产原料的选择提供理论依据。In order to screen japonica rice varieties suitable for processing fresh instant rice and establish a simple and practicable method for evaluating the adaptability of raw materials,a total of 30 japonica rice varieties from northeast China were selected as the test samples,followed by the production of fresh instant rice.The effect of appearance,main components,pasting and cooking properties of japonica rice on eating quality of fresh instant rice were investigated by descriptive and correlation analysis.The results showed that there were differences in 22 evaluation indicators among different japonica rice varieties.Six indicators with variable coefficients exceeding 10%,in descending order were iodine color value,dry matter of rice soup,breakdown value,holding strength,length-width ratio and b.This indicated that the six indicators were more representative.Correlation analysis showed that the length-width ratio was significantly positively correlated with adhesiveness,chewiness,and cohesiveness(P<0.05),and the breakdown value was significantly negatively correlated with cohesiveness,adhesiveness,and chewiness(P<0.05).The iodine blue value and dry matter of rice soup were extremely significantly positively correlated with elasticity and stickiness(P<0.01).Two representative quality indexes of fresh instant rice were iodine color value and breakdown value selected by factor analysis and stepwise regression analysis.And the comprehensive quality evaluation model of fresh instant rice was obtained.The fitting degree between the comprehensive scores of the model and the sensory scores was 0.7064,indicating that the model could accurately evaluate the eating quality of fresh instant rice.And 11 kinds of japonica rice were suitable for processing fresh instant rice by cluster analysis.This study aimed to provide a scientific basis for effectively selection of raw materials for the production of fresh instant rice.

关 键 词：粳米品种 鲜湿方便米饭 食用品质评价 多元统计分析 原料适宜性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程] TS217[轻工技术与工程—食品科学与工程]