干制米粉品质评价指标及检测方法  

Quality evaluation index and detection method of dried rice flour

作　　者：陈奕君 Chen Yijun(Liuzhou Polytechnic University,Liuzhou,Guangxi 545006)

机构地区：[1]柳州职业技术大学,广西柳州545006

出　　处：《粮食科技与经济》2024年第3期95-97,共3页Food Science And Technology And Economy

基　　金：柳州职业技术学院2023年校级科研一般课题“柳州螺蛳粉干制米粉霉变程度与敏感品质变化关系研究”(2023KB12);柳州职业技术学院“课堂革命”立项建设项目(柳职院教字[2022]17号);柳州职业技术学院“课堂革命”立项建设项目(柳职院教字[2023]3号)。

摘　　要：米粉是中国的一种传统美食,因其具有独特的质地和口感,深受人们的欢迎。根据成品的水分含量,市面上的米粉可分为湿米粉、半干米粉和干制米粉。近年来,由于柳州螺蛳粉占据了“网红”地位,作为柳州螺蛳粉的主要食材和重要记忆点,其中的干制米粉更是深受广大消费者的青睐,也是柳州人心中永恒的记忆。然而,目前市面上生产的干制米粉品质参差不齐,影响了柳州螺蛳粉的口感和质量。文章从感官、理化、微生物3个方面来探讨干制米粉的品质评价指标,并且对相关指标的检测方法进行综述,以期建立统一的干制米粉评价标准,提高柳州螺蛳粉的品质,促进柳州螺蛳粉的行业发展。Rice flour is a traditional Chinese food,which is very popular because of its unique soft texture and taste.According to the moisture content of the finished product,rice flour on the market can be divided into wet rice flour,semi dry rice flour and dry rice flour.In recent years,Luosifen has become the"online celebrity"product in the food industry.As the staple food and an important memory point of Luosifen in Liuzhou,the dried rice flour is more popular with consumers and is also an eternal memory of Liuzhou people.However,the quality of dried rice flour produced on the market is uneven,which affects the taste and quality of Liuzhou Luosifen.This paper discusses the quality evaluation indicators of dried rice flour from three aspects of sensory,physical and chemical,and microbiology,and summarizes the detection methods of related indicators,with a view to establishing a unified evaluation standard for dried rice flour,which is conducive to improving the quality of Luosifen in Liuzhou and promoting the development of Luosifen industry in Liuzhou.

关 键 词：干制米粉 品质 评价指标 检测方法 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]