基于多元统计分析方法构建鲜湿米粉专用粉评价体系  

Development of an Advanced Quality Assessment System for Specialized Flour for Fresh Rice Noodles Employing Multivariate Statistical Techniques

作　　者：吴淼源 廖卢艳[1] 任贤龙 刘操 吴卫国[1] WU Miaoyuan;LIAO Luyan;REN Xianlong;LIU Cao;WU Weiguo(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Jiaoshan Rice Co.,Ltd.,Hengyang 421200,China;Taoyuan Xinglong Rice Technology Development Co.,Ltd.,Changde 415705,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南角山米业有限责任公司,湖南衡阳421200 [3]桃源县兴隆米业科技开发有限公司,湖南常德415705

出　　处：《食品工业科技》2025年第9期307-316,共10页Science and Technology of Food Industry

基　　金：湖南省自然科学基金项目(2024JJ7289);湖南重点领域研发计划项目(2019NK2131);湖南省研究生创新基金(QL20230178);湖南省农科院创新基金项目(2023CX88);2022年度湖南省企业科技创新创业团队项目(湖南角山米业稻米科技创业团队)。

摘　　要：为了探究不同大米粉质与鲜湿米粉品质指标的关系,筛选鲜湿米粉专用粉的特征指标及阈值区间。本研究以桂朝米为原料,通过不同制粉方法(干法、湿法、半干法)、磨粉粒度(60、80、100、120目)制备了28种大米粉,测定了大米粉的直链淀粉含量、粗蛋白含量、破损淀粉含量、粒径D_(50)、水合特性、糊化特性,以及鲜湿米粉的质构特性、蒸煮特性、模糊感官评分等指标。通过描述性分析、相关性分析、主成分分析、逐步回归和聚类分析等多元统计方法,系统评估了大米粉质指标与鲜湿米粉品质之间的关系,建立了鲜湿米粉专用粉的理论评价模型,确定了适用于鲜湿米粉加工的大米粉特征指标及其阈值区间。结果表明,不同制粉工艺制备大米粉的直链淀粉、粗蛋白无显著差异;相同粒度条件下,湿磨粉的综合得分高于干磨粉和半干磨粉,制成鲜湿米粉的感官品质更佳;相同制粉方法下,100~120目时的综合得分和感官得分最高;鲜湿米粉专用粉综合评价模型为Y=−28.141−0.06X_(4)+1.035X_(5)+0.05X_(8)(R^(2)=0.937,P<0.01);适宜加工鲜湿米粉的特征指标阈值区间为:半干磨粉D_(50)在88.65~146.21μm之间,湿磨粉D_(50)在10.34~47.36μm之间;大米粉的吸水性大于10.15 g/g、峰值粘度大于3235.00 cP。本研究有助于企业开发鲜湿米粉专用粉,建立线上配粉系统,对鲜湿米粉专用粉的标准化、工业化生产具有重要意义。This study aimed to elucidate the complicated relationship between diverse characteristics of rice flour and the quality indicators of fresh rice noodles,while at the same time as figuring out key parameters and threshold ranges for flour for fresh rice noodles production.Gui Chao rice was used as the foremost uncooked material.Rice flour underwent processing through a range of milling methods(dry,wet,and semi-dry)and grinding sizes(60,80,100,and 120 mesh),yielding 28 unique rice flour samples.The rice flours had been comprehensively with the aid of assessing a vary of imperative parameters,together with amylose content,crude protein levels,damaged starch proportion,particle dimension distribution(D_(50)),water absorption properties,and pasting behavior.Furthermore,the quality of the fresh rice noodles was meticulously assessed via texture profile analysis,cooking quality attributes,and sensory assessment scores.An exhaustive and systematic evaluation was once conducted to elucidate the tricky relationship between rice flour traits and the quality of fresh rice noodles,involving an array of state-of-the-art multivariate statistical methods,which included descriptive statistics,correlation analysis,principal component analysis,stepwise regression,and cluster analysis.A tailored theoretical assessment model specifically designed for the specialized flour for fresh rice noodles was once developed,and the results characteristic indicators alongside with their corresponding threshold degrees were identified and delineated.The results indicated no statistically significant differences in amylose content and crude protein levels amongst rice flours produced using a variety of milling methods.Under identical grinding size conditions,wet-milled rice flour achieved superior overall scores in comparison to dry and semi-dry milled flours,resulting in accelerated sensory satisfactory in fresh rice noodles.Among the number of grinding sizes,flours with a mesh dimension of 100~120 demonstrated the highest basic and sensory scor

关 键 词：多元统计分析方法 鲜湿米粉专用粉 评价体系 制粉工艺 磨粉粒度 品质控制 

分 类 号：TS212.4[轻工技术与工程—粮食、油脂及植物蛋白工程]