摘要
本研究对21种籼米进行了品质测定，并对其制备的鲜米粉进行感官评价，通过相关性及聚类分析确定主要评价指标，为鲜米粉生产过程中专用大米原料的筛选提供理论依据。研究结果表明，大米品质特性的部分指标对鲜米粉的感官特性有显著（P〈0．05）的影响，其中灰分与口感、总分呈显著负相关（P〈0．05）；总淀粉含量与除气味外的其他感官指标呈显著正相关（P〈0．05）；直链淀粉含量与组织形态之间存在显著正相关性（P〈0．05）。考虑实际生产中的可操作性并结合品种的聚类分析，选择蛋白质、直链淀粉含量作为大米品种品质评价的核心指标，当大米蛋白质质量分数在6．0％～7．0％、直链淀粉质量分数在21．0％～25．0％时，加工的鲜米粉柔软顺滑、口感较好，鲜米粉生产过程中可据此筛选大米品种。
Twenty one varieties of rice have been used for producing fresh rice noodles. The relation between physiochemical properties of rice and sensory quality of fresh rice noodles have been studied in the paper. According to the correlation and cluster analysis, the results have provided the theoretical basis for selecting suitable rice varieties for fresh rice noodles production. The results showed that some of the quality characteristics of rice expressed a significant （P 〈 0.05 ） effect on the sensory characteristic of fresh rice noodles. The ash content had a significant negative correlation with taste or total scores （ P 〈 0.05 ）. There were significant positive correlations between total starch content and sensory indicator except for smell, or between amylose content and organization form of fresh rice noodles. The operability of the actual production process and combine rice varieties cluster analysis were considered and finally the protein and amylase content were chosen as the core indexes of quality evaluation. Good quality of fresh rice noodles could be obtained from raw material with protein mass fraction 6.0% - 7.0% and amylose mass fraction of 21.0%- 25.0%. This result may be helpful for the selection of the right rice varieties for fresh rice noodles production.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2015年第2期1-5,共5页
Journal of the Chinese Cereals and Oils Association
基金
公益性行业(农业)科研专项(201303070)
关键词
鲜米粉
品质特性
蛋白质
直链淀粉
fresh rice noodles, physiochemical properties, protein, amylose
