食品科学 ›› 2008, Vol. 29 ›› Issue (11): 49-53.

• 基础研究 • 上一篇    下一篇

速冻方便米饭的品质特性及最佳品质评价指标的确立

 江凌燕, 秦文, 梁爱华   

  1. 四川农业大学食品科学研究所; 四川烹饪高等专科学校;
  • 出版日期:2008-11-15 发布日期:2011-12-08

Study on Quality Properties and Establishment of Optimal Quality Evaluation Indexes of Quick-frozen Instant Rice

 JIANG  Ling-Yan, QIN  Wen, LIANG  Ai-Hua   

  1. 1.Food Science Research Institute,Sichuan Agricultural University,Yaan 625014,China;2.Sichuan Cuisine College,Chengdu 610072,China
  • Online:2008-11-15 Published:2011-12-08

摘要: 本实验分析了15种籼米的品质特性,并选择四种感官评价较好的品种加工成速冻方便米饭,分析其感官评分指标和质构指标的相关性。结果表明,采用TPA模式通过质构分析仪测定的硬度、黏着性和胶粘性与感官指标有显著相关性,可以用质构仪测定的质构指标来表示感官评分相关指标;理化特性中直链淀粉含量和胶稠度与感官评分呈极显著负相关,碱消度与感官评分呈极显著正相关。

关键词: 速冻方便米饭, 品质特性, 感官评价, 质构分析

Abstract: The quality properties of 15 different cultivars of Indian rice were analyzed.Among them,4 cultivars which got higher sensory quality score were selected for making quick-frozen instant rice.The relationship between the sensory evaluation and texture was analyzed.Results showed that the hardness,adhesiveness and gumminess measured with texture analysis instrument by TPA method are significantly correlated to those of sensory evaluation,so the texture analysis can be adopted to evaluate the sensory quality.It was found showed that there is a significantly negative correlation between the sensory quality and the amylose content and gel consistence of Indian rice,as well as a extremely significantly positive correlation between the alkali spending capacity and the sensory score.

Key words: quick-frozen instant rice, quality property, sensory evaluation, texture analysis