早籼稻品质分析与压榨型鲜湿米粉加工适应性

摘要/Abstract

摘要： 为确定压榨型鲜湿米粉的用早籼稻的品质范围，保证米粉品质稳定性。本文以我国早籼稻两个主产区湖北省和江西省生产的40个早籼稻谷品种为原料，以压榨型鲜湿米粉为最终产品，采用描述性分析及相关性分析对早籼稻理化特性、糊化特性以及米粉的品质特性进行分析；结果表明测定的15项早籼稻品质指标中，80%的品质指标的变异系数大于10%，垩白度变异系数最高，达75.92%。相关性分析表明稻谷粒长、垩白粒率、峰值时间与米粉感官评分均呈显著相关性，直链淀粉、最低粘度、最终粘度、衰减值、回生值与米粉感官评分均呈极显著相关性；回生值与感官评分相关系数最大，达0.579；相对于理化指标，RVA特征参数能更客观反映出米粉的食用品质。基于因子分析法对早籼稻品质指标进行分析处理，结果表明总方差76.264%的贡献率来自前4个公因子，其中2个公因子得分与米粉感官评分呈显著相关性，相关系数为0.539、-0.332。以逐步回归分析法对2个公因子代表的指标进行分析，得出方程：Y米粉感官评分=51.876+0.008x回生值+0.494x直链淀粉 (R2=0.423)，筛选出回生值和直链淀粉含量是影响米粉品质的敏感性指标；基于聚类分析得到适宜加工压榨型鲜湿米粉的早籼稻敏感品质指标阈值区间为回生值1526cP~2036cP，直链淀粉含量22.24%~26.86%。

关键词: 稻谷, 米粉, 感官评价, 理化特性, 原料适应性

Abstract: In order to determine the quality range of early indica rice to product pressing type fresh rice noodles, ensure the quality stability of rice noodles. 40 early indica rice varieties from two main producing areas in Hubei province and Jiangxi Province as raw materials in this paper, to pressing type fresh rice noodles for the final product, descriptive analysis and correlation analysis were used to analyze the physical and chemical characteristics, pasting characteristics of early indica rice and quality characteristics of rice noodles. The results show that the determination of 15 early indica rice quality index, the coefficient of variation of quality index of 80% is greater than 10%, the coefficient of variation of chalkiness was the highest, reaching 75.92%. There was significant correlation between grain length, chalky grain rate, the peak time and the rice noodles sensory score, and amylose, minimum viscosity, final viscosity, setback, attenuation value were significantly correlated with the rice noodles sensory score. The correlation coefficient between the setback and the sensory score was the largest, reaching 0.579, compared with physical and chemical indexes, RVA characteristic parameters can reflect the edible quality of rice noodles more objectively. The quality index of early indica rice was analyzed based on factor analysis, the results showed that the contribution rate of the total variance of 76.264% came from the first four common factors, in which two common factor scores were significantly correlated with rice noodles sensory score, and the correlation coefficient was 0.539, -0.332. The indicators of two common factors were used to analyze by stepwise regression analysis, came to a equation: Y Rice noodle sensory score=51.876+0.008xSetback +0.494xAmylose content (R2=0.423), the setback and the amylose content were sensitive index to influence rice noodles quality. Threshold range of sensitive index of raw material to suitable for product pressing type fresh rice noodles was obtained based on cluster analysis, which is setback 1526cP~2036cP, amylose content 22.24%~26.86%.

Key words: Paddy, Rice noodles, Sensory evaluation, Physicochemical property, Raw material adaptability

中图分类号:

TS236.5

周显青彭超张玉荣郭利利熊宁. 早籼稻品质分析与压榨型鲜湿米粉加工适应性[J]. 食品科学, 0, (): 0-0.

Xian-Qing ZHOU. Quality Analysis and Pressing Type Fresh Noodles Processing Adaptability of Early Indica Rice[J]. FOOD SCIENCE, 0, (): 0-0.

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