早籼稻的品质分析与其压榨型鲜湿米粉加工适应性

doi:10.7506/spkx1002-6630-201819007

食品科学 ›› 2018, Vol. 39 ›› Issue (19): 36-43.doi: 10.7506/spkx1002-6630-201819007

早籼稻的品质分析与其压榨型鲜湿米粉加工适应性

周显青1，彭超1，张玉荣1,*，郭利利1，熊宁2

1.河南工业大学粮油食品学院，河南郑州 450001；2.湖北省粮油食品质量监督检测中心，湖北武汉 430061

出版日期:2018-10-15 发布日期:2018-10-24
基金资助:
公益性行业（农业）科研专项（201313006-2）

Quality Analysis of Early Indica Rice Cultivars and Their Suitability for Processing of Pressed Fresh Noodles

ZHOU Xianqing1, PENG Chao1, ZHANG Yurong1,*, GUO Lili1, XIONG Ning2

1. School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China; 2. Cereals, Oils and Foodstuff Quality Monitoring Stations of Hubei Province, Wuhan 430061, China

Online:2018-10-15 Published:2018-10-24

摘要/Abstract

摘要： 为确定压榨型鲜湿米粉用早籼稻的品质范围，保证米粉品质稳定性，本实验以我国早籼稻湖北省和江西省两个主产区生产的40 种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，大部分品质指标的变异系数大于10%，垩白度变异系数最高，达75.9%。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，直链淀粉质量分数、最低黏度、最终黏度、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，糊化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，相关系数分别为0.539、－0.332。以逐步回归分析法对这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＋0.494x直链淀粉质量分数＋0.008x回生值（R2＝0.423），筛选出直链淀粉质量分数和回生值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直链淀粉质量分数22.24%～26.86%、回生值1 526.5～2 036.7 cP。

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 suitable range of quality attributes of early indica rice for processing pressed fresh rice noodles and ensure the quality stability of rice noodles, the physicochemical and pasting characteristics 40 early indica rice varieties from two major producing areas of Hubei and Jiangxi province and the quality characteristics of rice noodles processed from these rice varieties were evaluated by descriptive analysis and correlation analysis. The results showed that the variation coefficients for the majority of 15 quality indexes of rice were greater than 10%, with the highest value of 75.9% being observed for chalkiness. Grain length, the percentage of chalky grains and peak time were significantly correlated with the sensory score of rice noodles, which had a highly significant correlation with amylose content, trough viscosity, final viscosity, setback and breakdown of rice starch, showing the largest correlation coefficient of 0.579 with setback. Compared with the physicochemical indexes of rice, the pasting characteristics of rice starch were more effective at reflecting the quality of rice noodles. Analysis of the quality indexes of early indica rice by factor analysis showed that the first four common factors explained 76.264% of the total variance and two of these, namely amylose content and setback, were significantly correlated with sensory score of rice noodles with correlation coefficients were 0.539 and ?0.332, respectively. Using stepwise regression, an equation was obtained as follows: Ysensory score of rice noodle = 51.876 + 0.494xamylose content + 0.008xsetback (R2 = 0.423). Amylose content and setback were selected as the sensitive indexes to reflect the quality of rice noodles and their threshold ranges in suitable varieties for processing pressed fresh rice noodles were found to be 22.24%– 26.86% and 1 526.5–2 036.7 cP, respectively based on clustering analysis.

Key words: rice, rice noodles, sensory evaluation, physicochemical properties, raw material suitability

中图分类号:

TS236.5

周显青，彭超，张玉荣，郭利利，熊宁. 早籼稻的品质分析与其压榨型鲜湿米粉加工适应性[J]. 食品科学, 2018, 39(19): 36-43.

ZHOU Xianqing, PENG Chao, ZHANG Yurong, GUO Lili, XIONG Ning. Quality Analysis of Early Indica Rice Cultivars and Their Suitability for Processing of Pressed Fresh Noodles[J]. FOOD SCIENCE, 2018, 39(19): 36-43.

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早籼稻的品质分析与其压榨型鲜湿米粉加工适应性

Quality Analysis of Early Indica Rice Cultivars and Their Suitability for Processing of Pressed Fresh Noodles

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