籼稻的食味品质和综合品质评价模型的建立

doi:10.7506/spkx1002-6630-201621017

食品科学

籼稻的食味品质和综合品质评价模型的建立

朱玫1，熊宁1，刘欢2，吴量2，孟欢3，刘利1，吴莉莉1

1.湖北省粮油食品质量监测站，湖北武汉 430061；2.中国科学院武汉物理与数学研究所，湖北武汉 430071；
3.河南工业大学粮油食品学院，河南郑州 450001

出版日期:2016-11-15 发布日期:2016-11-18

Establishment of Models to Evaluate the Eating Quality and Comprehensive Quality of Indica Rice

ZHU Mei1, XIONG Ning1, LIU Huan2, WU Liang2, MENG Huan3, LIU Li1, WU Lili1

1. Hubei Grain Oil and Food Quality Inspection & Test Station, Wuhan 430061, China;
2. Wuhan Institute of Physics and Mathematics, Chinese Academy of Sciences, Wuhan 430071, China;
3. School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China

Online:2016-11-15 Published:2016-11-18

摘要/Abstract

摘要：

对750 份籼稻样品的外观、加工、理化、蒸煮和食味品质进行了测试，并对各项数据进行了相关性分析，利用多元线性回归的方法建立了对食味计评分进行修正的米饭食味评价模型Y=－0.187 60X1－1.322 7X2＋0.122 52X3＋7.545 8 X4－0.001 558 4X5＋81.585（式中：Y为感官评分；X1为直链淀粉含量；X2为蛋白质含量；X3为食味计评分；X4为回生值；X5为黏度平均值）。综合考虑食味品质、加工品质和外观品质，利用主成分分析法建立了米饭用籼稻的综合指数模型Y=0.167 21X1＋0.027 819X2＋0.073 22X3－0.006 76X4－20.271 4（式中：Y为综合指数；X1为出糙率；X2为整精米率；X3为感官评分；X4为垩白度），并用层次分析粗粒化综合评价模型对该综合指数模型进行了验证。通过这两个模型可以更科学、合理地评价米饭用籼稻的食味品质和综合品质。

关键词: 米饭用籼稻, 食味评价模型, 综合指数模型

Abstract:

The appearance, processing, physicochemical, cooking, and eating qualities of 750 samples of indica rice were
determined and correlated with each other. In addition, a palatability evaluation model (Y=-0.187 60X1 - 1.322 7X2 + 0.122 52X3 +
7.545 8X4 - 0.001 558 4X5 + 81.585 (Y is sensory score; X1 is amylose content; X2 is protein content; X3 is score for rice taste
meter; X4 is setback; X5 is rice viscosity average)) was established by a multiple linear regression method using a modified
sensory evaluation model with a Satake taste analyzer. Taking into consideration edibleeating, processing and appearance
qualities, a comprehensive evaluation model for cooked indica rice (Y=0.167 21X1 + 0.027 819X2 + 0.073 22X3 - 0.006 76X4 -
20.271 4 (Y is comprehensive index; X1 is brown rice rate; X2 is head rice rate; X3 is sensory score; X4 is chalkiness degree))
was constructed by principal component analysis, and verified by fuzzy analytic hierarchy model. More importantly, the developed
models are useful for evaluating the sensory and comprehensive quality of cooked indica rice more scientifically and reasonably.

Key words: cooked indica rice, palatability evaluation model, comprehensive evaluation model

中图分类号:

TS210.2

朱玫，熊宁，刘欢，吴量，孟欢，刘利，吴莉莉. 籼稻的食味品质和综合品质评价模型的建立[J]. 食品科学, doi: 10.7506/spkx1002-6630-201621017.

ZHU Mei, XIONG Ning, LIU Huan, WU Liang, MENG Huan, LIU Li, WU Lili. Establishment of Models to Evaluate the Eating Quality and Comprehensive Quality of Indica Rice[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201621017.

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籼稻的食味品质和综合品质评价模型的建立

Establishment of Models to Evaluate the Eating Quality and Comprehensive Quality of Indica Rice

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