食品科学 ›› 2020, Vol. 41 ›› Issue (1): 74-79.doi: 10.7506/spkx1002-6630-20181202-015

• 基础研究 • 上一篇    下一篇

鲜湿米粉品质评价及原料选择

雷婉莹,吴卫国,廖卢艳,倪婷,张喻   

  1. (1.湖南农业大学食品科学技术学院,湖南 长沙 410128;2.湖南农业大学 食品科学与生物技术湖南省重点实验室,湖南 长沙 410128)
  • 出版日期:2020-01-15 发布日期:2020-01-19
  • 基金资助:
    长沙市科技计划项目(kq1703004)

Quality Evaluation of and Raw Material Selection for Wet Rice Noodles

LEI Wanying, WU Weiguo, LIAO Luyan, NI Ting, ZHANG Yu   

  1. (1. College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; 2. Key Laboratory for Food Science and Biotechnology of Hunan Province, Hunan Agricultural University, Changsha 410128, China)
  • Online:2020-01-15 Published:2020-01-19

摘要: 为确定适宜鲜湿米粉加工用大米的关联性指标及阈值区间,本研究以18?种大米为原料制备切条型鲜湿米粉,探讨大米主要成分质量分数、淀粉糊化特性对米粉蒸煮品质、入味性、感官品质和质构品质的影响,并利用主成分分析建立鲜湿米粉综合品质评价模型,计算米粉品质综合得分,通过逐步回归分析筛选出影响米粉综合品质的关联性指标,结合聚类分析得到适宜加工米粉的原料大米关联性指标范围。结果表明:大米的直链淀粉质量分数,淀粉糊化特性的最低黏度、最终黏度、衰减值、回生值与米粉的蒸煮品质、感官品质、质构品质显著相关(P<0.05);大米主要成分、淀粉糊化特性与米粉的入味性相关性不显著(P>0.05)。影响米粉综合品质的关联性指标为直链淀粉质量分数和最终黏度,适宜加工切条型鲜湿米粉的原料大米直链淀粉质量分数应大于26%,淀粉的最终黏度应大于3?852?Pa·s。

关键词: 大米, 鲜湿米粉, 主要成分, 糊化特性, 米粉品质

Abstract: In order to identify the quality indicators of rice correlated with suitability for processing into wet rice noodles and to determine their thresholds, 18 cultivars of rice were used for evaluation of the effects of the main components of rice and the pasting properties of rice starch on the cooking quality, flavor permeability, sensory quality and texture of wet rice noodles. Principal component analysis was used to establish a quality evaluation model to calculate the overall score of fresh rice noodles. The indicators associated with the overall quality of rice noodles were selected by stepwise regression analysis, and their thresholds for rice suitability for processing into rice noodles were obtained by cluster analysis. The results showed that amylose content and starch pasting properties such as trough viscosity, final viscosity, breakdown and setback value had a significant (P < 0.05) correlation with the cooking, sensory and texture quality of rice noodles, while the major components of rice and starch pasting properties were not significantly (P > 0.05) correlated with the flavor permeability of rice noodles. Amylose content and final viscosity were found to be the indicators affecting the overall quality of rice noodles were, and their thresholds in raw rice suitable for processing into wet rice noodles were higher than 26% and 3 852 Pa·s, respectively.

Key words: rice, fresh rice noodles, main components, pasting properties, rice noodle quality

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