基于稻谷原粮品质的米饭和米粉食用品质快速判别

doi:10.7506/spkx1002-6630-20230808-044

食品科学 ›› 2024, Vol. 45 ›› Issue (7): 263-271.doi: 10.7506/spkx1002-6630-20230808-044

基于稻谷原粮品质的米饭和米粉食用品质快速判别

张玉荣，刘舒娴，梅雪丽，陶华堂，王游游，张咚咚，吴琼

（1.河南工业大学粮食和物资储备学院，国家粮食和物资储备局粮油食品工程技术研究中心/河南省重点实验室，粮食储藏与安全教育部工程研究中心，河南省粮食产后减损工程技术研究中心，河南郑州 450001；2.中央储备粮驻马店直属库有限公司，河南驻马店 463000）

出版日期:2024-04-15 发布日期:2024-04-23
基金资助:
河南工业大学粮油食品学院省部级科研平台开放课题项目（GO202211）；财政部和农业农村部国家现代农业产业技术体系资助项目（CARS-03）

Rapid Identification of Eating Quality of Cooked Rice and Rice Noodles Based on Rice Grain Quality

ZHANG Yurong, LIU Shuxian, MEI Xueli, TAO Huatang, WANG Youyou, ZHANG Dongdong, WU Qiong

(1. Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration/Key Laboratory of Henan Province, Engineering Research Center of Grain Storage and Security of Ministry of Education, Henan Provincial Engineering Technology Research Center on Grain Post Harvest, School of Food and Strategic Reserves, Henan University of Technology, Zhengzhou 450001, China; 2. Sinograin Zhumadian Depot Co. Ltd., Zhumadian 463000, China)

Online:2024-04-15 Published:2024-04-23

摘要/Abstract

摘要： 稻谷的陈化度对其食用品质有直接影响，稻谷加工时对陈化度要求因其最终食用方式而异。为确定适宜米饭和米粉加工用的稻谷关联性指标和阈值区间，建立快速判别米饭和米粉食用品质的方法，将稻谷加速陈化储藏，对不同陈化程度稻谷的原粮指标及其加工成大米和米粉的食用品质指标进行测定，采用主成分分析、聚类分析和逐步回归法对测得的数据进行处理与分析，最后将关联性指标结合酸碱指示剂法中溶液的亮度值（L*）、红度值（a*）和黄度值（b*），通过图像处理软件还原颜色，制作基于稻谷原粮品质的米饭和米粉食用品质快速判别比色卡。结果表明：米饭综合评分（Y）与脂肪酸含量（X）的回归方程为Y＝7.729－0.236X，可通过米饭综合评分将其品质分为优、中、差3 个水平，其综合评分范围分别为Y≥2.361、－1.039≤Y＜2.361和Y＜－1.039，对应脂肪酸含量为X≤23 mg/100 g、23 mg/100 g＜X≤37 mg/100 g和X＞37 mg/100 g；米粉综合评分与脂肪酸含量的回归方程为Y＝－17.030＋1.021X－0.015X2，可通过米粉的综合评分将其品质分为优、中、差3 个水平，其综合评分范围分别为Y≥0.244、－1.589≤Y＜0.244和Y＜－1.589，对应的脂肪酸含量为31 mg/100 g≤X≤37 mg/100 g、37 mg/100 g＜X≤45 mg/100 g和X＞45 mg/100 g。基于脂肪酸含量的比色卡可直接判断稻谷适宜的食用方式，为稻谷原粮的加工提供依据和指导。

关键词: 稻谷；米饭；米粉；脂肪酸含量；食用品质

Abstract: The aging degree of rice has a direct influence on its eating quality, and the requirements for the aging degree of rice during processing vary according to the form of final products. In order to determine the correlation indexes and threshold intervals of rice suitable for the processing of cooked rice and rice noodles and to establish a rapid method to identify the eating quality of cooked rice and rice noodles, this study measured the biochemical and gelatinization properties of rice with different aging degrees stored under accelerated conditions and evaluated the eating quality attributes of cooked rice and rice noodles made from aged rice. The data obtained were analyzed by principal component analysis (PCA), cluster analysis (CA) and stepwise regression (SR). The aging degree of rice was detected using acid-base indicators and L*, a* and b* were recorded. Finally, the color was restored by image processing software to develop a colorimetric card for rapidly identifying the eating quality of cooked rice and rice noodles based on rice grain quality. The results showed that the regression equation between the comprehensive score of cooked rice (Y) and its fatty acid content (X) was Y = 7.729 − 0.236X. Based on Y, the quality of cooked rice could be divided into excellent (Y ≥ 2.361), medium (− 1.039 ≤ Y < 2.361), and poor (Y < − 1.039) and the corresponding thresholds for fatty acid contents were X ≤ 23 mg/100 g, 23 mg/100 g < X ≤ 37 mg/100 g, and X > 37 mg/100 g, respectively. The regression equation between the comprehensive score (Y) and fatty acid content (X) of rice noodles was Y = − 17.030 + 1.021X − 0.015X2. Likewise, the quality of rice noodles could be divided into 3 grades: excellent (Y ≥ 0.244), medium (− 1.589 ≤ Y < 0.244), and poor (Y < − 1.589), and the corresponding thresholds for fatty acid contents were 31 mg/100 g ≤ X ≤ 37 mg/100 g, 37 mg/100 g < X ≤ 45 mg/100 g, and X > 45 mg/100 g, respectively. The colorimetric card based on fatty acid content allows direct identification of the suitability of rice for the processing of cooked rice and rice noodles, which will providing a basis and guidance for the processing of rice grains.

Key words: rice; cooked rice; rice noodles; fatty acid content; eating quality

中图分类号:

TS210.2

张玉荣，刘舒娴，梅雪丽，陶华堂，王游游，张咚咚，吴琼. 基于稻谷原粮品质的米饭和米粉食用品质快速判别[J]. 食品科学, 2024, 45(7): 263-271.

ZHANG Yurong, LIU Shuxian, MEI Xueli, TAO Huatang, WANG Youyou, ZHANG Dongdong, WU Qiong. Rapid Identification of Eating Quality of Cooked Rice and Rice Noodles Based on Rice Grain Quality[J]. FOOD SCIENCE, 2024, 45(7): 263-271.

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基于稻谷原粮品质的米饭和米粉食用品质快速判别

Rapid Identification of Eating Quality of Cooked Rice and Rice Noodles Based on Rice Grain Quality

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