期刊论文

Quality Evaluation of and Raw Material Selection for Wet Rice Noodles

中文

食品科学

1002-6630

2020

41

1

74-79

10.7506/spkx1002-6630-20181202-015

长沙市科技计划项目(kq1703004)。

本校为第一机构

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(P0.05)。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...

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 ove...