米粉品质评价及生产研究现状及展望

米粉是我国的传统食品，质构柔韧、富有弹性、口感爽滑，深受百姓喜爱。但米粉种类繁多且具有地域性强的特点，目前，在米粉品质评价指标和米粉原料的选择中，尚无统一的米粉类国家标准。因此，根据现有的相关研究，综述了米粉的分类，并从米粉的感官评价、理化特性和质构特性三个方面探讨米粉的品质评价指标，分析比较了适合生产米粉的大米所需要测定额指标及适宜范围，并从发酵、磨粉、糊化、老化、干燥5个方面探讨了米粉生产工艺对米粉品质的影响，论述了米粉生产过程中的微生物污染风险的控制要点，以期为建立统一的米粉评价标准和米粉选料原则、优化米粉工艺技术提供参考，并最大程度降低米粉生产过程中的微生物污染风险。

Research status and prospect of rice noodles quality evaluation and manufacture

Rice noodle is traditional food in China, with a soft, flexible and smooth texture, which is loved by the general public. However, there is a wide variety of rice noodles and has a strong regional character. At present, in the rice noodle quality evaluation indicators and the selection of raw material for rice noodles, there is no unified national standards for rice noodles class. Therefore, this paper reviewed the classification of rice noodles based on the existing relevant studies, and discussed the quality evaluation indexes of rice noodles from three aspects: sensory evaluation, physicochemical characteristics and texture characteristics of rice noodle. We also analyzed and compared the indicators and suitable range of rice suitable for rice noodle production, and discussed the influence of the production process of rice noodle on the quality of rice noodle from five aspects: fermentation, milling, pasting, aging and drying. Finally, the main points of controlling the risk of microbial contamination during the production of rice noodle were discussed, order to provide reference for establishing unified evaluation standard for rice noodles and principles of rice noodles selection, optimizing rice noodles process technology, and minimizing the risk of microbial contamination during the production of rice noodles.