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稻米三点弯曲力学特性与蒸煮食用品质的关联性探讨
引用本文:周显青,孙晶,张玉荣,刘影,高佳敏.稻米三点弯曲力学特性与蒸煮食用品质的关联性探讨[J].现代食品科技,2016,32(6):35-41.
作者姓名:周显青  孙晶  张玉荣  刘影  高佳敏
作者单位:(河南工业大学粮油食品学院,粮食储藏与安全教育部工程研究中心,粮食储运国家工程实验室,河南郑州 450001),(河南工业大学粮油食品学院,粮食储藏与安全教育部工程研究中心,粮食储运国家工程实验室,河南郑州 450001),(河南工业大学粮油食品学院,粮食储藏与安全教育部工程研究中心,粮食储运国家工程实验室,河南郑州 450001),(河南工业大学粮油食品学院,粮食储藏与安全教育部工程研究中心,粮食储运国家工程实验室,河南郑州 450001),(河南工业大学粮油食品学院,粮食储藏与安全教育部工程研究中心,粮食储运国家工程实验室,河南郑州 450001)
摘    要:为探究稻米三点弯曲力学特性与其食用品质的关系,采用物性测试仪对9种大米样品的三点弯曲破碎力学特性进行测试,测定其蒸煮特性、质构特性和品尝评分值,并分析它们之间的相关性。结果表明:大米的破碎力与其吸水率和膨胀体积呈极显著负相关(r=-0.781、-0.829);与硬度呈极显著负相关(r=-0.836),与弹性呈极显著正相关(r=0.744);与品尝评分值呈显著正相关(r=0.709)。破碎变形与膨胀体积呈极显著负相关(r=-0.832);与硬度呈显著负相关(r=0.686);与品尝评分值呈正相关,但相关性不显著。破碎强度与膨胀体积呈显著正相关(r=0.747);与硬度、弹性、咀嚼性、品尝评分值的相关性不显著。破碎能与膨胀体积呈极显著负相关(r=-0.765);与硬度呈显著负相关(r=-0.659),与弹性呈显著正相关(r=0.681);与品尝评分值呈正相关,但相关性不显著。稻米的三点弯曲破碎力越大,其蒸煮食用品质越好。

关 键 词:大米  力学特性  蒸煮品质  质构特性  食味品质
收稿时间:2015/7/31 0:00:00

Relationships between three-point bending mechanical properties and cooking and ediblequality of rice
ZHOU Xian-qing,SUN Jing,ZHANG Yu-rong,LIU Ying and GAO Jia-min.Relationships between three-point bending mechanical properties and cooking and ediblequality of rice[J].Modern Food Science & Technology,2016,32(6):35-41.
Authors:ZHOU Xian-qing  SUN Jing  ZHANG Yu-rong  LIU Ying and GAO Jia-min
Abstract:In order to investigate therelationships between three-point bending mechanical propertiesand taste quality of rice, texture analyzer was used to determine and analyze the three-point bending force of grain rice. The cooking characteristics and texture properties were measured, the eating quality was determinedthrough sensory evaluation. Finally, the relationships between three-point bending mechanical properties and edible quality of rice grain were analyzed. The results showed that the broken force was in highly significant positive correlation with its springiness (r=0.774), in extremely significant negative correlation with its water absorption rate, swelling volume and hardness (r=-0.781,-0.829,-0.836) and in positive correlation with its sensory evaluation (r=0.709). The broken deformation was in extremely significant negative correlation with its swelling volume (r=-0.832), in significant negative correlation with its hardness (r= -0.686). The crushing strength was in significant positive correlation with itsswelling volume (r=0.747). The breakage energy was in highly significant negative correlation with its swelling volume (r=-0.765), in significant negative correlation with its hardness (r=-0.659), and in positive correlation with itsspringiness (r=0.681). The grater the three-point bending force of rice, the better its taste quality is.
Keywords:rice  mechanical properties  cooking characteristics  texture properties  eating quality
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