蒸煮大米质构特性测定方法分析

米饭的质构特性被认为是大米食用品质中最重要的因素,对食品的质构进行评价的最基本的方法是感官评价,但是,评价结果受到很多因素的影响.本研究利用物性仪对不同产地的大米蒸煮后的质构特性进行测定,采用ANOVA对测定结果进行统计分析,确定这种方法测定的硬度的结果具有显著的差异,粘度的测定结果也具有显著的差异性.结果证明,采用物性仪对米饭的质构特性进行分析,是一种简便可行的评价方法.

Evaluation of a Method for Determining Texture Characteristics of Cooked Rice

Texture characteristics is the most important factor of cooked rice eating quality. The essential method to remark the cooked rice texture is sensory evaluation, but the result is affected by various factors. Texture Analyzer was used in this study to determine the cooked rice texture characteristics of different kinds of flee, and statistical analysis was performed using single factor ANOVA for all data. The results show that hardness and adhesiveness both give significantly different figures among different kinds of flee. It is proved that this method is simple and effective.