影响米饭质构特性和感官的关键理化因素分析

选取来自统一产区的24个水稻品种,测定了稻米以及其所加工成米饭的理化特性,分析了稻米理化特性与米饭质构特性间的相关性,建立了质构特性及感官与理化因子间的回归方程,进一步分析影响米饭食味品质的一些关键因素。结果表明,淀粉与多个质构参数呈显著（p<0.05）或极显著（p<0.01）正相关关系;蛋白质与各质构参数相关性不大;水分与米饭的弹性显著相关（r=0.448,p<0.05）;游离氨基酸与粘连性极显著负相关（r=-0.576,p<0.01）,与弹性负相关（r=-0.423,p>0.05）;脂肪与硬度显著负相关（r=-0.420,p<0.05）,与其他质构参数也基本呈负相关;长宽比主要与反映淀粉特性的质构参数显著相关。回归分析表明,脂肪和游离氨基酸含量对米饭食用品质影响较大,当这两者含量低时,米饭质构特性更优良,而当游离氨基酸含量高时,米饭适口性好、感官评分值高。      

增城丝苗米米饭理化性质与质构特性的相关性分析

选用7份增城丝苗米的原料大米,研究米饭的质构特性,并分析其与大米的热特性、糊化特性和理化指标之间的相关性。结果表明,增城丝苗米原料大米的硬度、粘性的差别较大,而凝聚性、胶粘性、咀嚼性和回复性均较接近。大米直链淀粉含量与米饭质构特性呈显著相关,米饭硬度、粘性与大米淀粉的糊化起始温度呈正相关,与热焓值呈负相关。米饭的硬度、粘性、凝聚性、胶粘性、咀嚼性和回复性与大米淀粉糊化的最终粘度、崩解值呈负相关,与消减值呈正相关,粘性与回生值呈负相关。因此,开发大米配方时, 将直链淀粉含量检测与大米的糊化特性、米饭硬度和粘性测试分析相结合,对于提高大米配方的品质稳定具有重要意义。     

脂肪替代物对奶油干酪理化、质构和感官特性的影响

选择β-环糊精(β-CD)、菊粉和乳清浓缩蛋白(WPC80)作为脂肪替代物应用于奶油干酪中,添加比例分别为25％和50％.以全脂奶油干酪为对照样对其理化、质构和感官特性进行分析.脂肪替代物的种类和添加比例显著影响奶油干酪的化学组分和质构特性.添加β-CD的干酪水分质量分数最高,蛋白质量分数和脂肪质量分数最低.质构测定中,添加质量分数为25％的β-CD的干酪硬度和涂抹性接近于对照样,感官评价总分高于对照样.     

乳化植物油对米饭质构特性影响

通过亚微观分析,可知大米颗粒孔隙大小为2~4μm,对乳化植物油液滴进行粒度分析,乳化植物油液滴平均粒径为0.507μm;分析乳化植物油添加量对米饭质构特性影响。结果表明:乳化植物油添加量为0.1%时,米饭硬度与未添加乳化植物油样品相比明显偏低,米饭粘性与未添加乳化植物油样品相比明显偏高;米饭在冷藏过程都表现硬度明显下降现象;冷藏1~6 d,米饭硬度强弱与乳化植物油添加量相关性为:0.1%乳化植物油<0.3%乳化植物油<0%乳化植物油;而粘性大小与乳化植物油添加量相关性为:0.1%乳化植物油>0.3%乳化植物油>0%乳化植物油。     

多糖类食品添加剂对米饭质构特性的影响

通过扫描电镜分析,得出仙桃大米颗粒的孔隙大小为2μm 4μm;采用90Plus Particle Size Ana-lyser分析羟丙基甲基纤维素(HPMC)、麦芽糊精、瓜尔豆胶和卡拉胶在水溶液中的粒径分布大小,得出这些多糖类食品添加剂在水溶液中的粒径大小分别为897.7nm、35.9nm、125.2nm、323.5nm。在蒸制米饭的过程中添加这些多糖类食品添加剂,研究米饭样品在冷藏过程中的硬度和黏性的变化,结果表明:羟丙基甲基纤维素(HPMC)和瓜尔豆胶添加量为0%时,与添加量为0.1%,0.3%的米饭样品相比,米饭的硬度较低,而黏性则较高,添加羟丙基甲基纤维素和瓜尔豆胶加速了米饭样品的老化;麦芽糊精和卡拉胶添加量为0.1%的米饭样品与添加量为0%和0.3%的样品相比,米饭样品的硬度低于而黏性高于添加量为0%和0.3%的米饭样品,麦芽糊精和卡拉胶能够起到延缓米饭样品老化的作用。     

影响凝胶甜味的关键质构因素分析

为了确定影响凝胶甜味的关键质构因素,建立了具有不同质构特征的9种凝胶,采用描述性分析评价其甜味及质构特征,并通过扫描实际咀嚼过程中形成的凝胶碎片进行验证。结果表明,影响凝胶中甜味释放的关键质构因素是易碎性和凝聚性。凝胶碎片扫描结果显示,易碎性较强、凝聚性较弱的样品会形成更多的凝胶碎片和更大的凝胶总表面积,这可能是导致样品甜味更强的原因。此外,较低易碎性样品的甜味还受到润湿性的调控,而高易碎性样品则不受影响。高硬度和低弹性的样品会形成棱角更清晰的凝胶碎片,导致在吞咽前需要经过更多次数的咀嚼,生成更多的凝胶碎片,间接增强凝胶的甜味。     

大米碾白度对大米理化性质和米饭感官品质的影响

综述了碾白度对长粒，中粒米糊化特性、短粒米理化性质和米饭感官品质的影响。对米饭感官品质进行了详细说明，论述了通过仪器测定和对米饭感官品质的评价最终确定短粒米饭仪测理化性质和感官品质之间的相关系数等情况。     

甘薯粉汤圆质构特性和感官评价相关性分析

为对甘薯粉汤圆粉团的品质做较全面评价,以添加不同比例甘薯粉(0%、5%、10%、15%、20%、25%、30%)的汤圆粉团为研究对象,使用质构仪分析,并结合感官评价探讨二者相关性。结果表明添加不同比例甘薯粉后汤圆粉团的质构指标和感官指标具有差异性;对7种甘薯粉汤圆粉团进行主成分分析,共得到2个主成分(方差贡献率分别是64.562%和25.076%);甘薯粉汤圆粉团质构结果和感官评价有较高相关性,得到两者回归预测模型经检验具有显著性,可作为质构仪在甘薯粉汤圆品质评价上提供理论依据。     

马铃薯葛根馒头理化及感官特性影响因素研究

馒头是传统中国主食。以50%马铃薯全粉替代其单一原料——小麦粉,是实现马铃薯主粮化、解决粮食危机的有效举措。将葛根粉以适当比例添加进馒头原料,使其具备保健功能。马铃薯全粉及葛根粉的添加对馒头的理化特性产生影响:发酵力下降,面筋水分含量降低,p H偏离最佳发酵环境,还原糖含量升高等,从而影响馒头的感官特性及口感。通过对马铃薯葛根馒头理化及感官特性影响因素研究,可在制作工艺中对影响因素进行控制,确保马铃薯葛根馒头的感官特性及口感接近小麦粉馒头,真正成为大众接受的主食。     

菊粉对香肠质构及感官特性的影响

以鸡肉和猪肉为原料,在香肠的生产过程中用短链菊粉按照0,10%,30%,50%,70%,100%的比例分别取代脂肪、玉米磷酸酯双淀粉(maize distarch phosphate,MDP)及大豆分离蛋白(soy protein isolate,SPI),对各组香肠的质构特性及感官评价结果进行分析,探索菊粉部分取代香肠中以上3种原料的可行性。实验采用质构仪测定香肠的质构特性,同时进行感官评价。结果表明:菊粉取代脂肪使香肠的硬度、黏着性和回复性增加,咀嚼性和凝聚性(2项在取代比例为50%时除外)降低,当取代比例大于50%(不包含50%)时香肠的口感变差;菊粉取代MDP改善了香肠的口感,降低了香肠的硬度、咀嚼性、凝聚性(取代比例为70%的除外)和胶着性,增加了香肠的黏着性(取代比例为70%的除外)和回复性;菊粉取代SPI后香肠的质构特性和感官评分,除回复性和气味无变化外,其他均降低。综合各项分析,菊粉可用于取代香肠中的脂肪和MDP,菊粉取代脂肪和MDP的最佳比例分别为50%和70%,菊粉不适合取代SPI。     

Effect of hydrocolloids on physicochemical,sensory and textural properties of reconstructed rice grain by extrusion cooking technology

Cracked or broken rice grains followed by lower rice efficiency during processing and milling of rice paddy are a major challenge contributing to the reduced economic productivity of this branch of industry. Therefore, the extrusion process for turning flour from broken rice or wastes into complete rice grains can bring about value-added for producers. In addition, an optimized formulation can improve product diversity and nutritional value. In this study, the effect of addition of Guar and Arabic gums on physicochemical, texture and sensory profiles of extruded rice grains was analyzed. Both gums were used in four concentrations (0.1, 0.2, 0.3 and 0.4 w/w %, d.b), and the effect of their different levels on properties of extruded rice was studied. Results from physicochemical tests on extruded rice samples showed that moisture content, water solubility index, water absorption index and bulk density were increased in samples containing higher concentration of Guar than Arabic gum and initial moisture content of 30% compared to no-gum samples, whereas lateral expansion, cooking loss, and total color change (ΔE) were reduced. Furthermore, results showed that higher levels of Guar than Arabic gum led to an improvement in sensory and textural properties.     

基于响应面法大米蒸煮方式与参数对米饭物性的影响分析

利用响应面分析法研究大米蒸煮方式及参数对米饭物性的影响,为米饭的制作及食味的调节与改善提供参考。在常压蒸煮方法下研究大米加水、浸泡、蒸煮条件对米饭物性的影响确定各因素的水平范围,然后进行响应面设计与模型分析。通过响应面分析法建立了常压蒸煮法下大米加水量(水米比),浸泡时间和蒸煮方式三因素与米饭黏硬比的二次回归模型,方差分析证明了模型的可靠性。实验结果表明:水米比、浸泡时间和蒸煮方式及它们的交互作用对米饭黏硬比影响显著,三个因素对黏硬比的影响强弱依次为:蒸煮方式、水米比、浸泡时间。水米比与蒸煮方式的交互作用对米饭黏硬比的影响最显著,浸泡时间与蒸煮方式次之,而水米比与浸泡时间影响最小。     

Effects of freezing rates on starch retrogradation and textural properties of cooked rice during storage

The effects of freezing rates and storage temperatures on starch retrogradation and textural properties of cooked rice were evaluated. Cooked rice was frozen with different freezing rates and then stored at 4 °C for 14 days or −18 °C for up to 7 months. Starch retrogradation enthalpy (ΔH_r) of cooked rice was determined by a differential scanning calorimetry, and textural properties were determined by a texture analyser. The results showed that the ΔH_r and hardness values had a negative correlation with freezing rate, however, a positive correlation was found between adhesiveness and freezing rate. On the other hand, the advantages (lower hardness and higher adhesiveness, less starch retrogradaton) of cooked rice gained by rapid freezing, were lost quickly in the first 3 days of storage at 4 °C. However, rapid freezing combined with −18 °C frozen storage can effectively retard starch retrogradation and maintain the textural properties of cooked rice for at least 7 months. Therefore, high quality cooked rice can be produced by combined rapid freezing with frozen storage.     

米蛋白及其组分与米饭物性及感官的关联特征研究

以直链淀粉含量相近,蛋白质含量有异同的大米为研究材料,研究米蛋白及其组分与米饭物性特征及感官品质间的相关特性。结果表明:蒸煮以后米饭粗蛋白变化不大,各组分含量均有不同程度的降低,清蛋白大量减少,球蛋白变化较小,大米谷蛋白含量与大米蛋白组分总量、米饭中谷蛋白量降低幅度和米饭组分总量降低幅度均呈显著正相关;多数物性特征参数与感官评分高度正相关;粗蛋白和各组分含量对感官都有一定的负影响,尤其是醇溶蛋白,但影响均不显著,而对物性特征参数影响不尽一致,粗蛋白含量对物性参数影响不大。大米清蛋白含量与各物性参数具有高度负相关(粘性较小),而球蛋白与物性特征参数(粘性除外)多呈正相关性,但均不显著。大米中醇溶蛋白以及谷蛋白与多数物性参数(粘性除外)都具有不同程度的负相关,尤其是大米醇溶蛋白相关性较高。因此,清蛋白对米饭物性特征有负作用,而球蛋白则相反,醇溶蛋白与米饭物性特征负相关性比谷蛋白高,进而影响感官品质,但谷蛋白含量最高的优势决定了其在蛋白组分中起到主要作用。     

Effect of inulin on the textural and sensory properties of mortadella, a Spanish cooked meat product

Inulin is a fructooligosaccharide with demonstrable beneficial effects on health. Its effect on the textural and sensory properties of mortadella, a Spanish cooked meat product, was studied. Conventional (23% fat) and reduced‐fat sausages (10% fat) were prepared. Fat reduction yields an energy value reduction close to 33%. In both cases, inulin was incorporated, in powder and as gel form, in sufficient amounts to constitute the 2.5%, 5% and 7.5% of the final product. To evaluate the effect of inulin, instrumental measures of texture and sensory analysis (hedonic test) were performed. Textural analysis indicated that powdered inulin increases hardness and this fact was more evident in reduced‐fat sausages which showed that this changes even at concentrations of 2.5%. However, when inulin was incorporated as a gel, textural parameter changed only when the high levels were assayed (7.5%) showing softer sausages independent of the fat content. Sensory analysis was highly favourable and the overall acceptability was good in all batches in spite of the changes observed in texture. It can be established that this product can be enriched with inulin to a maximum level of 7.5% and preferably as gel with a good sensory quality.     

Influence of wheatgrass and mung bean microgreens incorporation on physicochemical,textural, sensory,antioxidant properties and phenolic profile of gluten-free eggless rice muffins

In this study, gluten-free eggless muffins were prepared by incorporating wheatgrass (WP) and mung bean microgreens (MP) powder in rice flour at 2%, 4% and 6% levels. The batter rheology was evaluated and muffins studied for changes in physicochemical, textural, antioxidant, sensory properties and phenolic composition. The batter viscoelasticity, firmness, gumminess and chewiness increased, while height and specific volume (SV) of muffins declined by increasing the level of WP and MP incorporation. WP and MP incorporated muffins exhibited higher protein content, dietary fibre, phenolics, flavonoids and antioxidant properties. WP incorporated muffins were rich in total free and bound phenolic acids, while MP incorporated muffins had more total free and bound flavonoids. The 6%MP incorporated muffins were rated lower by sensory panellists, while 2%WP incorporated muffins were acceptable with better nutritional profile, similar cohesiveness, springiness and SV to that of rice alone muffins.     

三种紫砂锅蒸煮的米饭理化性能比较研究

以北国香米为原料,采用三种不同内胆尺寸的紫砂锅进行蒸煮,比较分析米饭的膨胀率、碘蓝值、质构特性及酶解率的差异。结果表明:水米质量比在1.2∶1~1.4∶1范围内增大时,三种型号紫砂锅蒸煮米饭的硬度、弹性、胶着性逐渐下降,碘蓝值先上升后下降,膨胀率、酶解率逐渐增大,膨胀率与水米质量比存在显著的线性关系;水米质量比相同时,FSX20–3型紫砂锅蒸煮米饭的膨胀率最大,FSX20–2型紫砂锅蒸煮米饭的酶解率最大。