鲜米粉加工专用原料的选择研究

本研究对21种籼米进行了品质测定,并对其制备的鲜米粉进行感官评价,通过相关性及聚类分析确定主要评价指标,为鲜米粉生产过程中专用大米原料的筛选提供理论依据。研究结果表明,大米品质特性的部分指标对鲜米粉的感官特性有显著(P<0.05)的影响,其中灰分与口感、总分呈显著负相关(P<0.05);总淀粉含量与除气味外的其他感官指标呈显著正相关(P<0.05);直链淀粉含量与组织形态之间存在显著正相关性(P<0.05)。考虑实际生产中的可操作性并结合品种的聚类分析,选择蛋白质、直链淀粉含量作为大米品种品质评价的核心指标,当大米蛋白质质量分数在6.0%~7.0%、直链淀粉质量分数在21.0%~25.0%时,加工的鲜米粉柔软顺滑、口感较好,鲜米粉生产过程中可据此筛选大米品种。

Study on Raw Material Selection for Fresh Rice Noodles

21 rice varieties were used for producing fresh rice noodles. The relations between physiochemical properties of rice and sensory quality of fresh rice noodles were studied. Through correlation and cluster analysis, it provided theoretical basis for selecting suitable rice varieties to product fresh rice noodles. The results showed that, some of the quality characteristics of rice had a significant (P < 0.05) effect on the sensory characteristics of fresh rice noodles. The ash content had a significant negative correlation with taste and total scores (P < 0.05); total starch had a significant positive correlation with sensory indicators besides the smell (P < 0.05); there existed a significant positive correlation (P < 0.05) between amylose and organization form of fresh rice noodles. Consider the operability of the actual production process and combine rice varieties cluster analysis, protein and amylase content were chosen as core indexes of quality evaluation. Good quality of fresh rice noodles could be obtained from raw material with 6.0% ~ 7.0% protein content and 21.00% ~ 25.00% amylose content. This result would be helpful to choose the right rice varieties for fresh rice noodles production.