小米粥的制作及食用品质感官评价方法

食味品质评价是小米定等分级重要的技术手段之一,建立规范统一的评价标准有利于促进我国传统小米产业的可持续健康发展。本研究对影响小米粥制作的因素,包括加热器的类型、锅的尺寸、加水种类、电磁炉功率、米水质量比、煮粥时间分别进行研究,由专业品评员对小米粥的色泽、均匀性、米香及适口性分别进行感官评定,并予综合评分,最终确定米香最浓郁,适口性最好的煮粥条件为小米粥制作的最佳条件。小米粥食用品质感官评价的煮粥方法为:称取100 g小米,放入直径22 cm带盖平底锅中,用自来水快速淘洗1～3次,沥尽余水。按米水质量比1∶20加入预先烧开的直饮水,盖上锅盖,在电磁炉2 100 W下烧开;取下锅盖,将电磁炉功率调至1 400 W,继续煮至25 min。本研究为推进小米粥的制作及感官评价方法的标准化提供参考。

Method for Sensory Evaluation of Foxtail Millet Porridge Cooking and Eating Quality

The evaluation of eating quality is one of the important technical means of foxtail millet grading. The establishment of normative and unified evaluation standards is conducive to promoting the sustainable and healthy development of China''s traditional millet industry. Factors affecting foxtail millet porridge cooking, including heater type, pan size, water type, induction cooker power, millet-to-water mass ratio and heating time were investigated, respectively. Then, the color, uniformity, fragrance, palatability and comprehensive evaluation of the porridge were identified by professional tasters. The condition which made the porridge with the strongest aromatic flavor and the most palatable was determined as the best method for porridge cooking. The cooking method of the foxtail millet porridge for sensory quality evaluation is: put 100 g of millet into a 22 cm diameter pan with a lid, and quickly wash it with tap water for 1-3 times and drain the remaining water. Add the pre-boiled drinking water according to the mass ratio of 1:20 for millet to water. Cover the lid, and boil in the induction cooker at 2100 W. Then, remove the lid, and adjust the power to 1400 W, and heating up to 25 min. The research provides reference for promoting the standardization of foxtail millet porridge cooking and sensory evaluation.