| 吉林省5种粳米理化性质与感官性质相关性研究 |
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| 引用本文： | 蔡勇,王然. 吉林省5种粳米理化性质与感官性质相关性研究[J]. 粮食与饲料工业, 2019, 0(3): 1-3 |
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| 作者姓名： | 蔡勇 王然 |
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| 作者单位： | 长春职业技术学院食品与生物技术分院,吉林 长春,130033;长春职业技术学院食品与生物技术分院,吉林 长春 130033;吉林大学生物与农业工程学院,吉林 长春 130022 |
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| 摘 要： | 选取了5种吉林省产地的粳米,分别测定了主要成分含量,对5种原料粳米制成的米饭进行感官性质检测和质构性质检测,并分析了三者之间的相关性。结果表明,粳米中直链淀粉含量和水分含量对米饭的感官指标和质构性质有显著影响;质构指标中弹性和黏着性基本可以反映感官评价结果。
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| 关 键 词： | 粳米 化学成分 感官评价 质构性质 |
Correlation between physicochemical and sensory properties of five japonica rice in Jilin province |
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| CAI Yong,WANG Ran. Correlation between physicochemical and sensory properties of five japonica rice in Jilin province[J]. Cereal & Feed Industry, 2019, 0(3): 1-3 |
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| Authors: | CAI Yong WANG Ran |
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| Affiliation: | (Department of Food and Biotechnology,Changchun Vocational and Technical College, Changchun 130033,China;College of Biology and Agricultural Engineering,Jilin University,Changchun 130022,China) |
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| Abstract: | Five kinds of japonica rice were selected to determine the main components,and the sensory properties and texture properties of cooked rice were tested,and the correlation between them was analyzed.The results showed that the mylose content and water content in japonica rice had significant effects on sensory index and texture properties,and the elasticity and adhesiveness of texture index could basically reflect sensory evaluation results. |
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| Keywords: | japonica rice chemical composition sensory evaluation texture properties |
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