罐头米饭的感官品质评价模型研究

本论文以16种不同的大米为原料,制成罐头米饭,通过检测大米的理化指标以及对罐头米饭进行感官评价和力学测定,提出了罐头米饭的感官品质评价模型.实验结果表明,大米的胶稠度、蛋白质含量两项指标与罐头米饭的大部分感官指标评价结果呈非常显著的相关性;仪器测定的粘着性与弹性两个指标与多项感官指标评价结果呈正相关.

Indexes for Evaluating Food Quality of Canned Rice

Sixteen different rice materials were separately made into canned rices.By analyzing the physicochemical properties of the rice materials and doing sensory and instrumental evaluation of the canned rices,some sensory and instrumental indexes for evaluating the food quality of canned rice were developed.The experimental results showed that the gelatinization degree and protein content were highly correlated with the sensory evaluation values,and that the rice adhesivness and springness resulted by instrument vere also positively correlated with the sensory evaluation values.