| 大米理化指标与米饭品质相关性的研究 |
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| 引用本文： | 王玉珠,林伟锋,陈中.大米理化指标与米饭品质相关性的研究[J].现代食品科技,2011,27(11):1312-1315. |
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| 作者姓名： | 王玉珠 林伟锋 陈中 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 摘 要： | 测定了七种大米基本理化指标及加工成米饭后的感官指标和质构特性,探讨原料大米特性与米饭的感官品质、质构特性之间的相关性.结果表明:原料大米水分含量与米饭的弹性呈显著的负相关；蛋白质干基含量与米饭的咀嚼性呈显著的负相关,而脂肪干基含量则与米饭的回复性呈显著的正相关.通过感官评价得出:大米的直链淀粉含量与米饭的冷饭质地呈显著...
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| 关 键 词： | 直链淀粉 米饭 感官特性 相关性 质构特性 |
Study on the Correlation between Characteristics of Rice and the Quality of Cooked Rice |
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| WANG Yu-zhu,LIN Wei-feng,CHEN Zhong.Study on the Correlation between Characteristics of Rice and the Quality of Cooked Rice[J].Modern Food Science & Technology,2011,27(11):1312-1315. |
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| Authors: | WANG Yu-zhu LIN Wei-feng CHEN Zhong |
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| Affiliation: | WANG Yu-zhu,LIN Wei-feng,CHEN Zhong(College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | Basic physical properties of seven different rice,textural property,and sensory indexes of cooked rice were determined.Possible relativity of basic characteristics of rice and textural property,the sensory characteristics of cooked rice were investigated.The results showed that the moisture content went in significant negative correlation with springiness.The protein content of dry went in significant negative correlation with chewiness,while the fat content of dry went in significant positive correlation w... |
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| Keywords: | amylase rice sensory characteristics relativity textural property |
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