| 不同品种籼米生产的鲜湿米粉理化特性与感官品质 |
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| 引用本文： | 罗文波,林亲录,黄亮,吴跃,肖华西,王佳.不同品种籼米生产的鲜湿米粉理化特性与感官品质[J].食品与机械,2011,27(3). |
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| 作者姓名： | 罗文波 林亲录 黄亮 吴跃 肖华西 王佳 |
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| 作者单位： | 中南林业科技大学食品科学与工程学院粮食深加工国家工程实验室,湖南长沙,410004 |
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| 基金项目： | 国家自然科学基金，农业部公益性行业课题 |
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| 摘 要： | 采用湖南省各地区广泛种植的50种籼米原料来生产鲜湿米粉,对鲜湿米粉的理化特性及其感官品质进行研究.通过二者相关性和回归分析,为生产鲜湿米粉的品质评价和专用稻种的选择提供理论依据.研究结果发现,理化性质中的透射比、熟断条率、碘蓝值、吐浆值与鲜湿米粉的组织形态、口感、色泽等重要感官品质呈极显著或显著相关,当碘蓝值中等(0.1～0.3)、透射比高(＞0.85)、熟断条率低(＜10%)以及吐浆值低(＜5%)时,鲜湿米粉的感官评分相对最高.碘蓝值、透射比、熟断条率和吐浆值这些理化特性指标能够较好地反映出鲜湿米粉的感官特性,可以用来评价鲜湿米粉的品质.同时,稻米品种对鲜湿米粉的品质有极显著影响,其中T优167、早熟213和中嘉早17品种的籼米制作的鲜湿米粉的品质最好.
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| 关 键 词： | 籼米 鲜湿米粉 理化特性 感官品质 |
Study on physiochemical and sensory properties of fresh rice noodles produced by different varieties of indica rice |
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| LUO Wen-bo,LIN Qin-lu,HUANG Liang,WU Yue,XIAO Hua-xi,WANG Jia.Study on physiochemical and sensory properties of fresh rice noodles produced by different varieties of indica rice[J].Food and Machinery,2011,27(3). |
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| Authors: | LUO Wen-bo LIN Qin-lu HUANG Liang WU Yue XIAO Hua-xi WANG Jia |
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| Affiliation: | LUO Wen-bo LIN Qin-lu HUANG Liang WU Yue XIAO Hua-xi WANG Jia (College of Food science and engineering,Central South University of Forestry and Technology,National Engineering Laboratory for Grain Process,Changsha,Hunan 410004,China) |
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| Abstract: | 50 varieties of indica rice,which cultivated widely in Hunan Province,were used for producing fresh rice noodles.And physiochemical properties and sensory quality of these fresh rice noodles were studied.By correlation and regression analysis,it provided theoretical basis for quality evaluation and selecting suitable rice varieties to product fresh rice noodles.As results indicated,transmittance,cooked noodles,broken rate,and iodine blue value of physicochemical properties and some important sensory qualiti... |
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| Keywords: | indica rice fresh rice noodles physiochemical properties sensory quality |
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