冻干方便米饭品质评价方法及原料适应性的研究

本试验选取了10个品种的大米制作冻干方便米饭，测定了大米的直链淀粉含量和蛋白质含量，并且分析了这两项指标与感官指标以及物性指标（Texture Profile Analysis，TPA）与感官指标的相关关系。研究发现感官指标中的口感与大米的直链淀粉含量呈极显著的负相关，与TPA实验的Hardness和Adhesiveness两项指标呈极显著的负相关。结果表明大米的直链淀粉含量对冻干方便米饭品质有着显著的影响，利用TPA实验可以替代感观评价对冻干方便米饭的品质进行评价，其中利用直链淀粉含量相对较低的粳米制作的冻干方便米饭的口感较好。

Quality Evaluation Methods and Material Adaptability for Freeze Dried Instant Rice

10 rice cultivars were selected for making freeze dried instant rice.Sensory indexes,texture profile and chemical components were measured and the relationships among them were analyzed.The result shows that the product eating quality exhibits significantly negative correlation with the amylose content of rice;it is the same with two texture profile parameters,i.e.hardness and adhesiveness.It is revealed that the amylose content of rice has great effect on the sensory quality of freeze-dried instant rice,and that the texture profile analysis(TPA) can be adopted to evaluate the sensory quality of the product.The japonica rice(short-grain rice) with relatively low amylose content is the appropriate material for making freeze-dried instant rice.