摘要
本论文以 10种不同的大米 ( 2种粳米 ,8种籼米 )为原料 ,对其制备的米粉 (切粉和榨粉 )分别采用感官评定、测定米粉力学性质和烹煮性等方法进行品质评价 ,提出非发酵型米粉品质评价体系。实验结果表明 ,仪器测定的硬度与感官评定中的粘性有高度显著的负相关关系 ;抗拉强度和最大应变分别与感官评定的筋道感有显著正相关关系 ;最大应变与感官评定的综合评价有显著正相关关系 ;因此 ,在不便采用感官评定的情况下 ,可用仪器测定的结果预测米粉的部分感官评定指标。由于大米的直链淀粉含量与感官评定中口感的多个指标有高度显著相关关系 。
The quality of non-fermented rice noodle from 10 rice varieties (2 japanica,8 indica) was studied by panel test and by measuring the mechanics and cooking properties of rice noodle.The evaluation systems for rice noodle quality were set up.The results showed that there were significant corrections between the following items:hardness (mechanics properties) and stickiness (panel test),shear strength (mechanics properties) and chewiness (panel test),maximum strain (mechanics properties) and chewiness (panel test),maximum strain (mechanics properties) and general evaluation (panel test).According to these results,mouth-feeling of rice noodle could be evaluated partially by mechanics properties.The amylose content of rice was correlated significantly with the mouth-feeling items of rice noodle,which means that amylose content can be an important evaluation index for rice noodle stuff.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2000年第5期14-18,共5页
Journal of the Chinese Cereals and Oils Association
