质构仪在大米品质评价中的应用研究-经济学家.PDFVIP

62 2007, Vol. 28, No. 09 食品科学 ※基础研究 战旭梅，郑铁松 * ，陶锦鸿 (南京师范大学食品科学与营养系，江苏 南京 210097) ：以 13 种稻谷样品为材料，用质构仪测定米饭的硬度、黏度、黏着性、弹性、回复能量、回复形变、 最终负载、硬度能量、僵化度9 种质构指标；用蒸煮法测定大米吸水率、膨胀体积、米汤碘蓝值、米汤干物质 等蒸煮指标，分析研究大米质构品质指标与蒸煮品质指标的相互关系。研究结果表明：米饭的弹性与膨胀率、碘 蓝值呈显著的正相关，粳米相关系数为0.853、0.774，籼米为0.827、0.816；黏度与吸水率呈显著的正相关，相 关系数为粳米0.971、籼米0.824；黏着性与米汤干物质也有显著的相关性，粳米相关系数为0.788，籼米为0.829； 回复能量、回复形变等指标与蒸煮品质指标间没有显著的相关性；可用硬度、黏度、黏着性、弹性来评价大米 的食用品质。 ：大米；质构品质；蒸煮品质；相关性 Study on Application of Texture Analyzer in Quality Evaluation of Rice ZHAN Xu-mei，ZHENG Tie-song*，TAO Jin-hong (Department of Food Science and Nutrition, Nanjing Normal University, Nanjing 210097, China) Abstract ：Nine texture quality indexes of cooking rice based 13 kinds of rice had been measured with texture analyzer in this paper. The 9 indexes of rice were hardness, adhesive force, adhesiveness, springiness length, recoverable work done 1, recoverable deformation1, final load, hardness work done and rigidity. These texture indexes and cooking quality indexes of rice were studied by correlation analysis. The results indicated that the correlations between the springiness length with swelling volume and rice is starch iodine blue of rice are significant, the correlative coefficients of japonica rice is 0.853, 0.774, and the non-glutinous 0.827, 0.816. The correlations between adhesive force with water absorbency are significant, the correlative coefficients of the japonica rice is 0.971, and the non-glutinous rice is 0.824. The correlations between adhesiveness with dry matter are also significant, the correlative coefficients of the japonica rice is 0.