混合试验仪法对大米食用品质评价的探索研究-食品安全质量检测学报.pdf

7 4 Vol. 7 No. 4 2016 4 Journal of Food Safety and Quality Apr. , 2016 * 蔡宏郁, 袁 建 , 王明洁, 何 荣, 李进一 (, 210046) 摘 要: 目的 (Mixolab)方法 70 , (), , Mixolab 结果 , , , ; Mixolab 结论 , 关键词: ; ; ; Evaluation of rice eating quality with Mixolab * CAI Hong-Yu, YUAN Jian , WANG Ming-Jie, HE Rong, LI Jin-Yi (College of Food Science and Engineering, Nanjing University of Finance, Nanjing 210046, China) ABSTRACT: Objective To research the characteristic point of Mixolab of rice eating quality. Methods Seventy varieties of rice were used to measure parameters of Mixolab. The physio-chemical indexes (including protein content, amylose content and gel consistency) of rice eating qualities were determined by national standard, and the rice quality were evaluated by the descriptive sensory methods. The correlations of parameters of Mixolab with both the physio-chemical indexed and the rice eating quality were analyzed. Results The protein content was significantly negatively