广西壮族传统五色糯米蒸饭品质评价模型的建立.pdfVIP

AnalysisandTesting分析检测

doi:10.16736/41-1434/ts.2025.11.038

广西壮族传统五色糯米蒸饭品质评价模型的

建立

EstablishmentofaQualityEvaluationModelforTraditionalFive-colorGlutinousRiceSteamedRice

oftheZhuangethnicGroupinGuangxi

◎廖嫦雯12331

，杨媚，黄敏，陆有兵，邓秀蝶

（1.广西民族大学相思湖学院，广西 南宁 530225；

2.广西体育高等专科学校，广西 南宁 530012；

3.南宁市尖兵食品科技有限公司，广西 南宁 530000）

¹²³³1

LIAOChangwen,YANGMei,HUANGMin,LUYoubing,DENGXiudie

(1.XiangsihuCollegeofGuangxiMinzuUniversity,Nanning530225,China;

2.GuangxiCollegeofSportsEducation,Nanning530012,China;

3.NanningJianbingFoodTechnologyCo.,Ltd.,Nanning530000,China)

摘要：

3

89.351%

62.527%16.487%

10.337%

关键词：

Abstract：ThetraditionalfivecoloredglutinousriceoftheZhuangethnicgroup,asacharacteristicfoodwith

richethnicculturalconnotations,requiresascientificevaluationsystemforitsqualityassessment.Thisstudyconducted

sensoryevaluationandtexturetestingoncommerciallyavailablefivecoloredglutinousriceproducts,andconstructeda

comprehensivequalityevaluationmodelusingmultivariatestatisticalanalysistechniques.Theresultsshowedthatthere

weresignificantdifferencesinthesensoryevaluationindicatorsandtexturecharacteristicindicatorsoffivecolo