质构仪在大米品质评价中的应用研究

Study on Application of Texture Analyzer in Quality Evaluation of Rice

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。

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 deformation 1, 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 starch iodine blue of rice are significant, the correlative coefficients of japonica rice is 0.853, 0.774, and the non-glutinous rice is 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 0.778, and the non-glutinous rice was 0.829. The other texture quality indexes and coking quality indexes are not significant correlation. Hardness, adhesive force, adhesiveness and springiness length could be used for evaluating rice edible quality.