方便米饭加工原料选择模型的研究

A Study on Selection Model for Raw Materials of Instant Rice

根据稻米的理化特性和方便米饭的品质,进行回归分析和聚类分析,研究方便米饭的原料加工适应性,建立方便米饭原料的选择模型,为方便米饭生产原料的选择和及其专用稻的培育提供依据。结果表明,用稻米的直链淀粉含量、脂肪含量、蛋白质含量的幂指数方程预测方便米饭的感官品质,可以达到极显著水平。直链淀粉含量中高,蛋白质含量和脂肪含量高的稻米(如晚粳6284)适于加工方便米饭。

Based on physical and chemical characteristics of rice and quality of instant rice, the regression analysis and cluster analysis were carried out to study the raw material suitability for producing the instant rice, set up the selection model for raw materials of instant rice, and provide the basis for breeding of special paddy. The results showed that the power exponential equation of amylase content, fat content and protein content of rice could accurately forecast the sensory quality of instant rice and the perfect quality of instant rice could be obtained. The rice with higher Am content, high protein content and high fat content （such as Wan Jing 6284） is suitable for producing the instant rice.