米饭质构特性测定方法的研究(Ⅰ)——米饭样品制作与质构测试方法探讨

A Study on Determination of Texture Characteristics of the Cooked Rice(Ⅰ)——Production and Determination of the Cooked Rice

用不同品质的大米,参照GB/T 15682—2008的米饭样品制备方法制作米饭样品,并利用质构测试仪采用TPA模式对米饭样品的质构特性进行测定,通过试验考察米饭样品制作方法及米饭质构测试条件对测定值及其稳定性的影响。结果表明:在本研究的炊饭和米饭样品制作条件下,探头尺寸大小(形式)对质构测定值是否反映大米食味品质特征差异有较大的影响,电饭煲炊饭和铝盒炊饭方法用Φ25.4 mm圆球探头进行质构测定时,其硬度和黏着性测定值都能够较好地反映不同品质大米的差异程度,适合作为米饭质构测定方法采用。其中硬度值的变异系数较小,精确性较好。

The cooked rice was produced from different kind of rice according to GB/T 15682 -2008 method, and the texture characteristics of the cooked rice were determined by a food texture analyzer and the TPA model, so as to investigate the impact of production method and determination conditions on the stability of measured values. The results show that the size （pattern） of plunger has obvious influence on texture determination ; and o25.4 mm global plunger is suitable for rice texture determination cooked by the electric rice cooker and the aluminum container, whose hardness and adhesiveness can better reflect the qualities from the different kind of rice. Among the determined factors, hardness values of the cooked rice have the least coefficient of variation and the best accuracy.