营养复合米品质评价方法研究

Study on the Quality Evaluation Methods of Compound Nutrition Rice

[目的]研究排序感官检验法与评分感官检验法在营养复合米感官评价中的应用。[方法]从学生中挑选20名感官评价员,初步培训后,采用排序法和评分法分别对5种营养复合米进行感官评价,分析2种方法的相关性。[结果]5种营养复合米的品质存在显著性差异,其中,样品E品质最好,样品C品质最差,样品A、B、D居中,且3个样品间无显著性差别。[结论]2种感官评价方法得到的结果一致,制定的营养复合米品质评价评分表具有可行性,通过米粒形状、色泽、香气和均匀度可以较准确反映营养复合米的品质。

[Objective] To study the application of ranking sensory test method and score sensory test in the evaluation of compound nutrition rice. [Method] Choosing 20 students as sensory evaluation members,sensory evaluation was carried out respectively on compound nutrition rice by sorting and grading methods after initial training,and then the correlation of the two methods was analyzed. [Result] There was a significant difference among the quality of compound nutrition rice; the quality of sample E was the best,the worst was sample C,sample A,B,D was at the middle,and sample A,B,D were without significant difference. [Conclusion] Two sensory evaluation methods got the same results,the formulate score table to evaluate the quality of compound nutrition rice was feasible; the quality of compound nutrition rice could be reflected accurately through the shape,color,aroma and uniformity of the rice.