压榨型鲜湿米粉条感官评价方法的研究

Research on Sensory Evaluation Methods for Pressed and Fresh Rice Noodles

本文以压榨型鲜湿米粉条为研究对象,根据国标GB/T 16861-1997筛选米粉条感官评价指标,以二元对比决定法计算指标权重并根据权重进行指标分值分配,再结合定量描述分析与系统聚类分析法确定指标分级与分级具体描述,最后统一各构成因子形成其感官评价方法。该评价方法中,一级指标有气味、外观结构、质地特性、食味,其中外观结构含有二级指标颜色、光泽、结构完整性、均匀度,质地特性含有二级指标黏性、软硬度、筋道感;各项指标分别设置3~4个等级,不同的等级其具体特性描述、分值分配也不尽相同。与前人研究所建米粉条感官评价体系相比,该方法评价指标全面、分值分配合理、指标分级及分级具体描述详细清晰;且米粉条感官评分与大米粉糊化特性、米粉条质构特性的相关性分析表明,该感官评价方法可通过仪器量化指标进行良好的预测。

To establish a sensory evaluation system for pressed fresh rice noodles, the related indicators were screened according to GB/T 16861~1997. Based on the two-element comparison method, index weight was calculated and the score of the indicators was assigned. Thereafter, the Quantitative Description Analysis and the Hierarchical Cluster Analysis were combined to classify the indicators and describe their classification. Last, these factors were unified to form the rice vermicelli sensory evaluation system. The first grade indices included odor, appearance of the structure, texture, and taste. The second grade indices for the appearance of the structure included color, luster, structural integrity, and homogeneity; the second grade indices for texture included viscosity, hardness, and chewiness. Each index had 3 to 4 levels, and the different levels had a different description of characteristics and scores. Compared to the previous studies on rice noodle sensory evaluation systems, the indicators of the system in this study were comprehensive, the score distribution was reasonable, and the index grading and description of classification was exhaustive. Correlation analysis between the sensory evaluation of rice noodles and gelatinization and texture characteristics showed that the instrument measuring the indices demonstrated a good prediction of the sensory score.