不同含量功能红曲工程米的智能电子感官评价比较研究

Comparison of Different Reconstituted Rice Containing Functional Red Yeast Rice Flour Based on Intelligent Electronic Sensory Evaluation System

为开发一款含有功能性红曲米粉的口感较好的工程米,以糙米、薯粉等粗粮为主要原料,采用双螺杆挤压的方式制备红曲米粉,其添加量分别为0.5%、1%、2%、4%的4款工程米。利用电子舌、电子鼻和质构仪对工程米的感官指标进行测定。结果表明:随着功能性红曲米粉添加量的增加,工程米的口感品质有明显差异,2%及4%添加量的工程米苦味升高,而0.5%添加量涩味最明显;1%添加量在甜味、鲜味及丰富度指标方面较高,且苦味、涩味较低;1%及4%添加量硬度、弹性等质构特性较好,且1%添加量能够赋予产品更加明显的风味特征,说明功能性红曲米粉添加量为1%的工程米口感最佳。

To obtain functional reconstituted rice that containing the functional red yeast rice flour with good taste,four kinds of reconstituted rice were mainly made from coarse grains such as brown rice and sweet potato flour by twin-screw extrusion,with the addition of functional red yeast rice flour of 0.5%,1%,2%,4%,respectively.Sensory indexes of functional reconstituted rice were measured by electronic tongue,electronic nose and texture analyzer.Results showed that,with the increasing of functional red yeast rice flour,the taste quality of reconstituted rice was significantly different.The bitterness of reconstituted rice with 2%and 4%red yeast rice flour were increased,while the astringency of the rice with 0.5%red yeast rice flour was the highest.The rice with 1%red yeast rice flour was superior to other samples in terms of sweetness,umami and richness index.Based on texture profile analysis,reconstituted rice with 1%and 4%red yeast rice flour had better palatability,and reconstituted rice with 1%red yeast rice flour could give the product more obvious flavor characteristics.Considering the sensory indexes comprehensively,reconstituted rice with 1%red yeast rice flour could not only meet the functional requirements,but also have a good taste.