日本优质水稻食味特性主要影响因素的探讨

Study on the main factors affecting the palatability characteristics of Japanese high quality rice

采用从日本东京新宿伊势丹商场购买的22个日本水稻品种(产地+栽培)精米,测定其品质及食味特性,分析了米饭硬度与理化指标的关系以及食味评价项目与食味之间的关系。结果表明:日本精米样品的平均白度为40.0、长度4.57 mm、宽度2.78 mm、厚度1.94 mm、蛋白质含有率为6.14%、直链淀粉含有率18.3%、硬度3.92 kgf、黏度0.78 kgf、弹力0.71 kgf,所有样品的各项指标虽有差异但整体趋于平稳。将品尝评鉴中5项食味评价项目与综合评价作复相关分析,复相关系数为0.834***,说明这5项食味评价项目可以作为判别米饭食味的主要因素,外观、气味、味道、黏度和硬度对于食味的贡献率从大到小依次为味道(44.0%)、外观(26.5%)、气味(12.2%)、黏度(10.8%)和硬度(6.5%),其中米饭硬度与蛋白质含有率呈显著正相关,与米粒粒厚呈显著负相关。

The quality and palatability characteristics of 22 Japanese rice varieties(origin+cultivation)purchased from Ishidan Mall in Shinjuku,Tokyo,Japan were determined;the relationship between hardness and physicochemical indexes of rice and the relationship between palatability evaluation items and palatability were analyzed.The results showed that the average whiteness of Japanese milled rice samples was 40.0,the length was 4.57 mm,the width was 2.78 mm,the thickness was 1.94 mm,the protein content was 6.14%,the amylose content was 18.3%,the hardness was 3.92 kgf,the viscosity was 0.78 kgf and the elasticity was 0.71 kgf.The indices of all milled rice samples were different,but they tended to be stable as a whole.The multiple correlation analysis between the five palatability evaluation items and the comprehensive evaluation showed that the multiple correlation coefficient was 0.834***,which supports that these five palatability evaluation items can be used as the main factors to discriminate the palatability of rice.The contribution rate of appearance,smell,taste,viscosity and hardness to palatability was successively from large to small:taste(44.0%),appearance(26.5%),smell(12.2%),viscosity(10.8%)and hardness(6.5%),among which the hardness of rice was positively correlated with protein content but negatively correlated with grain thickness.