基于主成分分析法对不同稻谷变温干燥工艺的加工和食味品质研究

Study on processing and eating quality of rice with variable temperature drying technology based on principal component analysis

以新收获的高水分稻谷为原料,探讨不同变温干燥工艺对稻谷干燥速率、加工品质、食用品质的影响。结果表明,变温干燥工艺中三段温度和越高,总用时越短,干燥速率越快,食味值越低;烘后出糙率、整精米率、出米率、食味值比烘前高;升温组比降温组干燥用时短、干燥速率快、出糙率高、整精米率低、食味值高、直链淀粉含量低,升温组和降温组烘后的出米率无差异;变温干燥工艺中三段温度和对出糙率、整精米率影响不显著;主成分分析综合评价法可为不同变温干燥工艺烘后稻谷品质评价提供参考。

Using newly harvested high-moisture rice as raw material,the effects of different variable-temperature drying processes on the quality of rice products were investigated.The results showed that the higher the temperature and the shorter the total time,the faster the drying rate and the lower the taste value.After baking,brown rice yield,the whole rice rate,the rice output rate,and the taste value were higher than those before the drying.Compared with the cooling group,the drying time of the heating group was shorter,the drying rate was faster,the brown rice yield was higher,the whole rice rate was lower,the eating value was higher,and the amylose content was lower.There was no difference between the heating group and cooling group in the milled rice rate after drying.In the variable temperature drying process,the temperature of three stages and their effects on the brown rice yield and head rice yield were not significant.The comprehensive evaluation method of principal component analysis can provide reference for the quality evaluation of dried rice after different variable temperature drying processes.