不同品种早籼稻制备的鲜湿米粉的品质差异

Different quality characterization of fresh wet rice noodles made of different early season indica rice

为科学合理地选用米粉专用早稻品种,以15份早籼稻品种为原料,采用隶属函数、主成分分析和聚类分析法,探讨供试水稻制备的鲜湿米粉的蒸煮品质、质构指标、感官评分的差异。结果表明:不同原料制备的鲜湿米粉的品质差异显著,以株两优4026及煜两优22为原料制作的鲜湿米粉品质较好,断条率和吐浆值低,硬度大,弹性好,咀嚼性强,黏附性低,感官评分较高,分别为78.2、79.2;相关性分析结果表明,蒸煮品质、感官品质与质构品质各指标之间呈极显著相关(P<0.01);主成分分析结果表明,吐浆值、断条率和黏附性为负向评价指标,硬度、弹性、咀嚼性、感官指标及评分为正向评价指标;结合聚类分析,将15个早籼稻品种制作的鲜湿米粉分为品质较优、品质一般和品质较差3大类,其中株两优4026和煜两优22适宜加工成高品质鲜湿米粉。

In order to choose optimal early rice varieties special for rice noodles,15 early season indica rice varieties were used as raw materials,and the differences in cooking quality,texture index and sensory score of fresh and wet rice noodles prepared by 15 rice varieties were analyzed by affiliation function,principal component analysis and cluster analysis.The results showed that the quality of the fresh wet rice noodles prepared from different raw materials differed significantly,and the fresh wet rice noodles made from Zhuliangyou 4026 and Yuliangyou 22 had better quality,with lower breaking rate and spitting value,higher hardness,better elasticity and chewiness,lower adhesion,and higher sensory scores of 78.2 and 79.2,respectively.The results of correlation analysis showed that the cooking quality,sensory quality and texture quality indexes were highly significantly correlated(P<0.01).Through principal component analysis,the spit value,breakage rate and adhesion were negative evaluation indexes,and the hardness,elasticity,chewiness,sensory indexes and scores were positive evaluation indexes.Among studied varieties,Zhuliangyou 4026 and Yuliangyou 22 showed optimal characters and were suitable for processing into high-quality fresh and wet rice noodles.