3种不同粒型“适碾”大米的食用品质分析与评价

Analysis and Evaluation of Edible Quality of Medium Milled Rice with Three Different Grain Shapes

为稻米适度加工的碾白精度提供科学的评价方法,对“适碾”的不同粒型大米食用品质进行评价。从客观的仪器分析和主观的感官评价2个方面对“适碾”(留皮度为2.0%~7.0%)的长粒(野香优莉丝)、中粒(稻花香)、短粒(吉宏6)大米食用品质进行分析。结果表明:长粒米野香优莉丝米饭具有最高的弹性,短粒米吉宏6和中粒米稻花香米饭具有比野香优莉丝高的硬度、黏度、平衡度和食味值。虽然客观仪器分析的米饭食味值是“精碾”米高于“适碾”米,但主观的感官评价结果表示留皮度分别为2.05%、2.60%和2.21%的吉宏6、稻花香、野香优莉丝“适碾”米,具有与“精碾”米相当的“接受”占比和“喜欢”占比。留皮度小于3%的“适碾”大米具有与“精碾”大米相当的食用品质。

To provide a scientific evaluation method for precisely determining the degree of milling of medium milled rice,the edible quality of rice with different grain shapes was evaluated.The texture characteristics and taste value of medium milled rice(bran degree of 2%~7%)were analyzed by objective instrumental analysis,and the sensory evaluation,degree of acceptance,and degree of preference were evaluated by subjective sensory evaluation.The results indicated that the long-grain Yexiangyoulisi had the highest elasticity,while the short-grain Jihong 6 and the medium-grain Daohua Xiang had higher hardness,viscosity,balance,and taste value than the long-grain Yexiangyoulisi.Although the objective instrumental analysis indicated that the taste value of over-mill rice was higher than that of medium-mill rice,the subjective evaluation results indicated that medium-milled rice(Jihong 6 with bran degree of 2.05%,Daohuaxiang with bran degree of 2.60%,and Yexiangyoulisi with bran degree of 2.21%)had the comparable‘acceptance’ratio and‘preference’ratio.Medium-mill rice with a bran degree of less than 3%had edible quality comparable to over-mill rice.