米饭咀嚼过程中质地感知差异形成解析

Analysis of Difference Formation in Textural Perception during Chewing Process of Rice

本文优选籼米和粳米为实验材料,以人体口腔咀嚼参数为依据,设定仿生咀嚼时的唾液添加量以及咀嚼次数等条件,分析了食团颗粒度、水分含量、渗漏固形物含量、还原糖含量等理化指标,探究米饭咀嚼过程中质地感知差异化形成的原因。结果显示,三种米的组成相近,但糊化特性和结晶结构不同。监测米饭质地的动态变化过程,发现咀嚼过程中米饭的受力由44~66 N减小为20~21 N,稻花香2号米饭呈现出较高的耐咀嚼性和粘牙性,野香优莉丝米饭粘牙性低且质地松散。分析咀嚼后食团的特性,发现野香优莉丝米饭咀嚼后形成的食团颗粒度最小且渗漏固形物含量最高、水分含量上升了1.84%,显著高于两种粳米(P<0.05);稻花香2号米饭咀嚼后呈现出最高的还原糖含量(43.50~64.55 mg/g),滋味感知最优。米饭仿生质地指标的解析及食团理化特性的测定能全面化、数据化表征咀嚼过程中米饭质地感知差异形成的原因,这对于深入解析米饭质地形成以及大米食味品质评价具有一定的实际意义。

Indica and Japonica rice were selected as test materials to investigate the difference formation in textural perception,particle size,water content,leakage solid content and reducing sugar content of rice bolus during chewing process were analyzed by using in vivo oral masticatory properties as a reference and setting salivary addition amounts,chewing times in vitro.The results showed that the three types of rice were similar in composition,but their gelatinization characteristics and crystalline structures were different.Monitoring the dynamic textural perception of rice,it was found that the force worked on rice decreased from 44~66 N to 20~21 N,Daohuaxiang No.2 rice had a higher chewiness and adhesiveness,while Yexiangyoulisi rice had a lower adhesiveness and loose texture perception during in vitro chewing.Through analyzing the characteristics of rice bolus in simulated chewing process,results indicated that the moisture content of rice bolus of Yexiangyoulisi rice increased by 1.84%,significantly higher than the other Japonica rice(P<0.05).The rice bolus of Yexiangyoulisi rice had the smallest particle size and the highest leakage solid content.Daohuaxiang No.2 rice had the highest reducing sugar content(43.50~64.55 mg/g)and showed optimal taste perception.The analysis of simulated texture index of rice and the determination of physicochemical properties of rice bolus can comprehensively and digitally characterize the difference formation in textural perception during chewing process,which has certain practical significance for analyzing the texture formation in depth and evaluating the eating quality of rice.