摘要
长粒香和稻花香是2种常见的市售小包装粳米产品。通过对市售的14批次长粒香大米和9批次稻花香大米的理化、外观、糊化特性、质构特性和食味品质特性5个方面的指标进行分析,探究2种产品间品质的差异。结果表明:稻花香的蛋白质含量、糊化温度显著低于长粒香(P<0.05),粒长、弹性显著高于长粒(P<0.05),感官食味值显著高于长粒香(P<0.05),在光泽、气味、黏性、弹性、软硬度和滋味方面得分明显占优势。主成分分析表明2种产品表现出一定的区分度。
Changlixiang(CLX)and Daohuaxiang(DHX)are two general commercial types of rice in China.According to analysing CLX(n=9)and DHX(n=14)rice from the five aspects including physicochemicalproperties,appearance properties,pasting properties,texture properties and taste quality characteristics,the quality differences between the two types of rice were explored.The results proved that,compared to CLX,protein content and pasting temperature of DHX were significantly lower(P<0.05),while grain length and elasticity were significantly higher(P<0.05).Sensory taste value of DHX was significantly higher than that of CLX(P<0.05),which was attributed to the significantly higher values of glossiness,odour,viscidity,elasticity,hardness,and flavor.The two types of rice showed a certain degree of differentiation based on principal component analysis.
作者
鞠栋
亓盛敏
任海斌
谢天
JU Dong;QI Sheng-min;REN Hai-bin;XIE Tian(Beijing Key Laboratory of Nutrition&Health and Food Safety,Beijing Engineering Laboratory for Geriatric Nutrition Food Research,COFCO Nutrition&Health Research Institute Co.,Ltd.,Beijing 102209,China;College of Food Science and Engineering,Nanjing University of Finance and Economics,Collaborative Innovation Center for Modern Grain Circulation and Safety,Nanjing 210023,China;Beijing Engineering and Technology Research Center of Food Additives,School of Food and Health,Beijing Technology and Business University,Beijing 100048,China)
出处
《粮食与油脂》
北大核心
2022年第6期45-49,共5页
Cereals & Oils
基金
“十四五”国家重点研发计划专项(2021YFD2100904)。
关键词
长粒香
稻花香
食味品质
主成分分析
Changlixiang
Daohuaxiang
taste quality characteristics
principal component analysis
