食品与机械2011，Vol.27Issue(3)：7-12,48,7.DOI:10.3969/j.issn.1003-5788.2011.03.003
不同品种籼米生产的鲜湿米粉理化特性与感官品质
Study on physiochemical and sensory properties of fresh rice noodles produced by different varieties of indica rice
摘要
Abstract
50 varieties of indica rice, which cultivated widely in Hunan Province, were used for producing fresh rice noodles. And physiochemical properties and sensory quality of these fresh rice noodles were studied. By correlation and regression analysis,it provided theoretical basis for quality evaluation and selecting suitable rice varieties to product fresh rice noodles. As results indicated, transmittance,cooked noodles, broken rate, and iodine blue value of physicochemical properties and some important sensory qualities have an extremely significant or significant correlation. When fresh rice noodles have 0.1-0.3 iodine blue value, high transmittance (＞ 0. 85), low cooked noodles' broken rate (＜10％) and low value of dissolving starch (＜5％), they can have relative highest sensory score. Therefore, these physicochemical property indexes could be well reflected by sensory properties and be used to evaluate quality of fresh rice noodles. Meantime, rice varieties had extremely significant influence on quality of fresh rice noodles, and rice noodles produced by using T You 167, Zao Shu 213 and Zhong Jia Zao 17 indics rice had the best quality.关键词
籼米/鲜湿米粉/理化特性/感官品质Key words
indica rice/ fresh rice noodles/ physiochemical properties/sensory quality引用本文复制引用
罗文波,林亲录,黄亮,吴跃,肖华西,王佳..不同品种籼米生产的鲜湿米粉理化特性与感官品质 [J].食品与机械,2011,27(3):7-12,48,7.基金项目
国家自然科学基金(编号:31050012) （编号:31050012）
农业部公益性行业课题(编号:200903043-2) （编号:200903043-2）
