不同品种籼米生产的鲜湿米粉理化特性与感官品质

摘要

采用湖南省各地区广泛种植的50种籼米原料来生产鲜湿米粉,对鲜湿米粉的理化特性及其感官品质进行研究.通过二者相关性和回归分析,为生产鲜湿米粉的品质评价和专用稻种的选择提供理论依据.研究结果发现,理化性质中的透射比、熟断条率、碘蓝值、吐浆值与鲜湿米粉的组织形态、口感、色泽等重要感官品质呈极显著或显著相关,当碘蓝值中等(0.1～0.3)、透射比高(＞0.85)、熟断条率低(＜10%)以及吐浆值低(＜5%)时,鲜湿米粉的感官评分相对最高.碘蓝值、透射比、熟断条率和吐浆值这些理化特性指标能够较好地反映出鲜湿米粉的感官特性,可以用来评价鲜湿米粉的品质.同时,稻米品种对鲜湿米粉的品质有极显著影响,其中T优167、早熟213和中嘉早17品种的籼米制作的鲜湿米粉的品质最好.%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.