摘要
为筛选适宜加工油炸锅巴的糯米品种,建立糯米锅巴加工适宜性评价体系,以安徽省主栽的10个品种糯米为原料,企业提供市售锅巴的1个品种糯米为原料对照样,测定糯米原料的理化、热力学等性质及油炸锅巴的质构、感官等特性,结合相关性分析、回归分析、主成分分析和层次分析,探讨不同糯米加工适宜性并建立锅巴综合品质的评价体系。通过主成分分析将糯米原料及锅巴的19项理化指标简化成5项指标,即淀粉质量分数、蛋白质质量分数、直链淀粉质量分数、焓值、吸水性;层次分析确定各指标权重分别为:吸水性3.55%、焓值5.30%、淀粉质量分数7.43%、直链淀粉质量分数36.17%、蛋白质质量分数47.56%,建立矩阵并经过一致性检验,计算CR值为0.056。通过综合分析建立糯米锅巴品质评价模型,将10种糯米锅巴的感官评价与综合品质得分建立线性方程,两者拟合度高。将对照样代入评价模型,综合品质得分为0.97,排序第1,说明此模型作为糯米锅巴综合品质评价较为客观合理。
To screen suitable glutinous rice varieties for processing fried crispy rice and establish a suitability evaluation system for fried rice cracker processing,10 main varieties of glutinous rice cultivated in Anhui province were used as raw materials,and 1 variety of glutinous rice used for producing commercially available rice crust products provided by the enterprise was taken as a control sample,the physicochemical and thermodynamic properties of glutinous rice raw materials,as well as the texture and sensory characteristics of fried rice crackers were determined.The processing suitability of different glutinous rice was explored and an evaluation system for the comprehensive quality of rice crackers was established according to correlation analysis,regression analysis,principal component analysis,and hierarchical analysis.Then the 19 physicochemical indices of glutinous rice and their fried rice crackers were simplified into 5 indices through principal component analysis,namely starch content,protein content,amylose content,enthalpy value,and water absorption.The weights of each index were determined by the Analytic Hierarchy Process(AHP),and the results were as follows:water absorption of 3.55%,enthalpy value of 5.30%,starch content of 7.43%,amylose content of 36.17%,and protein content of 47.56%.A matrix was established and subjected to consistency testing,resulting in a calculated CR value of 0.056.A quality evaluation model for glutinous rice crackers was established through a comprehensive analysis.A linear equation was established between the sensory evaluation and the comprehensive quality score of 10 glutinous rice cracker samples,and the fit degree between the two was high.The control sample was substituted into the evaluation model,and the comprehensive quality score was 0.97,ranking first,which indicates that this model is relatively objective and reasonable for the comprehensive quality evaluation of glutinous rice crackers.
作者
朱佳琪
邵子晗
洪莹
宋玉
陶澍
朱莉莉
彭天宇
刘超
梁进
曹磊
石磊
王虎
Zhu Jiaqi;Shao Zihan;Hong Ying;Song Yu;Tao Shu;Zhu Lili;Peng Tianyu;Liu Chao;Liang Jin;Cao Lei;Shi Lei;Wang Hu(Institute of Agro-Products Processing,Anhui Academy of Agricultural Sciences,Hefei 230031;Anhui Engineering Laboratory of Food Microbial Fermentation and Functional Application,Hefei 230031;College of Food and Nutrition,Anhui Agricultural University,Hefei 230036;Anhui Liangyue Daxiong Food Technology Co.,Ltd.,Huainan 232221)
出处
《中国粮油学报》
北大核心
2025年第9期49-57,共9页
Journal of the Chinese Cereals and Oils Association
基金
2023年寿县科技计划项目(2023SXKJXM030)
安徽省水稻产业技术体系项目(AH-CYJSTX-01)
大健康研究院食品营养健康联合研究中心专项(2024SJY02)
第五批合肥市农业行业首席专家工作室项目(202418)。
关键词
糯米
锅巴
加工适宜性
数学模型
综合品质评价
glutinous rice
rice cracker
processing suitability
mathematical model
comprehensive quality evaluation
