米粉凝胶强度与米粉品质指标的相关性研究

以市售米粉为研究对象,测定了其凝胶强度及质构参数,并分析了其凝胶强度与其蒸煮指标、质构指标以及感官评价之间的相关性。结果表明:米粉的凝胶强度与米粉的蒸煮损失、碘蓝值、熟断条率、硬度、弹性、咀嚼性以及感官指标中弹性、组织形态、糊汤性均存在显著相关性。在米粉的加工过程中,将米粉的凝胶强度控制在22.09~36.66 g·mm-2,大众接受程度会较高,在该范围内,米粉蒸煮损失<7%,熟断条率<2%,碘蓝值<0.300,弹性>0.89,米粉综合品质较好。因此,在米粉加工中,通过检测米粉的凝胶强度,并结合质构中硬度、黏性等指标的检测,即可反映米粉品质的好坏,无需再对米粉蒸煮损失、熟断条率等指标进行测定,有效地简化了米粉品质评价指标体系。

Study on the Correlation between the Gel Strength and the Quality Parameters of Rice Noodle

The commercial rice noodles were determined for the gel strength and texture parameters, and analyzed the correlations between the gel strength and cooking index, texture index and sensory evaluation. The results showed that, the gel strength was significantly correlated to the cooking loss, iodine blue value, cooked broken rate,hardness, elasticity, chewiness and the sensory indexes including elasticity, organization shape, soup turbidity of rice noodle. The public acceptance could be higher when the gel strength of rice noodle was controlled in the range of22.09~36.66 g·mm-2 during processing of rice noodles. And in this range, cooking loss was less than 7%, cooked broken rate was less than 2%, iodine blue value was less than 0.300, and elasticity was more than 0.89, the comprehensive quality of rice noddle was better. Therefore, in the processing of rice noodles, the quality could be reflected by measuring gel strength, hardness and viscosity, and there was no need to determine cooking loss and cooked broken rate, which could effectively simplify the quality evaluation index system of rice noodles.