【摘要】 采用湖北省广泛种植的21个品种稻米生产方便米粉,通过回归分析和聚类分析,探讨了稻米主要成分与方便米粉品质之间的关系,并建立方便米粉生产原料的选择模型,为方便米粉专用稻的生产和方便米粉加工原料的选择提供依据。结果表明,稻米的淀粉含量、直链淀粉含量等与方便米粉的滋味、口感、色泽等感官品质呈极显著或显著相关;用稻米的直链淀粉含量和蛋白质含量或脂肪含量的幂指数模型预测方便米粉的感官品质,可以达到极显著水平;直链淀粉含量中高(10%～17.5%),蛋白质含量中高等(7.1%以上)的稻米适于加工方便米粉。更多还原

【Abstract】 Instant rice noodle was prepared with 21 kinds of rice varieties cultured widely in Hubei province.The relations between content of chemical components in rice and sensory quality of the products and the raw material selection model were studied by regress and cluster analysis.Results indicated that sensory quality of instant rice noodle was correlated with starch content and amylase content in rice.Amylase content,protein content and fat content could accurately forecast the sensory quality of instant rice noodle by power index model.Good quality of instant rice noodle could be obtained from raw material with high amylace content and high protein content.更多还原