【摘要】 通过对蒸煮莲子进行食味品质评分,并测定相应样品的直链淀粉含量,研究了莲子中直链淀粉含量与食味品质的对应关系。研究表明莲子的直链淀粉含量与莲子的香味、颜色、光泽、颗粒完整性、黏性和滋味的相关性不大,但对弹性和软硬度则呈现较明显的负相关。当莲子中的直链淀粉含量低于15.0%时,食味品质评分较高,口感也较好;直链淀粉含量在15.0%到20.0%之间时,口感次之;直链淀粉含量大于20.0%时,则莲子的食味品质较差。更多还原

【Abstract】 By means of scoring eating quality and determining the amylose content of lotus-seeds, the correspondence between eating quality and amylose content of lotus-seeds was studied. The result showed that there was no correlation between the amylose content and the fragrance, colour, lustre, grain integrity, viscous or taste of lotus seed, but the amylose content of lotus seeds with the elasticity and hardness showed a significant negative correlation. When the amylose content of lotus-seeds was lower than 15.0%, its eating quality would be good, and so does its taste. When the amylose content was therefore between 15.0% and 20.0%, the eating quality falls as well as its taste. If the amylose content becomes larger than 20.0%, the lotus seed would then have a bad eating quality.更多还原