不同糯米制作的米糕感官评定与质构分析研究
Sutdy on sensory evaluation and texture anlysis of rice cake produced by different glutinous rice
目的：研究三种糯米制作的米糕的质地品质评价分析。方法：采用感官评定和TA-XT2i型物性测试仪对储存0-7天的三种糯米糕进行测定。结果：三种米糕的感官评定结果与物性测试仪分析数据之间存在良好的相关性，全质构（texture profile analysis TPA）各参数中硬度、胶粘性和咀嚼性与感官评定综合评分都在0.01水平上显著相关，圆糯米糕的相关系数分别是-0.979，-0.969，-0.954；血糯米糕的相关系数分别是-0.976，-0.978，-0.963；长糯米糕的相关系数分别是-0.983，0.908，-0.973。长糯米糕硬度、胶粘性和咀嚼性参数值最高，其次是圆糯米糕、血糯米糕。结论：硬度、胶粘性和咀嚼性可以作为糯米糕类质构评价的主要评价指标，同时得出了感官评定指标以仪器测定为变量的线性回归方程。
Purpose] To explore the texture quality evaluation of rice cake produced by three glutinous rice. [Methods] The three glutinous rice cake stored for 0-7days were analyzed by the method of sensory evaluation and TA-XT2i physical properties tester, respectively. [Results] displayed there were closely correlative relationship between parameters of sensory evaluation and texture analysis. The TPA parameters hardness, adhesiveness and chewiness was significantly related to the composite score of sensory evaluation at the 0.01 level. The correlation coefficients of round glutinous rice cake were -0.979，-0.969，-0.954; the correlation coefficients of blood glutinous rice cake were -0.976，-0.978，-0.963; The correlation coefficients of round glutinous rice cake were -0.983，0.908，-0.973. The hardness, gumminess and chewiness of long glutinous rice cake were highest, followed by a round glutinous rice cake, and the blood glutinous rice cake. [Conclusion] Hardness, adhesiveness and chewiness can be used as the main index of the texture evaluation of glutinous rice cake class. Based on the variables of instrumental measurement, linear regression equations of sensory evaluation were developed.
张晖、周颖、钱海峰
农作物食品工业
糯米糕感官评定质构分析
glutinous rice cakesensory assesstexture profile analysis
张晖,周颖,钱海峰.不同糯米制作的米糕感官评定与质构分析研究[EB/OL].(2012-05-31)[2025-08-11].http://www.paper.edu.cn/releasepaper/content/201205-508.点此复制
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