CN108918795A - Rice sensory evaluation instrument, the substitution sensory evaluation of rice texture characteristic and test method - Google Patents
Rice sensory evaluation instrument, the substitution sensory evaluation of rice texture characteristic and test method Download PDFInfo
- Publication number
- CN108918795A CN108918795A CN201810327206.3A CN201810327206A CN108918795A CN 108918795 A CN108918795 A CN 108918795A CN 201810327206 A CN201810327206 A CN 201810327206A CN 108918795 A CN108918795 A CN 108918795A
- Authority
- CN
- China
- Prior art keywords
- rice
- sample
- texture
- test
- meal cake
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/10—Starch-containing substances, e.g. dough
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Medicinal Chemistry (AREA)
- Physics & Mathematics (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses rice sensory evaluation instrument, the substitution sensory evaluation of rice texture characteristic and test methods, wherein test method is rice texture characteristic test method, belong to technical field of food detection, solves existing rice texture characteristic test method there are test results the problems such as unstable, test data deviation is big, rice texture characteristic test method of the invention, includes the following steps：Rice sampling procedure is taken out the rice of specified amount and is cooled down from cooking apparatus；Sample making step makes meal cake sample using rice after cooling；Sample test step, the meal cake sample is placed on Texture instrument, the upper surface of the meal cake sample is applied pressure to using the test probe of Texture instrument, and to obtain the texture parameter of the meal cake sample, the test probe is greater than the meal cake sample upper surface area to the active area of the meal cake sample.
Description
【Technical field】
The present invention relates to technical field of food detection more particularly to rice sensory evaluation instrument, the substitution sense of rice texture characteristic
Official's evaluation and test method, wherein test method refers to rice texture characteristic test method.
【Background technique】
Rice is one of the important grain ration in China, and there is 60% or more population in the whole nation using rice as staple food, with society
Progress and living standards of the people raising, requirement of the people to cooked rice quality is also higher and higher, does not require nothing more than the nutrition of rice
Value is high, and wants in good taste.About the evaluation and test of rice mouthfeel, sensory evaluation is mainly used, with reference to GB/T 12315-2008/
ISO 8587:2006 organoleptic analysis's ranking methods invite the panelist for participating in sensory evaluation to go out different model electric rice cooker cooking
Rice sample carries out the sensory evaluation of hardness, and analyzes rice sample using the Friedman method of inspection and least significant difference
Between whether there is notable difference, in sense organ test process, by ready every kind of 30g of rice sample, be successively presented to and judge
Member, and panelist is required successively to judge sample from left to right, the organoleptic indicator after having judged with regard to hardness strength is ranked up；Every product
A sample has been commented, has then carried out judging for next sample with mouthwash；After the trial test for completing sample, to the hard of sample
Degree carries out sequence from big to small；But sensory evaluation there are subjectivities it is strong, cumbersome, time-consuming the disadvantages of.
With the development of science and technology, using physical apparatus to come the sense organ that replaces people, it can be more objective, quick, accurate
Ground is evaluated by cooked rice quality.Texture instrument can be by carrying out the mechanical process of continuity compression to sample come Mouthsimulator tooth
Tooth mastication processes, so that viscosity, elasticity and the hardness in palatability index are digitized, objectified, so using texture
The palatability that instrument quickly measures the texture characteristic of rice to reflect rice is considered as a kind of very promising method.
But existing Texture instrument can only measure the digital parameters such as viscosity, elasticity and hardness, can not directly obtain
Out about the value of sensory evaluation.
In addition for the test of rice texture, unified test method is not yet formed in industry, is surveyed at present using Texture instrument
The research for determining rice texture characteristic concentrates on three rice methods and meal cake method：
Three rice methods are three rice of taking-up in well-done rice, are symmetrically disposed on Texture instrument objective table and are surveyed
Examination, but a small amount of rice sample preparations specified in GB/T 15682-2008 need 10g meters, and a large amount of rice sample preparations need
500g meters, this method only takes three rice, and human factor influences very big, and test result is unstable, error is big, and steamed rice ware or
The rice of different location inherently has a certain difference in person's electricity pot meal, and three rice methods can not be accurately anti-multiple sampling
Reflect the palatability of rice.
Meal cake method is that the rice of certain mass is taken out in well-done rice, is placed on glass weighing bottle and is compressed with bottle cap
Then bottle cap is opened, Texture instrument is placed on together with weighing bottle and is tested；Or rice is placed in the containers such as aluminium box, it uses
The pressure top of certain mass suppresses certain time, and to rice surface, flat, internal tightness unanimously moves back pressure top, together with container one
It rises to be placed on Texture instrument and test.This test method human factor influence is also larger, and meal cake is put together with the container filled a bowl with rice
On Texture instrument, since detection probe diameter is less than meal cake diameter, the rice outside sphere of action of popping one's head in will affect detection probe
Second-compressed causes test result deviation big.
In view of the defect of above-mentioned technology, one kind rice texture analysis method easy to operate, result accurate stable is studied just
It seems very necessary.
【Summary of the invention】
Rice sensory evaluation instrument, rice are proposed technical problem to be solved by the present invention lies in overcome the deficiencies in the prior art
Meal texture characteristic substitutes sensory evaluation and test method, can obtain at the first time sensory evaluation using rice sensory evaluation instrument
Value, measuring speed are fast；Furthermore with the measurement of the data substitution sensory evaluation of rice texture characteristic, have easy to operate, time-consuming
It is short, and the feature that measurement accuracy is high；In addition test method of the invention is simultaneously cooperated to obtain rice texture simultaneously using Texture instrument special
The data of property, it is easy to operate, standardization level is high, test result stability is good, accurate flavor evaluation is made conducive to rice.
Above-mentioned technical problem is solved, the present invention adopts the following technical scheme that：
A kind of rice sensory evaluation instrument, which is characterized in that including detecting the detection probe of rice texture characteristic, placing rice
The monitor station and main control unit of sample, the texture that the main control unit obtains rice sample on monitor station through detection probe are special
Property data, main control unit control detection probe compresses rice sample at least twice, main control unit handle the texture characteristic data with
Form sensory evaluation.
Detection probe described above is greater than the meal cake sample upper surface area to the active area of the meal cake sample, more
It is good to realize measurement.
In addition, the test speed of the detection probe is 1mm/s, and test trigger force is 100g in order to improve measurement accuracy.
A method of sensory evaluation is substituted based on rice texture characteristic, including：Using test device at least to rice sample
Product carry out two second compressions to obtain rice texture characteristic data；Sensory evaluation through rice texture characteristic data acquisition rice sample
Value.By the way of the mode of the acquisition sensory evaluation can be obtained automatically using instrument or use sensory evaluation deck watch, into
Row compares one by one.
Further, rice texture characteristic test method, includes the following steps：
Rice sampling procedure is taken out the rice of specified amount and is cooled down from cooking apparatus；
Sample making step makes meal cake sample using rice after cooling；
The meal cake sample is placed on Texture instrument, is applied pressure to using the detection probe of Texture instrument by sample test step
The upper surface of the meal cake sample at least carries out two second compressions to the meal cake sample to obtain the texture of meal cake sample ginseng
Number, the detection probe are greater than the meal cake sample upper surface area to the active area of the meal cake sample.
In above-mentioned rice texture characteristic test method, in the rice sampling procedure, first in the cooking apparatus
Rice be stirred, promote rice to break up and stir evenly, then from stirring region take out specified amount rice.
In above-mentioned rice texture characteristic test method, the stirring region at least apart from cooking apparatus side wall and/or
Bottom wall 2cm~5cm.
In above-mentioned rice texture characteristic test method, in the rice sampling procedure, rice holds in closed metal
It is cooled down in device.
In above-mentioned rice texture characteristic test method, in the rice sampling procedure, air-cooled or water cooling pair is used
Rice in canister carries out acceleration cooling.
In above-mentioned rice texture characteristic test method, in the sample making step, by compress mode by rice
It is fabricated to cylindrical meal cake sample.
In above-mentioned rice texture characteristic test method, in the sample test step, the detection probe is to described
Meal cake sample at least carries out two second compressions.
In above-mentioned rice texture characteristic test method, the Texture instrument at least repeats eight to same meal cake sample
Secondary test.
In above-mentioned rice texture characteristic test method, the texture parameter obtained in the sample test step includes meal
At least one of hardness, viscosity, elasticity, chewiness and recovery of cake sample.
In above-mentioned rice texture characteristic test method, the test speed of the detection probe is 1mm/s, test triggering
Power is 100g.
Beneficial effects of the present invention：
A kind of rice sensory evaluation instrument, including detecting the detection probe of rice texture characteristic, placing the detection of rice sample
Platform and main control unit, the main control unit obtain the texture characteristic data of rice sample on monitor station, master control through detection probe
Unit control detection probe compresses rice sample at least twice, and main control unit handles the texture characteristic data to form sensory evaluation
Value；Sensory evaluation can be obtained at the first time using rice sensory evaluation instrument, and measuring speed is fast.
Based on the method for rice texture characteristic substitution sensory evaluation, including：Using test device at least to rice sample into
Two second compression of row is to obtain rice texture characteristic data；Sensory evaluation through rice texture characteristic data acquisition rice sample.
The mode of the acquisition sensory evaluation can be obtained automatically using instrument or using by the way of sensory evaluation deck watch, carry out one
One compares.The present invention has abandoned the defect of artificial carry out sensory evaluation completely, using acquisition rice texture characteristic data and tie
Table is closed, can quickly determine and evaluate identical measurement result with artificial sense.
In addition rice texture characteristic test method of the invention, includes the following steps：Rice sampling procedure, from cooking apparatus
The middle rice for taking out specified amount is simultaneously cooled down；Sample making step makes meal cake sample using rice after cooling；Sample is surveyed
Try is rapid, and the meal cake sample is placed on Texture instrument, applies pressure to the meal cake sample using the detection probe of Texture instrument
Upper surface, to obtain the texture parameter of the meal cake sample, the detection probe is greater than institute to the active area of the meal cake sample
State meal cake sample upper surface area.Test method of the present invention is different from current meal cake method, and meal cake sample does not have on Texture instrument
The limitation of container containing more meets the chewing environment of rice in the oral cavity, conducive to the accuracy for promoting test data, also eliminates
Limitation of the container containing to detection probe, test process can choose the detection probe of suitable meal cake sample size, and then can be with
So that detection probe is greater than meal cake sample upper surface area to the active area of meal cake sample, is visited compared to existing meal cake method in test
Head acts on meal cake local location, and detection probe can integrally press to meal cake sample, meal cake sample each section uniform force, test
Data can reflect the overall quality for the cake sample that rises well with cooking.
In the rice sampling procedure, first the rice in the cooking apparatus is stirred, promotes rice to break up and stirs evenly,
The rice of specified amount is taken out from stirring region again.The rice cooking quality of different parts is variant in cooking apparatus, some positions
Wilfully hard, some positions are partially wet soft, extract local rice, are unable to respond the quality of whole pot rice, even if multiple sampling
It can not overcome the problems, such as this, therefore, the present invention is first stirred the rice in the cooking apparatus in rice sampling procedure,
Promote rice to break up to stir evenly, the rice of different parts is uniformly mixed, operates in this way, only extracting local rice can also be preferable
Ground reflects the quality of whole pot rice.
The stirring region is at least apart from cooking apparatus side wall and/or bottom wall 2cm~5cm.In view of current cooking apparatus
Heating method be usually that bottom-heated or bottom combine side to heat jointly, it is (interior close to cooking apparatus side wall and/or bottom wall
Pot side wall and/or bottom wall) to absorb heat more the rice at position, compared to the rice at other positions, be easy to appear it is sallow, harden
Situation, this part rice incorporate the accuracy that will be greatly reduced test data in sample, so the present invention avoids cooking in sampling
It prepares food the rice in utensil side wall and/or the region bottom wall 2cm~5cm, guarantees the Stability and veracity of test result.
In the rice sampling procedure, rice is cooled down in closed canister.Closed canister can subtract
The few loss of rice moisture in cooling procedure, avoid rice excessive water from being lost and destroy the elasticity of rice, stickiness etc., it protects
Meal cake sample after cooling is demonstrate,proved close to the rice quality after culinary art, the accuracy of sample detection is substantially increased, is conducive to rice
Meal makes accurate flavor evaluation.
In the sample making step, rice is fabricated to by compress mode by cylindrical meal cake sample.From cooking pot
The rice that tool sampling obtains is than more loose, and there are gaps between the grain of rice, and each position porousness is also inconsistent, thus makes
Meal cake sample can also there is a situation where it is such, reduce test result accuracy.The present invention makes meal cake sample by compress mode
Product eliminate the gap of rice part as much as possible, reach surfacing, the consistent meal cake sample of internal defect degree, are conducive to be promoted
Test accuracy.
In the sample test step, the detection probe at least carries out two second compressions to the meal cake sample.It grasps in this way
Work can simulate the masticatory movement of human oral cavity, and thus obtained texture parameter is also more accurate.
These features and advantages of the invention will detailed exposure in the following detailed description.
【Detailed description of the invention】
Fig. 1 is the working principle block diagram of rice sensory evaluation instrument.
【Specific embodiment】
It is explained and illustrated below with reference to technical solution of the embodiment of the present invention to the embodiment of the present invention, but following implementations
Example is merely a preferred embodiment of the present invention, and not all.Based on the implementation example in the implementation mode, those skilled in the art are not having
Obtained other embodiments under the premise of creative work are made, protection scope of the present invention is belonged to.
As shown in Figure 1, a kind of rice sensory evaluation instrument, including detecting the detection probe 100 of rice texture characteristic, placing rice
The monitor station 200 and main control unit 400 of meal sample 300, the main control unit obtain rice sample on monitor station through detection probe
The texture characteristic data of product, main control unit control detection probe compress rice sample at least twice, and main control unit handles the texture
Performance data is to form sensory evaluation.
During specific implementation, the processing mode of main control unit may include at least two：The first, will largely about
In texture characteristic data and the data of sensory evaluation input main control unit, in use, it is special that detection probe obtains texture
Property data after, sensory evaluation can be compared out at the first time in main control unit, and exported；Second, artificial to carry out greatly
The test about texture characteristic data and the relationship between the two of sensory evaluation is measured, and is obtained about texture characteristic data and sense
The two formula relationship of official's evaluation of estimate, and formula relationship is inputted in main control unit, after main control unit obtains texture characteristic data
Also it can handle to obtain sensory evaluation at the first time；
Certain the present embodiment is also not limited to using above two method, as long as it is special to handle texture by main control unit
Method of the property data to form sensory evaluation, is protection scope of the present invention.
Detection probe described above is greater than the meal cake sample upper surface area to the active area of the meal cake sample, more
It is good to realize measurement.In addition, the test speed of the detection probe is 1mm/s, and test trigger force is in order to improve measurement accuracy
100g。
Further, a method of sensory evaluation is substituted based on rice texture characteristic, including：At least using test device
Two second compressions are carried out to obtain rice texture characteristic data to rice sample；Through rice texture characteristic data acquisition rice sample
Sensory evaluation.The mode of the acquisition sensory evaluation can be obtained using instrument automatically or using sensory evaluation deck watch's
Mode is compared one by one.
In conjunction with the corresponding sensory evaluation of table confirmation rice, which is existing sensory evaluation deck watch, wherein sense organ
Evaluating deck watch includes the data such as hardness, viscosity or elasticity；It is unfolded to illustrate with hardness, in conjunction with chart 4, if obtaining rice texture
The hardness of performance data is 7960g (± 5% deviation), then is judged as most hard, if the hardness for obtaining rice texture characteristic data is
4471g (± 5% deviation), then be judged as most soft, is certainly not limited to the above-mentioned range data provided, according to different rice kinds,
The rice that different water sources is made, the corresponding sensory evaluation deck watch provided can be variant.
Further, below with specific test case come illustrate it is of the invention based on rice texture characteristic substitution sense organ comment
The method of valence：
One, test object is polished rice, according to testing process of the invention：
1, after the cooked rice of electric cooker, the spoon that has a meal, which quickly breaks up rice, to be stirred evenly, and is avoided in breakdown process apart from the interior the bottom of a pan
The rice of wall and side wall 2cm distance；
2, the rice for taking 70g uniformly mixed is put into the steel bowl of sealing, is blown 30min with fan at room temperature, is kept rice fast
Speed is cooled to room temperature；Steel bowl is opened, rice 8g after cooling is taken, is placed in cooked flake wrapping machine, cooked flake wrapping machine each compression positive and negative to rice
13s is pressed into diameter 32mm, the cylindrical meal cake sample of thickness 9mm；
3, detection probe is selected, the parameter of Texture instrument is set：(also referred to as twice including the analysis of test-types selection TPA texture
Chewing test), target type compression factor 50%, waiting time 0s, test trigger force 100g (as), test speed 1mm/s.
Above-mentioned parameter is set up, meal cake sample, which is placed on the objective table of Texture instrument, to be tested, and is applied using the detection probe of Texture instrument
It is pressed on the upper surface of meal cake sample, to obtain the texture parameter of the meal cake sample, Texture instrument records test data, meal from tape program
Cake sample test 8 times, test data is as shown in table 1：
Table 1 meal cake sample (polished rice) texture data
From 1 data of table：The hardness of the meal cake sample (polished rice) is 5372g, and viscosity is 7.9mJ, and elasticity is 2.42mm.
Except of course that those skilled in the art can also outside the test method of the above-mentioned acquisition rice texture characteristic data provided
To use similar fashion, as long as rice texture characteristic data can be obtained accurately.
Two, test object is long-grained nonglutinous rice, according to testing process of the invention：
1, after the cooked rice of electric cooker, the spoon that has a meal, which quickly breaks up rice, to be stirred evenly, and is avoided in breakdown process apart from the interior the bottom of a pan
The rice of wall and side wall 2cm distance；
2, the rice for taking 70g uniformly mixed is put into the steel bowl of sealing, is blown 30min with fan at room temperature, is kept rice fast
Speed is cooled to room temperature；Steel bowl is opened, rice 8g after cooling is taken, is placed in cooked flake wrapping machine, cooked flake wrapping machine each compression positive and negative to rice
13s is pressed into diameter 32mm, the cylindrical meal cake sample of thickness 9mm；
3, detection probe is selected, the parameter of Texture instrument is set：(also referred to as twice including the analysis of test-types selection TPA texture
Chewing test), target type compression factor 50%, waiting time 0s, test trigger force 100g (as), test speed 1mm/s.
Above-mentioned parameter is set up, meal cake sample, which is placed on the objective table of Texture instrument, to be tested, and is applied using the detection probe of Texture instrument
It is pressed on the upper surface of meal cake sample, to obtain the texture parameter of the meal cake sample, Texture instrument records test data, meal from tape program
Cake sample test 8 times, test data is as shown in table 2：
Table 2 meal cake sample (long-grained nonglutinous rice) texture data
| Number | Hardness/g | Viscosity/mJ | Elasticity/mm |
| 1 | 4915 | 8.1 | 4.16 |
| 2 | 5479 | 7.8 | 3.80 |
| 3 | 5497 | 7.0 | 4.15 |
| 4 | 4977 | 8.2 | 4.69 |
| 5 | 5423 | 8.1 | 4.10 |
| 6 | 5059 | 7.5 | 3.99 |
| 7 | 4979 | 8.5 | 4.51 |
| 8 | 4709 | 5.9 | 3.73 |
| Average value | 5130 | 7.6 | 4.14 |
From 2 data of table：The hardness of the meal cake sample (long-grained nonglutinous rice) is 5130g, and viscosity is 7.6mJ, and elasticity is 4.14mm.
In order to be verified the stability for the test result that rice texture characteristic test method of the present invention obtains, provide following
Two kinds of verifying means：
One, using the same electric cooker, repeating production under identical condition, rice carries out parallel laboratory test verifying three times, presses
According to test process above-mentioned, to this, rice carries out texture analysis three times respectively；The meal cake sample made each time is tested 8 times, is surveyed
Test result is averaged, and the test result of parallel laboratory test is as shown in table 3 three times：
The replicate test result of 3 meal cake sample of table
| Number | Hardness/g | Viscosity/mj | Elasticity/mm |
| Rice sample 1 | 4709 | 7.75 | 2.19 |
| Rice sample 2 | 4559 | 7.71 | 2.16 |
| Rice sample 3 | 4399 | 7.45 | 2.12 |
| Average value | 4556 | 7.64 | 2.16 |
| Relative standard deviation | 3.4% | 2.1% | 1.6% |
From the data in table 3, it can be seen that being tested using rice texture characteristic test method proposed by the present invention, the rice of acquisition
Hardness, rice viscosity and rice elastic parameter relative standard deviation all control within 5%, compared with existing test method, survey
Test result stability, which has, to be substantially improved.
Two, with reference to GB/T 12315-2008/ISO 8587:2006 organoleptic analysis's ranking methods invite 30 participation sense organs to comment
The panelist of valence carries out the sensory evaluation of hardness to the rice sample that 6 kinds of different model electric rice cooker cookings go out, and uses
The Friedman method of inspection and least significant difference, which are analyzed, whether there is notable difference between 6 kinds of rice samples.
After the completion of the electric cooker cooking rice of 6 kinds of different models, 30 grammeter meals is taken to contain the judging in bowl of same size, and
Not repeated encoding is carried out to each sample with random 4-digit number；100 grams of meal cake sample for taking every kind of rice to make simultaneously
Texture analysis is carried out, 6 kinds of meal cake samples are successively calculated as sample A, B, C, D, E, F.
In sense organ test process, by ready every kind of 30g of rice sample, it is successively presented to panelist, and require to judge
Member successively judges sample from left to right, and the organoleptic indicator after having judged with regard to hardness strength is ranked up；A sample has often been judged,
Judging for next sample is then carried out with mouthwash；After the trial test for completing 6 samples, the hardness of sample is carried out from big
To small sequence；
Ranking results and texture analysis test result are as shown in table 4, and wherein number representative sequence is suitable in sensory evaluation sequence
Sequence.
The sequence of 4 hardness result of table
| Sample | F | A | D | E | B | C |
| Sensory evaluation sequence | 1 | 2 | 3 | 4 | 5 | 6 |
| Hardness test result/g | 7960 | 5465 | 5341 | 4723 | 4667 | 4471 |
Hardness is descending is followed successively by for sense organ evaluation and test：F, A, D, E, B, C, i.e. sample F are most hard, and sample C is most soft.And from table 4
Shown in from the point of view of texture analysis result：The sequence of hardness test result is consistent with sensory evaluation, is illustrated provided by the invention
Rice texture characteristic test method can be substituted for sense organ evaluation and test, fast and accurately evaluate the palatability of rice.
Although only giving the hardness of meal cake sample, viscosity, elastic three kinds of test texture parameters in the embodiment of the present invention,
Those skilled in the art should understand that：Chewiness, the recovery etc. of test method also available meal cake sample according to the present invention
Other texture parameters.
Other than the scheme described in the present embodiment, test method of the present invention is suitable for all on the market to make cooking for rice
It prepares food tool, can be used for evaluating a meter kind, meter Shui than influence of the factors to rice palatability such as, digesting technoloys, have a wide range of application.
Further, the rice texture characteristic test method that the embodiment of the present invention proposes, includes the following steps：
Rice sampling procedure is taken out the rice of specified amount and is cooled down from cooking apparatus；
Sample making step makes meal cake sample using rice after cooling；
The meal cake sample is placed on Texture instrument, is applied pressure to using the detection probe of Texture instrument by sample test step
The upper surface of the meal cake sample, to obtain the texture parameter of the meal cake sample, the detection probe is to the meal cake sample
Active area is greater than the meal cake sample upper surface area.
The cooking apparatus of the present embodiment includes all kinds of cookwares that can be cooked at present, pot tool etc., and common is electric meal
The utensils such as pot, electric pressure cooking saucepan.This kind of cooking apparatus generally comprises pot body, pot cover and the interior pot being placed in pot body, pot cover closure
Afterwards with interior pot-shaped at cooking cavity, rice is cooked in cooking cavity, promotes rice to cure by the heating of internal pot.Therefore,
The descriptions based on cooking apparatus such as " rice of specified amount are taken out in cooking apparatus " for occurring in the present embodiment, can manage
Solution is the interior pot for being cooking apparatus.
Specifically, in the rice sampling procedure of the present embodiment, first the rice in cooking apparatus is stirred, is promoted
Rice, which is broken up, to be stirred evenly, then the rice of specified amount is taken out from stirring region, and practical operation can have a meal spoon or similar blender
Tool beats the rice in cooking apparatus, is uniformly mixed the rice of different parts, operates in this way, only extracting local rice can also
Preferably to reflect the quality of whole pot rice.More preferably：Stirring region is at least apart from cooking apparatus side wall and/or bottom wall 2cm
~5cm avoids the rice that cooking apparatus side wall and/or the region bottom wall 2cm~5cm are sallow, harden, to guarantee the standard of test result
True property and stability.
In the sample making step of the present embodiment, the rice of taking-up is first put into closed canister carry out it is cold
But, for example, steel bowl perhaps other faster canister cooling procedures of radiating can be aided with air-cooled or water cooling to accelerate to cool down, this
The purpose of sample operation is to reduce the loss of rice moisture in cooling procedure, avoids the loss of rice excessive water and destroy rice
Elasticity, stickiness of meal etc. guarantee that meal cake sample after cooling close to the rice quality after culinary art, substantially increases sample detection
Accuracy is conducive to make rice accurate flavor evaluation, it is generally the case that rice is cooled to room temperature.It is after cooling
Rice is fabricated to cylindrical meal cake sample by compress mode, such as：Rice taking-up after cooling is partially disposed in cooked flake wrapping machine
In, it is primary with the positive and negative each compression of cooked flake wrapping machine, form cylindrical meal cake sample.Certainly, it according to testing requirement difference, can also press
The meal cake sample of other shapes is made.
Texture instrument generally includes objective table and the lifting assembly above objective table, and installation detection is visited on lifting assembly
Head, sample to be tested are placed on objective table, and lifting assembly drives detection probe to complete lifting action.Texture survey is carried out to sample to be tested
When examination, first have to choose suitable detection probe according to sample to be tested and test purpose, Texture instrument is usually configured with cylindrical spy
Head, conical probe, ball-type probe, needle probe, dish type probe etc., mode determination mainly has compression, puncture, shearing, stretching
Four kinds, wherein compression can be divided into first compression and second-compressed, for the meal cake sample of the present embodiment cylinder, generally select disk
The detection probe of shape, and test process at least carries out two second compressions to meal cake sample, and operation in this way can simulate human oral cavity
Masticatory movement, thus obtained texture parameter is also more accurate.
To make test result have more accuracy, Texture instrument can at least repeat eight tests to same meal cake sample, most
Every test data is exported from Texture instrument afterwards, takes the average value of multiple measured value.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, is familiar with
The those skilled in the art should be understood that the present invention includes but is not limited to content described in specific embodiment above.It is any
Modification without departing from function and structure principle of the invention is intended to be included in the range of claims.
Claims (10)
1. a kind of rice sensory evaluation instrument, which is characterized in that including detecting the detection probe of rice texture characteristic, placing rice sample
The monitor station and main control unit of product, the main control unit obtain the texture characteristic of rice sample on monitor station through detection probe
Data, main control unit control detection probe compress rice sample at least twice, and main control unit handles the texture characteristic data with shape
At sensory evaluation.
2. a kind of rice sensory evaluation instrument according to claim 1, which is characterized in that the detection probe is to the meal cake
The active area of sample is greater than the meal cake sample upper surface area.
3. a kind of rice sensory evaluation instrument according to claim 1 or 2, which is characterized in that the test of the detection probe
Speed is 1mm/s, and test trigger force is 100g.
4. a kind of method based on the substitution sensory evaluation of rice texture characteristic, including：Using test device at least to rice sample
Two second compressions are carried out to obtain rice texture characteristic data；Sensory evaluation through rice texture characteristic data acquisition rice sample
Value.
5. rice texture characteristic test method, which is characterized in that include the following steps：
Rice sampling procedure is taken out the rice of specified amount and is cooled down from cooking apparatus；
Sample making step makes meal cake sample using rice after cooling；
The meal cake sample is placed on Texture instrument by sample test step, is applied pressure to using the detection probe of Texture instrument described
The upper surface of meal cake sample carries out two second compressions at least to the meal cake sample to obtain the texture parameter of the meal cake sample, institute
It states detection probe and the meal cake sample upper surface area is greater than to the active area of the meal cake sample.
6. rice texture characteristic test method as claimed in claim 5, which is characterized in that in the rice sampling procedure, first
Rice in the cooking apparatus is stirred, promotes rice to break up and stirs evenly, then takes out the rice of specified amount from stirring region.
7. rice texture characteristic test method as claimed in claim 6, which is characterized in that the stirring region at least distance is cooked
It prepares food utensil side wall and/or bottom wall 2cm~5cm.
8. rice texture characteristic test method as claimed in claim 5, which is characterized in that in the rice sampling procedure, rice
Meal is cooled down in closed canister.
9. the rice texture characteristic test method as described in one of claim 5 to 8, which is characterized in that the Texture instrument is to same
One meal cake sample at least repeats eight tests.
10. the rice texture characteristic test method as described in one of claim 5 to 8, which is characterized in that the sample test step
The texture parameter obtained in rapid includes at least one of hardness, viscosity, elasticity, chewiness and recovery of meal cake sample.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810327206.3A CN108918795A (en) | 2018-04-12 | 2018-04-12 | Rice sensory evaluation instrument, the substitution sensory evaluation of rice texture characteristic and test method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810327206.3A CN108918795A (en) | 2018-04-12 | 2018-04-12 | Rice sensory evaluation instrument, the substitution sensory evaluation of rice texture characteristic and test method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108918795A true CN108918795A (en) | 2018-11-30 |
Family
ID=64403051
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810327206.3A Pending CN108918795A (en) | 2018-04-12 | 2018-04-12 | Rice sensory evaluation instrument, the substitution sensory evaluation of rice texture characteristic and test method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108918795A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111122366A (en) * | 2019-12-19 | 2020-05-08 | 华帝股份有限公司 | Food texture detection device for cooking equipment and control method thereof |
| CN111596017A (en) * | 2020-05-14 | 2020-08-28 | 扬州大学 | Method for evaluating quality of rice based on simulated oral chewing |
| CN113049486A (en) * | 2021-03-25 | 2021-06-29 | 海南华创槟榔研究院 | Betel nut chewing piece fiber anisotropy testing method |
| CN114791477A (en) * | 2021-01-25 | 2022-07-26 | 北京中医药大学 | Application of large honeyed pill texture sensory attribute detection method in quality control |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07248326A (en) * | 1994-03-11 | 1995-09-26 | Tokyo Gas Co Ltd | Judging method in ranking compatibility of heterogeneous blended rice by cooking objects |
| CN102866236A (en) * | 2012-08-31 | 2013-01-09 | 广东省农业科学院农业生物技术研究所 | Texture evaluation method for rapidly discriminating quality of rice noodles |
-
2018
- 2018-04-12 CN CN201810327206.3A patent/CN108918795A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07248326A (en) * | 1994-03-11 | 1995-09-26 | Tokyo Gas Co Ltd | Judging method in ranking compatibility of heterogeneous blended rice by cooking objects |
| CN102866236A (en) * | 2012-08-31 | 2013-01-09 | 广东省农业科学院农业生物技术研究所 | Texture evaluation method for rapidly discriminating quality of rice noodles |
Non-Patent Citations (5)
| Title |
|---|
| 周显青 等: "米饭质构测定方法的比较与参数优选", 《粮油食品科技》 * |
| 周显青 等: "质构仪对米饭适口性的评价研究", 《粮油食品科技》 * |
| 张永华: "《食品分析》", 31 July 2004 * |
| 王光明 等: "《现代仪器系统设计方法》", 31 August 2015 * |
| 王玉军 等: "利用米饭质构特性评价大米食用品质的方法研究", 《粮油科技》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111122366A (en) * | 2019-12-19 | 2020-05-08 | 华帝股份有限公司 | Food texture detection device for cooking equipment and control method thereof |
| CN111596017A (en) * | 2020-05-14 | 2020-08-28 | 扬州大学 | Method for evaluating quality of rice based on simulated oral chewing |
| CN111596017B (en) * | 2020-05-14 | 2022-05-10 | 扬州大学 | Method for evaluating quality of rice based on simulated oral chewing |
| CN114791477A (en) * | 2021-01-25 | 2022-07-26 | 北京中医药大学 | Application of large honeyed pill texture sensory attribute detection method in quality control |
| CN114791477B (en) * | 2021-01-25 | 2023-12-05 | 北京中医药大学 | Application of large honeyed bolus texture sensory attribute detection method in quality control |
| CN113049486A (en) * | 2021-03-25 | 2021-06-29 | 海南华创槟榔研究院 | Betel nut chewing piece fiber anisotropy testing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108918795A (en) | Rice sensory evaluation instrument, the substitution sensory evaluation of rice texture characteristic and test method | |
| Raine‐Fenning et al. | The reproducibility of endometrial volume acquisition and measurement with the VOCAL‐imaging program | |
| Deter et al. | The use of ultrasound in the assessment of normal fetal growth: a review | |
| Matsler et al. | Evaluation of operating conditions for surface lipid extraction from rice using a Soxtec system | |
| Fan et al. | Visual perception of female physical attractiveness | |
| Allison et al. | Measurement of left ventricular mass in hypertrophic cardiomyopathy using MRI: comparison with echocardiography | |
| Martins et al. | The “volumetric” pulsatility index as evaluated by spatiotemporal imaging correlation (STIC): a preliminary description of a novel technique, its application to the endometrium and an evaluation of its reproducibility | |
| Amemiya et al. | Metabolic syndrome in youths | |
| BOURNE | Texture measurement of individual cooked dry beans by the puncture test | |
| CN107607419B (en) | Method for identifying quality of donkey-hide gelatin jujube | |
| Morita et al. | Repeatability and reproducibility of right ventricular Tei index valves derived from three echocardiographic methods for evaluation of cardiac function in dogs | |
| CN110132823A (en) | A kind of method for cell count based on template matching and lookup profile | |
| Lee et al. | Body composition with dual‐energy x‐ray absorptiometry and bioelectrical impedance analysis in breast cancer survivors | |
| CN109977095A (en) | The prediction model and its method for building up of the ripe degree of grilled meat products | |
| CN109480839B (en) | Method and instrument for analyzing body composition of pregnant woman based on bioelectrical impedance | |
| CN106018320A (en) | Carotenoid detection method based on near infrared spectroscopy analysis | |
| Chang et al. | Three-dimensional ultrasound in the assessment of normal fetal thigh volume | |
| CN108113653B (en) | Human body whole body fat measurement device and method based on fusion of 3D scanning and bioelectrical impedance technology | |
| Ruiz de Gauna et al. | Interobserver agreement in describing adnexal masses using the International Ovarian Tumor Analysis simple rules in a real‐time setting and using three‐dimensional ultrasound volumes and digital clips | |
| CN101884527A (en) | Digitalized pulse diagnosis-based quantification method for on-line monitoring and evaluation of human body qi-blood aging | |
| Dobroch et al. | Body composition measurements in paediatrics–a review. Part 1 | |
| JP5143764B2 (en) | Gum base design method | |
| To et al. | Body fat composition and weight changes during pregnancy and 6–8 months post‐partum in primiparous and multiparous women | |
| JP5261160B2 (en) | Bioimpedance measuring apparatus and method | |
| Kuwahara et al. | Measurement and Analysis of Complex Permittivity of Breast Cancer in Microwave Band |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181130 |