CN105067784A - Method for determiningtaste quality of rice by using physical and chemical property indexes of rice quality - Google Patents

Abstract

The invention discloses a method for determining taste quality of rice by using physical and chemical property indexes of rice quality. The method comprises the following steps: respectively obtaining measured values of five physical and chemical indexes of rice to be determined: amylose, gel consistence, alkali spreading value, protein and grain shape; carrying out conversionof characteristic vectors forthe measured values of thefive physical and chemical indexes of rice; obtaining angles ofthefive physical and chemical indexes of rice; carrying out characteristic vector analyses of each index by means of radar map; carrying out a comprehensive evaluation analysis by means of radar map; carrying out a conversion of thecomprehensive evaluation result, and obtaining a rice taste value. The method provided by the invention can be used for rapidly determining taste quality of rice.

Description

Utilize the physicochemical character index of rice quality to judge the method for rice eating-quality

Technical field

The invention belongs to food quality field, relate to rice eating-quality detection field, be specially a kind of physicochemical character index of rice quality that utilizes to judge the method for rice eating-quality.

Background technology

Rice, as the main food of China's population, is lived the today of day by day improving people, and the Cooking Quality of rice is more and more subject to consumer and pays close attention to.Along with the change of the market demand, breeding man, in research new varieties process, also more and more focuses on the rice quality research based on Cooking Quality.In many Grain Quality Traits in Rices, Cooking Quality is one of most important index, is also the final goal of grain quality improving.

At present, the main method evaluating rice is both at home and abroad sensory evaluation, and its result is subject to the differentia influence tasting people, is not also suitable for the screening of a large amount of breeding material.China's rice eating-quality detection method is according to standard GB/T/T15682-2008 " grain and oil detection paddy, rice cooking edible quality sensory evaluation method ", during detection, the personnel that judge evaluate successively according to the smell of rice, surface structure, palatability, flavour and cold meal quality, and table 1 is rice sensory evaluation content and description.Therefore assay is subject to the subjective factor impacts such as age of the personnel that judge, region, sex and work, and length consuming time; Certainly, for same reviewer, above-mentioned evaluation method still accurately.In recent years, more external research institutions develop rice eating-quality analyser, the rice rice taste meter (STA1A) that such as Japanese Zuo Zhu company produces, can conveniently measure rice Taste quality, but the aid also can only evaluated as Cooking Quality, and the reliability of China's rice variety its result numerous and diverse needs to be verified further, and it is expensive.

Rice eating-quality refers to outward appearance, smell, taste, the overall characteristic such as viscosity and hardness of rice.Most people thinks that the rice of high-quality should possess following characteristics: rice grain outward appearance is glossy, look is white, grain type is good, smell delicate fragrance, rice grain soft and smooth chew taste sweet, have viscoelasticity, comparatively sticky and soft, the cold meal of not hard, hot meal is not brought back to life.Research shows that the Cooking Quality of rice and its physicochemical character index have close correlativity.Rice physicochemical character index comprises: the indexs such as amylose content, gel consistence, protein, caustic SCC and grain type.Hardness, the characteristic such as coherency and viscosity of amylose content and Texture of Cooked are closely related.The length of gel consistence is relevant with viscosity with the hardness of rice.Thus, on the basis that multiple characteristic index is quantitative, according to the significance level of each characteristic index, utilize a kind of rice eating-quality evaluation method of mathematical statistics method establishment, for rice eating-quality evaluation provides a kind of new approaches, there is good using value.

At present, what the industry was generally acknowledged to the foundation that these 5 kinds of rice physicochemical character indexs of amylose content, gel consistence, protein, caustic SCC and grain type detect is:

Utilize the polished rice of rice to be measured to carry out the detection of a type, the detection of amylose, gel consistence, caustic SCC will be carried out after the polished rice pulverize of rice to be measured;

To the detection of protein, clearly limiting must be polished rice with rice to be measured or brown rice; That is, think that polished rice or brown rice all can be used for the detection of protein.

The mensuration of amylose is carried out according to NY/T2639-2014 " in the mensuration spectrophotometric method of rice amylose flow injection instruments method ";

Protein measuring carries out according to GB/T5511-2008 " cereal and beans nitrogen analysis and gross protein value calculate Kjeldahl method ";

The mensuration of gel consistence is carried out according to GB/T22294-2008 " grain and oil detection, rice gel consistence ";

The mensuration of caustic SCC is carried out according to NY/T83-1988 " rice matter assay method ";

The mensuration of grain type is carried out according to NY/T2334-2013 " the mensuration image method of rice head rice rate, grain type, chalky grain rate, chalkiness degree and transparency ";

Temperature during said determination is room temperature, and it is 25 ± 0.5 DEG C that the industry is all defaulted as.

Table 1 rice sensory evaluation content and description

Summary of the invention

The technical problem to be solved in the present invention is to provide a kind of physical and chemical index of rice that utilizes to judge the Cooking Quality of rice, adopts the method can judge the Cooking Quality of rice rapidly.

In order to solve the problems of the technologies described above, the invention provides a kind of physicochemical character index of rice quality that utilizes to judge the method for rice eating-quality, comprising the steps:

1) measured value of following 5 rice physical and chemical indexs of rice to be measured, is obtained respectively: amylose, gel consistence, caustic SCC, protein and grain type:

The polished rice of rice to be measured is utilized to carry out the detection of amylose, gel consistence, caustic SCC and grain type respectively;

The brown rice of rice to be measured is utilized to carry out the detection of protein;

The measured value of caustic SCC index is r ₁', the measured value of gel consistence index is r ₂', the measured value of Protein Index is r ₃', the measured value of amylose index is r ₄', the measured value of grain type index is r ₅';

2), by deflate value, gel consistence be decided to be forward index, and determine that the optimum value of caustic SCC is 7, the optimum value of gel consistence is 100; Protein, amylose, grain type are decided to be stationarity index, and the desired value setting protein is 2.0, the desired value of amylose is 15.5, when rice to be measured is japonica rice, the desired value of grain type is 1.78, and when rice to be measured is long-grained nonglutinous rice, the desired value of grain type is 3.20;

Then, by step 1) measured value of 5 rice physical and chemical indexs of gained carries out the conversion of proper vector:

The conversion results of caustic SCC index is r ₁,

The conversion results of gel consistence index is r ₂,

The conversion results of Protein Index is r ₃,

The conversion results of amylose index is r ₄,

The conversion results of grain type index is r ₅, when rice to be measured is polished rice, when rice to be measured is long-grained nonglutinous rice, $r_5=\frac{3.20}{|{r_5}^{\′}-3.20|+3.20};$

3), obtain the angle of 5 rice physical and chemical indexs, be respectively:

The angle θ of caustic SCC index ₁=74.16 °;

The angle θ of gel consistence index ₂=78.48 °;

The angle θ of Protein Index ₃=39.96 °;

The angle θ of amylose index ₄=143.64 °;

The angle θ of grain type index ₅=23.76 °;

Remarks illustrate:

First, amylose, protein, gel consistence, caustic SCC are endowed into 0.399,0.111,0.218,0.206,0.066 respectively with the weighted value of grain type index;

Secondly, according to formula θ _i=360W _iconvert, thus obtain the angle of above-mentioned 5 rice physical and chemical indexs, W _irepresent the weighted value of above-mentioned 5 indexs;

4), each index feature vector analysis computing formula is carried out by means of radar map as follows:

$\stackrel{\‾}{S}=\frac{m\underset{i=1}{\overset{m-1}{\Σ}}\underset{j>i}{\overset{m}{\Σ}}\frac{1}{2}{r}_i{r}_j{\mathrm{sin\θ}}_{ij}}{C_m^2},$

$\stackrel{\‾}{L}=\frac{m\underset{i=1}{\overset{m-1}{\Σ}}\underset{j>i}{\overset{m}{\Σ}}\sqrt{r_i^2+r_j^2-2r_i{r}_j{\mathrm{cos\θ}}_{ij}}}{C_m^2},$

represent average area, represent average perimeter;

M represents index number, is 5;

I, j represent i-th respectively, a j index;

θ _ijrepresent the angle on two limits;

5), by means of radar map carry out comprehensive evaluation analysis, computing formula is as follows:

$\stackrel{\‾}{V}=\frac{\stackrel{\‾}{S}}{\mathrm{\π}{(\stackrel{\‾}{L}/2\mathrm{\π})}^2}$

$Y=\sqrt{\stackrel{\‾}{S}\×\stackrel{\‾}{V}};$

6), to comprehensive evaluation result convert, obtain rice Taste quality:

p＝Y×f，

Above-mentioned f is that reduction coefficient is decided to be 100.

As the physicochemical character index of rice quality that utilizes of the present invention to judge the improvement of the method for rice eating-quality:

The mensuration of amylose is carried out according to NY/T2639-2014 " in the mensuration spectrophotometric method of rice amylose flow injection instruments method ", and temperature is set as 20-22 DEG C (being such as 21 ± 0.5 DEG C); The amylose that Flow Analyzer can be utilized to carry out testing sample polished rice measures;

Protein measuring carries out according to GB/T5511-2008 " cereal and beans nitrogen analysis and gross protein value calculate Kjeldahl method "; Temperature is set as 25 ± 0.5 DEG C;

The mensuration of gel consistence is carried out according to GB/T22294-2008 " grain and oil detection, rice gel consistence "; Temperature is set as 25 ± 0.5 DEG C;

The mensuration of caustic SCC is carried out according to NY/T83-1988 " rice matter assay method "; Temperature is set as 25 ± 0.5 DEG C;

The mensuration of grain type is carried out according to NY/T2334-2013 " the mensuration image method of rice head rice rate, grain type, chalky grain rate, chalkiness degree and transparency ", and temperature is set as 25 ± 0.5 DEG C.

In the present invention:

Rice to be measured is polished rice or long-grained nonglutinous rice; Not containing glutinous rice.According to the relation of each index and rice eating-quality, give different weighted values to each index.When each physical and chemical index is transformed: forward index or ${r_i}^{\′}=\frac{R}{|r^{\′}-R|+R}......$ Stationarity index.

In the present invention, adopt method of the present invention to carry out Cooking Quality evaluation to 10 parts of Rice Samples to be measured, acquired results conforms to substantially with the cooking and eating quality Analyses Methods for Sensory Evaluation Results adopting national standard (GB/T15682-2008) method to obtain.

In sum, the present invention is with five physical and chemical indexs---and rice eating-quality evaluated by gel consistence, caustic SCC, protein, amylose and grain type, the shortcoming that rice eating-quality subjective appreciation process is loaded down with trivial details can be made up, meet breeding man and quick, the accurate requirement judging rice eating-quality grade of rice production enterprise.

Embodiment

Embodiment 1, a kind of method utilizing 5 physical and chemical indexs to judge rice eating-quality, using 10 parts of Rice Samples as treating test sample, treat that test sample carries out following steps successively for often kind:

1), rice to be measured (totally 10 kinds) carries out the mensuration of 5 physical and chemical indexs, and in order to the accuracy of result of determination, each sample (that is, rice to be measured) measures 6 times, gets its mean value, and 10 increment product indices the results are shown in Table 2.

The mensuration of amylose is carried out according to NY/T2639-2014 " in the mensuration spectrophotometric method of rice amylose flow injection instruments method ", and temperature is set as 21 ± 0.5 DEG C;

The detection of protein is carried out according to GB/T5511-2008 " cereal and beans nitrogen analysis and gross protein value calculate Kjeldahl method ", and temperature is set as 25 ± 0.5 DEG C;

The detection of gel consistence is carried out according to GB/T22294-2008 " grain and oil detection, rice gel consistence ", and temperature is set as 25 ± 0.5 DEG C;

The detection of caustic SCC is carried out according to NY/T83-1988 " rice matter assay method ", and temperature is set as 25 ± 0.5 DEG C; ;

The detection of grain type is carried out according to NY/T2334-2013 " the mensuration image method of rice head rice rate, grain type, chalky grain rate, chalkiness degree and transparency ", and temperature is set as 25 ± 0.5 DEG C.

The polished rice of rice to be measured is utilized to carry out the detection of amylose, gel consistence, caustic SCC and grain type respectively;

The brown rice of rice to be measured is utilized to carry out the detection of protein.

The mean value of table 25 index 6 measurement results

2), by step 1) measured value of 5 rice physical and chemical indexs of gained carries out the conversion of proper vector:

The conversion results of caustic SCC index is r ₁,

The conversion results of gel consistence index is r ₂,

The conversion results of Protein Index is r ₃,

The conversion results of amylose index is r ₄,

The conversion results of grain type index is r ₅, when rice to be measured is polished rice, when rice to be measured is long-grained nonglutinous rice, $r_5=\frac{3.20}{|{r_5}^{\′}-3.20|+3.20}.$

That carries out the conversion of proper vector to 5 physical and chemical indexs the results are shown in Table 3.

The conversion results of a table 35 index feature vector

3), obtain the angle of 5 rice physical and chemical indexs, be respectively:

The angle θ of caustic SCC index ₁=74.16 °;

The angle θ of gel consistence index ₂=78.48 °;

The angle θ of Protein Index ₃=39.96 °;

The angle θ of amylose index ₄=143.64 °;

The angle θ of grain type index ₅=23.76 °.

4), each index feature vector analysis computing formula is carried out by means of radar map as follows:

$\stackrel{\‾}{S}=\frac{m\underset{i=1}{\overset{m-1}{\Σ}}\underset{j>i}{\overset{m}{\Σ}}\frac{1}{2}{r}_i{r}_j{\mathrm{sin\θ}}_{ij}}{C_m^2},$

$\stackrel{\‾}{L}=\frac{m\underset{i=1}{\overset{m-1}{\Σ}}\underset{j>i}{\overset{m}{\Σ}}\sqrt{r_i^2+r_j^2-2r_i{r}_j{\mathrm{cos\θ}}_{ij}}}{C_m^2},$

represent average area, represent average perimeter;

M represents index number, is 5;

I, j represent i-th respectively, a j index;

θ _ijrepresent the angle on two limits.

5), by means of radar map carry out comprehensive evaluation analysis, computing formula is as follows:

$\stackrel{\‾}{V}=\frac{\stackrel{\‾}{S}}{\mathrm{\π}{(\stackrel{\‾}{L}/2\mathrm{\π})}^2}$

$Y=\sqrt{\stackrel{\‾}{S}\×\stackrel{\‾}{V}};$

6), to comprehensive evaluation result convert, obtain rice Taste quality:

p＝Y×f，

Above-mentioned f is that reduction coefficient is decided to be 100.

Above-mentioned by means of radar map analytical calculation average area and average perimeter, and carry out comprehensive evaluation the results are shown in Table 4.

Table 4 is participated in the experiment sample average girth, average area and comprehensive evaluation result

Confirmatory experiment 1, ask 10 experts according to standard GB/T/T15682-2008 " grain and oil detection paddy, rice cooking edible quality sensory evaluation method " to part Rice Samples of 10 in embodiment 1 (5 kinds of polished rices and 5 kinds of long-grained nonglutinous rices), mark respectively, then, after removing best result and minimum point, the mean value of residue 8 score values is got; Acquired results is as following table 6:

Table 510 increment product are according to standardized sensory evaluation's result

10 parts of Rice Samples conform to adopting the basically identical of measurement result of national standard edible quality subjective appreciation method gained according to the rice Taste quality of method of the present invention (utilizing 5 physical and chemical indexs) gained.Therefore, by radar map analysis, the present invention according to these 5 indexs of Rice gel consistency, caustic SCC, protein, amylose and grain type, and judges that rice eating-quality is feasible.

Comparative example 1, by the step 1 of embodiment 1) in amylose measure time temperature made into " 25 DEG C ± 0.5 DEG C " by " 21 ± 0.5 DEG C ".All the other are with embodiment 1.

Comparative example 2, by the step 1 of embodiment 1) in the detection of " protein " time the brown rice that adopts make the polished rice of informing in routine techniques into; All the other are with embodiment 1.

The Taste quality (p) of the final gained of ratio 1 ~ comparative example 2 as described in Table 6.

Table 6

Finally, it is also to be noted that what enumerate above is only specific embodiments of the invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be had.All distortion that those of ordinary skill in the art can directly derive from content disclosed by the invention or associate, all should think protection scope of the present invention.

Claims (2)

1. utilize the physicochemical character index of rice quality to judge the method for rice eating-quality, it is characterized in that comprising the steps:

1) measured value of following 5 rice physical and chemical indexs of rice to be measured, is obtained respectively: amylose, gel consistence, caustic SCC, protein and grain type:

The polished rice of rice to be measured is utilized to carry out the detection of amylose, gel consistence, caustic SCC and grain type respectively;

The brown rice of rice to be measured is utilized to carry out the detection of protein;

The measured value of caustic SCC index is r ₁', the measured value of gel consistence index is r ₂', the measured value of Protein Index is r ₃', the measured value of amylose index is r ₄', the measured value of grain type index is r ₅';

2), by deflate value, gel consistence be decided to be forward index, and determine that the optimum value of caustic SCC is 7, the optimum value of gel consistence is 100; Protein, amylose, grain type are decided to be stationarity index, and the desired value setting protein is 2.0, the desired value of amylose is 15.5, when rice to be measured is japonica rice, the desired value of grain type is 1.78, and when rice to be measured is long-grained nonglutinous rice, the desired value of grain type is 3.20;

Then, by step 1) measured value of 5 rice physical and chemical indexs of gained carries out the conversion of proper vector:

The conversion results of caustic SCC index is r ₁,

The conversion results of gel consistence index is r ₂,

The conversion results of Protein Index is r ₃,

The conversion results of amylose index is r ₄,

The conversion results of grain type index is r ₅, when rice to be measured is polished rice, when rice to be measured is long-grained nonglutinous rice, $r_5=\frac{3.20}{|{r_5}^{\′}-3.20|+3.20};$

3), obtain the angle of 5 rice physical and chemical indexs, be respectively:

The angle θ of caustic SCC index ₁=74.16 °;

The angle θ of gel consistence index ₂=78.48 °;

The angle θ of Protein Index ₃=39.96 °;

The angle θ of amylose index ₄=143.64 °;

The angle θ of grain type index ₅=23.76 °;

4), each index feature vector analysis computing formula is carried out by means of radar map as follows:

$\stackrel{\‾}{S}=\frac{m\underset{i=1}{\overset{m-1}{\Σ}}\underset{j>i}{\overset{m}{\Σ}}\frac{1}{2}{r}_i{r}_j{\mathrm{sin\θ}}_{ij}}{C_m^2},$

$\stackrel{\‾}{L}=\frac{m\underset{i=1}{\overset{m-1}{\Σ}}\underset{j>i}{\overset{m}{\Σ}}\sqrt{r_i^2+r_j^2-2r_i{r}_j{\mathrm{cos\θ}}_{ij}}}{C_m^2},$

represent average area, represent average perimeter;

M represents index number, is 5;

I, j represent i-th respectively, a j index;

θ _ijrepresent the angle on two limits;

5), by means of radar map carry out comprehensive evaluation analysis, computing formula is as follows:

$\stackrel{\‾}{V}=\frac{\stackrel{\‾}{S}}{\mathrm{\π}{(\stackrel{\‾}{L}/2\mathrm{\π})}^2}$

$Y=\sqrt{\stackrel{\‾}{S}\×\stackrel{\‾}{V}};$

6), to comprehensive evaluation result convert, obtain rice Taste quality:

p＝Y×f，

Above-mentioned f is that reduction coefficient is decided to be 100.

2. the physicochemical character index of rice quality that utilizes according to claim 1 is to judge the method for rice eating-quality, it is characterized in that:

The mensuration of amylose is carried out according to NY/T2639-2014 " in the mensuration spectrophotometric method of rice amylose flow injection instruments method ", and temperature is set as 20-22 DEG C;

Protein measuring carries out according to GB/T5511-2008 " cereal and beans nitrogen analysis and gross protein value calculate Kjeldahl method ";

The mensuration of gel consistence is carried out according to GB/T22294-2008 " grain and oil detection, rice gel consistence ";

The mensuration of caustic SCC is carried out according to NY/T83-1988 " rice matter assay method ";

The mensuration of grain type is carried out according to NY/T2334-2013 " the mensuration image method of rice head rice rate, grain type, chalky grain rate, chalkiness degree and transparency ".