CN105067784B - Utilize the physicochemical character index of rice quality to the method judging rice eating-quality - Google Patents

Abstract

The invention discloses and a kind of utilize the physicochemical character index of rice quality to the method judging rice eating-quality, comprise the steps: to obtain respectively the measured value of following 5 rice physical and chemical indexs of rice to be measured: amylose, gel consistence, caustic SCC, protein and grain type；The measured value of above-mentioned 5 rice physical and chemical indexs is carried out the conversion of characteristic vector；Obtain the angle of 5 rice physical and chemical indexs；Each index feature vector analysis is carried out by means of radar map；Comprehensive evaluation analysis is carried out by means of radar map；Comprehensive evaluation result is converted, obtains rice Taste quality.The method using the present invention can judge the Cooking Quality of rice rapidly.

Description

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

Technical field

The invention belongs to food quality field, relate to rice eating-quality detection field, specially one and utilize rice product The method that the physicochemical character index of matter judges rice eating-quality.

Background technology

Rice, as the main food of China's population, is lived the today day by day improved people, and the Cooking Quality of rice is more Get over and paid close attention to by consumer.Along with the change of the market demand, breeding man during research new varieties, the most increasingly focus on Cooking Quality is main rice quality research.In many Grain Quality Traits in Rices, Cooking Quality is one of most important index, also It it is the final goal of grain quality improving.

At present, the main method evaluating rice both at home and abroad is sensory evaluation, and its result is easily by the differentia influence of trial test people, also It is not suitable for the screening of a large amount of breeding material.China's rice eating-quality detection method is according to standard GB/T/T 15682- 2008 " grain and oil detection Oryza glutinosa, rice cooking edible quality sensory evaluation methods ", during detection, judge personnel's gas according to rice Taste, surface structure, palatability, flavour and cold meal quality are evaluated successively, and table 1 is rice sensory evaluation content and description.Therefore examine Test result easily to be affected by subjective factorss such as judging the age of personnel, region, sex and work, and the longest；Certainly, relative to same For one reviewer, above-mentioned evaluation methodology is the most accurately.In recent years, abroad some research institutions develop rice food flavor product Matter analyser, the rice rice taste meter (STA1A) that such as Zuo Zhu company of Japan produces, can conveniently measure rice Taste quality, but also only The aid can 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 the overall characteristics such as the outward appearance of rice, abnormal smells from the patient, taste, viscosity and hardness.Most people is recognized Rice for high-quality should possess following characteristics: rice grain outward appearance is glossy, color white, grain type is good, abnormal smells from the patient delicate fragrance, rice grain are soft and smooth chews taste Sweet, have viscoelasticity, relatively viscous and the hardest, hot meal meal soft, cold is not brought back to life.Research shows that the Cooking Quality of rice refers to its physicochemical character Mark has close dependency.Rice physicochemical character index includes: amylose content, gel consistence, protein, caustic SCC and grain The indexs such as type.Amylose content is closely related with characteristics such as the hardness of Texture of Cooked, coherency and viscosity.The length of gel consistence Relevant with the hardness of rice and viscosity.Thus, multiple characteristic indexs quantitatively on the basis of, important according to each characteristic index Degree, utilizes mathematical statistics method to set up a kind of rice eating-quality evaluation methodology, provides one for rice eating-quality evaluation New approaches, have preferable using value.

At present, what the industry was generally acknowledged manages these 5 kinds of rice of amylose content, gel consistence, protein, caustic SCC and grain type The foundation that change characteristic index carries out detecting is:

The polished rice utilizing rice to be measured carries out the detection of a type, the polished rice of rice to be measured is worn into powdery laggard row straight chain and forms sediment Powder, gel consistence, the detection of caustic SCC；

Detection to protein, the most clearly limiting must be the polished rice with rice to be measured or brown rice；I.e., it is believed that polished rice Or brown rice is used equally to the detection of protein.

The mensuration of amylose according to NY/T 2639-2014, " in the mensuration spectrophotography of rice amylose, note by flowing Penetrate instrument method " carry out；

According to GB/T 5511-2008, " corn and beans nitrogen analysis and gross protein value calculate protein measuring Kjeldahl method " carry out；

The mensuration of gel consistence is carried out according to GB/T 22294-2008 " grain and oil detection, rice gel consistence "；

The mensuration of caustic SCC is carried out according to NY/T 83-1988 " rice matter assay method "；

The mensuration of grain type is according to NY/T 2334-2013 " rice head rice rate, grain type, chalky grain rate, chalkiness degree and transparent The mensuration image method of degree " carry out；

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

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 and a kind of utilizes the physical and chemical index of rice to judge the food flavor product of rice Matter, uses the method can judge the Cooking Quality of rice rapidly.

In order to solve above-mentioned technical problem, the present invention provides a kind of and utilizes the physicochemical character index of rice quality to judge rice The method of rice Cooking Quality, comprises the steps:

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

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

The brown rice utilizing rice to be measured carries out the detection of protein；

The measured value of caustic SCC index is r₁', the measured value of gel consistence index is r₂', the measured value of Protein Index is r₃', the measured value of amylose index is r₄', the measured value of grain type index is r₅’；

2), will subtract the value that disappears, gel consistence is set to forward index, and determines that the optimum of caustic SCC is 7, the optimum of gel consistence It is 100；Protein, amylose, grain type are set to stationarity index, and set the desired value of protein as 2.0, amylose Desired value be 15.5, when rice to be measured is japonica rice, the desired value of grain type is 1.78, when rice to be measured is long-grained nonglutinous rice, grain type Desired value be 3.20；

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

The conversion results of caustic SCC index is r₁,

The conversion results of gel consistence index is r₂,

The conversion results of Protein Index is r₃,

The conversion results of amylose index is r₄,

The conversion results of grain type index is r₅, when rice to be measured is Semen oryzae sativae,When rice to be measured When rice is Semen Oryzae, $r_5=\frac{3.20}{|{r_5}^{\′}-3.20|+3.20};$

3), obtain 5 rice physical and chemical indexs angle, be respectively as follows:

The angle, θ of caustic SCC index₁=74.16 °；

The angle, θ of gel consistence index₂=78.48 °；

The angle, θ of Protein Index₃=39.96 °；

The angle, θ of amylose index₄=143.64 °；

The angle, θ of grain type index₅=23.76 °；

Remarks illustrate:

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

Secondly, according to formula θ_i=360W_iConvert, thus obtain the angle of above-mentioned 5 rice physical and chemical indexs, W_iGeneration The weighted value of above-mentioned 5 indexs of table；

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, j index；

θ_ijRepresent the angle on two limits；

5), carrying out comprehensive evaluation analysis by means of radar map, 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), comprehensive evaluation result is converted, obtains rice Taste quality:

P=Y × f,

Above-mentioned f is that conversion coefficient is set to 100.

Utilize the physicochemical character index of rice quality to judge the improvement of the method for rice eating-quality as the present invention:

The mensuration of amylose according to NY/T 2639-2014, " in the mensuration spectrophotography of rice amylose, note by flowing Penetrate instrument method " carry out, temperature is set as 20-22 DEG C (for example, 21 ± 0.5 DEG C)；Available Flow Analyzer carries out testing sample essence The amylose of rice measures；

According to GB/T 5511-2008, " corn and beans nitrogen analysis and gross protein value calculate protein measuring Kjeldahl method " carry out；Temperature is set as 25 ± 0.5 DEG C；

The mensuration of gel consistence is carried out according to GB/T 22294-2008 " grain and oil detection, rice gel consistence "；Temperature is set as 25 ±0.5℃；

The mensuration of caustic SCC is carried out according to NY/T 83-1988 " rice matter assay method "；Temperature is set as 25 ± 0.5 DEG C；

The mensuration of grain type is according to NY/T 2334-2013 " rice head rice rate, grain type, chalky grain rate, chalkiness degree and transparent The mensuration image method of degree " carry out, temperature is set as 25 ± 0.5 DEG C.

In the present invention:

Rice to be measured is Semen oryzae sativae or Semen Oryzae；Without Oryza glutinosa.According to the relation of each index Yu rice eating-quality, to each index Give different weighted values.When each physical and chemical index is converted:Forward index or ${r_i}^{\′}=\frac{R}{|r^{\′}-R|+R}......$ Stationarity index.

In the present invention, using the method for the present invention that 10 parts of Rice Samples to be measured carry out Cooking Quality evaluation, gained is tied Fruit and the basic phase of cooking and eating quality Analyses Methods for Sensory Evaluation Results used obtained by national standard (GB/T 15682-2008) method Symbol.

In sum, the present invention is with five physical and chemical index gel consistence, caustic SCC, protein, amylose and grain type Evaluate rice eating-quality, the shortcoming that rice eating-quality subjective appreciation process is loaded down with trivial details can be made up, meet breeding man and rice is raw Produce the requirement that enterprise is quick, accurately judge rice eating-quality grade.

Detailed description of the invention

Embodiment 1, a kind of method utilizing 5 physical and chemical indexs to judge rice eating-quality, with 10 parts of Rice Samples respectively As treating test sample, treat that test sample follows the steps below successively for every kind:

1), rice to be measured (totally 10 kinds) carries out the mensuration of 5 physical and chemical indexs, for the accuracy of result of determination, each sample Product (that is, to be measured rice) measure 6 times, take its meansigma methods, and 10 parts of sample indices the results are shown in Table 2.

The mensuration of amylose according to NY/T 2639-2014, " in the mensuration spectrophotography of rice amylose, note by flowing Penetrate instrument method " carry out, temperature is set as 21 ± 0.5 DEG C；

According to GB/T 5511-2008, " corn and beans nitrogen analysis and gross protein value calculate in the detection of protein Kjeldahl method " carry out, temperature is set as 25 ± 0.5 DEG C；

The detection of gel consistence is carried out according to GB/T 22294-2008 " grain and oil detection, rice gel consistence ", and temperature is set as 25 ±0.5℃；

The detection of caustic SCC is carried out according to NY/T 83-1988 " rice matter assay method ", and temperature is set as 25 ± 0.5 DEG C；；

The detection of grain type is according to NY/T 2334-2013 " rice head rice rate, grain type, chalky grain rate, chalkiness degree and transparent The mensuration image method of degree " carry out, temperature is set as 25 ± 0.5 DEG C.

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

The brown rice utilizing rice to be measured carries out the detection of protein.

The meansigma methods of table 6 measurement results of 25 indexs

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

The conversion results of caustic SCC index is r₁,

The conversion results of gel consistence index is r₂,

The conversion results of Protein Index is r₃,

The conversion results of amylose index is r₄,

The conversion results of grain type index is r₅, when rice to be measured is Semen oryzae sativae,When rice to be measured When rice is Semen Oryzae, $r_5=\frac{3.20}{|{r_5}^{\′}-3.20|+3.20}.$

5 physical and chemical indexs are carried out characteristic vector conversion the results are shown in Table 3.

The conversion results of 35 index feature vectors of table

3), obtain 5 rice physical and chemical indexs angle, be respectively as follows:

The angle, θ of caustic SCC index₁=74.16 °；

The angle, θ of gel consistence index₂=78.48 °；

The angle, θ of Protein Index₃=39.96 °；

The angle, θ of amylose index₄=143.64 °；

The angle, θ of grain type index₅=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, j index；

θ_ijRepresent the angle on two limits.

5), carrying out comprehensive evaluation analysis by means of radar map, 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), comprehensive evaluation result is converted, obtains rice Taste quality:

P=Y × f,

Above-mentioned f is that conversion coefficient is set to 100.

Above-mentioned by means of radar map analytical calculation average area and average perimeter, and carry out overall merit 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/T 15682-2008 " grain and oil detection Oryza glutinosa, rice cooking Edible quality sensory evaluation method " to the 10 parts of Rice Samples (5 kinds of Semen oryzae sativaes and 5 kinds of Semen Oryzaes) in embodiment 1, comment respectively Point, after then removing best result and minimum point, take the meansigma methods of 8 score values of residue；Acquired results such as table 6 below:

5 10 parts of samples of table are according to standardized sensory evaluation's result

The rice Taste quality of method (utilizing 5 physical and chemical indexs) gained of 10 parts of Rice Samples foundation present invention and employing state The basically identical of measurement result of family's standard edible quality subjective appreciation method gained is consistent.Therefore, the present invention is according to rice glue These 5 indexs of denseness, caustic SCC, protein, amylose and grain type, and judge rice eating-quality by radar map analysis It is feasible.

Comparative example 1, by the step 1 of embodiment 1) in amylose measure time temperature made into " 25 by " 21 ± 0.5 DEG C " ℃±0.5℃”.Remaining is with embodiment 1.

Comparative example 2, by the step 1 of embodiment 1) in the detection of " protein " time the brown rice that used make routine techniques into In the polished rice informed；Remaining is with embodiment 1.

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

Table 6

Finally, in addition it is also necessary to be only the specific embodiment of the present invention it is noted that listed above.Obviously, the present invention does not limits In above example, it is also possible to there are many deformation.Those of ordinary skill in the art directly can lead from present disclosure The all deformation gone out or associate, are all considered as protection scope of the present invention.

Claims (2)

1. utilize the physicochemical character index of rice quality to the method judging rice eating-quality, it is characterized in that including walking as follows Rapid:

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

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

The brown rice utilizing rice to be measured carries out the detection of protein；

The measured value of caustic SCC index is r₁', the measured value of gel consistence index is r₂', the measured value of Protein Index is r₃', directly The measured value of chain starch index is r₄', the measured value of grain type index is r₅’；

2), the value that disappears will be subtracted, gel consistence is set to forward index, and determines that the optimum of caustic SCC is 7, the optimum of gel consistence is 100；Protein, amylose, grain type are set to stationarity index, and set the desired value of protein as 2.0, amylose Desired value is 15.5, and when rice to be measured is japonica rice, the desired value of grain type is 1.78, when rice to be measured is long-grained nonglutinous rice, grain type Desired value is 3.20；

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

The conversion results of caustic SCC index is r₁,

The conversion results of gel consistence index is r₂,

The conversion results of Protein Index is r₃,

The conversion results of amylose index is r₄,

The conversion results of grain type index is r₅, when rice to be measured is Semen oryzae sativae,When rice to be measured is During Semen Oryzae, $r_5=\frac{3.20}{|{r_5}^{\′}-3.20|+3.20};$

3), obtain 5 rice physical and chemical indexs angle, be respectively as follows:

The angle, θ of caustic SCC index₁=74.16 °；

The angle, θ of gel consistence index₂=78.48 °；

The angle, θ of Protein Index₃=39.96 °；

The angle, θ of amylose index₄=143.64 °；

The angle, θ of grain type index₅=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, j index；

θ_ijRepresent the angle on two limits；

5), carrying out comprehensive evaluation analysis by means of radar map, 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), comprehensive evaluation result is converted, obtains rice Taste quality:

P=Y × f,

Above-mentioned f is that conversion coefficient is set to 100.

The most according to claim 1 utilize the physicochemical character index of rice quality to the method judging rice eating-quality, It is characterized in that:

The mensuration of amylose is according to NY/T 2639-2014 " flow injection instruments in the mensuration spectrophotography of rice amylose Method " carry out, temperature is set as 20-22 DEG C；

According to GB/T 5511-2008, " corn and beans nitrogen analysis and gross protein value calculate kelvin to protein measuring Method " carry out；

The mensuration of gel consistence is carried out according to GB/T 22294-2008 " grain and oil detection, rice gel consistence "；

The mensuration of caustic SCC is carried out according to NY/T 83-1988 " rice matter assay method "；

The mensuration foundation NY/T 2334-2013 of grain type be " rice head rice rate, grain type, chalky grain rate, chalkiness degree and transparency Measure image method " carry out.