CN111596017A - Method for evaluating quality of rice based on simulated oral chewing - Google Patents

Method for evaluating quality of rice based on simulated oral chewing Download PDF

Info

Publication number
CN111596017A
CN111596017A CN202010406890.1A CN202010406890A CN111596017A CN 111596017 A CN111596017 A CN 111596017A CN 202010406890 A CN202010406890 A CN 202010406890A CN 111596017 A CN111596017 A CN 111596017A
Authority
CN
China
Prior art keywords
rice
extrusion
reducing sugar
content
chewing
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.)
Granted
Application number
CN202010406890.1A
Other languages
Chinese (zh)
Other versions
CN111596017B (en
Inventor
刘国栋
魏海燕
张洪程
张超
黄帅
陈有成
张海鹏
邢志鹏
陈英龙
崔培媛
章思涵
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Yangzhou University
Original Assignee
Yangzhou University
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Yangzhou University filed Critical Yangzhou University
Priority to CN202010406890.1A priority Critical patent/CN111596017B/en
Publication of CN111596017A publication Critical patent/CN111596017A/en
Application granted granted Critical
Publication of CN111596017B publication Critical patent/CN111596017B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

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
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
    • G01N21/75—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated
    • G01N21/77—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator
    • G01N21/78—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator producing a change of colour

Landscapes

  • Chemical & Material Sciences (AREA)
  • Physics & Mathematics (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Analytical Chemistry (AREA)
  • Food Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • General Physics & Mathematics (AREA)
  • Immunology (AREA)
  • Pathology (AREA)
  • Medicinal Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Plasma & Fusion (AREA)
  • Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses a method for evaluating rice quality based on simulated oral chewing, and belongs to the technical field of food measurement. The method is based on the extrusion device, analyzes the taste of the rice according to the force and the content change of the reducing sugar in the chewing process by simulating the chewing environment of the oral cavity, can dynamically monitor in real time and objectively evaluate the texture and the taste of the rice, has more accurate and comprehensive evaluation results, and has very good market prospect.

Description

Method for evaluating quality of rice based on simulated oral chewing
Technical Field
The invention relates to a method for evaluating rice quality based on simulated oral chewing, and belongs to the technical field of food measurement.
Background
Rice is one of three staple grains in the world, about half of the world population uses rice as staple food, and the proportion is closer to 2/3 in east Asia, southeast Asia and south Asia countries. China is the largest rice producing country and consuming country and is an essential staple food for daily life of residents in China. At present, with the improvement of grain high-yield technology and the reduction of the consumption of staple food by everyone, the problem of 'fullness' of residents is solved. However, with the development of economy and the improvement of the living standard of residents, the consumption concept of residents gradually changes from 'full' to 'good', so that rice with 'good taste' is increasingly paid attention by consumers and researchers, and is certainly to become an important development direction of the rice consumption market.
At present, the most important means for evaluating the mouthfeel of rice by researchers is artificial sensory evaluation. The specific operation is that volunteers with tissue experience score the indexes of hardness, viscosity, cold rice retrogradation and the like of the rice, and the taste of the rice is evaluated according to the scores. However, the evaluation method is time-consuming and labor-consuming, the evaluation result is obviously influenced by personal preference, living habits, dietary culture and the like of testers, and the evaluation method has strong subjectivity, large fluctuation of the evaluation result, poor stability and low reliability. In addition, researchers also adopt single indexes such as amylose content, protein content and rice paste viscosity to evaluate the taste of the rice, related results have great limitation, and the real taste of the rice is difficult to accurately reflect. In recent years, with the development of food measuring techniques, texture meters are gradually used by researchers to evaluate the texture of cooked rice. However, the current research methods adopted by researchers, including the "three-grain" method and the "rice cake" method, require measurement after the rice is sufficiently cooled to obtain stable measurement results, and the measurement methods cannot dynamically analyze the chewing process of the mouth and provide information about the digestion of the rice during the chewing process of the mouth, and the obtained evaluation results are different from the real taste of the rice.
Disclosure of Invention
In order to solve the problems, the invention provides a method which can simulate the oral chewing of rice, dynamically analyze the texture and digestion of the rice in the chewing process and more accurately and comprehensively evaluate the taste of the rice.
The invention has strong professional requirements and large subjective factor influence aiming at the current method for evaluating the taste of rice by manual taste; the invention aims to provide a method for more accurately and comprehensively simulating the mouth chewing of rice, which is used for evaluating the mouth feeling of the rice. The method is based on a texture analyzer extrusion device, the mouth feeling of rice is analyzed according to the variation of strength and reducing sugar content in the chewing process by simulating the chewing environment of the mouth of a person, so that the result is closer to the real situation and is more objective and accurate.
In order to achieve the purpose, the invention adopts the following technical scheme:
the method for evaluating the quality of the rice comprises the following steps:
(1) preparing artificial simulated saliva in advance, wherein 20-40U of low-temperature amylase is contained in every 3-4mL of artificial simulated saliva;
(2) placing 25-30g of rice in an extrusion device, adding 3-4mL of artificial simulated saliva obtained in the step (1) at room temperature, and circularly extruding for 40-60 times;
(3) after extrusion, inactivating enzyme, and then measuring the content of reducing sugar in the extruded cooked rice; meanwhile, work done in the cyclic reciprocating extrusion process is calculated based on the extrusion force in the cyclic reciprocating extrusion process;
(4) and (4) evaluating the taste of the cooked rice according to the work done in the cyclic reciprocating extrusion process obtained in the step (3) and the content of reducing sugar in the cooked rice after extrusion.
In one embodiment of the present invention, the method for preparing artificial simulated saliva includes the following steps:
(A) adding 0.3-0.5g of sodium chloride, 0.3-0.5g of potassium chloride, 0.7-0.9g of calcium chloride, 0.7-0.9g of sodium dihydrogen phosphate, 0.005-0.01g of sodium sulfide, 0.5-1.5g of urea and 0.05-0.1g of guar gum into 1L of water, and adjusting the pH to 6.8-7 by adopting sodium hydroxide to obtain a mixed solution;
(B) weighing 3-4mL of mixed liquor obtained in the step (A), adding 20-40U of low-temperature amylase, and uniformly mixing to obtain the artificial simulated saliva.
In one embodiment of the present invention, the work W of the n-th extrusion in the cyclic reciprocating extrusion processn＝∫Fn×sn＝wA×EXP(-n/nA)+wB×EXP(-n/nB)+Cn(ii) a Wherein n is the number of times of the cyclic reciprocating extrusion; wnDoing work in the nth extrusion process; fnThe extrusion force in the nth extrusion process; snThe movement distance of the extrusion force in the nth extrusion process is shown; w is aA、wBRespectively representing the energy lost by the breakable structure and the non-breakable structure in the rice in each extrusion process; n isA、nBRespectively representing the attenuation rate constants of the breakable structure and the unbreakable structure in the rice to do work in each extrusion process; cnFitting constants for the nth extrusion run.
In one embodiment of the invention, the work W performed during said cyclic back and forth extrusion is characterized in thatGeneral assembly＝W1+W2+W3+W4+…Wn(ii) a n is the number of times of the cyclic reciprocating extrusion.
In one embodiment of the invention, the reducing sugar content is determined using a 3, 5-dinitrosalicylic acid colorimetric method.
In one embodiment of the present invention, in the step (4), the chewiness of the cooked rice is evaluated using the work done during the cyclic reciprocating extrusion, and the digestibility of the cooked rice is evaluated using the content of reducing sugar in the cooked rice after extrusion.
Based on the simulated oral chewing method of the present invention, the evaluation criteria of the rice taste are shown in table 1:
TABLE 1 evaluation of Rice taste ratings
Figure BDA0002491628090000021
Figure BDA0002491628090000031
In one embodiment of the present invention, when the work done during the cyclic reciprocating extrusion is less than 35J, the chewiness of the rice is weak, etc.; when the work in the process of circularly reciprocating extrusion is not less than 35J and not more than 40J, the chewiness of the rice is medium; when the work done in the cyclic reciprocating extrusion process is higher than 40J, the chewiness of the rice is strong, etc.
In one embodiment of the present invention, when the reducing sugar content is less than 70mg/g of rice, the digestibility of the rice is difficult, etc.; the digestibility of the cooked rice is moderate when the content of reducing sugar is not less than 70mg/g and not more than 75 mg/g; when the content of reducing sugar is more than 75mg/g, the digestibility of the cooked rice is easy, etc.
A method for simulating oral chewing of rice specifically comprises the following steps:
step 1: adding 0.3-0.5g of sodium chloride, 0.3-0.5g of potassium chloride, 0.7-0.9g of calcium chloride, 0.7-0.9g of sodium dihydrogen phosphate, 0.005-0.01g of sodium sulfide, 0.5-1.5g of urea and 0.05-0.1g of guar gum into 1L of water, and adjusting the pH value to 6.8-7 by adopting sodium hydroxide to prepare artificial simulated saliva;
step 2: measuring 3-4mL of the artificial simulated saliva prepared in the step 1, adding 0.01-0.02g of low-temperature amylase (2000U/g), and fully mixing and dissolving;
and step 3: accurately weighing 25-30g of rice, placing into an extrusion device, and controlling the temperature to be 37 ℃;
and 4, step 4: adding the artificial simulated saliva prepared in the step 2 into the extrusion device in the step 3, circularly and repeatedly extruding for 20-30 times, and simulating oral chewing;
and 5: inactivating enzyme of the extruded cooked rice, and measuring reducing sugar content (C)RMg/g rice); the content of reducing sugar is measured by a 3, 5-dinitrosalicylic acid (DNS) colorimetric method, and the method is accurate and convenient;
step 6: simulating the content of reducing sugar after chewing according to the work (W) done by the extrusion force (F) in the reciprocating extrusion process; the mouthfeel of the rice was evaluated.
In one embodiment of the present invention, the discrimination of the evaluation method is verified using known different types of rice.
In one embodiment of the invention, the accuracy of the evaluation method is verified by using a human real taste experiment.
Compared with the existing method for evaluating the mouthfeel of the rice, the method provided by the invention has the following obvious advantages and progresses:
(1) the determination conditions of the invention can reflect the chewing environment of people more truly, and the obtained result is objective and accurate, has high truth and strong reference. The similarity degree between the simulated oral chewing and the real oral chewing reaches more than 90 percent.
(2) The invention can realize dynamic analysis of the mouthfeel of the rice in the chewing process and can obtain detailed simulation data of the rice from the mouth to before swallowing.
(3) The invention can simultaneously obtain the force change and the digestibility data of the whole process of the rice chewing, and the obtained result can more comprehensively and deeply evaluate the taste of the rice.
Drawings
FIG. 1 is a graph showing the variation of the forces applied during the simulated chewing process of the oral cavity by glutinous rice, soft rice and ordinary rice;
FIG. 2 is a graph showing the work doing and fitting of glutinous rice, soft rice and ordinary rice in the process of simulating chewing in the oral cavity.
Detailed Description
The invention discloses a method for evaluating the taste of rice based on simulated oral chewing. The person skilled in the art can use the contents of the patent for reference, and make appropriate parameter modification to establish a similar evaluation method. It is expressly intended that all such substitutions and modifications are included in the present disclosure. The feasibility of the method of the invention is verified by the specific embodiments, and related personnel can realize or expand the application range of the invention by making appropriate changes or combinations according to the patent.
The process of determining the content of reducing sugar by using a DNS method comprises the following steps: after simulating the chewing in the oral cavity, the rice is firstly inactivated in boiling water, then is uniformly dispersed, and is added into a volumetric flask in a constant volume mode. 1.5mL of sample is measured and added into a 25mL colorimetric tube, and then 1mL of deionized water and 2mL of DNS reagent are added and mixed uniformly. After boiling water heating for 5 minutes, it was quickly transferred to ice water for cooling. Then, the volume is determined to be 25mL, the mixture is uniformly mixed, and the absorbance value is measured at 540 nm. And (3) calculating the content of reducing sugar by taking anhydrous glucose as a standard substance.
Example 1:
step 1: accurately weighing a glutinous rice sample, cooking the rice according to the rice-water ratio of 1:1.3, and keeping the temperature for later use;
step 2: artificial simulated saliva was prepared. Sequentially adding 0.4g of sodium chloride, 0.4g of potassium chloride, 0.795g of calcium chloride hydrate, 0.78g of sodium dihydrogen phosphate hydrate, 0.005g of sodium sulfide hydrate and 1g of urea into 1000mL of deionized water, adjusting the pH to 6.8 by using sodium hydroxide, measuring 3.6mL, adding 0.01g of low-temperature amylase (2000U/g), and fully mixing and dissolving;
and step 3: accurately weighing 30g of rice, putting the rice into an extruding device, and controlling the temperature to be 37 ℃;
and 4, step 4: adding the artificial simulated saliva prepared in the step 2 into the extrusion device in the step 3, circularly and repeatedly extruding for 50 times, and simulating oral chewing;
and 5: inactivating enzyme of the extruded cooked rice, and measuring reducing sugar content (C)RMg/g rice); the content of reducing sugar is measured by a 3, 5-dinitrosalicylic acid (DNS) colorimetric method, and the method is accurate and convenient;
step 6: simulating the content of reducing sugar after chewing according to the work (W) done by the extrusion force (F) in the reciprocating extrusion process; evaluation of the mouthfeel of the rice:
① simulating the reciprocating extrusion of glutinous rice in chewing processGeneral assembly＝W1+W2+…+W50＝33.20J；
② content of reducing sugar in glutinous rice after chewingR＝75.79mg/g。
According to the evaluation criteria of chewiness of rice in table 1, the work done on glutinous rice by reciprocating extrusion during simulated chewing was 33.20J, in the range of weaker chewiness (< 35J); the reducing sugar content in the simulated chewed glutinous rice was 75.79mg/g, in the digestible (>75mg/g) range. It can be seen that according to the simulated chewing method of the present invention, the cooked glutinous rice has weak chewiness and is easily digested during chewing in the mouth.
Example 2:
step 1: accurately weighing a soft rice sample, cooking rice according to a rice-water ratio of 1:1.3, and keeping the temperature for later use;
step 2: artificial simulated saliva was prepared. Sequentially adding 0.4g of sodium chloride, 0.4g of potassium chloride, 0.795g of calcium chloride hydrate, 0.78g of sodium dihydrogen phosphate hydrate, 0.005g of sodium sulfide hydrate and 1g of urea into 1000mL of deionized water, adjusting the pH to 6.8 by using sodium hydroxide, measuring 3.6mL, adding 0.01g of low-temperature amylase (2000U/g), and fully mixing and dissolving;
and step 3: accurately weighing 30g of rice, putting the rice into an extruding device, and controlling the temperature to be 37 ℃;
and 4, step 4: adding the artificial simulated saliva prepared in the step 2 into the extrusion device in the step 3, circularly and repeatedly extruding for 50 times, and simulating oral chewing;
and 5: inactivating enzyme of the extruded cooked rice, and measuring reducing sugar content (C)RMg/g rice); the content of reducing sugar is measured by a 3, 5-dinitrosalicylic acid (DNS) colorimetric method, and the method is accurate and convenient;
step 6: simulating the content of reducing sugar after chewing according to the work (W) done by the extrusion force (F) in the reciprocating extrusion process; evaluation of the mouthfeel of the rice:
① simulating the reciprocating extrusion work on soft rice in chewing process WGeneral assembly＝W1+W2+…+W50＝39.32J；
② simulation of reducing sugar content in Soft Rice after chewing CR＝72.50mg/g。
According to the evaluation criteria of chewiness of rice in table 1, work done on soft rice by reciprocating pressure during simulated chewing was 39.32J, in the range of medium chewiness (< 35J); the reducing sugar content in soft rice after simulated chewing was 72.50mg/g, in the range of moderate digestion (>75 mg/g). It can be seen that according to the simulated chewing method of the present invention, soft rice has moderate chewiness and has moderate digestibility during chewing in the mouth.
Example 3:
step 1: accurately weighing a common rice sample, cooking rice according to a rice-water ratio of 1:1.3, and keeping the temperature for later use;
step 2: artificial simulated saliva was prepared. Sequentially adding 0.4g of sodium chloride, 0.4g of potassium chloride, 0.795g of calcium chloride hydrate, 0.78g of sodium dihydrogen phosphate hydrate, 0.005g of sodium sulfide hydrate and 1g of urea into 1000mL of deionized water, adjusting the pH to 6.8 by using sodium hydroxide, measuring 3.6mL, adding 0.01g of low-temperature amylase (2000U/g), and fully mixing and dissolving;
and step 3: accurately weighing 30g of rice, putting the rice into an extruding device, and controlling the temperature to be 37 ℃;
and 4, step 4: adding the artificial simulated saliva prepared in the step 2 into the extrusion device in the step 3, circularly and repeatedly extruding for 50 times, and simulating oral chewing;
and 5: inactivating enzyme of the extruded cooked rice, and measuring reducing sugar content (C)RMg/g rice); the content of reducing sugar is measured by a 3, 5-dinitrosalicylic acid (DNS) colorimetric method, and the method is accurate and convenient;
step 6: simulating the content of reducing sugar after chewing according to the work (W) done by the extrusion force (F) in the reciprocating extrusion process; evaluation of the mouthfeel of the rice:
① simulating the work of reciprocating extrusion on ordinary rice in chewing process WGeneral assembly＝W1+W2+…+W50＝43.42J；
② content of reducing sugar in common rice after chewingR＝67.71mg/g。
According to the evaluation criteria of chewiness of rice in table 1, work performed on ordinary rice by reciprocating extrusion during simulated chewing was 43.42J, in the range of stronger chewiness (< 35J); the reducing sugar content in the simulated chewed plain rice was 67.71mg/g, in the indigestible (>75mg/g) range. Therefore, according to the simulated oral chewing method, the common rice has stronger chewiness and is difficult to digest in the oral chewing process.
From the results of comparative examples 1, 2, 3 it can be found that: the method has the advantages of high accuracy, detailed and comprehensive evaluation index content, obvious discrimination among different samples, and capability of well evaluating the tastes of different rice.
Example 4 validation test
Step 1: referring to example 2, the corresponding soft rice was cooked;
step 2: accurately weighing 15g of rice;
and step 3: 32 volunteers of different age stages (teenagers, adolescents, middle-aged and elderly), 16 men and 16 women were selected. The cooked rice was chewed under normal diet, and the cooked rice chews were collected in the mouth prior to swallowing, and the amount of saliva secreted during chewing and the amount of reducing sugars produced were measured. The amount of saliva secreted was measured from the change in rice quality before and after rejection; the content of the generated reducing sugar is measured by a DNS method;
and 4, step 4: the experimental data of all volunteers were processed to remove the maximum and minimum values of the results, and the accuracy of the simulated oral chewing of the present invention was evaluated based on the amount of saliva secreted during chewing and the average value of the amount of reducing sugars produced.
Evaluation results of human real oral chewing: the average amount of saliva secreted during the chewing of soft rice was 0.12g/g of cooked rice, and the average amount of reducing sugar produced was 70.70mg/g of cooked rice. By adopting the simulated oral chewing method, the content of reducing sugar in the simulated chewed soft rice is 72.50mg/g, and the similarity degree of the simulated chewed soft rice compared with the real oral chewing evaluation of people reaches 97%.
Wherein the degree of similarity (%) - (| measurement value-true value |/true value) × 100%.
Example 5 search optimization of evaluation methods
Referring to example 2, a one-way control test was performed for the number of reciprocating extrusion cycles and the amount of low temperature amylase added (g), respectively, and the results are shown in Table 2:
TABLE 2 evaluation results of Soft Rice evaluated by different methods
Figure BDA0002491628090000061
Figure BDA0002491628090000071

Claims (10)

1. A method for evaluating the quality of rice, which is characterized by comprising the following steps:
(1) preparing artificial simulated saliva in advance, wherein 20-40U of low-temperature amylase is contained in every 3-4mL of artificial simulated saliva;
(2) placing 25-30g of rice in an extrusion device, adding 3-4mL of artificial simulated saliva obtained in the step (1) at room temperature, and circularly extruding for 40-60 times;
(3) after extrusion, inactivating enzyme, and then measuring the content of reducing sugar in the extruded cooked rice; meanwhile, work done in the cyclic reciprocating extrusion process is calculated based on the extrusion force in the cyclic reciprocating extrusion process;
(4) and (4) evaluating the taste of the cooked rice according to the work done in the cyclic reciprocating extrusion process obtained in the step (3) and the content of reducing sugar in the cooked rice after extrusion.
2. The method of claim 1, wherein the method of preparing artificial simulated saliva comprises the steps of:
(A) adding 0.3-0.5g of sodium chloride, 0.3-0.5g of potassium chloride, 0.7-0.9g of calcium chloride, 0.7-0.9g of sodium dihydrogen phosphate, 0.005-0.01g of sodium sulfide, 0.5-1.5g of urea and 0.05-0.1g of guar gum into 1L of water, and adjusting the pH to 6.8-7 by adopting sodium hydroxide to obtain a mixed solution;
(B) weighing 3-4mL of mixed liquor obtained in the step (A), adding 20-40U of low-temperature amylase, and uniformly mixing to obtain the artificial simulated saliva.
3. The method of claim 1, wherein work W performed by the nth extrusion in the cyclic reciprocating extrusion processn＝∫Fn×sn＝wA×EXP(-n/nA)+wB×EXP(-n/nB)+Cn(ii) a Wherein n is the number of times of the cyclic reciprocating extrusion; wnDoing work in the nth extrusion process; fnThe extrusion force in the nth extrusion process; snThe movement distance of the extrusion force in the nth extrusion process is shown; w is aA、wBRespectively representing the energy lost by the breakable structure and the non-breakable structure in the rice in each extrusion process; n isA、nBRespectively representing the attenuation rate constants of the breakable structure and the unbreakable structure in the rice to do work in each extrusion process; cnFitting constants for the nth extrusion run.
4. A method according to claim 3, characterized by cycling the work W performed during the reciprocal extrusionGeneral assembly＝W1+W2+W3+W4+…Wn(ii) a n is the number of times of the cyclic reciprocating extrusion.
5. The method according to claim 1, wherein said reducing sugar content is determined colorimetrically using 3, 5-dinitrosalicylic acid.
6. The method according to claim 1, wherein in the step (4), the chewiness of the cooked rice is evaluated by using work done during the cyclic reciprocating extrusion, and the digestibility of the cooked rice is evaluated by using the content of reducing sugar in the extruded cooked rice.
7. The method of claim 6, wherein when the work done during the cyclic reciprocating extrusion is less than 35J, the chewiness of the rice is weak, etc.; when the work in the process of circularly reciprocating extrusion is not less than 35J and not more than 40J, the chewiness of the rice is medium; when the work done in the cyclic reciprocating extrusion process is higher than 40J, the chewiness of the rice is strong, etc.
8. The method according to claim 6, wherein when the reducing sugar content is less than 70mg/g of rice, the digestibility of the rice is difficult, etc.; the digestibility of the cooked rice is moderate when the content of reducing sugar is not less than 70mg/g and not more than 75 mg/g; when the content of reducing sugar is more than 75mg/g, the digestibility of the cooked rice is easy, etc.
9. The method according to claim 1, wherein the discrimination of the evaluation method is verified using known different types of rice.
10. The method of claim 1, wherein the accuracy of the evaluation method is verified using human true taste tests.
CN202010406890.1A 2020-05-14 2020-05-14 Method for evaluating quality of rice based on simulated oral chewing Active CN111596017B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202010406890.1A CN111596017B (en) 2020-05-14 2020-05-14 Method for evaluating quality of rice based on simulated oral chewing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202010406890.1A CN111596017B (en) 2020-05-14 2020-05-14 Method for evaluating quality of rice based on simulated oral chewing

Publications (2)

Publication Number Publication Date
CN111596017A true CN111596017A (en) 2020-08-28
CN111596017B CN111596017B (en) 2022-05-10

Family

ID=72188934

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202010406890.1A Active CN111596017B (en) 2020-05-14 2020-05-14 Method for evaluating quality of rice based on simulated oral chewing

Country Status (1)

Country Link
CN (1) CN111596017B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113009093A (en) * 2021-03-18 2021-06-22 北京工商大学 Method for simulating oral processing process of rice

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101915708A (en) * 2010-08-17 2010-12-15 江南大学 Bionic examination robot for physical properties of food and examination method thereof
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
CN103680282A (en) * 2013-11-26 2014-03-26 南昌大学 Device for simulating digestion in oral cavities and method for applying device
US20140272875A1 (en) * 2007-09-17 2014-09-18 Olivier Francois Appliance for simulating the chewing action of a mammal
CN108918795A (en) * 2018-04-12 2018-11-30 九阳股份有限公司 Rice sensory evaluation instrument, the substitution sensory evaluation of rice texture characteristic and test method
CN109360478A (en) * 2018-10-12 2019-02-19 中粮营养健康研究院有限公司 A kind of bionical oral cavity food processing and its method
CN109596778A (en) * 2018-12-06 2019-04-09 中国农业科学院烟草研究所 A kind of artificial saliva and the preparation method and application thereof for buccal cigarette research
WO2019107765A1 (en) * 2017-11-30 2019-06-06 강원대학교산학협력단 Mastication simulation system

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20140272875A1 (en) * 2007-09-17 2014-09-18 Olivier Francois Appliance for simulating the chewing action of a mammal
CN101915708A (en) * 2010-08-17 2010-12-15 江南大学 Bionic examination robot for physical properties of food and examination method thereof
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
CN103680282A (en) * 2013-11-26 2014-03-26 南昌大学 Device for simulating digestion in oral cavities and method for applying device
WO2019107765A1 (en) * 2017-11-30 2019-06-06 강원대학교산학협력단 Mastication simulation system
CN108918795A (en) * 2018-04-12 2018-11-30 九阳股份有限公司 Rice sensory evaluation instrument, the substitution sensory evaluation of rice texture characteristic and test method
CN109360478A (en) * 2018-10-12 2019-02-19 中粮营养健康研究院有限公司 A kind of bionical oral cavity food processing and its method
CN109596778A (en) * 2018-12-06 2019-04-09 中国农业科学院烟草研究所 A kind of artificial saliva and the preparation method and application thereof for buccal cigarette research

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
GUODONG LIU ETAL: "Simulated oral processing of cooked rice using texture analyzer equipped with Multiple Extrusion Cell probe (TA/MEC)", 《FOOD SCIENCE AND TECHNOLOGY》 *
卢薇等: "烹制工艺对米饭品质及体外消化特性的影响", 《现代食品科技》 *
张志清等: "工程重组米质构测定(TPA)与感官评价相关分析", 《中国粮油学报》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113009093A (en) * 2021-03-18 2021-06-22 北京工商大学 Method for simulating oral processing process of rice

Also Published As

Publication number Publication date
CN111596017B (en) 2022-05-10

Similar Documents

Publication Publication Date Title
Kipnis et al. Bias in dietary-report instruments and its implications for nutritional epidemiology
Aida et al. Oral health and cancer, cardiovascular, and respiratory mortality of Japanese
Faude et al. Lactate threshold concepts: how valid are they?
Serra-Majem et al. Evaluating the quality of dietary intake validation studies
Silva et al. Calculation and validation of models for estimating VO2max from the 20-m shuttle run test in children and adolescents
CN108960315B (en) Intelligent evaluation system and method for quality of cooked meat product
Forsyth et al. Circadian rhythms in blood lactate concentration during incremental ergometer rowing
CN111596017B (en) Method for evaluating quality of rice based on simulated oral chewing
Berntsen et al. Physical activity monitor for recording energy expenditure in pregnancy
Tomkinson et al. Field tests of fitness
CN107741439A (en) A kind of evaluation method of the mellow and full property of beer wine body
Bailey et al. Adherence to the 2010 Dietary Guidelines for Americans and the relationship to adiposity in young women
CN112595694A (en) Mutton quality database based on near-infrared rapid detection and establishment method thereof
Jack et al. Perceived texture: direct and indirect methods for use in product development
Atkinson et al. Effects of age and time of day on preferred work rates during prolonged exercise
CN115330150A (en) Method for predicting sensory quality of crystal balls based on crystal ball indexes and application
Tsubono et al. Food frequency questionnaire as a screening test
Englander et al. Dental caries activity, and the pH, titratable alkalinity, and rate of flow of human parotid saliva
Seidell et al. Cross-sectional growth references and implications for the development of an international growth standard for school-aged children and adolescents
Vermaire et al. Reliability of the mixing ability test testing masticatory performance in patients with head and neck cancer and healthy controls
Duncan et al. Metabolic and perceptual responses to short-term cycle training in children
de Oliveira et al. Comprehensive reliability analysis of a 16 km simulated cycling time-trial in well-trained individuals
Nik et al. Evaluation of heart rate index equations for prediction of maximal oxygen uptake in healthy adolescent boys: Cross-validation by respiratory gas analysis method.
Little et al. Dietary intake and diet quality by weight category among a racially diverse sample of women in Birmingham, Alabama, USA
Wardenaar et al. The validity urine color scoring at different light conditions to assess low versus high urine concentration

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
GR01 Patent grant
GR01 Patent grant