期刊论文

中文

食品与机械

1003-5788

2011

27

3

7-12,48

10.3969/j.issn.1003-5788.2011.03.003

国家自然科学基金（编号：31050012） 农业部公益性行业课题（编号：200903043-2）

本校为第一机构

采用湖南省各地区广泛种植的50种籼米原料来生产鲜湿米粉，对鲜湿米粉的理化特性及其感官品质进行研究。通过二者相关性和回归分析，为生产鲜湿米粉的品质评价和专用稻种的选择提供理论依据。研究结果发现，理化性质中的透射比、熟断条率、碘蓝值、吐浆值与鲜湿米粉的组织形态、口感、色泽等重要感官品质呈极显著或显著相关，当碘蓝值中等(0.1~0.3)、透射比高(>0.85)、熟断条率低(

50 varieties of indica rice,which cultivated widely in Hunan Province,were used for producing fresh rice noodles.And physiochemical properties and sensory quality of these fresh rice noodles were studied.By correlation and regression analysis,it provided theoretical basis for quality evaluation and selecting suitable rice varieties to product fresh rice noodles.As results indicated,transmittance,cooked noodles,broken rate,and iodine blue value of physicochemical properties and some important sensory qualities have an extremely significant or si...