Method for determiningtaste quality of rice by using physical and chemical property indexes of rice quality

A technology for physical and chemical properties and taste quality, applied in the direction of testing food, material inspection products, measuring devices, etc., can solve the problems of high price and long time, achieve accurate judgment and make up for the cumbersome evaluation process.
CN105067784AActive Publication Date: 2015-11-18CHINA NAT RICE RES INST
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
CHINA NAT RICE RES INST
Publication Date
2015-11-18

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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.
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Description

technical field

[0001] The invention belongs to the field of food quality, relates to the field of rice taste quality detection, and specifically relates to a method for judging the rice taste quality by using physical and chemical property indexes of rice quality. Background technique

[0002] Rice is the main grain of our population. Today, with the improvement of people's life, the taste quality of rice has attracted more and more attention from consumers. With the change of market demand, breeders are paying more and more attention to the research of rice quality based on eating quality in the process of researching new varieties. Among many rice quality traits, eating quality is one of the most important indicators, and it is also the ultimate goal of rice quality improvement.

[0003] At present, the main method of evaluating rice at home and abroad is sensory evaluation, and its results are easily affected by differences in tasters, and it is not suitable for screeni...

Claims

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