The method of judging the eating quality of rice by using the physical and chemical properties index of rice quality

A technology for physical and chemical properties and eating quality, which is applied in the direction of testing food, material inspection products, measuring devices, etc., and can solve problems such as time-consuming and expensive

Active Publication Date: 2016-08-24
CHINA NAT RICE RES INST
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Therefore, the test results are easily affected by subjective factors such as the age, region, gender and work of the judges, and it takes a long time; of course, compared with the same judges, the above evaluation method is still accurate
In recent years, some foreign research institutions have developed rice taste quality analyzers, such as the rice taste meter (STA1A) produced by Satake Corporation in Japan, which can easily measure the taste value of rice, but it can only be used as an auxiliary tool for evaluating the taste quality. The reliability of the results of the various varieties needs to be further verified, and the price is expensive

Method used

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  • The method of judging the eating quality of rice by using the physical and chemical properties index of rice quality
  • The method of judging the eating quality of rice by using the physical and chemical properties index of rice quality
  • The method of judging the eating quality of rice by using the physical and chemical properties index of rice quality

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Embodiment 1

[0061] Embodiment 1, a kind of method that utilizes 5 physical and chemical indexes to judge the taste quality of rice, with 10 parts of rice samples respectively as samples to be tested, each kind of samples to be tested carries out the following steps successively:

[0062] 1), the rice to be tested (10 kinds in total) is carried out the mensuration of 5 physical and chemical indexes, in order to judge the accuracy of result, each sample (that is, rice to be tested) is measured 6 times, gets its average value, and each item of 10 samples The index results are shown in Table 2.

[0063] The determination of amylose is carried out according to NY / T 2639-2014 "Flow Injection Apparatus Method for the Determination of Rice Amylose by Spectrophotometry", and the temperature is set at 21±0.5°C;

[0064] The detection of protein is carried out according to GB / T 5511-2008 "Kjeldahl Method for Determination of Nitrogen Content and Calculation of Crude Protein Content in Cereals and Be...

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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.

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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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N33/10G01N21/84
Inventor 方长云胡贤巧朱智伟卢林段彬伍
Owner CHINA NAT RICE RES INST
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