Rapid rice taste quality testing method

Abstract

The invention discloses a rapid rice taste quality testing method which comprises the following steps: pretreating a standard rice sample, and performing electrochemical testing by using a special rice taste sensor so as to obtain input data groups of the standard rice sample; training by using corresponding input data group of the standard rice sample so as to obtain serial evaluation models. Since rice to be detected is pretreated to acquire corresponding input data groups of the rice, and the input data groups are input into the serial evaluation models, rapid taste evaluation values of therice to be detected can be acquired. The rice taste is tested by using the special rice taste sensor through electrochemical detection, so that the situation that taste evaluation scores are not accurate because of reasons of subjective deviation and physical fatigue in artificial tasting is avoided, and the rice taste evaluation score accuracy is improved; by adopting the method, the rice to betested does not need to be cooked and evaluated later, so that the detection time can be greatly shortened, and the working efficiency is improved.

Description

technical field [0001] The invention relates to the field of food analysis, in particular to a method for quickly measuring the eating quality of rice. Background technique [0002] In recent years, with the society's demand for rapid and intelligent detection technology, research on rapid detection technology and intelligent detection technology has gradually become a hot topic pursued by many scientists. [0003] In my country, the commonly used evaluation method of rice taste is sensory evaluation. The sensory evaluation of rice taste is an artificial evaluation method to perceive the characteristics or properties of rice through vision, smell and taste. The specific steps of the sensory evaluation method are as follows: Weigh a certain amount of rice into a lunch box, add a certain proportion of pure water, and cook it into rice according to a specific method. The tasters open the lid of the lunch box at the specified time, first smell the smell of the rice, then obser...

AI Technical Summary

Problems solved by technology

The shortcomings of the taste meter lie in the following two points: First, the near-infrared spectrum establishes a relationship with the physical and chemical indicators of rice such as protein, amylose, and fat, and the physical and chemical indicators are then correlated with the taste attributes. Simple linear correlation, coupled with the systematic error of the analysis process, the error of the result will be too large; second, there are many types of rice in my country, and the taste meter does not establish a relationship with the sensory taste stipulated in the Chinese standard, so it cannot Determination and evaluation of rice suitable for eating in my country

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