Rice sensory evaluation instrument, rice texture characteristic replacement sensory evaluation and testing method

Abstract

The invention discloses a rice sensory evaluation instrument, rice texture characteristic replacement sensory evaluation and a testing method. The testing method is used for testing the texture characteristics of rice, and belongs to the technical field of food detection, which solves the problems that the testing method of the texture characteristics in the prior art has unstable test results andlarge deviation of test data. The method of the present invention comprises the following steps: 1) a rice sampling step, taking out a specified amount of rice from a cooking utensil and cooling therice; 2) a sample preparation step: preparing a rice cake sample by using the cooled rice; 3) a sample testing step: placing the rice cake sample on a texture analyzer, applying a test probe of the texture analyzer to apply the pressure the upper surface of the rice cake sample, and obtaining the texture parameter of the rice cake sample, wherein the test probe has an action area on the rice cakesample which is larger than the upper surface area of the rice cake sample.

Description

【Technical field】 [0001] The invention relates to the technical field of food testing, in particular to a sensory evaluation instrument for rice, a substitute sensory evaluation and testing method for texture properties of rice, wherein the testing method refers to a testing method for texture properties of rice. 【Background technique】 [0002] Rice is one of the important rations in our country. More than 60% of the population in the country take rice as a staple food. With the progress of society and the improvement of people's living standards, people's requirements for the quality of rice are getting higher and higher, not only the nutrition of rice Great value and good taste. Regarding the evaluation of the taste of rice, sensory evaluation is mainly used. Refer to the sensory analysis and ranking method of GB / T 12315-2008 / ISO 8587:2006. The panelists who participate in the sensory evaluation are invited to evaluate the softness and hardness of rice samples cooked by di...

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Problems solved by technology

[0004] However, existing texture analyzers can only measure numerical parameters such as viscosity, elasticity, and hardness, and cannot directly obtain sensory evaluation values.

[0005] In addition, for the test of rice texture, there is no uniform test method in the industry. Currently, the research on the use of texture analyzers to measure the texture characteristics of rice is concentrated on the three-grain rice method and the rice cake method:

[0006] The three-grain rice method is to take three grains of rice out of the cooked rice and place them symmetrically on the stage of the texture analyzer for testing. However, the preparation of a small amount of rice sample required in GB / T 15682-2008 requires 10g of rice, and a large amount of rice The sample preparation requires 500g of rice. This method only takes three grains of rice, which is greatly affected by human factors. The rice method cannot accurately reflect the palatability of rice even with multiple sampling

This test method is also greatly influenced by human factors. The rice cake is placed on the texture analyzer together with the container containing the rice. Since the diameter of the detection probe is smaller than the diameter of the rice cake, the rice outside the scope of the probe will affect the secondary compression of the detection probe. large deviations in test results

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