Rice taste quality evaluation method based on rapid viscosity analyzer

Abstract

The invention discloses a rice taste quality evaluation method based on a rapid viscosity analyzer, which comprises the following steps: determining gelatinization characteristics of rice flour by using the rapid viscosity analyzer: a hot pulp viscosity value X1, a disintegration value X2, a return value X3, peak time X4 and a gelatinization temperature X5, and determining a rice taste value Y by using a rice taste instrument, performing multiple linear regression analysis based on the gelatinization characteristics of the rice flour and the rice taste value Y to establish a special mathematical model, measuring the gelatinization characteristics of the to-be-measured rice, calculating the fitted taste value Y'of the to-be-measured rice according to the special mathematical model, and determining the rice taste quality grade division according to the fitted taste value Y 'of the rice. According to the method disclosed by the invention, the rice taste value can be measured by using the rapid viscosity analyzer, the rapid viscosity analyzer is dual-purpose, the gelatinization and retrogradation characteristics of the rice flour can be analyzed, the rice taste value can be further analyzed according to the gelatinization and retrogradation characteristics, and the rice taste quality is subjected to fixed-grade grading. The determination result is good in repeatability, high in accuracy and convenient to popularize and apply.

Description

Technical Field

[0001] The invention relates to a rice taste quality evaluation method based on a rapid viscosity analyzer (RVA), and belongs to the technical field of food measurement. Background Art

[0002] With the development of social economy and the improvement of residents' living standards, people's demand for "eating well" is becoming stronger and stronger. Rice is the first staple food of Chinese residents and plays an important role in people's daily diet. Whether rice is "delicious" is crucial. The taste quality of rice is an important evaluation indicator for evaluating whether rice is delicious. It is a comprehensive evaluation of indicators such as hardness, stickiness, elasticity, and cold rice recovery when eating rice. Therefore, scientifically and accurately evaluating the taste quality of rice in rice production and scientific research is of great significance to both industrial and social development.

[0003] Rapid Visco Analyzer (RVA) is an instrument for testing the viscosity of samples and their changes. It is currently widely used to analyze grains, grain products, and starch gelatinization characteristics. It has the advantages of easy operation, rapid accuracy, and good repeatability. The rapid viscosity analyzer can be used to analyze the changes in the viscosity of rice flour solution during heating and cooling. During the heating process of rice flour solution, when the temperature reaches the starch gelatinization temperature, the starch granules begin to swell and eventually rupture. Interaction forces and steric hindrance effects will occur between starch chains and between starch and macromolecules such as protein, causing the rice flour to gelatinize and increase viscosity. When the starch granules are completely broken, the viscosity of the rice paste decreases due to the shear thinning effect of starch. When the temperature drops, the interaction forces between starch chains increase, and they entangle with each other and recrystallize, causing the rice paste to regenerate and increase viscosity. By analyzing the RVA characteristic curve of rice paste, its gelatinization temperature, peak viscosity, hot slurry viscosity, disintegration value, and recovery value can be obtained. By analyzing the size of these parameters, it can be used to evaluate the gelatinization and regeneration characteristics of rice.

[0004] At present, the rice taste value is widely used in rice production and scientific research to grade the rice taste quality. Although the rapid viscosity analyzer is used to analyze the gelatinization characteristics of rice flour, the relationship between the data obtained by the rapid viscosity analyzer and the taste value is still unclear. Therefore, it is currently impossible to use the rapid viscosity analyzer to measure the rice taste value, let alone to grade the rice taste quality. This seriously restricts the promotion and application of the rapid viscosity analyzer in rice production and scientific research. Summary of the invention

[0005] Purpose of the invention: In view of the problem that the current rapid viscosity analyzer cannot determine the taste value of rice and cannot grade the taste quality of rice, which limits its promotion and application in the rice field, the purpose of the present invention is to provide a rice taste quality evaluation method based on a rapid viscosity analyzer (RVA).

[0006] Technical solution: The method for evaluating the taste quality of rice based on a rapid viscosity analyzer (RVA) of the present invention comprises the following steps:

[0007] (1) using a rapid viscosity analyzer to measure the hot slurry viscosity value X1, disintegration value X2, recovery value X3, peak time X4, and gelatinization temperature X5 of rice flour;

[0008] (2) preparing rice cakes, placing the rice cakes in a rice taste meter, and measuring the rice taste value Y;

[0009] (3) Based on the hot slurry viscosity value X1, disintegration value X2, return value X3, peak time X4, gelatinization temperature X5 and rice taste value Y of rice flour, a multivariate linear regression analysis was performed to establish a special mathematical model for determining the taste value of the rapid viscosity analyzer;

[0010] (4) using a rapid viscosity analyzer to measure the hot slurry viscosity value X1, disintegration value X2, return value X3, peak time X4, and gelatinization temperature X5 of the rice to be tested, and calculating the fitting taste value Y' of the rice to be tested according to the dedicated mathematical model of step (3);

[0011] (5) According to the fitted rice taste value Y', the rice taste quality is confirmed by using the rice taste quality evaluation grade classification.

[0012] Furthermore, in step (1), the preparation of rice flour comprises the following steps:

[0013] The rice is ground to obtain whole polished rice, which is then pulverized, sieved, and allowed to stand at room temperature to balance the moisture content, thereby obtaining rice flour.

[0014] Furthermore, an 80-mesh sieve is used for sieving.

[0015] Furthermore, the mixture is placed at room temperature to balance the moisture for more than 24 hours.

[0016] Furthermore, in step (1), the determination is carried out according to the method specified in GB / T 24852-2010 "Determination of gelatinization properties of rice and rice flour - Rapid viscometer method".

[0017] Furthermore, in step (2), preparing rice cakes comprises the following steps:

[0018] Take the whole polished rice, wash it, soak it in water, steam it, simmer it, stir it evenly, cool it, put it into the former and press it on both sides.

[0019] Furthermore, the mass ratio of the whole polished rice to water is 1:1-2, and the soaking time is more than 30 minutes.

[0020] Furthermore, steam for more than 30 minutes, simmer the rice for more than 10 minutes, and press the front and back sides for more than 10 seconds each.

[0021] Furthermore, in step (2), the rice taste value is determined using a Japanese japonica rice test line.

[0022] Furthermore, in step (3), SPSS software was used to perform multiple linear regression analysis.

[0023] Furthermore, in step (3), the dedicated mathematical model is Y'=252.984+0.015X1-0.002X2-0.014X3-27.685X4-0.41X5, wherein Y' is the fitted taste value, X1 is the hot slurry viscosity value, X2 is the disintegration value, X3 is the return value, X4 is the peak time, and X5 is the gelatinization temperature.

[0024] Furthermore, in step (4), the rice taste quality evaluation grade is divided as follows:

[0025]

[0026] Furthermore, the rapid viscosity analyzer adopts RVA-tech Master rapid viscosity analyzer.

[0027] The method of the present invention adopts a rapid viscosity analyzer to analyze the gelatinization characteristics of rice flour, and establishes a special mathematical model (Y'=252.984+0.015X1-0.002X2-0.014X3-27.685X4-0.41X5, wherein Y' represents the fitted rice taste value, X1 represents the hot slurry viscosity, X2 represents the disintegration value, X3 represents the back value, X4 represents the peak time, and X5 represents the gelatinization temperature) for evaluating the taste quality of rice flour by analyzing the relationship between the gelatinization temperature, hot slurry viscosity, disintegration value, back value and other parameters of the rice flour in the gelatinization and back recovery process and the rice taste value. On this basis, the mathematical model is further used to calculate the fitted taste value (Y') of the rice to be tested, and the taste quality of the rice sample to be tested is graded according to the size of the fitted taste value. The method can measure the taste value of rice using a rapid viscosity analyzer, the result has high accuracy, and the degree of differentiation between different rice samples is high. The taste quality of rice can be graded and classified. It is a feasible method for evaluating the taste quality of rice using a rapid viscosity analyzer.

[0028] In view of the problems existing in the application of rapid viscosity analyzer in the evaluation of rice taste quality, the present invention uses an innovative method to analyze the relationship between the rapid viscosity analyzer data and the rice taste value, establish a mathematical model, and invent a method for evaluating the rice taste quality based on the rapid viscosity analyzer. The method can measure the rice taste value by the rapid viscosity analyzer and grade its taste quality. The invention can solve the problem that the current rapid viscosity analyzer cannot measure the rice taste value and cannot grade the rice taste quality, which limits its promotion and application in the rice field.

[0029] Beneficial effects: Compared with the prior art, the present invention has the following significant advantages:

[0030] (1) The rice taste quality evaluation method provided by the present invention can measure the rice taste value using a rapid viscosity analyzer, so that the rapid viscosity analyzer can be used for two purposes. Not only can the rapid viscosity analyzer be used to analyze the gelatinization and recovery characteristics of rice flour, but also the rice taste value can be analyzed based on the rapid viscosity analyzer, and the rice taste quality can be graded.

[0031] (2) The rice taste quality evaluation method provided by the present invention has good repeatability and high accuracy in measurement results, and can be easily promoted and applied. DETAILED DESCRIPTION

[0033] The technical solution of the present invention is further described below.

[0034] Example 1

[0035] Step 1: 29 rice varieties with different taste qualities were selected (as shown in Table 1), and rice husking and rice polishing were performed in sequence using a rice husking machine and a rice polishing machine to select the whole polished rice.

[0036] Step 2: Take the whole polished rice, grind it into powder, pass it through an 80-mesh sieve, and place it at room temperature for 24 hours to balance the moisture to obtain rice flour.

[0037] Step 3: Weigh the rice flour prepared in step 2, and measure the gelatinization properties of the rice flour according to the method specified in GB / T 24852-2010 "Rapid Viscometer Method for Determination of Gelatinization Properties of Rice and Rice Flour", and use a Botong RVA-tech Master rapid viscosity analyzer to measure the hot slurry viscosity (X1), disintegration value (X2), return value (X3), peak time (X4), and gelatinization temperature (X5) of the rice flour.

[0038] Step 4: Weigh 30g of the whole polished rice prepared in step 1, wash it, add water according to the rice-water mass ratio of 1:1.4, soak it for 30 minutes, steam it in a steamer for 30 minutes, and simmer it for 10 minutes. Stir it evenly, place it in a cooling box to cool it with air for 20 minutes, and then transfer it to room temperature to cool it for 90 minutes to obtain rice.

[0039] Step 5: Weigh 8g of the rice obtained in step 4, put it into a round former and press it for 10 seconds on both sides to obtain a rice cake. Place the rice cake in the Satake STA1B rice taste meter and measure it using the Japanese japonica rice test line to obtain the rice taste value (Y) of each rice sample;

[0040] The hot paste viscosity (X1), disintegration value (X2), recovery value (X3), peak time (X4), gelatinization temperature (X5) and the rice taste value (Y) obtained by the rice taste meter for the above 29 varieties of samples are shown in Table 1.

[0041] Step 6: SPSS software was used to perform multiple linear regression analysis on the hot slurry viscosity (X1), disintegration value (X2), return value (X3), peak time (X4), and gelatinization temperature (X5) of the 29 rice varieties obtained in step 3 and the taste value (Y) of the 29 rice varieties obtained in step 5, and a special mathematical model for determining the taste value by a rapid viscosity analyzer was established: the fitted taste value Y'=252.984+0.015X1-0.002X2-0.014X3-27.685X4-0.41X5, with a correlation coefficient of 0.938, and a good correlation.

[0042] Step 7: The special mathematical model Y'=252.984+0.015X1-0.002X2-0.014X3-27.685X4-0.41X5 for fitting the taste value established in step 6 was used to calculate the taste values ​​of the above 29 rice varieties. The results are shown in Table 1.

[0043] Table 1 Related parameters of different rice samples

[0044]

[0045]

[0046] As can be seen from Table 1, the fitted rice taste value (Y') measured by the special mathematical model for measuring the taste value of the rapid viscosity analyzer in the present invention is very close to the taste value (Y) measured by the rice taste meter, with an average absolute error of 3.04, high accuracy and good substitutability.

[0047] Step 8: Taste quality evaluation and grading: Based on the fitted taste value (Y') of the rice measured in step 7, the evaluation criteria for the taste quality of the rice are shown in Table 2:

[0048] Table 2 Evaluation of rice taste quality

[0049]

[0050] In the present invention, when the fitting taste value Y' measured by the rapid viscosity analyzer is 80 or more, the rice taste quality is the first level, and the taste is good; when the fitting taste value is 70 or less Y' or less than 80, the rice taste quality is the second level, and the taste is good; when the fitting taste value is 60 or less Y' or less than 70, the rice taste quality is the third level, and the taste is average; when the fitting taste value is 50 or less Y' or less than 60, the rice taste quality is the fourth level, and the taste is slightly worse; when the fitting taste value Y' or less than 50, the rice taste quality is the fifth level, and the taste is not good.

[0051] Example 2 Accuracy Verification Test

[0052] The experimental process is the same as in Example 1, specifically as follows:

[0053] Step 1: Take the rice Tai'an No. 1, use a rice husker and a rice polisher to husker and mill the rice in sequence, and select the whole polished rice.

[0054] Step 2: Take the whole polished rice, grind it into powder, pass it through an 80-mesh sieve, and leave it at room temperature for 24 hours to balance the moisture.

[0055] Step 3: Weigh the rice flour prepared in step 2, and measure the gelatinization characteristics of the rice flour according to the method specified in GB / T 24852-2010 "Rapid Viscometer Method for Determination of Gelatinization Characteristics of Rice and Rice Flour". The hot slurry viscosity (X1=2131.67), disintegration value (X2=1609.33), return value (X3=585), peak time (X4=6.04), and gelatinization temperature (X5=69.65) of the rice flour are measured using a Botong RVA-tech Master rapid viscosity analyzer.

[0056] Step 4: The hot slurry viscosity (X1), disintegration value (X2), return value (X3), peak time (X4), and gelatinization temperature (X5) measured in step 3 are used in a special mathematical model for measuring the taste value of the rapid viscosity analyzer established by the present invention to calculate the fitted taste value (Y') of the rice: Y'=252.984+0.015X1-0.002X2-0.014X3-27.685X4-0.41X5=77.15.

[0057] Step 5: Weigh 30g of the whole polished rice prepared in step 1, wash it, add water according to the rice-water mass ratio of 1:1.4, soak it for 30 minutes, steam it in a steamer for 30 minutes, and simmer it for 10 minutes. Stir it evenly, place it in a cooling box to cool it with air for 20 minutes, and then transfer it to room temperature to cool it for 90 minutes to obtain rice.

[0058] Step 6: Weigh 8g of the rice prepared in step 5, add it into a round former and press it for 10 seconds on both sides to obtain a rice cake. The rice cake is placed in a Satake STA1B rice taste meter and measured using a Japanese japonica rice test line to obtain a rice taste value of Taian No. 1: Y=79.83.

[0059] Step 7: Compare the taste value (Y') calculated by the method of the present invention in step 4 with the taste value (Y) measured by the rice taste meter in step 6, and calculate the error rate (%) of the two methods as |Y'-Y|×100 / Y=3.37. This proves that the taste value determination method of the present invention has high accuracy and can replace the taste meter method.

[0060] Step 8: Based on the evaluation standard of the rice taste quality of the present invention, the fitting taste value (Y') of Taian No. 1 is 77.15, and the fitting taste value (Y') is 70≤Y'<80. It is determined that the taste quality grade of Taian No. 1 is level 2, and the taste quality is good.

Claims

1. A method for evaluating rice taste quality based on a rapid viscosity analyzer, characterized in that: The following steps are involved: (1) using a rapid viscosity analyzer to measure the hot slurry viscosity value X1, disintegration value X2, recovery value X3, peak time X4, and gelatinization temperature X5 of rice flour; (2) preparing rice cakes, placing the rice cakes in a rice taste meter, and measuring the rice taste value Y; (3) Based on the hot slurry viscosity value X1, disintegration value X2, return value X3, peak time X4, gelatinization temperature X5 and rice taste value Y of rice flour, a multivariate linear regression analysis was performed to establish a special mathematical model for determining the taste value of the rapid viscosity analyzer; (4) using a rapid viscosity analyzer to measure the hot slurry viscosity value X1, disintegration value X2, return value X3, peak time X4, and gelatinization temperature X5 of the rice to be tested, and calculating the fitting taste value Y' of the rice to be tested according to the dedicated mathematical model of step (3); (5) According to the fitted rice taste value Y', the rice taste quality is confirmed by using the rice taste quality evaluation grade classification.

2. The method for evaluating rice taste quality based on a rapid viscosity analyzer according to claim 1, characterized in that: In step (1), the preparation of rice flour comprises the following steps: The rice is ground to obtain whole polished rice, which is then pulverized, sieved, and allowed to stand at room temperature to balance the moisture content, thereby obtaining rice flour.

3. The method for evaluating rice taste quality based on a rapid viscosity analyzer according to claim 2, characterized in that: Use 80 mesh sieve for sieving.

4. The method for evaluating rice taste quality based on a rapid viscosity analyzer according to claim 2, characterized in that: Leave at room temperature to balance moisture for more than 24 hours.

5. The method for evaluating rice taste quality based on a rapid viscosity analyzer according to claim 1, characterized in that: In step (1), the determination is carried out according to the method specified in GB / T 24852-2010 "Determination of gelatinization properties of rice and rice flour - Rapid viscometer method".

6. The simple method for measuring rice taste quality according to claim 9, characterized in that: In step (2), the rice taste value is determined using the Japanese japonica rice test line.

7. The simple method for measuring rice taste quality according to claim 1, characterized in that: In step (3), SPSS software was used to perform multiple linear regression analysis.

8. The simple method for measuring rice taste quality according to claim 1, characterized in that: In step (3), the dedicated mathematical model is Y'=252.984+0.015X1-0.002X2-0.014X3-27.685X4-0.41X5, wherein Y' is the fitted taste value, X1 is the hot slurry viscosity value, X2 is the disintegration value, X3 is the return value, X4 is the peak time, and X5 is the gelatinization temperature.

9. The simple method for measuring the taste quality of rice according to claim 1, characterized in that: In step (4), the rice taste quality evaluation grade is divided as follows:

10. The method for evaluating rice taste quality based on a rapid viscosity analyzer according to claim 1, characterized in that: The rapid viscosity analyzer adopts RVA-tech Master rapid viscosity analyzer.

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