Method for evaluating taste quality of rice for instant meals based on multi-instrument combination

Abstract

The invention relates to a method for evaluating the taste quality of rice for instant meals based on multi-instrument combination. The method comprises the following steps: collecting polished round-grained rice samples and long-shaped rice samples with different freshness degrees, performing equal parts, and performing rice hulling and rice milling to obtain rice samples; steaming the rice, reheating, and determining an artificial sensory taste evaluation taste value; for uncooked rice grains, measuring the quality characteristic indexes of the rice grains by using a rice quality detection instrument, and establishing a rice grain model for evaluating the taste quality of the rice for the instant meal of the polished round-grained rice and the long-shaped rice; covering the steamed rice with filter paper, naturally cooling, determining the quality characteristic indexes of the rice by using a rice quality detection instrument, and establishing a rice taste quality evaluation rice model of the rice for the rice for the instant meal of the polished round-grained rice and the long-shaped rice by combining the quality characteristic indexes of part of rice grains; and respectively carrying out fitting verification on the rice taste quality evaluation rice grain model for the rice for the meal, the rice taste quality evaluation rice model for the rice for the meal and the artificial sensory taste evaluation taste value. The taste quality of the rice sample rice for the meal is effectively reflected.

Description

Technical Field

[0001] The invention belongs to the technical field of food analysis, and in particular to a method for evaluating the taste quality of rice for instant meals based on the combination of multiple instruments. Background Art

[0002] With the accelerated pace of life and the increase in work pressure, people are beginning to seek more convenient and faster ways of dining. Although traditional home cooking is delicious, it often takes a long time and cannot meet the fast-paced life needs of modern people. Convenience meals came into being in this context. Convenience meals are fast food. Convenience rice is convenient, fast, and can be eaten after reheating. It occupies an important position in the Chinese catering market and meets the needs of modern consumers for fast, convenient, delicious and tasty food. More and more consumers tend to choose convenient and fast dining methods. With the development of staple food factories and central kitchens, some fast food restaurants adopt the method of uniformly steaming rice in the factory and uniformly distributing and reheating. In order to meet consumer needs, staple food factories, central kitchens and rice stores for convenience meals are also paying more and more attention to the taste value of rice. Since rice cools during the distribution process and needs to undergo a reheating process when it is sold, the manual sensory evaluation of the taste value of rice for convenience meals also needs to be evaluated after cooling and reheating. If the starch recovery value in rice is too high, it will have a negative impact on the taste of the rice after reheating. At the same time, if the rice has good stickiness and hardness, the taste of the rice after reheating will also be better, which places higher requirements on the raw materials for making rice.

[0003] The evaluation of the taste value of rice mainly relies on manual sensory evaluation methods, which conduct manual tasting evaluation from aspects such as the smell, appearance, palatability, flavor and texture of cold rice, which can intuitively reflect the taste quality of rice. However, the sensory evaluation method is limited by personnel and venues, takes a long time, is inefficient, and is highly subjective, and the evaluators need long-term training to be competent. Relying solely on manual sensory evaluation methods can no longer meet the needs of the industry. Digital testing equipment is fast, objective, and not restricted by personnel, and has become an important development trend in evaluating the taste quality of rice.

[0004] At present, my country has instruments that can quickly detect the taste value of rice, including rice taste meters and rice taste meters. The rice taste meter uses uncooked rice grains, and uses the principle of near-infrared transmission scanning technology. Based on the spectral characteristics of a substance molecule such as vibration, rotation and hydrogen bond stretching, the spectral reflection, transmission or refraction in the near-infrared band is analyzed to determine the chemical composition of the sample's protein, moisture and amylose content. The established spectral model is used to predict the taste value of rice, which is currently 70%-75% correlated with the taste value evaluated by manual tasting. The rice taste meter uses optical principles to measure the steamed rice. The rice is made into a cake and placed in the instrument to measure the absorbance of the reflected light and transmitted light of the rice. The instrument automatically brings in the relevant model to give the taste value score of the rice of the measured sample. According to the results of previous studies, the correlation between the rice taste meter and the taste value of rice evaluated by manual sensory evaluation in my country can reach about 75%. Both taste meters give taste scores (taste values), which can reflect the taste quality of rice samples. The difference is that the rice taste meter can measure uncooked rice, which is fast and convenient, while the rice taste meter needs to steam the rice for measurement. Although the process of steaming rice is added, its accuracy is slightly higher than that of the rice taste meter. Users can choose the corresponding taste meter for detection according to their needs. Since the optical properties of japonica rice and indica rice are different, and the reference materials for artificial sensory tasting evaluation are different, the detection models of these two instruments are divided into japonica rice and indica rice. Both instruments are used to detect the taste value of directly steamed rice, and are used to evaluate the taste quality of different rice. The correlation between the two instruments in evaluating the edible quality of rice for meals is low, which is quite different from the artificial sensory evaluation. Summary of the invention

[0005] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a method for evaluating the taste quality of rice for lunch based on the combination of multiple instruments. Based on a rice taste meter and a cooked rice taste meter, and in combination with rice and cooked rice quality detection instruments, a comprehensive evaluation model for the taste quality of rice for lunch (rice grains, cooked rice) is established to improve the correlation between instrumental detection of the taste quality of rice for lunch and artificial sensory tasting evaluation.

[0006] The present invention solves the technical problem by adopting the following technical solutions:

[0007] A method for evaluating the taste quality of rice for instant meals based on the combination of multiple instruments comprises the following steps:

[0008] S1, collecting polished rice samples and indica rice samples of different freshness, the polished rice samples and indica rice samples are equal in number, and performing rice husking and milling to obtain rice samples;

[0009] S2, steaming the rice, placing it at a constant temperature of 20° C. for 20-24 hours, reheating it to keep the temperature at 70-80° C., conducting an artificial sensory tasting evaluation, and determining the artificial sensory tasting evaluation taste value;

[0010] S3. For uncooked rice grains, the quality characteristic indexes of the rice grains are measured by a rice quality testing instrument, and the indexes are fitted with the taste values ​​evaluated by artificial sensory tasting to establish a rice grain model for evaluating the taste quality of non-glutinous rice and indica rice for instant meals;

[0011] S4. Cover the steamed rice with filter paper, cool it naturally, and measure the quality characteristic indexes of the rice with a rice quality testing instrument. Combine the quality characteristic indexes of some rice grains with the taste values ​​evaluated by artificial sensory tasting to establish a rice model for evaluating the taste quality of non-glutinous rice and indica rice for instant meals.

[0012] S5. Fit and verify the rice grain model for evaluating the taste quality of rice for lunch, the rice cooking model for evaluating the taste quality of rice for lunch, and the taste values ​​evaluated by artificial sensory tasting.

[0013] Moreover, the rice quality detection instruments include a rice taste meter, a rice taste meter, a freshness meter, a rice appearance quality analyzer, a SKCS single grain hardness meter and a rice viscosity hardness meter.

[0014] Moreover, the quality characteristic indicators include taste value, freshness value, chalkiness, rice grain hardness, hardness value and viscosity value.

[0015] Moreover, in step S3, the taste value X1 of the rice grains is measured by a rice taste meter, the freshness value X3 of the rice grains is measured by a freshness meter, the chalkiness X4 of the rice grains is measured by a rice appearance quality analyzer, and the rice kernel hardness value X7 of the rice grains is measured by an SKCS single grain grain hardness meter, and the taste values ​​evaluated by artificial sensory tasting are fitted to establish a rice grain model for evaluating the taste quality of japonica rice and indica rice for lunch.

[0016] Moreover, in step S4, the taste value X2 of the rice is measured by a rice taste meter, the hardness value X5 of the rice is measured by a rice viscosity and hardness meter, the viscosity value X6 of the rice is measured by a rice viscosity and hardness meter, the freshness value X3 of the rice grains is measured by a freshness meter, and the rice kernel hardness value X7 of the rice grains is measured by an SKCS single grain hardness meter, and the taste values ​​evaluated by artificial sensory tasting are fitted to establish a rice model for evaluating the taste quality of japonica rice and indica rice for quick meals.

[0017] Moreover, the rice grain model for evaluating the taste quality of japonica rice for snacks is: y=(-5~2)X1+(-2~6)X3+(-0.2~0.8)X4+(-0.2~0.7)X7+(30~48); the rice grain model for evaluating the taste quality of indica rice for snacks is y=(-2.2~5)X1+(-0.6~1.2)X3+(-0.2~0.8)X4+(-0.3~0.6)X7-(3~20).

[0018] Moreover, the rice taste quality evaluation model for japonica rice is: y=(0.3~1.8)X2+(0.2~1.1)X3+(-0.2-1.3)X5+(-0.1~0.5)X6+(-0.8~0.1)X7-(0.5~6); the rice taste quality evaluation model for indica rice is: y=(0.3~1.6)X2+(0.2~0.8)X3+(-0.2-1.3)X5+(-0.1~0.5)X6+(-0.5~0.2)X7-(12~23).

[0019] Moreover, in step S5, when the rice grain model for evaluating the taste quality of rice for snacks is verified, the taste values ​​of the polished rice samples evaluated by artificial sensory tasting are distributed between 69 and 86 points, and the taste values ​​of the indica rice samples evaluated by artificial sensory tasting are distributed between 43 and 87 points; when the rice grain model for evaluating the taste quality of rice for snacks is verified, the taste values ​​of the polished rice samples evaluated by artificial sensory tasting are distributed between 62 and 87, and the taste values ​​of the indica rice samples evaluated by artificial sensory tasting are distributed between 49 and 87.

[0020] The advantages and positive effects of the present invention are:

[0021] 1. The present invention is based on the scoring of rice taste value by rice taste meter and rice taste meter. It is found that after introducing some detection indicators of other instruments and establishing a model with the taste value measured by the taste meter, the correlation between the prediction value of the model and the taste value evaluated by artificial sensory evaluation is improved, and both can reach more than 80%, which is much better than the fit between the taste value measured by the taste meter alone and the taste evaluation by artificial sensory evaluation.

[0022] 2. The present invention is based on rice taste meter detection, combined with relevant indicators that may affect the results, including freshness value, chalkiness, and rice grain hardness, to establish a rice grain model for evaluating the taste quality of japonica rice and indica rice for meals; based on rice taste meter detection, combined with relevant indicators that may affect the results, including freshness value, rice hardness value, rice viscosity value, and rice grain hardness, to establish a rice model for evaluating the taste quality of japonica rice and indica rice for meals, which can effectively reflect the quality of the rice sample for meals.

[0023] 3. The present invention is divided into two systems: uncooked rice and cooked rice. It adopts an instrument-based detection method, which is equivalent to the taste value result of manual sensory evaluation and can replace manual sensory evaluation. It has the advantages of being fast, objective, and not limited by personnel and venues.

[0024] 4. The method established by the present invention has a high degree of fit with the manual sensory tasting evaluation and can replace the manual sensory tasting evaluation. In addition, the instrument detection such as the rice taste meter, rice taste meter and freshness meter adopted is objective, not limited by the level, number and venue of the tasters, and is simple to operate, which greatly improves the detection efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 It is the technical roadmap of the present invention.

[0026] Figure 2 It is a graph showing the fitting results of the polished rice taste meter test results of the present invention and the artificial sensory tasting evaluation.

[0027] Figure 3 This is a diagram showing the verification results of the rice grain model for evaluating the taste quality of polished round-grain rice for quick meals of the present invention.

[0028] Figure 4 It is a graph showing the fitting results of the indica rice taste meter test results of the present invention and the artificial sensory tasting evaluation.

[0029] Figure 5 This is a diagram showing the verification results of the rice grain model for evaluating the taste quality of indica rice for quick meals of the present invention.

[0030] Figure 6 It is a graph showing the test results of the polished round-grained rice taste meter of the present invention and the fitting results of the artificial sensory tasting evaluation.

[0031] Figure 7 This is a diagram showing the verification results of the rice model for evaluating the taste quality of polished round-grain rice for quick meals of the present invention.

[0032] Figure 8 This is a graph showing the fitting results of the indica rice taste meter test results and the artificial sensory tasting evaluation results of the present invention.

[0033] Fig. 9 This is a diagram showing the verification results of the rice model for evaluating the taste quality of indica rice for instant meals of the present invention. DETAILED DESCRIPTION

[0034] The present invention is further described in detail below through specific examples. The following examples are only illustrative and not restrictive, and the protection scope of the present invention cannot be limited thereto.

[0035] A method for evaluating the taste quality of rice for instant meals based on the combination of multiple instruments comprises the following steps:

[0036] S1, collecting polished rice samples and indica rice samples of different freshness, the polished rice samples and indica rice samples are equal in number, and performing rice husking and milling to obtain rice samples;

[0037] S2, steaming the rice, placing it at a constant temperature of 20° C. for 20-24 hours, reheating it to keep the temperature at 70-80° C., conducting an artificial sensory tasting evaluation, and determining the artificial sensory tasting evaluation taste value;

[0038] S3. For uncooked rice grains, the quality characteristic indexes of the rice grains are measured by a rice quality testing instrument, and the indexes are fitted with the taste values ​​evaluated by artificial sensory tasting to establish a rice grain model for evaluating the taste quality of non-glutinous rice and indica rice for instant meals;

[0039] S4. Cover the steamed rice with filter paper, cool it naturally, and measure the quality characteristic indexes of the rice with a rice quality testing instrument. Combine the quality characteristic indexes of some rice grains with the taste values ​​evaluated by artificial sensory tasting to establish a rice model for evaluating the taste quality of non-glutinous rice and indica rice for instant meals.

[0040] S5. Fit and verify the rice grain model for evaluating the taste quality of rice for lunch, the rice cooking model for evaluating the taste quality of rice for lunch, and the taste values ​​evaluated by artificial sensory tasting.

[0041] 1. Freshness value: The freshness value is obtained by testing with a rice freshness meter. The freshness meter can determine the freshness of rice and give a corresponding freshness value based on the changes in aldehydes and ketones in the rice during storage. The introduction of this indicator makes up for the fact that the taste meter can only detect the appearance and cannot reflect the problems of rice deterioration and odor during improper storage.

[0042] 2. Chalkiness: Chalkiness is obtained by scanning the appearance image of the rice appearance quality analyzer, which is fast and non-destructive. Chalkiness is one of the important indicators for evaluating the appearance quality of rice. In the national standard GB / T 17891-2017 "High-quality Rice", chalkiness is one of the standards for rice grading, and the maximum limit requirements are given for japonica rice and indica rice respectively. However, the presence of chalky grains will also affect the processing quality and taste quality of rice. The chalkiness of different varieties is also different. In some varieties, the presence of chalky grains has a positive effect on the softness of rice. Some studies have also found that chalky grains have a negative impact on the taste value of rice.

[0043] 3. Rice hardness and viscosity value: measured by a rice viscosity and hardness tester. The rice viscosity and hardness tester is an instrument for testing the physical properties of rice. It can measure the hardness and viscosity of rice by applying pressure to a rice ball processed into a certain shape, measuring the load after compression, converting the force signal, and measuring the hardness and viscosity of rice. Rice hardness and viscosity are key indicators for measuring the taste value of rice, and can assist in determining the taste quality of rice.

[0044] 4. Rice grain hardness: measured by SKCS single grain hardness tester. The instrument applies pressure to a grain of rice to crush it, and measures the pressure to reflect the hardness of the grain. Generally, 300 grains are tested, and the final result is the average hardness value of the 300 grains.

[0045] In the present invention, the artificial sensory evaluation of the rice for instant meal is carried out according to the method specified in the national standard GB / T 15682-2008 "Testing Methods for Grain and Oil - Evaluation Methods for Eating Quality of Paddy and Rice by Steaming and Cooking", and then the rice is kept at a constant temperature of 20° C. for 20-24 hours, and then reheated to keep the temperature at 70° C.-80° C., and artificial sensory tasting evaluation is carried out according to the method specified in GB / T 15682-2008.

[0046] Example 1

[0047] A method for evaluating the taste quality of rice for instant meals based on the combination of multiple instruments comprises the following steps:

[0048] S1. Sample preparation:

[0049] The collection of samples plays an important role in the present invention. The key to the present invention is to collect samples of different varieties and different freshness in a certain amount to ensure the consistency between the fitted model and the taste value evaluated by artificial sensory evaluation.

[0050] Through field sampling and laboratory storage, a total of 160 samples of japonica rice and indica rice of different freshness were collected, including 80 samples of japonica rice and 80 samples of indica rice. Rice samples were obtained by husking and milling rice using laboratory rice husker and rice mill.

[0051] S2. Sensory evaluation of taste value, rice taste value, rice taste value and freshness value index detection:

[0052] Artificial sensory evaluation of rice for lunch was carried out according to the method specified in the national standard GB / T 15682-2008 "Testing Methods for Cereals and Oils - Evaluation of Edible Quality of Paddy and Rice by Steaming", and then the rice was placed at a constant temperature of 20℃ for 24 hours, reheated to keep the temperature at 70℃-80℃, and artificial sensory tasting evaluation was carried out according to the method specified in GB / T 15682-2008.

[0053] The rice taste value, rice freshness value, chalkiness, rice hardness and viscosity, and rice grain hardness of 160 rice samples were measured using a rice taste meter, rice taste meter, freshness meter, rice appearance quality analyzer, rice hardness viscometer, and SKCS single grain hardness meter.

[0054] S3. Establishment of a rice quality evaluation method using a rice grain and rice taste evaluation model:

[0055] The rice taste value, freshness value, chalkiness and rice grain hardness of 160 samples (80 samples of japonica rice and 80 samples of indica rice) were used as a set of index systems, which were fitted with the taste values ​​evaluated by artificial sensory tasting, and a rice grain model for evaluating the taste quality of rice for convenience meals was established. The rice taste value, freshness value, rice hardness, viscosity and rice grain hardness of 160 samples (80 samples of japonica rice and 80 samples of indica rice) were used as another set of index systems, which were fitted with the taste evaluation values ​​evaluated by artificial sensory tasting, and a rice model for evaluating the taste quality of rice for convenience meals was established.

[0056] The taste value of artificial sensory evaluation is y, the taste value of rice taste meter is X1, the taste value of cooked rice taste meter is X2, the freshness value is X3, the chalkiness is X4, the rice hardness is X5, the rice viscosity is X6, and the rice grain hardness value is X7.

[0057] (1) Establishing a rice grain model for evaluating the taste quality of rice for lunch:

[0058] 80 samples of japonica rice and 80 samples of indica rice were randomly divided into two groups, and two sample sets P1 and P2 were established. Each sample set has multiple sample feature values.

[0059] P1={X1-1, X1-2...X1-n; X3-1, X3-2...X3-n; X4-1, X4-2...X4-n;

[0060] P2={X1-1', X1-2'...X1-n'; X3-1', X3-2'...X3-n'; X4-1', X4-2'...X4-n';

[0061] X7-1', X7-2'...X7-n'};

[0062] According to the sample characteristic values ​​and the taste values ​​evaluated by artificial sensory evaluation, multivariate linear fitting is performed to determine the coefficients a, b, c, d and the deviation e so that the objective function Finally, the multivariate regression linear mapping relationship y=aX1+bX3+cX4+dX7+e between the taste value evaluated by artificial sensory evaluation and the taste value detected by instrument and other index values ​​was established. A rice grain model for evaluating the taste quality of rice for instant meals was established.

[0063] (2) Establishing a rice model for evaluating the taste quality of rice for lunch:

[0064] 80 samples of japonica rice and 80 samples of indica rice were randomly divided into two groups, and two sample sets P3 and P4 were established. Each sample set has multiple sample characteristic values.

[0065] P3={X2-1, X2-2...X2-n; X3-1, X3-2...X3-n; X5-1, X5-2...X5-n;

[0066] X7-1, X7-2...X7-n};

[0067] P4={X2-1', X2-2'...X2-n'; X3-1', X3-2'...X3-n'; X5-1', X5-2'...X5-n';

[0068] X6-1', X6-2'...X6-n'; X7-1', X7-2'...X7-n'};

[0069] Perform multivariate linear fitting based on the sample characteristic values ​​and the target values, and determine the coefficients f, g, h, i, j and the deviation k so that the objective function Finally, the multivariate regression linear mapping relationship y=fX2+gX3+hX5+iX6+jX7+k between the taste value evaluated by artificial sensory evaluation and the taste value and freshness value detected by instrument was established. The taste quality evaluation model of rice for instant meals was established.

[0070] S4. The comprehensive evaluation models of the taste quality of japonica rice and indica rice for meal preparation (rice grains and cooked rice) were established respectively, as follows:

[0071] (1) Rice grain model for evaluating the taste quality of japonica rice for lunch: y = (-5 to 2)X1 + (-2 to 6)X3 + (-0.2 to 0.8)

[0072] X4+(-0.2~0.7)X7+(30~48).

[0073] (2) Rice grain model for evaluating the taste quality of indica rice for lunch: y = (-2.2 to 5)X1 + (-0.6 to 1.2)X3 + (-0.2 to 0.8)

[0074] X4+(-0.3~0.6)X7-(3~20).

[0075] (3) Rice model for evaluating the taste quality of japonica rice for lunch: y = (0.3-1.8)X2+(0.2-1.1)X3+(-0.2-1.3)

[0076] X5+(-0.1~0.5)X6+(-0.8~0.1)X7-(0.5~6).

[0077] (4) Rice model for evaluating the taste quality of indica rice for lunch: y = (0.3-1.6)X2+(0.2-0.8)X3+(-0.2-1.3)

[0078] X5+(-0.1~0.5)X6+(-0.5~0.2)X7-(12~23).

[0079] Example 2

[0080] A method for evaluating the taste quality of rice for instant meals based on the combination of multiple instruments. In this embodiment, the comprehensive evaluation model of the taste quality of rice for instant meals (rice grains, cooked rice) of japonica rice and indica rice is fitted and verified with the taste value of artificial sensory tasting evaluation. The specific fitting verification results are as follows:

[0081] A total of 122 representative japonica rice samples and 92 indica rice samples were collected from my country. The taste values ​​of japonica rice samples evaluated by manual tasting ranged from 69 to 86 points; the taste values ​​of indica rice samples evaluated by manual tasting ranged from 43 to 87 points. The rice grain model for evaluating the taste quality of rice for lunch was verified.

[0082] 125 representative japonica rice samples and 95 indica rice samples were collected in my country. The taste values ​​of japonica rice samples evaluated by manual tasting were between 62 and 87; the taste values ​​of indica rice samples evaluated by manual tasting were between 49 and 87. The rice model for evaluating the taste quality of rice for lunch was verified.

[0083] (1) The correlation between the taste value predicted by the rice grain model and the taste value evaluated by artificial sensory tasting was 81.6% ( Figure 3 ). The correlation between the taste value detected by the rice taste meter and the taste value evaluated by manual sensory tasting was increased by 60.8% ( Figure 2 ).

[0084] (2) The correlation between the taste value predicted by the rice grain model and the taste value evaluated by manual sensory tasting for the evaluation of the taste quality of indica rice for lunch was 90.1% ( Figure 5 ). The correlation between the taste value detected by the rice taste meter and the taste value evaluated by manual sensory tasting was increased by 21.6% ( Figure 4 ).

[0085] (3) The correlation between the taste value predicted by the rice model and the taste value evaluated by artificial sensory tasting was 85.9% ( Figure 7 ). The correlation between the taste value detected by the rice taste meter and the taste value evaluated by manual sensory tasting was increased by 6.1% ( Figure 6 ).

[0086] (4) The correlation between the taste value predicted by the rice model and the taste value evaluated by artificial sensory tasting was 86.3% ( Fig. 9 ). The correlation between the taste value detected by the rice taste meter and the taste value evaluated by manual sensory tasting was increased by 28.3% ( Figure 8 ).

[0087] The comprehensive evaluation model of rice taste quality for instant meals of japonica rice and indica rice established in Example 1 of the present invention was applied to calculate the taste values ​​of japonica rice and indica rice, respectively, and the taste values ​​evaluated by artificial sensory tasting were fitted and verified. The correlation between the model calculation results and the artificial sensory tasting evaluation was high, reaching more than 80%, which was much higher than the fit between the taste value measured by a single taste meter and the artificial sensory tasting evaluation.

[0088] Although the embodiments of the present invention are disclosed for illustrative purposes, those skilled in the art will appreciate that various substitutions, changes and modifications are possible without departing from the spirit and scope of the present invention and the appended claims. Therefore, the scope of the present invention is not limited to the contents disclosed in the embodiments.

Claims

1. A method for evaluating the taste quality of rice for instant meals based on the combination of multiple instruments, characterized in that: The steps include: S1, collecting polished rice samples and indica rice samples of different freshness, the polished rice samples and indica rice samples are equal in number, and performing rice husking and milling to obtain rice samples; S2, steaming the rice, placing it at a constant temperature of 20° C. for 20-24 hours, reheating it to keep the temperature at 70-80° C., conducting an artificial sensory tasting evaluation, and determining the artificial sensory tasting evaluation taste value; S3. For uncooked rice grains, the quality characteristic indexes of the rice grains are measured by a rice quality testing instrument, and the indexes are fitted with the taste values ​​evaluated by artificial sensory tasting to establish a rice grain model for evaluating the taste quality of non-glutinous rice and indica rice for instant meals; S4. Cover the steamed rice with filter paper, cool it naturally, and measure the quality characteristic indexes of the rice with a rice quality testing instrument. Combine the quality characteristic indexes of some rice grains with the taste values ​​evaluated by artificial sensory tasting to establish a rice model for evaluating the taste quality of non-glutinous rice and indica rice for instant meals. S5. Fit and verify the rice grain model for evaluating the taste quality of rice for lunch, the rice cooking model for evaluating the taste quality of rice for lunch, and the taste values ​​evaluated by artificial sensory tasting.

2. The method for evaluating the taste quality of rice for lunch by using an instrument combination according to claim 1, characterized in that: The rice quality detection instruments include a rice taste meter, a rice taste meter, a freshness meter, a rice appearance quality analyzer, a SKCS single grain hardness meter and a rice viscosity hardness meter.

3. The method for evaluating the taste quality of rice for lunch by using an instrument combination according to claim 2, characterized in that: The quality characteristic indicators include taste value, freshness value, chalkiness, rice grain hardness, hardness value and viscosity value.

4. The method for evaluating the taste quality of rice for lunch by using an instrument combination according to claim 3, characterized in that: In step S3, the taste value X1 of the rice grains is measured by a rice taste meter, the freshness value X3 of the rice grains is measured by a freshness meter, the chalkiness X4 of the rice grains is measured by a rice appearance quality analyzer, and the rice kernel hardness value X7 of the rice grains is measured by an SKCS single grain grain hardness meter, and the taste values ​​evaluated by artificial sensory tasting are fitted to establish a rice grain model for evaluating the taste quality of japonica rice and indica rice for lunch.

5. The method for evaluating the taste quality of rice for lunch by using an instrument combination according to claim 4, characterized in that: In step S4, the taste value X2 of the rice is measured by a rice taste meter, the hardness value X5 of the rice is measured by a rice viscosity and hardness meter, the viscosity value X6 of the rice is measured by a rice viscosity and hardness meter, the freshness value X3 of the rice grains is measured by a freshness meter, and the rice kernel hardness value X7 of the rice grains is measured by an SKCS single grain grain hardness meter, and the taste values ​​evaluated by artificial sensory tasting are fitted to establish a rice model for evaluating the taste quality of japonica rice and indica rice for quick meals.

6. The method for evaluating the taste quality of rice for lunch by using an instrument combination according to claim 5, characterized in that: The rice grain model for evaluating the taste quality of japonica rice for snacks is: y=(-5~2)X1+(-2~6)X3+(-0.2~0.8)X4+(-0.2~0.7)X7+(30~48); the rice grain model for evaluating the taste quality of indica rice for snacks is y=(-2.2~5)X1+(-0.6~1.2)X3+(-0.2~0.8)X4+(-0.3~0.6)X7-(3~20).

7. The method for evaluating the taste quality of rice for lunch by using an instrument combination according to claim 6, characterized in that: The rice model for evaluating the taste quality of japonica rice for snacks is: y=(0.3~1.8)X2+(0.2~1.1)X3+(-0.2-1.3)X5+(-0.1~0.5)X6+(-0.8~0.1)X7-(0.5~6); the rice model for evaluating the taste quality of indica rice for snacks is: y=(0.3~1.6)X2+(0.2~0.8)X3+(-0.2-1.3)X5+(-0.1~0.5)X6+(-0.5~0.2)X7-(12~23).

8. The method for evaluating the taste quality of rice for lunch by using an instrument combination according to claim 7, characterized in that: In step S5, when the rice grain model for evaluating the taste quality of rice for quick meals is verified, the taste values ​​of the polished rice samples evaluated by artificial sensory tasting are distributed between 69 and 86 points, and the taste values ​​of the indica rice samples evaluated by artificial sensory tasting are distributed between 43 and 87 points; when the rice grain model for evaluating the taste quality of rice for quick meals is verified, the taste values ​​of the polished rice samples evaluated by artificial sensory tasting are distributed between 62 and 87, and the taste values ​​of the indica rice samples evaluated by artificial sensory tasting are distributed between 49 and 87.

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