Mixed rice proportioning method and system

Abstract

The invention belongs to the technical field of agriculture, and discloses a proportioning method of mixed rice, which helps merchants to reduce the cost and accurately adjust the proportion of the mixed rice by quantifying the flavor components (such as the content of 2-acetyl-1-pyrroline) and the hardness (such as the content of amylose, the gel consistency and the alkali elimination value) of the rice, so that the quality of the mixed rice is improved. Therefore, individual requirements of different consumers can be met. By adjusting the proportion of different varieties of rice, the fragrance degree and the taste hardness of the rice are controlled, so that the rice conforms to the preference of consumers on the fragrance richness and the rice hardness. The fragrance is quantified through the content of 2-acetyl-1-pyrroline (2AP), and the taste is measured through the amylose content, the gel consistency, the alkali elimination value and other indexes. Through the method, merchants can scientifically and effectively provide mixed rice products meeting different tastes and health requirements according to sensory evaluation and health requirements of consumers, and the market competitiveness and customer satisfaction are remarkably improved.

Description

Technical Field

[0001] The invention belongs to the technical field of agriculture, and in particular relates to a mixed rice proportioning method and system. Background Art

[0002] As consumers pay more and more attention to health and food quality, the demand structure of the rice market is changing significantly. Today, consumers not only pay attention to the basic nutrients of rice, but also have higher requirements for taste, aroma and special functions. For example, many consumers prefer rice with good aroma, moderate hardness or unique taste. Some people also have demand for fixed varieties of rice, but because of the high price, they need affordable alternatives. In addition, special groups such as diabetics and fitness people also have more specific health demands for rice, such as rice with a low glycemic index (GI value) to meet their dietary requirements for controlling blood sugar or enhancing health.

[0003] For merchants, how to scientifically and effectively meet these diverse needs has become the key to market competition. Traditional rice sales mostly rely on a single variety or a simple mixed rice, which is difficult to meet the personalized requirements of different groups of people for taste, aroma and health needs. At the same time, merchants also have the problem of large sales gaps between different varieties of rice. In addition, the supply of specific functional rice, such as low GI rice, often has problems with high prices and unstable supply chains. This poses a challenge to sellers, especially in how to reasonably mix different types of rice through scientific methods to take into account taste, aroma and health needs while reducing costs and increasing supply flexibility. At the same time, precisely proportioned mixed rice can also drive sales of different varieties of rice to a certain extent.

[0004] To solve these technical problems, a scientific proportioning method is needed that can quantify the aroma of rice (such as through the content of 2-acetyl-1-pyrroline) and the degree of softness and hardness (through indicators such as amylose content and gel consistency). At the same time, it is also necessary to consider how to control the GI value of rice while maintaining the taste to meet the special dietary needs of diabetic patients and fitness people. This will help merchants accurately adjust the proportion of mixed rice and quickly respond to the personalized needs of the market, especially for consumer groups with special requirements for health and dietary quality, thereby improving market competitiveness and expanding customer groups.

[0005] Through the above analysis, the problems and defects of the prior art are as follows: (0) Traditional rice sales mostly rely on a single variety or a simple mixture of two varieties. There is no quantitative data standard (amylose content, gel consistency, alkali consumption value, etc.), which makes it difficult to meet the personalized requirements of different groups of people for taste, aroma and health needs. At the same time, merchants also face the problem of large sales gaps between different varieties of rice.

[0006] (1) The supply of specific functional rice, such as low GI rice, often has problems with high prices and unstable supply chains. Summary of the invention

[0007] In view of the problems existing in the prior art, the present invention provides a mixing method of mixed rice.

[0008] The present invention is achieved in that a mixing method of mixed rice comprises: Step 1, determining the amylose content, gel consistency, alkali elimination value and 2AP content of each variety of rice; Step 2, setting the amylose content of 15%, gel consistency of 70 mm, and alkali elimination value of 7 as the origin of the softness and hardness (y-axis); Step 3, set the 2AP content of 1 µg / g as the origin of the aroma level (x-axis); Step 4, calculating the standardized value of each variety of rice; Step 5, calculating the hardness of the mixed rice according to the standardized value and the preset weight; Step 6, adjusting the ratio of each variety of rice according to the softness and aroma of the mixed rice.

[0009] Furthermore, the calculation formula of the standardized value is: in, is the index value of each sample, is the origin value, is the standard deviation of the indicator.

[0010] Furthermore, the preset weight w1=w2=w3=1 / 3.

[0011] Furthermore, the various varieties of rice include polished japonica rice, indica rice and glutinous rice.

[0012] Further, the hardness of the mixed rice is calculated as follows: Use the standardized index value and weight to calculate the hardness (y coordinate) of the mixed rice. The formula is as follows: .

[0013] Furthermore, the ratio of the rice variety is: According to the quantitative values ​​of the softness, hardness and aroma of different rices, the proportion of each variety of rice is adjusted to achieve the ideal mixed rice quality.

[0014] Another object of the present invention is to provide a mixed rice proportioning system comprising: The determination module is used to determine the amylose content, gel consistency, alkali elimination value and 2AP content of various rice varieties; The hardness setting module is used to set the amylose content of 15%, the gel consistency of 70mm, and the alkali elimination value of 7 as the origin of the hardness (y-axis); A fragrance level setting module is used to set the 2AP content of 1µg / g as the origin of the fragrance level (x-axis); A standardized value calculation module, used to calculate the standardized value of each variety of rice; A softness and hardness calculation module, used to calculate the softness and hardness of the mixed rice according to the standardized value and the preset weight; The ratio adjustment module is used to adjust the ratio of various varieties of rice according to the softness and fragrance of the mixed rice.

[0015] Another object of the present invention is to provide a computer device, comprising a memory and a processor, wherein the memory stores a computer program, and when the computer program is executed by the processor, the processor executes the steps of the mixed rice proportioning method.

[0016] Another object of the present invention is to provide a computer-readable storage medium storing a computer program, wherein when the computer program is executed by a processor, the processor executes the steps of the mixed rice proportioning method.

[0017] Another object of the present invention is to provide an information data processing terminal, which is used to implement the mixed rice proportioning system.

[0018] In combination with the above technical solutions and the technical problems solved, the advantages and positive effects of the technical solutions to be protected by the present invention are as follows: First, the present invention provides a scientific method for mixing rice ratios. This method helps merchants reduce costs and accurately adjust the mixed rice ratios to meet the personalized needs of different consumers by quantifying the aroma components of rice (such as the content of 2-acetyl-1-pyrroline) and the degree of softness and hardness (such as the content of amylose, gel consistency, and alkali elimination value).

[0019] The mixed rice proportioning method of the present invention specifically comprises the following contents: 1. Control of taste and aroma: By adjusting the ratio of different rice varieties, the aroma and the softness of the rice are controlled to meet consumers' preferences for aroma intensity and softness. The aroma is quantified by the content of 2-acetyl-1-pyrroline (2AP), and the taste is measured by indicators such as amylose content, gel consistency, and alkali elimination value.

[0020] 2. Relationship between GI value and amylose content: There is a negative correlation between amylose content and GI value. The higher the amylose content, the lower the GI value. By adjusting the proportion of amylose in mixed rice, the GI value of rice can be effectively reduced to meet the healthy diet needs of diabetic patients and fitness people.

[0021] 3. Personalization: After determining through questionnaires that the sensory needs of the consumer are aligned with those of the merchant, the merchant can provide customized formulas and labels based on the consumer’s needs to meet personalized taste and aroma preferences.

[0022] Through this method, merchants can scientifically and effectively provide mixed rice products that meet different tastes and health needs based on consumers' sensory evaluations and health needs, significantly improving market competitiveness and customer satisfaction.

[0023] Second, the invention can meet the personalized needs of different consumer groups by precisely controlling the aroma and hardness of rice, especially those who focus on diet quality and health, such as those who need a low glycemic index (GI) diet. At the same time, the customization of formula rice can enhance the purchasing experience, strengthen brand loyalty, and promote consumers' long-term trust in the product.

[0024] The scientific mixed rice ratio method proposed in the present invention can quickly adapt to changes in market demand and develop differentiated products for different consumption scenarios, such as rice for children, low GI rice for fitness, and soft rice for the elderly. These customized products will help companies gain a favorable position in the fiercely competitive rice market and expand the coverage of consumer groups.

[0025] Through the scientific blending of multiple varieties of rice, the present invention makes full use of the characteristics of each variety of rice, reduces excessive reliance on a single high-end variety, and thus reduces raw material costs. The standardized production process improves efficiency, reduces resource waste and operating costs, and brings significant economic benefits to the enterprise.

[0026] The invention can attract more consumers in different market segments by meeting diversified demands, including young people pursuing health, parents concerned about children's nutrition, and middle- and high-end groups who pay attention to food quality. In the international market, customized formula rice can also meet the dietary habits of different countries or regions, helping enterprises enter the high-end export market and enhance brand value and market share.

[0027] In the prior art, rice production at home and abroad mainly relies on single varieties or empirical mixing, lacking a systematic fragrance and taste quantification standard. The present invention uses 2AP content to quantify the fragrance for the first time, and combines the softness and hardness comprehensive index to achieve scientific regulation of fragrance and taste, breaking through the technical bottleneck of personalized customized production.

[0028] At present, the research on the mixing of multiple varieties of rice mainly relies on empirical judgment and lacks scientific basis. The present invention establishes a scientific mixing method by quantifying the content of amylose, gel consistency and alkali elimination value, greatly improving the quality and consistency of the mixed rice product and solving the instability problem existing in the traditional model.

[0029] The invention is based on the quantitative standards of aroma and hardness, combined with consumer demand, and realizes data-driven customized production through scientific calculation. This method effectively improves the company's ability to respond to diversified needs and provides technical support for intelligent production in the rice industry.

[0030] The present invention introduces statistics and optimization models into rice blending technology, breaking through the limitations of traditional agriculture and food processing fields, innovatively combining mathematical statistics and data optimization technology, and providing an interdisciplinary solution for the rice field.

[0031] The existing multi-variety rice mixing technology has resulted in unstable product aroma and taste due to the lack of scientific basis. The present invention optimizes the model through non-negative least squares method, dynamically adjusts the mixing ratio, achieves product consistency and stability, and successfully overcomes this technical difficulty.

[0032] Traditional rice production is difficult to meet personalized needs and large-scale production at the same time. The present invention solves this contradiction through a standardized quantitative system and scientific process, enabling enterprises to efficiently meet diversified market needs.

[0033] The quantitative model based on sensory evaluation constructed by the present invention successfully transforms consumer demand into an executable production plan, filling the gap in the connection between technology and demand.

[0034] The industry has long believed that only a single high-end variety can meet consumers' needs for aroma and taste. The present invention uses scientific mixing technology to give full play to the characteristics of ordinary rice, create high-quality products, break the traditional concept of a single variety dominating the market, and open up new commercial value for ordinary rice varieties.

[0035] The present invention utilizes the synergistic effect of multiple varieties of rice and realizes product quality improvement through precise proportioning, so as to shift the market from a new model of "single variety competition" to "scientific integration of multiple varieties", and further enhance the competitiveness of the industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] Figure 1 The present invention is a flow chart of a method for proportioning mixed rice provided in an embodiment of the present invention.

[0037] Figure 2 The invention discloses a structure block diagram of a mixed rice proportioning system according to an embodiment of the invention.

[0038] Figure 3It is a graph of various varieties provided by the embodiments of the present invention on the coordinate axis. DETAILED DESCRIPTION

[0039] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0040] like Figure 1 As shown, a mixed rice mixing method provided by an embodiment of the present invention comprises the following steps: S101, determination of the amylose content, gel consistency, alkali elimination value and 2AP content of each variety of rice; S102, setting the amylose content of 15%, gel consistency of 70 mm, and alkali elimination value of 7 as the origin of the hardness and softness degree (y axis); S103, setting the 2AP content of 1 µg / g as the origin of the aroma degree (x-axis); S104, calculating the standardized value of each variety of rice; S105, calculating the softness and hardness of the mixed rice according to the standardized value and the preset weight; S106, adjusting the proportion of each variety of rice according to the softness and fragrance of the mixed rice.

[0041] The calculation formula of the standardized value provided by the embodiment of the present invention is: in, is the index value of each sample, is the origin value, is the standard deviation of the indicator.

[0042] The preset weight w1=w2=w3=1 / 3 provided in the embodiment of the present invention.

[0043] The various varieties of rice provided by the embodiments of the present invention include polished round-grained rice, indica rice, and glutinous rice.

[0044] The method for calculating the hardness of mixed rice provided in the embodiment of the present invention is as follows: Use the standardized index value and weight to calculate the hardness (y coordinate) of the mixed rice. The formula is as follows: .

[0045] The ratio of the rice varieties provided in the embodiment of the present invention is: According to the quantitative values ​​of the softness, hardness and aroma of different rices, the proportion of each variety of rice is adjusted to achieve the ideal mixed rice quality.

[0046] The key indicators of each variety of rice were measured, including amylose content, gel consistency, alkali consumption value and 2AP content. These indicators reflect the softness and hardness characteristics and aroma characteristics of rice respectively. By setting the amylose content to 15%, gel consistency to 70mm, and alkali consumption value to 7 as the origin of the softness and hardness, and the 2AP content to 1µg / g as the origin of the aroma, a two-dimensional evaluation system for the softness and hardness and aroma was constructed. The origin is set to provide a benchmark for quantifying the differences between different rices.

[0047] In order to eliminate the influence of indicator units and dimensions, the amylose content, gel consistency, alkali elimination value and 2AP content of each variety of rice were converted into dimensionless standardized values ​​through standardization methods. The calculation of standardized values ​​reflects the relative differences in the hardness and aroma of each variety of rice, thus providing a unified measurement standard for subsequent quality optimization.

[0048] The hardness is calculated by combining the standardized values ​​of amylose content, gel consistency and alkali digestion value, taking into account the influence of the three indicators on the hardness and softness characteristics. The weight of each indicator is equal, which ensures the scientificity and balance of the results. This method ensures the accuracy of the hardness evaluation and can better reflect the characteristics of mixed rice.

[0049] The standardized value of 2AP content is used as the basis for measuring the aroma level, and the aroma level is directly determined by the 2AP content. Through this method, the aroma performance of each variety of rice can be clearly described and located, providing a scientific basis for optimizing the aroma characteristics of mixed rice.

[0050] After mapping the hardness and aroma of each variety of rice to a two-dimensional coordinate system, the proportion of each variety of rice is adjusted according to the target value to optimize the overall quality of the mixed rice. The characteristics of different varieties of rice in terms of hardness and aroma complement each other, making the overall characteristics of the mixed rice closer to the ideal.

[0051] Finally, by scientifically adjusting the rice ratio, a mixed rice that meets the target hardness and aroma characteristics is produced. In practical applications, the target value can be flexibly adjusted according to consumer preferences or market demand, thereby developing more competitive mixed rice products. This method not only improves the production efficiency of mixed rice, but also provides support for customized product development, further improving market recognition.

[0052] like Figure 2 As shown, a mixed rice proportioning system provided by an embodiment of the present invention includes: The determination module is used to determine the amylose content, gel consistency, alkali elimination value and 2AP content of various rice varieties; The hardness setting module is used to set the amylose content of 15%, the gel consistency of 70mm, and the alkali elimination value of 7 as the origin of the hardness (y-axis); A fragrance level setting module is used to set the 2AP content of 1µg / g as the origin of the fragrance level (x-axis); A standardized value calculation module, used to calculate the standardized value of each variety of rice; A softness and hardness calculation module, used to calculate the softness and hardness of the mixed rice according to the standardized value and the preset weight; The ratio adjustment module is used to adjust the ratio of various varieties of rice according to the softness and fragrance of the mixed rice.

[0053] The present invention is specifically implemented as follows: a method for mixing mixed rice, comprising the following steps: Determine the indicator: (1) Amylose content (%): Determined by high performance liquid chromatography or iodine colorimetry.

[0054] (2) Gelatin consistency (mm): measured by measuring the consistency of the gelatinized rice flour after cooling.

[0055] (3) Alkali dissolution value (grade): evaluated by the integrity of rice grains after being treated with alkaline solution.

[0056] (4) 2-Acetyl-1-pyrroline (2AP) content: determined by gas chromatography.

[0057] Origin setting: The combination of an amylose content of 15%, a gel consistency of 70 mm, and an alkali elimination value of 7 is set as the origin of the y-axis.

[0058] The 2AP content of 1 µg / g was set as the origin of the x-axis.

[0059] Standardization: Calculate the standardized values ​​of each index of each rice sample on the y-axis relative to the origin value, the formula is as follows: in, is the index value of each sample, is the origin value, is the standard deviation of the indicator.

[0060] Weight setting: Set the weights of each indicator according to the experimental requirements, and set the weights to: w1=w2=w3=1 / 3.

[0061] Among them, w1 is the weight of amylose content, w2 is the weight of gel consistency, and w3 is the weight of alkali elimination value.

[0062] Comprehensive hardness and softness calculation: Use the standardized index value and weight to calculate the hardness (y coordinate) of the mixed rice. The formula is as follows: .

[0063] Mixed rice ratio According to the quantitative values ​​of the softness, hardness and aroma of different rices, the proportion of each variety of rice is adjusted to achieve the ideal mixed rice quality.

[0064] In order to make the purpose, technical scheme and achievable effects of the present invention clearer and more specific, the effect of improving the taste quality of ordinary rice according to the present invention is described below in combination with the data of some embodiments, but the present invention is not limited to these embodiments.

[0065] 1. The amylose content, gel consistency, alkali consumption value and 2AP content of rice were determined. Three japonica rice varieties and two indica rice varieties were selected, namely, Zhejiang Jing 122, Zhejiang Jing 105, Zhejiang Jing 147, Yuzhenxiang and Zhongjian 2. The amylose contents of these varieties were 18.8%, 17.8%, 17.4%, 16.0% and 18.1%, respectively; the gel consistency were 74mm, 72.5mm, 80mm, 86mm and 62mm, respectively; the alkali consumption values ​​were 7, 7, 7, 6 and 6.2, respectively; and the 2AP contents were 0 µg / g, 0 µg / g, 0 µg / g, 0.156µg / g and 0.047µg / g, respectively.

[0066] If Zhongjian No. 2, Zhejiang Jing 122, Zhejiang Jing 105, and Zhejiang Jing 147 are first used as the raw materials for formula rice.

[0067] The standard deviations are: the standard deviation of amylose content is 0.5909, the standard deviation of gel consistency is 7.4875, the standard deviation of alkali elimination value is 0.4, and the standard deviation of 2AP content is 0.0235.

[0068] 2. Calculate the standardized value and comprehensive hardness and softness (y coordinate): (1) Zhongjian No. 2: Standardized value: Amylose content , glue consistency , alkali elimination value Comprehensive hardness: (2) Zhejing 122: Standardized value: Amylose content , glue consistency , alkali elimination value Comprehensive hardness: (3) Zhejing 105: Standardized value: Amylose content , glue consistency , alkali elimination value Comprehensive hardness: (4) Zhejing 147: Standardized value: Amylose content , glue consistency , alkali elimination value Comprehensive hardness: 3. Determine the fragrance level (x-axis) and the overall hardness and softness (y-axis) like Figure 3 Each variety is on the coordinate axis: 4. Assume that after the questionnaire, consumers now need 500 grams of mixed rice with an aroma level of -0.97 and a hardness level of 1.

[0069] The proportion of each rice variety can be found by solving a linear equation system so that the final mixed rice meets the given aroma and hardness targets. Set the proportions of each rice variety to x1, x2, x3, x4, corresponding to Zhongjian No. 2, Zhejing 122, Zhejing 105, and Zhejing 147. Then the following conditions apply:

[0070] Total weight 500g: The fragrance level is -0.97: The hardness level is 1: According to the above conditions, the following equations are obtained: The method of solving a system of linear equations is used to find the values ​​of x1, x2, x3, and x4, and the non-negative least squares method is used to ensure that the result is non-negative. Using Python to solve, the proportions are as follows: Zhongjian No. 2: 319.14 grams, Zhejiang Jing 122: 51.57 grams, Zhejiang Jing 105: 0 grams, Zhejiang Jing 147: 129.28 grams. The total amount is 500 grams.

[0071] If you also need 500 grams of mixed rice with a fragrance level of -0.97 and a hardness of 1, but add Yuzhenxiang to the formula rice raw materials, the above method can be used to obtain the following ratios: Yuzhenxiang: 96.15 grams, Zhongjian No. 2: 0 grams, Zhejing 122: 61.35 grams, Zhejing 105: 342.50 grams, Zhejing 147: 0 grams. The total amount is 500 grams. After mixing in this way, the fragrance level and hardness of the mixed rice are as close to the target value as possible: fragrance level (x axis): -0.97, hardness (y axis): 1.

[0072] Embodiment 1: Improve the comprehensive quality of soft and glutinous rice 1. Target and sample selection The goal is to prepare a soft and fragrant rice with moderate hardness (close to the hardness of the target origin) and strong aroma. Three rice samples were selected: japonica rice, indica rice and glutinous rice, and their amylose content, gel consistency, alkali elimination value and 2AP content were measured.

[0073] 2. Calculate the normalized value According to the test results, each index is compared with the target origin value, and the characteristic differences of each variety of rice are quantified through standardized calculation. This step eliminates the influence of different index units and ranges, and provides a scientific basis for optimizing mixed rice.

[0074] 3. Calculation of the hardness of mixed rice The standardized values ​​of amylose content, gel consistency and alkali elimination value are combined with preset weights to calculate the softness and hardness of the mixed rice. At the same time, the standardized value of 2AP content is used to reflect the aroma level.

[0075] 4. Optimize the ratio Adjust the ratio of polished rice, indica rice and glutinous rice to make the softness and hardness of the mixed rice close to the target value and ensure a strong aroma. Finally, a mixed rice with moderate softness and stickiness and strong aroma is obtained to meet the preferences of consumers.

[0076] Example 2: Rice Proportions for Producing Hard Rice 1. Target and sample selection The goal is to prepare a rice that is suitable for consumers who prefer harder rice, with a high degree of hardness and moderate fragrance. Two kinds of indica rice and one kind of japonica rice were selected as raw materials, and their amylose content, gel consistency, alkali elimination value and 2AP content were measured.

[0077] 2. Calculate the normalized value Based on the test results, the values ​​of various indicators were standardized to quantify the characteristics of the two types of indica rice and japonica rice. This standardized calculation reflects the relative performance of each variety of rice in terms of softness, hardness and aroma.

[0078] 3. Calculation of the hardness of hard mixed rice The hardness of the mixed rice was calculated by combining the standardized values ​​of amylose content, gel consistency and alkali digestion value. The results showed that the hardness of indica rice contributed more to the overall hardness.

[0079] 4. Adjust the ratio According to the target values ​​of softness and aroma, the proportion of indica rice is increased and the proportion of japonica rice is appropriately reduced. The optimized ratio makes the hardness of the mixed rice meet the demand for hardness, while maintaining a moderate aroma, meeting the needs of consumers who prefer harder rice.

[0080] It should be noted that the embodiments of the present invention can be implemented by hardware, software, or a combination of software and hardware. The hardware part can be implemented using dedicated logic; the software part can be stored in a memory and executed by an appropriate instruction execution system, such as a microprocessor or dedicated design hardware. It can be understood by a person of ordinary skill in the art that the above-mentioned devices and methods can be implemented using computer executable instructions and / or contained in a processor control code, such as a carrier medium such as a disk, CD or DVD-ROM, a programmable memory such as a read-only memory (firmware), or a data carrier such as an optical or electronic signal carrier. Such code is provided on the carrier medium. The device and its modules of the present invention can be implemented by hardware circuits such as very large-scale integrated circuits or gate arrays, semiconductors such as logic chips, transistors, etc., or programmable hardware devices such as field programmable gate arrays, programmable logic devices, etc., can also be implemented by software executed by various types of processors, and can also be implemented by a combination of the above-mentioned hardware circuits and software, such as firmware.

[0081] The above description is only a specific implementation mode of the present invention, but the protection scope of the present invention is not limited thereto. Any modifications, equivalent substitutions and improvements made by any technician familiar with the technical field within the technical scope disclosed by the present invention and within the spirit and principle of the present invention should be covered by the protection scope of the present invention.

Claims

1. A method for mixing mixed rice, comprising expressing the hardness of the mixed rice according to the content of amylose, gel consistency and alkali elimination value, and expressing the aroma of the mixed rice according to the content of 2-acetyl-1-pyrroline (2AP), characterized in that: The mixing method of the mixed rice comprises the following steps: Step 1, determining the amylose content, gel consistency, alkali elimination value and 2AP content of each variety of rice; Step 2, setting the amylose content of 15%, gel consistency of 70 mm, and alkali elimination value of 7 as the origin of the hardness (y-axis); Step 3, set the 2AP content of 1 µg / g as the origin of the aroma level (x-axis); Step 4, calculating the standardized value of each variety of rice; Step 5, calculating the hardness of the mixed rice according to the standardized value and the preset weight; Step 6, adjusting the ratio of each variety of rice according to the softness and aroma of the mixed rice.

2. The method for mixing mixed rice according to claim 1, characterized in that: The calculation formula of the standardized value is: in, is the index value of each sample, is the origin value, is the standard deviation of the indicator.

3. The mixing method of mixed rice as claimed in claim 1, characterized in that: The preset weight w1=w2=w3=1 / 3.

4. The method for mixing mixed rice according to claim 1, characterized in that: The various varieties of rice include polished round-grained rice, indica rice and glutinous rice.

5. The method for mixing mixed rice according to claim 1, characterized in that: The calculation of the hardness of the mixed rice is as follows: Use the standardized index value and weight to calculate the hardness (y coordinate) of the mixed rice. The formula is as follows: 。 6. The method for mixing mixed rice according to claim 1, characterized in that: The ratio of the rice varieties mentioned above: According to the quantitative values ​​of the softness, hardness and aroma of different rices, the proportion of each variety of rice is adjusted to achieve the ideal mixed rice quality.

7. A mixed rice proportioning system for implementing the mixed rice proportioning method according to any one of claims 1 to 6, characterized in that: The proportioning system of the mixed rice comprises: The determination module is used to determine the amylose content, gel consistency, alkali elimination value and 2AP content of various rice varieties; The hardness setting module is used to set the amylose content of 15%, the gel consistency of 70mm, and the alkali elimination value of 7 as the origin of the hardness (y-axis); A fragrance level setting module, used to set the 2AP content of 1µg / g as the origin of the fragrance level (x-axis); A standardized value calculation module, used to calculate the standardized value of each variety of rice; A softness and hardness calculation module, used to calculate the softness and hardness of the mixed rice according to the standardized value and the preset weight; The ratio adjustment module is used to adjust the ratio of various varieties of rice according to the softness and fragrance of the mixed rice.

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