Study on Rice Quality Evaluation Based on Multivariate Statistics
-
摘要: 目的：明确影响米饭品质的关键性理化指标，探索感官评价和理化试验之间的关系，建立一种简单易行的大米食用品质评价方法。方法：以三种代表性大米为原料，在三种蒸煮工艺下得到9组米饭，通过聚类与相关性分析，筛选出影响米饭食用品质的关键指标，再经主成分分析，得到综合得分公式。结果：影响米饭食用品质的指标为：水分、脂肪、硬度、粘着性、弹性、回复性，综合得分公式为：Z=0.42×水分+0.0532×脂肪−0.0597×硬度−0.447×粘着性+0.266×弹性+0.114×回复性。验证实验显示康弘1号的最佳蒸煮方法为IH常压蒸煮，稻花香、吉林小町米最佳蒸煮方法为直热式常压蒸煮。结论：各样品的主成分综合得分排名与感官评分排名基本一致，有较高匹配度，能够较好地预测米饭的食用品质。Abstract: Objective: To clarify the key physical and chemical indexes affecting the quality of rice, explore the relationship between sensory evaluation and physical and chemical test, and establish a simple and easy evaluation method of rice edible quality. Methods: Nine groups of rice were obtained from three representative rice under three cooking processes. Through cluster and correlation analysis, the key indexes affecting the edible quality of rice were selected, and then the comprehensive score formula was obtained by principal component analysis. Results: The indexes affecting the edible quality of rice were water, fat, hardness, adhesion, elasticity and recoverability. The comprehensive score formula was Z=0.42×water+0.0532×fat−0.0597×hardness−0.447×adhesion+0.266×elasticity+0.114×recoverability. The validation experiment showed that the best cooking method of Kanghong 1 was IH atmospheric cooking, and the best cooking method of Daohuaxiang and Jilin Xiaoting rice was direct heating atmospheric cooking. Conclusion: The principal component comprehensive score ranking of each sample was basically consistent with the sensory score ranking, would have a high matching degree, and could better predict the edible quality of rice.
-
Key words:
- rice /
- quality /
- multivariate statistics /
- evaluation method
-
图 1 米饭食用品质评价指标聚类分析系谱图
Figure 1. Family tree of cluster analysis of rice food quality evaluation index
图 2 感官评价得分与物性指标的相关关系
Figure 2. Correlation between sensory evaluation scores and physical indicators
表 1 米饭感官评定标准
Table 1. Sensory appraisal standards of rice
一级指标分值 二级指标分值 具体特征描述：分值 气味
（20分）纯正性、浓郁性20分 具有米饭特有的香气，
香气浓郁：18～20分具有米饭特有的香气，
米饭清香：15～17分具有米饭特有的香气，
香气不明显：12～14分米饭无香味，但无异味：7～12分 米饭有异味：0～6分
外观结构
（20分）颜色7分 米饭颜色洁白：6～7分 颜色正常：4～5分 米饭发黄或发灰：0～3分 光泽8分 有明显光泽：7～8分 稍有光泽：5分～6分 无光泽：0～4分 饭粒完整性5分 米饭结构紧密，饭粒完整性好：
4～5分米饭大部分结构紧密完整：3分 米饭粒出现爆花：0～2分 适口性
（30分）粘性10分 滑爽，有粘性，不粘牙：8～10分 有粘性，基本不粘牙：6～7分 有粘性，粘牙；或无粘性：0～5分 弹性10分 米饭有嚼劲：8～10分 米饭稍有嚼劲：6～7分 米饭疏松、发硬，感觉有渣：0～5分 软硬度10分 软硬适中：8～10分 感觉略硬或略软：6～7分 感觉很硬或很软：0～5分 滋味
（25分）纯正性、持久性25分 咀嚼时，有较浓郁的清香和甜味：
22～25分咀嚼时，有淡淡的清香滋味和甜味：18～21分 咀嚼时，无清香滋味和甜昧，
但无异味：16～17分咀嚼时，无清香滋昧和甜味，
但有异味；0～15分冷饭质地
（5分)成团性、粘弹性、
硬度5分较松散，粘弹性较好，
硬度适中：4～5分结团，粘弹性稍差，稍变硬：2～3分 板结，粘弹性差，偏硬：0～1分 
下载: 导出CSV
表 2 米饭物性指标与感官评价结果的相关关系
Table 2. Correlation analysis of rice physical indexes and sensory evaluation results
指标 水分 脂肪 碘蓝值 总淀粉 膨胀率 固形物 硬度 粘着性 弹性 回复性 饭粒完整性 −0.757* 0.181 0.206 0.630 −0.129 0.170 0.191 −0.526 −0.070 0.238 颜色 0.640 −0.660 0.261 −0.553 0.209 0.3
1−0.327 0.411 0.356 0.118 光泽 −0.014 −0.494 0.2
7−0.296 −0.270 0.167 0.253 0.382 −0.302 −0.409 通透度 0.366 −0.209 0.077 −0.486 0.587 −0.197 0.268 0.423 0.074 −0.011 顺滑 0.007 0.585 0.114 0.127 0.066 −0.524 0.166 0.042 0.391 0.260 粘性 −0.459 0.021 −0.353 0.617 −0.076 0.198 −0.314 −0.951** −0.281 0.413 弹性
得分−0.154 0.211 0.126 0.276 0.094 0.081 0.001 −0.207 0.700* 0.282 软硬度 0.299 −0.202 −0.260 0.012 0.061 0.601 −0.838** −0.360 0.151 0.383 冷饭回生 0.444 −0.125 0.278 −0.527 0.532 0.002 −0.028 0.225 0.609 0.579 味道 0.048 −0.154 0.338 0.065 0.140 0.126 −0.296 −0.414 0.476 0.921** 气味 −0.367 0.793* −0.053 0.201 −0.207 −0.564 0.597 0.217 0.023 −0.425 注：*在0.05级别（双尾），相关性显著；**在0.01级别（双尾），相关性极显著。
下载: 导出CSV
表 3 各主成分的特征值、贡献率与累计贡献率
Table 3. Characteristic value, contribution rate and cumulative contribution rate of each principal component
成分 特征值 方差贡献率（%） 累计方差贡献率（%） 1 2.027 33.787 33.787 2 1.754 29.230 63.017 3 1.432 23.865 86.882 4 0.556 9.271 96.153 5 0.133 2.222 98.374 6 0.098 1.626 100.000
下载: 导出CSV
表 4 米饭品质评价指标主成分特征向量
Table 4. Principal component characteristic direction scale of rice quality evaluation index
代号 第一成分Z1 第二成分Z2 第三成分Z3 X1 0.910 0.184 0.274 X2 0.717 −0.366 −0.344 X3 −0.605 0.625 0.066 X4 −0.563 −0.772 −0.129 X5 0.016 0.100 0.973 X6 0.049 0.768 −0.534
下载: 导出CSV
表 5 回归方程的方差分析
Table 5. Analysis of variance of regression equation
变异来源 平方和 自由度df 均方 F值 Sig. 回归 2665.44 6 444.24 1574.387 0.001 残差 0.56 2 0.28 总计 2666.00 8
下载: 导出CSV
表 6 模型参数汇总
Table 6. Summary of model parameters
R R2 调整后的R2 标准估算的误差 德宾-沃森统计量 0.972 0.945 0.779 1.021 0.703
下载: 导出CSV
表 7 米饭食用品质感官评分与主成分综合得分及排名
Table 7. Ranking of rice sensory score and principal component comprehensive score
样品 蒸煮方法 感官总分 主成分
得分主成分
排名感官评价
排名康弘1号 直热式常压蒸煮 67.72 34 5 6 IH常压蒸煮 71.41 54 1 1 IH压力蒸煮 70.71 47 2 2 稻花香 直热式常压蒸煮 68.56 44 3 4 IH常压蒸煮 68.18 20 7 5 IH压力蒸煮 66.78 3 9 8 吉林小町米 直热式常压蒸煮 70.56 39 4 3 IH常压蒸煮 67.07 28 6 7 IH压力蒸煮 64.69 4 8 9
下载: 导出CSV
-
[1] 张隽娴, 夏珍珍, 张仙, 等. 我国稻米品质与安全标准概述及思考[J]. 中国稻米,2021,27(4):77−83. [ZHANG J X, XIA Z Z, ZHANG X, et al. Summary and consideration of rice quality and safety standards in China[J]. China Rice,2021,27(4):77−83. doi: 10.3969/j.issn.1006-8082.2021.04.016 [2] 郑红明. 2018年中国稻谷(大米)产业报告[N]. 粮油市场报, 2018-10-27. [3] 中国国家标准化管理委员会. GB/T 15682-2008 粮油检验 稻谷、大米 蒸煮食用品质感官评价方法[S]. 北京: 中国标准出版社, 2008.Standardization Administration. GB/T 15682-2008 Grain and oil inspection sensory evaluation method for cooking and edible quality of rice and rice[S]. Beijing: China Standards Press, 2008. [4] 中国国家标准化管理委员会. GB/T20569-2006 稻谷储存品质判定规则[S]. 北京: 中国标准出版社, 2006.Standardization Administration. GB/T20569-2006 Rules for judging storage quality of rice[S]. Beijing: China Standards Press, 2006 [5] 中国水稻研究所. NY/T 83-2017 米质测定方法[S]. 北京: 中国农业出版社, 2017.China Rice Research Institute. NY/T 83-2017 Rice quality determination method[S]. Beijing: China Agricultural Press, 2017 [6] 中华人民共和国农业部. NY/T 593-2021食用稻品种品质[S]. 北京: 中国标准出版社, 2021Ministry of Agriculture of the PRC. NY/T 593-2021 Edible rice variety quality[S] Beijing: China Standards Press, 2021 [7] 周显青, 王云光, 王学锋, 等. 质构仪对米饭适口性的评价研究[J]. 粮油食品科技,2013,21(5):47−51. [ZHOU X Q, WANG Y G, WANG X F, et al. Evaluation of rice palatability by texture analyzer[J]. Science and Technology of Cereals, Oils and Foods,2013,21(5):47−51. doi: 10.3969/j.issn.1007-7561.2013.05.013 [8] 周小理, 王惠, 周一鸣, 等. 不同烹煮方式对米饭食味品质的影响[J]. 食品科学,2017,38(11):75−80. [ZHOU X L, WANG H, ZHOU Y M, et al. Effects of different cooking methods on the eating quality of rice[J]. Food Science,2017,38(11):75−80. doi: 10.7506/spkx1002-6630-201711013 [9] CHANINTORN SITAKALIN, JEAN-FRANCOIS C. Prediction of cooked rice texture using an extrusion test in combination with partial least squares regression and artificial neural networks[J]. Cereal Chemistry,2001,78(4):391−394. doi: 10.1094/CCHEM.2001.78.4.391 [10] 刘桃英, 刘成梅, 付桂明, 等. 大米蛋白对大米粉糊化性质的影响[J]. 食品工业科技,2013,34(2):97−99,103. [LIU T Y, LIU C M, FU G M, et al. Effect of rice protein on gelatinization properties of rice flour[J]. Science and Technology of Food Industry,2013,34(2):97−99,103. [11] 朱玫, 刘子豪, 刘利, 等. 大米中水溶性蛋白质的测定方法及影响因素探讨[J]. 粮食与饲料工业,2015(7):64−67. [ZHU M, LIU Z H, LIU L, et al. Determination of water soluble protein in rice and its influencing factors[J]. Cereal & Feed Industry,2015(7):64−67. [12] 中华人民共和国国家卫生健康委员会. GB 5009.3-2016 食品中水分的测定方法[S]. 北京: 中国标准出版社, 2016.National Health Commission of the People’s Republic of China. GB 5009.3-2016 Method for determination of moisture in food[S]. Beijing: China Standards Press, 2016 [13] 中华人民共和国国家卫生健康委员会. GB 5009.6-2016 食品中脂肪的测定[S]. 北京: 中国标准出版社, 2016.National Health Commission of the People’s Republic of China. GB 5009.6-2016 Determination of fat in food [S]. Beijing: China Standards Press, 2016. [14] 中华人民共和国国家卫生健康委员会. GB 5009.5-2016 食品中蛋白质的测定[S]. 北京: 中国标准出版社, 2016.National Health Commission of the People's Republic of China. GB 5009.5-2016 determination of protein in food [S]. Beijing: China Standards Press, 2016. [15] 李欢欢. 微压蒸煮米饭工艺设计优化及米饭品质研究[D]. 武汉: 华中农业大学, 2010.LI H H. Study on process design optimization and rice quality of micro pressure cooking rice[D]. Wuhan: Huazhong Agricultural University, 2010. [16] 中华人民共和国国家卫生健康委员会. GB/T 15683-2008 大米-直链淀粉含量的测定[S]. 北京: 中国标准出版社, 2008.National Health Commission of the People’s Republic of China. GB/T 15683-2008 Determination of rice-amylose content[S]. Beijing: China Standards Press, 2008. [17] 夏凡, 董月, 朱蕾, 等. 大米理化性质与其食用品质相关性研究[J]. 粮食科技与经济,2018,43(5):100−107. [XIA F, DONG Y, ZHU L, et al. Study on the correlation between physicochemical properties and edible quality of rice[J]. Grain Science and Technology and Economy,2018,43(5):100−107. [18] 中华人民共和国国家卫生健康委员会. GB 5009.9-2016 食品中淀粉的测定[S]. 北京: 中国标准出版社, 2017.National Health Commission of the People’s Republic of China. GB 5009.9-2016 Determination of starch in food [S]. Beijing: China Standards Press, 2017. [19] 姜雪, 刘楠, 孙永, 等. 统计分析方法在食品品质评价中的应用[J]. 食品安全质量检测学报,2017,8(1):13−19. [JIANG X, LIU N, SUN Y, et al. Application of statistical analysis method in food quality evaluation[J]. Food Safety and Quality Detection Technology,2017,8(1):13−19. [20] 焦扬, 葛慧玲. 聚类分析在李品种谱系分析中的应用[J]. 东北农业大学学报,2011,42(5):72−76. [JIAO Y, GE H L. Application of cluster analysis in plum variety pedigree analysis[J]. Journal of Northeast Agricultural University,2011,42(5):72−76. doi: 10.3969/j.issn.1005-9369.2011.05.014 [21] 韩斯, 孟宪军, 汪艳群, 等. 不同品种蓝莓品质特性及聚类分析[J]. 食品科学,2015,36(6):140−144. [HAN S, MENG X J, WANG Y Q, et al. Quality characteristics and cluster analysis of different varieties of blueberry[J]. Food Science,2015,36(6):140−144. doi: 10.7506/spkx1002-6630-201506026 [22] 周显青, 李建飞, 张玉荣, 等. 中晚籼稻谷的品质分析及其米饭加工适应性[J]. 河南工业大学学报,2018,39(2):1−8,14. [ZHOU X Q, LI J F, ZHANG Y R, et al. Quality analysis of middle and late indica rice and its rice processing adaptability[J]. Journal of Henan University of Technology,2018,39(2):1−8,14. [23] CHEMISTS A. Changing the viscoelastic properties of cooked rice through protein disruption[J]. Cereal Chem,1989,67(3):261−264. [24] ELAINE T C, BRENDA G L, BONG K M, et al. Effects of postharvest processing on texture profile analysis of cooked rice[J]. Cereal Chem,1997,75(2):181−186. [25] 杨雅静. 电饭煲烹饪粳米饭品质的差异剖析及成因研究 [D]. 无锡: 江南大学, 2018.YANG Yajing. Research on the quality difference of cooked japonica rice by electric rice cooker and the cause[D]. Wuxi: Jiangnan University, 2018. [26] 王鲁峰, 王伟, 张韵, 等. 原料大米特性与米饭品质的相关性研究[J]. 食品工业科技,2009,30(8):113−116,290. [WANG L F, WANG W, ZHANG Y, et al. Study on the correlation between the characteristics of raw rice and rice quality[J]. Science and Technology of Food Industry,2009,30(8):113−116,290. [27] AMAGLIANI L, O’REGAN J, KELLY A L, et al. Chemistry, structure, functionality and applications of rice starch[J]. Journal of Cereal Science,2016,15(20):291−300. [28] 赵晋芳, 罗天娥, 曾平, 等. 决定系数的Bootstrap可信区间估计[J]. 中国卫生统计,2014,31(1):49−52. [ZHAO J F, LUO T E ZENG P, et al. Bootstrap confidence interval estimation of decision coefficient[J]. Chinese Journal of Health Statistics,2014,31(1):49−52. [29] 姜晓青, 宋江峰, 李大婧, 等. 主成分分析法综合评价速冻菜用大豆籽粒的品质[J]. 现代食品科技,2013,29(8):2020−2024. [JIANG X Q, SONG J F, LI D J, et al. Comprehensive evaluation of grain quality of quick-frozen vegetable soybean by principal component analysis[J]. Modern Food Science & Technology,2013,29(8):2020−2024. [30] 王沛, 刘璇, 毕金峰, 等. 基于主成分分析的中早熟苹果脆片品质评价[J]. 中国食品学报,2012,12(6):204−211. [WANG P, LIU X, BI J F, et al. Quality evaluation of middle and early maturing apple chips based on principal component analysis[J]. Journal of Chinese Institute of Food Science and Technology,2012,12(6):204−211. doi: 10.3969/j.issn.1009-7848.2012.06.030 [31] 王学锋. 米饭食味品质评价技术的研究[D]. 郑州: 河南工业大学, 2013.WANG X F. Study on evaluation technology of rice taste quality [D] Zhengzhou: Henan University of Technology, 2013 -
点击查看大图
图(2) / 表(7)
计量
- 文章访问数: 129
- HTML全文浏览量: 21
- PDF下载量: 26
- 被引次数: 0
