稻米三点弯曲力学特性与蒸煮食用品质的关联性探讨

为探究稻米三点弯曲力学特性与其食用品质的关系，采用物性测试仪对9种大米样品的三点弯曲破碎力学特性进行测试，测定其蒸煮特性、质构特性和品尝评分值，并分析它们之间的相关性。结果表明：大米的破碎力与其吸水率和膨胀体积呈极显著负相关（r=-0.781、-0.829）；与硬度呈极显著负相关（r=-0.836），与弹性呈极显著正相关（r=0.744）；与品尝评分值呈显著正相关（r=0.709）。破碎变形与膨胀体积呈极显著负相关（r=-0.832）；与硬度呈显著负相关（r=0.686）；与品尝评分值呈正相关，但相关性不显著。破碎强度与膨胀体积呈显著正相关（r=0.747）；与硬度、弹性、咀嚼性、品尝评分值的相关性不显著。破碎能与膨胀体积呈极显著负相关（r=-0.765）;与硬度呈显著负相关（r=-0.659），与弹性呈显著正相关（r=0.681）；与品尝评分值呈正相关，但相关性不显著。稻米的三点弯曲破碎力越大，其蒸煮食用品质越好。
In order to investigate therelationships between three-point bending mechanical propertiesand taste quality of rice, texture analyzer was used to determine and analyze the three-point bending force of grain rice. The cooking characteristics and texture properties were measured, the eating quality was determinedthrough sensory evaluation. Finally, the relationships between three-point bending mechanical properties and edible quality of rice grain were analyzed. The results showed that the broken force was in highly significant positive correlation with its springiness (r=0.774), in extremely significant negative correlation with its water absorption rate, swelling volume and hardness (r=-0.781,-0.829,-0.836) and in positive correlation with its sensory evaluation (r=0.709). The broken deformation was in extremely significant negative correlation with its swelling volume (r=-0.832), in significant negative correlation with its hardness (r= -0.686). The crushing strength was in significant positive correlation with itsswelling volume (r=0.747). The breakage energy was in highly significant negative correlation with its swelling volume (r=-0.765), in significant negative correlation with its hardness (r=-0.659), and in positive correlation with itsspringiness (r=0.681). The grater the three-point bending force of rice, the better its taste quality is.