Meng Qinghong, Zhang Shouwen, Yan Song, Zhang Zhihong, Wang Liqun, Zhang Yinglei, Guan Haitao
College of Food Engineering, Harbin University of Commerce, Harbin, China.
Food Processing Institute, Heilongjiang Academy of Agricultural Sciences, Harbin, China.
Food Nutr Res. 2019 Jul 22;63. doi: 10.29219/fnr.v63.1420. eCollection 2019.
Although the rice processing characteristics and processing quality evaluation technologies have been studied for many years in China, there have been few reports on the evaluation index system and evaluation method of fresh instant rice processing quality.
The aim of this study was to establish a comprehensive quality evaluation model of fresh instant rice to achieve the effective quantitative quality analysis.
A total of 108 japonica rice varieties were selected as the test samples, followed by the production of fresh instant rice. The color value, physicochemical quality, texture characteristic, and sensory quality of fresh instant rice were systematically analyzed. Difference analysis, correlation analysis, factor analysis, and cluster analysis were used to determine the representative quality indexes of fresh instant rice. Through initialization, forward, and normalization, the standardized indexes (0≤ ≤1) were obtained. The discriminant matrix of the analytic hierarchy process (AHP) was used to confirm the weight ( ) of each representative quality index, establishing the comprehensive quality evaluation model.
The variable coefficients of 12 out of 17 quality indexes were more than 10%. There were 136 correlation coefficients, including 15 cases with a significant difference at the level of = 0.05 and 52 cases with a significant difference at the level of = 0.01. Five representative quality indexes of fresh instant rice were selected by factor analysis and cluster analysis, including palatability, adhesiveness, * value, resilience, and iodine color value. And the comprehensive quality evaluation model of fresh instant rice integrating representative indexes was obtained: = 0.5650 × palatability + 0.2294 × adhesiveness + 0.0328 × resilience + 0.1175 × * value + 0.0533 × iodine color value.
The AHP combined with factor analysis and cluster analysis can convert a number of quality indexes into a comprehensive quality index, and thus establish the comprehensive quality evaluation model of fresh instant rice, effectively performing the quantitative quality analysis. This model not only provided a scientific basis for the accurate evaluation of fresh instant rice quality, but also laid the foundation for the formulation of fresh instant rice standards in the future.
尽管我国对大米加工特性及加工品质评价技术已研究多年，但关于鲜湿方便米饭加工品质评价指标体系及评价方法的报道较少。
本研究旨在建立鲜湿方便米饭综合品质评价模型，实现对其品质的有效定量分析。
选取108个粳稻品种作为试验样品，制作鲜湿方便米饭。系统分析鲜湿方便米饭的色泽值、理化品质、质构特性和感官品质。采用差异分析、相关性分析、因子分析和聚类分析确定鲜湿方便米饭的代表性品质指标。通过初始化、正向化和归一化处理，得到标准化指标（0≤ ≤1）。利用层次分析法（AHP）的判别矩阵确定各代表性品质指标的权重（ ），建立综合品质评价模型。
17个品质指标中有12个变异系数大于10%。共得到136个相关系数，其中在 = 0.05水平上有显著差异的有15例，在 = 0.01水平上有显著差异的有52例。通过因子分析和聚类分析筛选出鲜湿方便米饭的5个代表性品质指标，分别为适口性、黏附性、*值、弹性和碘色值。得到了整合代表性指标的鲜湿方便米饭综合品质评价模型： = 0.5650×适口性 + 0.2294×黏附性 + 0.0328×弹性 + 0.1175×*值 + 0.0533×碘色值。
层次分析法结合因子分析和聚类分析可将多个品质指标转化为一个综合品质指标，从而建立鲜湿方便米饭综合品质评价模型，有效实现对其品质的定量分析。该模型不仅为准确评价鲜湿方便米饭品质提供了科学依据，也为今后制定鲜湿方便米饭标准奠定了基础。
