建立一个全面的质量评估模型,以不同程度的磨砂的日本大米
Shan Zhang1,2,3, Bin Hong1,2,3, Di Yuan1,2,3
1Food Processing Research Institute Heilongjiang Academy of Agricultural Sciences Harbin China.
Food science & nutrition
|September 8, 2025
概括
适度磨的日本大米 (J-9) 优化了味道和营养价值. 梯度削可以减少生物活性成分和重金属,同时提高感觉质量,建立全面的质量模型.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 营养科学 营养科学
背景情况:
- 日本米因其口味而受到重视,因此需要加工方法来平衡质量和风味.
- 了解磨对大米成分和感官属性的影响,对于优化生产至关重要.
研究的目的:
- 分析在梯度磨粉过程中日本大米的生物活性成分,重金属和感觉质量的变化.
- 根据加工程度,开发一个全面的日本大米质量评估模型.
主要方法:
- 日本大米的渐变磨削,磨削度逐渐增加 (DOM).
- 分析生物活性成分 (食纤维,总,维生素B2),重金属 (,,) 和感觉质量.
- 应用相关性分析,主要组件分析 (PCA) 和集群分析用于模型构建.
主要成果:
- 将DOM从0%增加到10%,显著减少了生物活性成分和重金属.
- 感觉质量显示,随着磨削的增加,感觉质量呈上升趋势.
- PCA提取了三个主要成分,解释了91.67%的差异,导致集群分析将大米分为三个组.
结论:
- 为磨的日本大米建立了一个全面的食用品质评估模型:Z = 0.81F1 + 0.13F2 + 0.07F3.3.
- 磨到9% (J-9) 的日本米表现出最高的综合品质,支持中等加工.
- 这项研究为优化日本大米加工以提高食用质量提供了理论基础.
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