电饭煲蒸煮糙米饭感官品质评价

摘要：

本文比较了发芽糙米饭、糙米饭、精米饭使用电饭煲蒸煮的感官品质区别。按照评价规则及顺序对样品进行感官评价，根据打分标准，11名评价员对样品的香气、适口性、滋味、外观、冷饭质地进行打分。结果表明：电饭煲蒸煮的发芽糙米饭与糙米饭、精米饭感官评分和理化测试结果有明显区别。通过对电饭煲蒸煮发芽糙米饭、糙米饭、精米饭的感官品质评价，可利于国内糙米食用推广，同时也为电饭煲蒸煮糙米功能设计提供一定参考。

Abstract:

This paper compared the sensory quality of germinated brown rice, brown rice and refined rice cooked in a rice cooker. Sensory evaluation of the samples was carried out according to the evaluation rules and order, and according to the scoring criteria, and 11 evaluators rated the aroma, palatability, taste, appearance, and cold rice texture of the samples. The results showed that there were significant differences in sensory scores and physical and chemical tests among germinated brown rice, brown rice and refined rice cooked by rice cooker. By evaluating the sensory quality of germinated brown rice, brown rice and refined rice in rice cooker, it can help promote the consumption of brown rice in China, and also provide some reference for the functional design of brown rice cooking in rice cooker.

作者简介：宁小彬，经济师，本科学士，研究方向为标准化。杨傲林，本科学士，研究方向为标准化。