Research and Analysis of the Quality Evaluation System of Guilin Rice Noodles
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Abstract:
In order to screen the quality evaluation indexes of Guilin rice noodles and establish the quality evaluation system for Guilin rice noodles, six representative samples of Guilin rice noodle were selected for the determination and analysis of indexes. The results showed that for Guilin rice noodles, the coefficients of index variation were 2.97%~24.41% for main components, 24.04%~65.85% for textural characteristics, 69.58%~97.23% for gelatinization degree and 6.23%~23.16% for aging degree. After heat cooking, the coefficients of index variation were 1.34%~25.49% for main components, and 23.84%~53.61% for textural characteristics. After flavor absorption, the coefficients of index variation were 4.75%~61.74% for taste quality, 1.06%~33.83% for flavor quality, and 1.31%~6.10% for sensory scoring. The indexes were analyzed and screened to obtain 19 representative indexes, such as water mass fraction and protein mass fraction. Principal component analysis revealed that the total contribution rate of the first 4 principal components was 95.509%, and the four principal components were extracted to establish aquality evaluation system. By analyzing the quality indexes of six kinds of Guilin rice noodles, 19 evaluation indexes were screened out and an evaluation system was established. The evaluation system covers three states of Guilin rice noodles: raw finished product, heat cooking and flavor absorption, and can be used to evaluate different qualities of Guilin rice noodles from raw finished product to consumption.
