基于结构剖析和过程监测研究大米食味品质的形成和影响机制

The eating quality is the most important quality index of rice. Continuously improving the eating quality of rice has always been the target and research hotspot. The composition characteristics, structure characteristics and cooking process of rice are the key factors influencing its eating quality. The research on improving the eating quality of rice has also been carried out focusing on these factors. However, the current research on the eating quality of rice is mainly confined to the correlation analysis between physico-chemical indexes and eating quality, whose results are contradictory, and less basic theoretical work has been done. In order to figure out the formation mechanisms of eating quality of rice, this project will firstly break through difficulties in analyzing the structure of mature rice grain and limitations of conventional cooking equipment, and the presence and change process of each component in rice grain will be deeply studied by structural analysis. The variation regularity of mechanical properties, texture changes, water and material migration, conformational changes and flavor release will be analyzed through real-time monitoring during the whole cooking process. Then, the predictive evaluation and personalized cooking models for the eating quality of different varieties of rice will be established. This research will help to improve the rice quality and cooking equipment, and achieve controlling and evaluating the eating quality of rice digitally and accurately, which will have the great significance to enhance the market competition ability of Chinese rice industry and meet the increasing demands of consumers for the eating quality of rice.

食味品质是大米最重要的品质指标。一直以来，不断提高大米食味品质始终是人们追求的目标和研究的热点。大米的组成特性、结构特性和蒸煮过程是影响其食味品质的关键因素，基于改善大米食味品质的研究也大多围绕着这些因素开展。但目前该领域研究大多局限于理化指标与食味的相关性分析，研究结果存在较多争议，基础理论研究尤为薄弱。为此，本项目突破大米成熟籽粒结构剖析难题和常规蒸煮设备的局限，从结构剖析角度深度研究各组分在大米籽粒中的实际存在状态和变化过程，通过实时监测和分析蒸煮过程中大米的力学特性变化、质构变化、水分和物质迁移、组分构象变化及风味释放等规律，探明各因素对大米食味形成的作用机制，在此基础上建立不同大米的食味预测评价和个性化蒸煮模型。项目研究将有助于提升大米品质及其蒸煮设备、实现大米食味品质控制与评价的数字化和精准化，对于提高我国大米产业的市场竞争力、满足消费者对大米食味日益提高的需求具有重要意义。

大米食味品质是衡量大米优劣的重要指标。大米的成分组成、分子结构和煮制过程是影响其食味品质的关键因素，基于改善大米食味品质的研究也大多围绕这些因素开展。但大米成熟籽粒结构致密、坚硬难以剖析，其组分分布及结构依然不是很清晰，对大米食味影响的研究也仅限于相关性分析的结果。同时，大米煮制的研究大多是为电饭煲产品开发服务，其理论基础还十分薄弱。为此，本论文以力学、热力学特性作为大米食味品质的关联指标，深入研究大米煮制过程中食味影响的物质基础，通过对大米成熟籽粒不同层级结构的全面剖析和观察，研究各组分在大米籽粒中的实际存在状态和变化过程；通过建立大米煮制过程的实时监测方法，全面跟踪并分析大米在煮制过程中的水分迁移、物质渗漏及组分构象转变等规律，探明各因素对大米食味品质的影响机制。利用可调程序的电饭煲和可调压力的电压力饭煲调整蒸煮程序，改善优化糙米饭的食用品质，研究不同浸泡条件和压力条件的蒸煮程序对糙米饭食味品质和营养价值的影响，探究糙米饭属性与质构特性的关系。

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