挤压重组米蒸煮条件的优化及其品质特性分析  

Optimization of cooking conditions on extruded reconstituted rice and analysis of quality characteristics

作　　者：段玉敏 佟丽凤 肖志刚 王鹏 DUAN Yumin;TONG Lifeng;XIAO Zhigang;WANG Peng(College of Grain Science and Technology,Shenyang Normal University,Shenyang 110034,China)

机构地区：[1]沈阳师范大学粮食学院,沈阳110034

出　　处：《沈阳师范大学学报（自然科学版）》2022年第2期151-157,共7页Journal of Shenyang Normal University:Natural Science Edition

基　　金：辽宁省科技厅农业攻关及产业化指导计划项目(2019JH8/10200020)

摘　　要：为了探究挤压重组米的蒸煮特性与食用品质,以实验室自制的挤压重组米作为试验原料,在单因素试验基础上,采用L_(9)(3^(4))正交试验设计,研究蒸煮条件中的米水比例、浸泡时间和保温时间对挤压重组米米饭感官得分和质构特性的影响,并对挤压重组米米饭的品质特性进行分析。研究结果表明:挤压重组米的最佳蒸煮条件为米水比例1∶1,浸泡时间30min,保温时间25min,在此条件下蒸煮的挤压重组米米饭软硬适中且富有弹性,具有较佳的适口性,米粒爽滑光泽性好。此外,挤压重组米在经过蒸煮后其吸水率、体积膨胀率、米汤固体溶出物(mg/g)和碘蓝值均介于粳米米饭和糙米米饭之间,挤压重组米的蒸煮食味品质要好于糙米而略低于粳米。In order to explore the cooking characteristics and quality characteristics of extruded reconstituted rice,this study is to evaluate the effect of cooking conditions included the ratio of water content and rice,soaking time and preserving time on the sensory score and textural characteristics of cooked extruded reconstituted rice according to the L_(9)(3^(4))orthogonal test,which is based on the single factor test.The experimental results show that the optimal cooking condition of extruded reconstituted rice is the ratio content and rice 1∶1,soaking time 30min,preserving time 25min,and the cooked extruded reconstituted rice with a best sensory evaluation,a better springiness and an acceptable hardness can be obtained under this cooking condition.Furthermore,the water absorption,volume expansion,soluble solids(mg/g)and iodine blue value of cooked extruded reconstituted rice is between cooked japonica rice and cooked brown rice,furthermore,the taste quality of cooked extruded reconstituted rice is better than cooked brown rice and slightly lower than cooked japonica rice.

关 键 词：挤压重组米 蒸煮 感官得分 质构 品质特性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]