蒸煮温度对方便米饭特性的影响  

Effect of Cooking Temperature during Preparation on Properties of Instant Rice

作　　者：郑志[1] 张原箕[1] 周会喜[1] 罗水忠[1] 姜绍通[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009

出　　处：《食品科学》2010年第3期83-86,共4页Food Science

基　　金：安徽省2008年科技攻关计划重大科技专项项目(08010302083)

摘　　要：本实验研究不同蒸煮温度对热风干燥型方便米饭特性的影响,结果表明,蒸煮温度为100、106、110℃时对方便米饭的复水率和复水速度影响不显著,但对方便米饭复水后的硬度和黏度有显著的影响。100℃蒸煮条件下制得的方便米饭与106℃和110℃蒸煮条件下制得的方便米饭相比,随着蒸煮温度的升高,所得热干米饭的复水速度和复水率都呈下降趋势;复水后的硬度从215.199g上升到279.332g;黏度从30.966g上升到43.608g。扫描电镜观察发现,100℃蒸煮条件下制得产品的表面结构多孔、粗糙,而106、110℃温度下制得的产品的表面则趋于平滑。研究结果表明,100℃的蒸煮温度适合制备热干型方便米饭。The effect of cooking temperature during preparation on properties of hot-air dried instant rice were investigated.Results indicated that cooking temperatures of 100,106 ℃ and 110 ℃ had no significant effect on rehydration rate and ratio of hot-air dried instant rice,but had a significant effect on hardness and viscosity.Instant rice prepared at cooking temperature of 100 ℃ exhibited higher rehydration rate and ratio than at cooking temperature of 106 ℃ or 110 ℃ An increase from 215.199 g to 279.332 g in hardness and an increase from 30.966 g to 43.608 g in stickiness were exhibited in instant rice after rehydration due to increased cooking temperature during preparation.The porous and harsh surface of instant rice prepared at cooking temperature of 100 ℃ was observed under scanning electronic microscope（SEM）,in contrast,less porous and smooth surface of instant rice prepared at cooking temperature of 106 ℃ or 110 ℃ was observed.These studies suggest that the appropriate cooking temperature for the preparation of hot-air dried instant rice is 100 ℃.

关 键 词：蒸煮温度 方便米饭 特性 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]