发芽糙米白米黑米软罐头米饭的研制  

Development of Soft Package Rice Product Made of Germinated Brown Rice,Black Rice and Rice

作　　者：耿欣[1] 肖军霞[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《食品研究与开发》2011年第9期137-141,共5页Food Research and Development

摘　　要：以发芽糙米黑米白米为原料开发研制比白米饭更具营养价值及食用方面性的软罐头米饭。通过研究3种米的比例、发芽糙米和黑米的预煮时间、蒸煮水的添加比例以及高温杀菌时间等单因素及多因素组合对软罐头米饭组织状态、口感及糊化度的影响,确定发芽糙米白米黑米的比例为2∶2∶1,把发芽糙米和黑米均分别预煮20 min和15 min,蒸煮水的添加比例为1∶1.4,再和白米一起蒸煮15 min,121℃高温杀菌30 min可得到呈淡紫色、有光泽、有米饭特有的天然香气、白米米粒完整、无软烂、口感爽滑、有嚼劲和弹性、软硬适宜的软罐头米饭。Convenient soft package rice product made of germinated brown rice,black rice,rice was developed in this paper.The proportion of the three rice,the pre-boiling time of germinated brown rice and black rice,the ratio of boiling water to whole rice,time of high temperature sterilization were studied.The results showed that the optimum proportion of germinated brown rice,rice and black rice was 2∶2∶1.Germinated brown rice and black rice were pre-boiled for 20 min and 15 min,respectively.The ratio of boiling water to whole rice was set at 1∶1.4.The whole three rice was boiled 15 min together and then sterilized at 121 ℃ for 30 min.Under these conditions,rice product with attractive color,good texture and mouth-feeling was obtained.

关 键 词：发芽糙米 黑米 米的比例 软罐头米饭 

分 类 号：TS295.9[轻工技术与工程—农产品加工及贮藏工程]