米饭贮藏过程中的品质变化  

The Quality Change of Rice during Storage

作　　者：郑轶恒[1] 陈中[1] 林伟锋[1] 王玉珠[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2011年第12期1437-1439,共3页Modern Food Science and Technology

摘　　要：研究了在封口和不封口条件下,米饭的硬度、粘性和感官品质变化。结果表明:先封口的条件下制得的米饭在贮藏过程中感官品质较好;随着贮藏时间的延长,米饭的硬度逐渐增加,粘性则逐渐下降,在贮藏过程中,室温解冻1.5 h测得的米饭的硬度高于微波加热1.5 min+冷却1.5 h的米饭,而粘性则低于微波加热1.5 min+冷却1.5 h的米饭。在贮藏过程中,米饭适口性和冷饭质地不断下降,气味变化不大,米饭的滋味、外观结构和综合评分值也出现了不同程度的下降。The sealing and unsealing of two kinds of process conditions were determined. The hardness, adhesiveness and sensory quality of cooked rice were monitored daring storage. The results showed that under the sealing conditions, the sensory quality of the rice was better than those of the unsealed during storage. With the extension of storage time, the hardness of rice increased, while the adhesiveness was declined. The rice thawed for 1.5 h at room temperature showed a higher hardness but a lower viscosity than that thawed for 1.5 rain by microwave followed by cooling for 1.5 h. The palatability, taste, appearance structure and ingredients of the rice, as well as the quality of the cold rice, decreased during storage, while their smell showed only a small change.

关 键 词：即食米饭 感官特性 质构特性 微波加热 

分 类 号：TS212[轻工技术与工程—粮食、油脂及植物蛋白工程]