烹制工艺对米饭品质及体外消化特性的影响  

Effect of Cooking Process on Quality Properties and in vitro Digestibility of Cooked Rice

作　　者：卢薇[1] 王金梅[1] 杨晓泉[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》2013年第2期264-268,273,共6页Modern Food Science and Technology

基　　金：广东伊立浦电器股份有限公司资助项目

摘　　要：本文以东北米、丝苗米和香软米为原料，研究了烹制工艺对米饭品质和体外消化特性的影响。结果表明，大米种类和烹制工艺对米饭的食味及其淀粉、蛋白的消化影响较大。具有低温吸水程序（40-70℃）的智能煮烹制米饭的色泽、形态、口感和冷饭质地明显好于线性升温的传统煮，且智能煮米饭有较高的吸水率、膨胀率和粘性，硬度较小。体外消化证实，智能煮米饭在消化过程中更易释放还原糖，东北米在240min时释放率可达80％。智能煮米饭具有更好的蛋白消化性，对于丝苗米和香软米，其氮释放量较传统煮米饭可提高20％。以上证实烹制工艺中的低温吸水过程可明显改善米饭的食味品质和营养价值。The effect of cooking process on quality properties （sensory evaluation, water absorption, expansion ratio and textural properties） and in vitro digestibility of cooked rice were investigated. The eating quality of cooked rice and in vitro digestibility of starch and protein from cooked rice depended strongly on the varieties of rice and cooking process. In contrast to linear heating, heating at low temperature （40-70 ℃） for several minutes during the cooking process improved the color, shape, mouth-feel and texture of cooked rice after cooling. This process also led to the increase in the water absorption, expansion ratio, and adhesiveness of cooked riee with the decrease in the hardness. Furthermore, higher releases of reducing sugar and soluble nitrogen during digestion were also observed for cooked rice prepared by this process, suggesting better nutritional value.

关 键 词：米饭 烹制工艺 感官评分 质构特性 体外消化 

分 类 号：TS972.116.1[轻工技术与工程]