家用压力锅烹调对米饭品质的影响  

Effect of Domestic Pressure Cooking on Quality of Cooked Rice

作　　者：朱晓倩[1] 范志红[1] 王淑颖[1] 余玉婷[1] 吴伟 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]广东美的生活电器制造有限公司,广东顺德528311

出　　处：《食品科学》2013年第21期55-59,共5页Food Science

基　　金："十一五"国家科技支撑计划项目(2008BAD91B01)

摘　　要：测定籼米和粳米不同压力和保压时间烹调处理后的色差、碘蓝值、还原糖、质构、感官及扫描电镜成像,研究用家用压力锅烹调时,不同压力和保压时间对米饭品质的影响。结果表明:与常压烹调相比,两种米经压力烹调后碘蓝值、还原糖、TPA测试中的硬度、黏度及冷饭质地显著提高,白度和感官评价中的颜色评分显著降低。色差计测定的明度(L*)、白度(WC)、坦伯白度(WT)和总色差(E)与感官评价中颜色评分呈显著相关,质构测定中的硬度、黏性、弹性和咀嚼性与冷饭质地呈显著正相关。扫描电镜结果显示压力烹调后米粒表面更凸凹不平,剖面的空洞更大。Color value, blue value, reducing sugar content, texture analysis, sensory evaluation and scanning electron micrographs （SEM）of japonica rice and indica rice samples were studied to explore the possible effect of cooking pressure and pressure-holding time from adomestic pressure cooker on the quality of cooked rice. The results indicated that pressure-holding cooking could increase the blue valueand reducing sugar content of cooked rice, but decrease the whiteness and color value in sensory evaluations. The pressure-cooked riceexhibited an increase in the TPA parameters of hardness and adhesiveness as well as better texture after cooling down. The values of L＊,WC, WT and ΔE determined by a colorimeter revealed a significant association with the sensory evaluation scores. The texture of cooledcooked was positively and significantly correlated with its hardness, adhesiveness, springiness and chewiness. SEM pictures of pressureholdingcooked rice samples showed more uneven surface structure and bigger cross-sectional pores.

关 键 词：压力烹调 米饭 颜色 质构 感官 扫描电子显微镜 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]