浸煮条件对即食米饭品质的影响  

Effects of soaking and cooking conditions on the quality of instant rice

作　　者：马莉莎[1] 陈书攀 何国庆[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310058

出　　处：《食品工业科技》2015年第17期170-175,181,共7页Science and Technology of Food Industry

基　　金："十二五"国家科技支撑计划项目(2012BAD37B01);国家自然科学基金项目(31130042)

摘　　要：本文以大米为原料,研究一次浸泡、一次蒸煮、二次浸泡、二次蒸煮时间4个因素对即食米饭品质的影响。并在此基础上利用正交实验对即食米饭的浸煮工艺进行优化,得到即食米饭的最佳浸煮工艺为:一次浸泡25 min、100℃下一次蒸煮5 min、二次浸泡20 min、105℃下二次蒸煮50 min。该工艺制作的米饭糊化度可达90.19%,水分含量64.8%,口感良好,不易老化。Taking rice as raw materials,the effects of soaking and cooking conditions on the quality of instant rice was researched by single factor and orthogonal experiment in this paper.The optimized process of instant rice was as follows： the rice soaked 25 minutes at normal temperature water and steamed 5 minutes at 100 ℃ for the first time.And soaked 20 minutes in normal temperature water and steamed 50 minutes at 105 ℃ in the second time.The gelatinization degree and moisture content of this kind of instant rice could respectively reach 90.19% and 64.8%,and the taste of this instant rice was good。

关 键 词：即食米饭 浸煮 工艺 正交设计 

分 类 号：TS217.2[轻工技术与工程—粮食、油脂及植物蛋白工程]