不同品种稻米对扬州炒饭品质的影响  

Effects of Different Varieties of Rice on the Quality of Fried Rice in Yangzhou

作　　者：徐若瑗 薛纪元 王敏[1] 赵徐萃 XU Ruoyuan;XUE Jiyuan;WANG Min;ZHAO Xucui(School of Tourism cuisine,Yangzhou University,Yangzhou 225127,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《现代食品》2022年第6期83-85,89,共4页Modern Food

基　　金：扬州市-扬州大学市校合作共建创新科技平台项目(YZ2020267)。

摘　　要：以6种市售大米为研究对象,利用质构仪、色差仪及感官评价等检测和评价手段,对不同品种稻米进行基本蒸煮品质、质构特性以及色差等食味品质的评价,旨在探究不同大米品种(粳米和籼米)对扬州炒饭品质的影响。结果表明,粳米更适合扬州炒饭的制作。Taking six kinds of commercial rice as the research object, the basic cooking quality, texture characteristics and color difference of different varieties of rice were evaluated by means of texture meter, color difference meter and sensory evaluation, in order to explore the influence of different rice varieties(japonica rice and indica rice) on the quality of Yangzhou fried rice. The results showed that japonica rice was more suitable for the production of Yangzhou fried rice.

关 键 词：米饭 品种 扬州炒饭 品质 

分 类 号：TS972[轻工技术与工程]