小米饭的制作及食用品质评价方法  

Method for Evaluation of Foxtail Millet Cooking and Edible Quality

作　　者：吕平 刘建垒 段晓亮 王綪 常柳 赵璐瑶 张东 孙辉 LV Ping;LIU Jian-lei;DUAN Xiao-liang;WANG Qian;CHANG Liu;ZHAO Lu-yao;ZHANG Dong;SUN Hui(School of Health Science and Engineering,University of Shanghai for Science and Technology,Shanghai 200093,China;Institution of Grain Quality and Nutrition,Academy of National Food and Strategic Reserves Administration,Beijing 102629,China)

机构地区：[1]上海理工大学健康科学与工程学院,上海200093 [2]国家粮食和物资储备局科学研究院粮食品质营养研究所,北京102629

出　　处：《粮油食品科技》2022年第3期67-74,共8页Science and Technology of Cereals,Oils and Foods

基　　金：中央级公益性科研院所基本科研业务费专项课题(JY2103-1,ZX1927)。

摘　　要：小米是优质杂粮,除了煮粥外,小米饭也是重要的一种食用方式,但目前尚缺乏系统的小米饭食用品质评价方法。以张杂谷13号为研究对象,对影响小米饭制作的因素,包括加热器的类型、米水质量比、加水种类、浸泡时间分别进行研究,利用硬度黏度仪、色泽色度测定仪以及感官评价的方法,对小米饭的食用品质进行综合评价,最终确定小米饭的最佳制作方法为:称取300 g小米,放入电饭煲中,用去离子水快速淘洗2次,按照米水质量比1.0∶2.0加入去离子水,浸泡30 min,电饭煲选择精华饭模式,加热时间约45 min,蒸煮完成后,搅拌均匀,再焖20 min。为小米饭的制作及其食用品质的评价提供重要的科学依据。Foxtail millet,a high-quality coarse cereal,is generally used to cook porridge.Cooked foxtail millet is another food product of this cereal.However,a systematic evaluation method for the eating quality of cooked foxtail millet has not yet been established.In this study,heater type,millet-to-water mass ratio,water type,and soaking time affecting the edible quality of cooked foxtail millet(Variety:Zhangzagu 13)were investigated.The hardness viscometer,colorimeter and sensory evaluation were used to comprehensively evaluate the edible quality of millet.The optimal cooking method was determined as follows:Firstly,put 300 g of millet in an electric cooker and wash twice with deionized water quickly.Secondly,add deionized water in a mass ratio of millet to water 1.0∶2.0 and soak for 30 min.Finally,cook millet for about 45 minutes in the essence rice mode.After cooking,stir well and stew for 20 min.This research provides an important scientific basis for foxtail millet cooking and edible quality evaluation.

关 键 词：小米饭 食用品质 感官评价 仪器评价 

分 类 号：TS207.3[轻工技术与工程—食品科学]