浸泡温度对米饭回生特性及食用品质的影响  

Effects of soaking temperature on rice regeneration characteristics and edible quality

作　　者：刘薇 周晓燕[1,2,3] 沙文轩 赵赵 王秋玉 LIU Wei;ZHOU Xiao-yan;SHA Wen-xuan;ZHAO Zhao;WANG Qiu-yu(Tourism and Culinary Institute Yangzhou University,Yangzhou,Jiangsu 225100,China;Huaiyang Cuisine Industrialization Engineering Research Center of Jiangsu Province,Yangzhou,Jiangsu 225100,China;Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance,Ministry of Culture and Tourism,Yangzhou,Jiangsu 225100,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225100 [2]江苏省淮扬菜产业化工程中心,江苏扬州225100 [3]中餐非遗技艺传承文化和旅游部重点实验室,江苏扬州225100

出　　处：《食品与机械》2022年第9期13-17,共5页Food and Machinery

基　　金：国家自然科学基金资助项目(编号:31701634);扬州市—扬州大学市校合作共建创新科技平台项目(编号:YZ2020267);烹饪科学四川省高等学校重点实验室资助项目(编号:PRKX2020Z06)。

摘　　要：目的:研究浸泡温度对米饭短期回生特性的影响。方法:将粳米分别于20,35,50,65,80℃浸泡15 min,利用低场核磁共振技术、差式热量扫描仪、质构仪、色差仪等研究其蒸煮特性、热学特性、质构特性以及色差来反映其回生特性。结果:当浸泡温度为50℃,即低于淀粉糊化温度时浸泡,短期回生后,有利于米粒内水分的保持,食感最好,亮度最高,回生程度低。结论:浸泡温度低于淀粉糊化温度有利于改善其短期回生。Objective: To study the effects of different soaking temperatures on the short-term return of rice in rice, and provide a certain theoretical basis for controlling starch food. Methods: The japonica rice was soaked at(20, 35, 50, 65, 80 ℃) for 15 min, using low-field nuclear magnetic resonance, differential scanning calorimetry, texture analyzer, colorimeter, etc. to study its cooking characteristics, thermal characteristics, texture and color difference to reflect its retrogradation characteristics. Results: When the soaking temperature was 50 ℃, the soaking temperature was lower than the starch gelatinization temperature. After short-term retrogradation, it was conducive to the retention of moisture in the rice grains, with the best taste, the highest brightness, and a low degree of retrogradation. Conclusion: Soaking temperature lower than starch gelatinization temperature is beneficial to improve its short-term retrogradation.

关 键 词：粳米 浸泡温度 回生特性 食用品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]