不同蒸煮方式对大米蒸煮后品质的影响研究  

Influence of Different Cooking Methods on Rice Quality after Cooking

作　　者：殷泽 韦智 王世鑫 李佳钰 翟爱华[1,2] Yin Ze;Wei Zhi;Wang Shixin;Li Jiayu;Zhai Aihua(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing163319;National Research Center for Grain Engineering Technology)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]国家杂粮工程技术研究中心

出　　处：《黑龙江八一农垦大学学报》2024年第6期58-64,共7页journal of heilongjiang bayi agricultural university

基　　金：国家重点研发计划课题(2021YFD2100902);黑龙江省百千万工程重大科技专项(2021ZX12B06);中央引导地方科技发展专项(DQKJJYD0001)。

摘　　要：为探究不同蒸煮方式对米饭食味品质的影响,以2种方式(电饭煲、智能生产线)蒸煮米饭,分析米饭的微观结构、水分分布、结晶结构、蒸煮特性、食味值和质构特性的变化。结果表明:从食味品质上分析,智能生产线组米饭的食味值(83.16)、吸水率(129.24%)、膨胀率(179.48%)、碘蓝值(0.487)和米饭黏度值(-0.42 N)显著高于(P<0.05)电饭煲组,而电饭煲组米饭L*值(69.19)显著高于(P<0.05)智能生产线组;从微观结构方面分析,智能生产线组米饭的表面及内部孔隙明显大于电饭煲组;从水分分布方面分析,生产线组米饭的弛豫时间显著高于(P<0.05)电饭煲组;从晶型结构方面分析,智能生产线组米饭相对结晶度(3.22%)显著低于(P<0.05)电饭煲组。综合分析,与电饭煲蒸煮相比,智能生产线蒸煮米饭的综合品质更好。Two cooking ways(rice cooker and intelligent production line)were used to explore the effects of different cooking methods on the taste and quality of rice,and the changes in the microstructure,water distribution,crystal structure,cooking characteristics,taste value,and texture characteristics of rice were analyzed.The results showed that the analysis from the eating quality,intelligent production quad rice value(83.16),bibulous rate(129.24%),inflation rate(179.48%),and iodine blue value(0.487)and rice viscosity(0.42 N)werr significantly higher(P<0.05)than rice cooker group.The L*value of rice in the rice cooker group(69.19)was significantly higher than that in the intelligent production line group(P<0.05).From the perspective of microstructure,the surface and internal pores of rice in the intelligent production line group were significantly larger than those in the rice cooker group.In terms of water distribution,the relaxation time of rice in the production line group was significantly higher than that in the rice cooker group(P<0.05).From the aspect of crystal structure,the relative crystallinity of rice in the intelligent production line group(3.22%)was significantly lower than that in the rice cooker group(P<0.05).In general,compared with rice cooker cooking,the comprehensive quality of rice cooked by intelligent production line was better.

关 键 词：蒸煮方式 微观结构 水分分布 质构特性 食味值 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]