不同蒸煮方式对米饭品质的影响  

Effect of Cooking Methods on the Qualities of Cooked Rice

作　　者：沈振国[1] 郭利芳[1] SHEN Zhenguo;GUO Lifang(Hainan College of Vocation and Technique,Haikou 570216,China)

机构地区：[1]海南职业技术学院,海南海口570216

出　　处：《食品科技》2024年第10期186-193,共8页Food Science and Technology

基　　金：海南省自然科学基金项目(322RC729)。

摘　　要：为研究不同蒸煮方式对米饭品质的影响,对超声辅助蒸煮、加压蒸煮、微波蒸煮、普通蒸煮米饭的感官品质、风味特性、质构特性、回生焓值以及模拟胃肠液消化特性进行比较分析。结果表明,与普通蒸煮相比,超声辅助蒸煮、微波蒸煮、加压蒸煮米饭的支链淀粉含量、黏性、感官评分较高,而直链淀粉含量、硬度、咀嚼性、回生焓值、老化度较低,体外消化过程中降解淀粉形成较低含量的还原糖和快消化淀粉,而形成较高含量的慢消化淀粉。与加压蒸煮和微波蒸煮米饭相比,超声辅助蒸煮米饭的水分含量较高(83.34%),质构特性较好(硬度12.16 N,弹性0.88mm,黏性5.12 N·s,咀嚼性5.25 mJ),淀粉的老化度最低(4.62),体外消化形成更多的慢消化淀粉(21.36%)、较少的快消化淀粉(28.59%),食用品质更好。In order to study the effects of different cooking methods on the quality properties of cooked rice,the indexes of sensory quality,flavor properties,texture properties,retrogradation and digestion characteristics under simulated gastrointestinal condition of ultrasonic-assisted cooking,pressure cooking,microwave assisted cooking and ordinary heat cooking rice were analyzed.The results showed that the amylopectin amount,adhesion and sensory scores of cooked rice with ultrasonic assisted cooking,microwave cooking and pressure cooking were higher,but the amylose content,hardness,chewiness,retrogradation enthalpy and degree of retrogradation were lower than those of ordinary heat cooking,the contents of reducing sugar and rapidly digestible starch(RDS)digested in vitro under simulated gastrointestinal fluid were lower,but the content of slowly digestible starch(SDS)was higher.As compared to the pressure cooking and microwave assisted cooking,the ultrasonic-assisted cooking rice had higher water content(83.34%),better texture properties(hardness 12.16 N,springiness 0.88 mm,adhesiveness 5.12 N·s,chewiness 5.25 mJ),and the lowest degree of retrogradation(4.62),simulated digestion in vitro resulted higher SDS(21.36%)and lower RDS(28.59%),and with better cooking and eating qualities.

关 键 词：蒸煮方式 米饭 淀粉回生 质构特性 体外消化 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]