预处理条件对东北粳米食味值及出饭率的影响  

The Influence of Pretreatment Conditions on the Taste Value and Rice Yield of Northeast Japonica Rice

作　　者：吉明 李洪旭 廖英杰 HAO Jiming;LI Hongxu;LIAO Yingjie(COFCO Rice Industry(Shenyang)Co.,Ltd.,Shenyang 110100,China)

机构地区：[1]中粮米业(沈阳)有限公司,辽宁沈阳110100

出　　处：《现代食品》2025年第2期100-102,共3页Modern Food

摘　　要：本研究基于佐竹米饭食味计技术对5种东北粳米的食味评分进行测定,同时佐以米饭的重量及体积出饭率,从而判定蒸煮前处理(蒸煮米水比、蒸煮前浸泡时间)对其蒸煮品质的影响。结果表明,随着加水量的增加,5种粳米食味值呈先增加后降低的趋势,出饭率(重量)呈上升趋势、出饭率(体积)不断增加。随着浸泡时间的延长,5种粳米食味值呈先增加后降低的趋势、其出饭率(重量)呈现先增加后趋于平缓趋势,出饭率(体积)呈现先加速增加,后减速增加趋势,蒸煮前处理条件显著影响5种粳米的蒸煮品质。In this study,the eating score of 5 kinds of Northeast japonica rice was measured based on Sakake rice taste meter technology,and the rice weight and volume yield were also used to determine the influence of pre-cooking treatment(water ratio of rice and soaking time before cooking)on their cooking quality.The results showed that with the increase of water added,the food taste value of 5 kinds of japonica rice increased first and then decreased,the food yield(weight)increased,and the food yield(volume)increased.With the prolongation of soaking time,the food taste value of the 5 kinds of japonica rice increased first and then decreased,the rice yield(weight)increased first and then leveled off,and the rice yield(volume)increased first and then slowed down.The cooking quality of the 5 kinds of japonica rice was significantly affected by the pretreatment conditions.

关 键 词：米水比 浸泡时间 食味值 出饭率 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]