基于智能蒸箱的米饭蒸制条件优化
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摘要
通过家庭用智能蒸箱蒸制稻花香米,记录米饭蒸制升温曲线,结合质构测定、感官评价和扫描电镜观察等方式,分析不同米水比和加热时间对蒸后米饭食味品质的影响。质构结果表明:随米水比的增加,米饭整体硬度和个体硬度显著下降,个体黏性显著上升;随加热时间的延长,整体硬度和粘性以及个体硬度呈下降趋势,个体弹性上升。电镜观察结果显示随蒸制时间延长,米粒内部变得疏松,15 min时米饭开始明显糊化。结合感官评分结果可得出的结论是:以稻花香为米种,在室温浸泡30 min、焖制20 min的条件下,智能蒸箱中蒸制米饭的最佳米水比为1. 0∶1. 2,最佳蒸制时间为35 min。
Daohuaxiang rice was steamed in a home-use intelligent steamer to record the rice steaming temperature-rising curve. In combination with texture measurement,sensory evaluation,and scanning electron microscopy,the effect of rice-water ratio and heating time on the quality of steamed rice was analyzed. The results showed that with the increase of rice-water ratio,the overall and individual hardness of cooked rice decreased significantly,and the individual viscosity increased significantly. Increasing heating time,the overall hardness,cohesiveness and individual hardness decreased while the individual elasticity increased. Electron microscope observation showed that with the extension of steaming time,the inside of rice grains became loose,and the rice began to gelatinize from 15 min on. Soaked for 30 min at 25℃,the sensory analysis demonstrated that the optimum rice-water ratio and steaming time for steaming rice in the steamer were 1. 0∶ 1. 2 and 35 min,respectively,flowed by stewing for 20 min.
Daohuaxiang rice was steamed in a home-use intelligent steamer to record the rice steaming temperature-rising curve. In combination with texture measurement,sensory evaluation,and scanning electron microscopy,the effect of rice-water ratio and heating time on the quality of steamed rice was analyzed. The results showed that with the increase of rice-water ratio,the overall and individual hardness of cooked rice decreased significantly,and the individual viscosity increased significantly. Increasing heating time,the overall hardness,cohesiveness and individual hardness decreased while the individual elasticity increased. Electron microscope observation showed that with the extension of steaming time,the inside of rice grains became loose,and the rice began to gelatinize from 15 min on. Soaked for 30 min at 25℃,the sensory analysis demonstrated that the optimum rice-water ratio and steaming time for steaming rice in the steamer were 1. 0∶ 1. 2 and 35 min,respectively,flowed by stewing for 20 min.
引文
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[2]张玉荣,刘敬婉,周显青,等.米饭适口性仪器评价与其感官评价的关联性研究[J].粮食加工,2015(3):26-30.
[3]战旭梅,郑铁松,陶锦鸿.质构仪在大米品质评价中的应用研究[J].食品科学,2007,28(9):62-65.
[4]杨柳.大米蒸煮溶出淀粉对米饭质构的影响及米饭质构的电化学评价[D].长春:吉林大学,2017.
[5]周显青,张玉荣.大米食味品质评价技术进展[J].粮食与饲料工业,2011,12(5):37-41.
[6]邓灵珠.大米蒸煮与米饭物性及食味形成机理[D].郑州:河南工业大学,2012.
[7]熊善柏,赵思明,李建林,等.米饭理化指标与感官品质的相关性研究[J].华中农业大学学报,2002,21(1):83-87.
[8]吴建永.过热蒸汽法制备轻碾营养米及其理化性质研究[D].南昌:南昌大学,2016.
[9]周显青,王云光,王学锋,等.质构仪对米饭适口性的评价研究[J].粮油食品科技,2013,21(5):47-51.
[10]刘波,范志红,曹展.烹制处理条件对米饭碳水化合物消化特性的影响[J].中国农业大学学报,2008,13(2):67-72.