蒸煮工艺和水分存在状态对粳米饭适口性的影响
首发时间:2017-12-06
摘要:适口性是粳米饭食味品质的重要组成,影响着消费者对米饭的选择。本文通过偏最小二乘回归分析(PLSR)确定了影响粳米饭适口性的关键工艺参数,借助低场核磁共振考察了水分子在米粒中的迁移情况,结合蒸煮过程中米粒理化特性的差异,剖析了不同蒸煮工艺造成粳米饭适口性差异的原因。结果显示,蒸煮过程中升温阶段时长、吸水阶段温度和时长、升温阶段速率和糊化阶段时间是影响粳米饭适口性的关键工艺参数。在本研究的条件下,适当提高吸水阶段的时长和温度以及升温阶段的升温速率,缩短糊化时长,能够促进水分充分进入米粒内部,与淀粉和蛋白质等大分子物质缔合形成凝胶网络结构,提高米粒的吸水率和糊化度,从而改善最终粳米饭的粘、弹性和软硬度等适口性品质。
For information in English, please click here
The influence of cooking process and water state on the palatability of japonica rice
Abstract:For the taste quality of cooked japonicarice, palatability is an important component, which infulence the choice of consumers. In this study ,partial least squares regression was usedto investigatethe correlation betweenprocess parameters and palatability of cooked japonicarice,the crucialprocess parameters wers confirmed. The migration of water within the rice was measured by low field nuclear magnetic resonance. It was found that the migration of water and cookingcharacteristics were quite different between the eight cooking processes, the reason was explored.The results showed that the cooking conditions duringwater absorbing time and gelatinization time hadsignificant influence onpalatabilityof cooked japonica rice. It can be improved by extendingwater absorbing time and shorteninggelatinization time.It was also helpful to increase the temperature during the processof water absorbing time and the temperature increasing rate during the process of heating time.These can influence the water absorption and gelatinization of rice starch, which will accelerated the formation of starch gel and influenced the cooking characteristics,and resulted in the difference of palatability.
Keywords: japonica rice cooking process water migrate palatability
引用
No.****
同行评议
共计0人参与
勘误表
蒸煮工艺和水分存在状态对粳米饭适口性的影响
评论
全部评论0/1000