期刊论文

Study on raw material selection and cooking technology of fresh wet instant rice

中文

食品科技

1005-9989

2018

43

9

209-214

10.13684/j.cnki.spkj.2018.09.036

国家粮食行业公益项目（201513003-6） 教育部大宗粮油精深加工重点实验室项目

本校为第一机构

研究了市场上常见的4种优质大米的理化性质和食味品质的相关性,以及4种大米制作的鲜湿方便米饭在储藏过程中的品质变化,同时研究了浸泡时间、浸泡温度、蒸煮温度对鲜湿方便米饭食味品质的影响。实验结果表明,鲜湿方便米饭的食味品质与直链淀粉含量、蛋白质含量、脂肪含量呈一定负相关,与总淀粉含量呈一定的正相关。在储藏期间,国宝桥米和五常大米的食味品质下降较小,适合制作方便米饭。实验也最终确定了国宝桥米适合制作方便米饭,其最佳蒸煮条件为浸泡时间30 min、浸泡温度30℃、蒸煮温度100℃。

The correlation between physicochemical property and the edibility quality of four high-quality rice varieties were studied. And the quality changes of the fresh wet instant rice made from four kinds of rice during storage were studied. At the same time, the effects of soaking time, soaking temperature and cooking temperature on the edibility quality of the instant rice were studied. The experimental results showed that the edibility quality of the instant rice was negatively correlated with amylose content, protein content, fat content and pos...