摘要
通过对发芽糙米和白米搭配比例、加水量及闷蒸时间等炊煮条件的研究,以产品感官评定结果为依据,研究发芽糙米饭的最佳炊煮方法。实验研究结果表明,发芽糙米饭的最佳炊煮条件为:发芽糙米和白米比例为0.7∶1,米水比按1∶1.3比例加水,大米原料浸泡60min后上下搅动,启动电饭锅电源开始炊饭,待自动断电后,继续闷蒸15min。此工艺条件下发芽糙米饭口感接近于白米饭,食味口感好,易于人们所接受。
According to sensing evaluation, the cooking technology, including the proportion of germinated brown rice to polished rice, the watering quantity and steams time, was studied. And the best cooking condition for germinated brown rice was obtained. The proportion of germinated brown rice to polished rice was 0.7：1. The proportion of rice to water was 1：1.3. The rice material was soaked for 60 min before cooking. Mixed up and down, then started the electric rice-cooker power source until cooking finished. Finally, electric rice-cooker continued to steam 15 min. Germination brown ripe rice mouth feeling approached to polished ripe rice, and easy to accept.
出处
《食品科技》
CAS
北大核心
2009年第7期128-131,共4页
Food Science and Technology
基金
天津农学院科学研究发展基金计划博士启动基金项目(2008D014)
关键词
发芽糙米
感官评价
比例
germination brown rice
sensing evaluation
proportion
