不同蒸煮方式对方便米饭品质影响研究

Different Cooking Methods Affect the Quality of Instant Rice

试验选取4种米饭蒸煮方式生产方便米饭,确定不同蒸煮方式的米水比,并通过感官评价比较不同蒸煮方式对米饭品质的影响,比较不同米饭的物性和风味物质成分。结果:蒸汽蒸煮、常压蒸煮、高压蒸煮和微波蒸煮的最佳米水比分别为1∶1,1∶2,1∶4,1∶3(g/g),其中蒸汽蒸煮获得最高感官评价。利用物性仪测定米饭的硬度、黏度和回弹性,发现蒸汽蒸煮米饭的硬度要高于其他3种蒸煮方式;黏度大小顺序为:高压蒸煮>蒸汽蒸煮>常压蒸煮>微波蒸煮;回弹性大小为:高压蒸煮>微波蒸煮>蒸汽蒸煮>常压蒸煮,通过风味物质成分分析,发现蒸汽蒸煮获得米饭风味物质成分含量高于其余3种。

Select the four experimental rice cooking easy way to produce rice, rice-water ratio to determine the different ways of cooking and sensory evaluation by comparing different cooking methods affect the quality of the rice, rice compare different physical properties and flavor ingredients. The results showed steam cooking, pressure cooking, pressure cooking and microwave cooking of the best ratios of 1 ： I, 1 ： 2, 1 ： 4, 1 ： 3 （g/g） meters of water, steam cooking which received the highest sensory evaluation. Measured by the use of physical properties of rice hardness, viscosity and elasticity, found that steam cooked rice hardness than the other three cooking methods; viscosity in the order off pressure cooking〉steam cooking〉pressure cooker〉microwave cooking; resilience size： autoclaving〉microwave cooking〉steam cooking〉pressure cooking, by flavor component analysis, found that steam cooking ingredients to get the flavor of rice is higher than the other three substances.