五大连池矿泉水蒸煮米饭的美拉德反应初探

The Primary Study on Maillard Reaction of Rice Cooked by Wudalianchi Mineral Water

通过对米饭食味品质、营养成分变化和抑菌性实验,研究五大连池矿泉水对米饭蒸煮过程中美拉德反应进行的促进作用。本文分别用五大连池天然重碳酸矿泉水、仙池牌含气重碳酸矿泉水和自来水蒸煮米饭,对米饭的食味品质、营养成分以及微生物进行评价和检测。发现使用矿泉水蒸煮的米饭色泽较深,饭香浓郁,蛋白质和维生素B1的含量降低,矿物质元素含量升高,三种米饭细菌滋生时间相差不明显。说明使用五大连池重碳酸矿泉水和仙池含气重碳酸矿泉水蒸煮米饭能显著改善米饭的食味品质,提高米饭矿物质元素含量,没有明显的抑菌效果。

The advanced acti on of Maillard reaction of rice cooked by Wudalianchi mineral water was researched by studying edible quality, nutrient component and antibacterial properties. he edible quality, nutrient component and antibacterial properties of rice which cooked by Wudalianchi mineral water, Xianchi mineral water and city water were assessed and analyzed, respectively. The color was darker and smelt was stronger of rice cooked by mineral water than city water. The content of protein and VB1 was decreased. But the content of mineral matter was increased. The time＇s differences of bacterial appeared of all three rice aren＇t available. The edible quality and mineral ions could be increased of rice cooked by Wudalianchi mineral water. However, the antibacterial activity isn＇t good as expected.