电饭煲蒸煮大米对米饭食味品质的影响

The effects of rice cooking process on rice taste quality

我国一直是世界上最大的大米消费国,近几年电饭煲成为普及率最高的厨房小家电品种。随着生活水平的提高,人们越来越注重米饭的品质,不再是停留在果腹的层面。因此,对小家电中电饭煲的性能开发提出了更高的要求。本文综述了大米的蒸煮工艺对米饭品质的影响,包括传统蒸煮方式和现代蒸煮方式。重点阐述大米蒸煮前的浸泡阶段以及焖饭阶段对米饭感官特性和理化指标的影响。以期为电饭煲性能开发过程中的参数设定提供理论支撑。

China has always been the largest consumer of rice in the world. In recent years, rice cookers have become the most widely used small kitchen appliances in the country. With the improvement of living standard, people pay more and more attention to the quality of rice instead of just staying on the belly. Therefore, the development of small household appliances rice cooker performance put forward more higher requirements. This paper reviews the effects of rice cooking process on the quality of rice, including the traditional cooking methods and modem cooking methods. The effects of soaking stage and stewing stage on the sensory characteristics and physical and chemical indexes of rice were discussed. In order to provide theoretical support for the parameter setting in the rice cooker performance development process.