电磁烹制米饭的质构与营养特性研究

Textural and Nutritional Characteristics of Cooked Rice Prepared by Electromagnetic Treatment

研究电磁加热方式对米饭营养成分、质构特性、淀粉和蛋白质消化性的影响。结果表明,热源种类、电磁烹制模式和大米品种对米饭的感官品质和营养特性具有较大影响。电磁烹制模式综合感官品质较电热模式优良,具有口感黏柔、滋味淡雅,黏弹性好,淀粉、蛋白质消化性好等特点。低强度的米饭电磁(IH)烹制模式有利于米饭淀粉、蛋白质的降解,使米饭的香气、口感较优,水溶性蛋白、淀粉含量较高,淀粉和蛋白质的消化率较好。三江大米制作的米饭较星2号米的硬度和黏附性大,星2号米的IH烹制模式间的品质差异较大。

The impacts of electromagnetic patterns on the quality of cooked rice （ i. e erties, and the digestibility of starch and protein） were investigated in this paper. It was heat, the electromagnetic cooking technologies, and rice varieties had great impact on the tional properties of cooked rice. Starch and protein of cooked rice through electromagnetic nutrients, textural propshown that the source of sensory quality and nutri- treatments were easier to digest, and its sensory quality was also better than the rice cooked with resistance heating. Low -intensity electromagnetic pattern promoted the degradation of starch and protein, and provided the optimal aroma and taste. The content of water - soluble protein and starch were decreased as cooking strength increased. Mso, the digestibility of starch and protein were decreased significantly. The hardness and adhesiveness of Sanjiang rice were higher than the ones of Xing 2 hao, and different electromagnetic cooking methods had great influence on the quality of Xing 2 hao.