不同烹煮方式对米饭食味品质的影响

Influence of Different Cooking Methods on Eating Quality of Rice

以4种市售大米为研究对象,利用质构仪、气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)及感官评价等检测和评价手段,对不同烹煮方式的米饭进行基本蒸煮品质、质构特性以及风味物质等食味品质的评价,并探究其与感官评价的相关性。旨在探究不同大米品种(粳米和籼米),以及不同蒸煮工艺(高压烹煮、电饭锅烹煮、微波烹煮和电蒸锅烹煮)对米饭食味品质的影响,寻找一种能够综合评价米饭食味品质的方法,为米饭的制作及米饭食味品质的改善提供理论参考。结果表明:经高压烹煮后的米饭吸水率、膨胀率、碘蓝值均高于其他方式,且米饭硬度小,弹性和黏性较大,感官品质评价最优,而微波烹煮米饭食味品质最差。米饭膨胀率与感官评价中米饭的滋味和形态呈显著正相关(P<0.05,P<0.01),硬度与口感呈极显著负相关(P<0.01),弹性与米饭形态呈极显著正相关(P<0.01)。此外,米饭风味物质分析表明经高压烹煮和电饭锅烹煮的米饭,醛、醇、酮等主要的米饭风味物质含量和种类均高于其他烹煮方式,且因品种不同大米的香气有所差异。

In this research,four kinds of commercially available rice were cooked by four different cooking methods:steaming,high pressure cooking,microwave heating and cooker heating,and a texture analyzer,gas chromatography-massspectrometry(GC-MS)and sensory evaluation were used to evaluate the physicochemical properties,textural properties,aroma and sensory quality of cooked rice.In addition,the relationship between eating quality and sensory evaluation wasdiscussed.The purpose was to explore the effects of different rice varieties(japonica rice and indica rice),and differentcooking techniques on the eating quality of rice,and therefore to offer a theoretical basis for comprehensive evaluation ofthe eating quality of rice.The results showed that water absorption rate,expansion rate and iodine blue value,adhesivenessand springiness of high pressure cooked rice were larger than those of cooked rice obtained by three other cooking methods,while hardness showed the opposite result.In sensory evaluation,high pressure cooked rice scored highest among thecooking methods,while the eating quality of microwave cooked rice was the worst.There was a significantly positivecorrelation between rice expansion rate and flavor,shape(P<0.05,P<0.01).Hardness was extremely negatively correlatedwith sensory evaluation scores and taste(P<0.01).Springiness was extremely significantly positively correlated with riceshape and color(P<0.01).In addition,the major flavor components(such as aldehydes,ketone,and alcohol)of rice cookedby high pressure and cooker heating were more abundant and diverse than those of other cooking processes,and the speciesand contents of flavor components in different rice varieties were significantly different.