云南软米及其热风干燥方便米饭的食用品质

Study on the edible qualities of Yunnan soft rice and its hot-air dried instant rice

以云南软米为原料,并选择普通籼米、粳米、籼型糯米与之进行对比,量化分析了4种米饭的蒸煮品质和冷饭质地,并将云南软米应用于方便米饭的生产中。结果表明,软米米饭的综合感官品质优于其他3种米饭,软米的蒸煮特性与普通籼米及粳米有着较大区别。在4℃下放置24 h,软米米饭的硬度增加和黏度下降速度显著低于粳米和籼米米饭,即冷饭回生程度远低于二者。对最优工艺条件下制得的软米方便米饭与市售的粳米方便米饭相比较,其复水性优于市售的粳米方便米饭。体外消化研究表明软米方便米饭和市售粳米方便米饭的水解速率模式相似,且二者的血糖指数(GI)均在90以上,属于高血糖食品。

The Yunnan soft rice was used as the raw material and quantitatively compared with common indica rice,japonica rice,and glutinous rice in terms of their cooking qualities and textures of their cold cooked rice. The Yunnan soft rice was also used to produce the instant rice. The results showed that the comprehensive sensory quality of soft rice was better than that of the other three rice varieties. The cooking characteristics of soft rice were very different from those of ordinary indica rice and japonica rice. When placed at 4°C for 24 h,the increase in hardness and decrease in viscosity of soft rice were significantly lower than those of indica rice and japonica rice. This means that the degree of cold rice rejuvenation of soft rice was much lower than indica rice and japonica rice. The instant rice made of soft rice prepared under the optimal process conditions was compared against the commercially available instant rice made of japonica rice. The rehydration evaluation result of instant rice made of soft rice was better than the commercial one. In vitro digestion studies showed that the instant rice made of soft rice and japonica rice had similar hydrolysis rate patterns. Both of them had a glycemic index (GI) above 90,which belong to high- glycemic food.