模拟传统柴火烹饪方式对米饭食味及蛋白质营养特性的影响

The Effects of Simulating Traditional Firewood Cooking Methods on Cooked Rice Taste and Protein Nutritional Properties

研究不同烹制方式对米饭食味品质、蛋白质营养特性的影响。结果表明,烹制方式对米饭食味品质和蛋白质营养特性具有较大影响,快速米饭和柴火米饭比传统柴火米饭滋味好,硬度大、黏弹性好,挥发性风味物质种类多。传统柴火米饭醛、醇挥发性物质总量、必需氨基酸指数较高。电饭煲烹制方式对米饭香气、滋味、挥发性风味物质、还原糖、质地、氨基酸组成均具有较大影响,柴火米饭香气、滋味较好,醛、酮、醇、酚挥发性物质总量较高,且质地柔软黏弹、必需氨基酸指数最高。主成分分析提取了前4个主成分,累计方差贡献率达到88.22%,表明不同烹制方式米饭食味与营养品质可以分为非必需氨基酸组成、挥发性风味物质与必需氨基酸组成、外观特性和黏弹性、感官品质4类,主成分综合评分得分顺序由高到低分别是传统柴火米饭、柴火米饭、快速米饭。

The impacts of cooking method on the quality of cooked rice (i.e., eating quality, nutritional properties of proteins) were investigated in this study. It was shown that the cooking process had great impact on the sensory quality and nutritional properties of cooked rice proteins. Rice cooked in electric rice cooker has higher hardness and more types of volatile flavor substances, and its taste and viscoelasticity was also better than firewood. The content of aldehydes and alcohols and essential amino acid indexes for rice prepared by traditional firewood were higher. In addition, the cooking mode of rice cooker has great influence on the aroma, taste, volatile flavor substances, reducing sugar, texture and amino acid composition of rice. And the rice in the firewood rice patterns has a good aroma and taste, and its total amount of volatile substances including aldehydes, ketones, alcohols and phenols were higher. Moreover, the rice cooked in the firewood rice patterns was softer, more viscous and had a higher index of essential amino acids. Plus, the first four principal components were extracted by principal component analysis, and the cumulative variance contribution rate reached 88.22%. The quality of food taste and protein nutrition of rice can be divided into four types under different cooking methods. These four categories are the non-essential amino acids composition, volatile flavor substances and essential amino acid composition, appearance characteristics and viscoelasticity, sensory quality. The principal component analysis showed that the order of the quality of cooked rice under different cooking process was firewood, firewood rice patterns and fast food mode of rice cooker.