碾磨程度和蒸煮方式对优质籼稻米饭品质的影响

Effects of milling degree and cooking method on the cooked rice quality of high-quality Indica rice

目的:探究碾磨程度和蒸煮方式对优质籼稻米饭品质的影响。方法:以优质籼稻隆两优1813为原料,通过控制碾磨时间(20,35,50 s)制备不同碾磨程度的稻米,用电压力锅和电饭锅进行蒸煮,综合运用质构仪、气相离子迁移谱、感官评价等对米饭品质进行分析,比较不同碾磨程度和蒸煮方式制备米饭的品质差异。结果:当稻米碾磨时间为20 s时,电饭锅蒸煮的米饭硬度高于电压力锅的;当碾磨时间为35,50 s时,蒸煮方式对米饭硬度无显著影响。相同碾磨程度下,电饭锅蒸煮时稻米的吸水率和膨胀率均高于电压力锅的,米饭挥发性成分种类少,但两种蒸煮方式制得米饭的感官总分并无显著差异。同一蒸煮方式下,随着碾磨程度的加大,米饭硬度逐渐下降,黏度逐渐增大,感官总分逐渐增加。结论:蒸煮方式对优质籼稻米饭感官品质的影响不明显,但提高碾磨精度可改善米饭质构、风味及整体感官特性。

Objective:To investigate the effects of milling degree and cooking method on cooked rice quality of high-quality Indica rice.Methods:Paddy rice(variety Longliangyou 1813)were dehulled and milled for 20,35,and 50 s,respectively.Rice milled for different durations were cooked with electric pressure cooker and ordinary rice cooker,respectively.Quality attributes of cooked rice were compared by texture analyzer,gas chromatograph-ion mobility spectrometer(GC-IMS),and sensory judgement.Results:For rice milled for 20 s,the cooked product of ordinary rice cooker had higher hardness than that of electric pressure cooker.However,for rice milled for 35 or 50 s,the cooked products of ordinary rice cooker and electric pressure cooker did not have significant difference in hardness.At same milling degree,rice cooked by ordinary rice cooker had higher water absorption ratio and volume expansion rate than by electric pressure cooker.Compared with cooked rice prepared by electric pressure cooker,the cooked rice prepared by ordinary cooker exhibited an increase in species of volatile substances.However,rice cooked by electric pressure cooker and ordinary cooker did not have significant difference in total sensory score.For the same cooking method,the cooked rice showed a gradual decrease in hardness and a gradual increase in adhesiveness as milling degree increased.The overall sensory acceptance of the cooked rice was gradually improved with the increase of milling degree.Conclusion:The cooking method had litter effect on the sensory attributes of high-quality Indica rice.The increase of milling degree can improve the texture,flavor,and overall sensory acceptance of cooked high-quality Indica rice.