压力汽蒸温度对大米蒸煮特性与米饭食用品质的影响

Effect of pressure steaming temperature on cooking characteristics and eating properties of rice

为了探究压力汽蒸温度对大米蒸煮特性和米饭食用品质的影响及在最佳压力汽蒸温度下米饭质构特性的变化机制,以籼型和粳型的普通大米和蒸谷米为研究对象,测定不同压力汽蒸温度(100、110、120、130℃)下大米和蒸谷米的蒸煮特性,对米饭的食用品质进行感官评价并测定其质构特性,对在最佳压力汽蒸温度下米饭的结晶结构、微观形貌和水分结合状态进行分析。结果表明:随着压力汽蒸温度的升高,米饭的吸水率和膨胀率先升后降,米汤pH值、碘蓝值和固形物含量则呈上升趋势;米饭的L*和W呈下降趋势,外观颜色逐渐加深变黄,硬度逐渐降低,而黏着性、弹性、凝聚性和回复性呈上升趋势;当压力汽蒸温度分别为130、120℃时,蒸谷米饭和普通米饭的感官评分最高,食用品质最好;相比于常压蒸煮,最佳压力汽蒸条件下,籼米饭和籼蒸谷米饭的V型衍射峰较低,淀粉-脂质复合物含量更少,米饭外部和内部结构破损程度更严重,米饭弛豫时间T2更长,水分受到的阻力更小,米饭硬度降低而黏着性增加。因此,压力汽蒸米饭拥有更低的硬度和更高的黏着性,食用品质更佳。

This study was aimed to explore the effect of pressure steaming temperature on rice cooking characteristics and rice eating quality and the change mechanism of texture characteristics at the optimal pressure steaming temperature.Taking japonica and indica type ordinary rice and parboiled rice as research objects,the cooking characteristics of rice and parboiled rice under different pressure steaming temperatures(100℃,110℃120℃,130℃)were measured,and the sensory score and texture characteristics of rice were measured.Then,the crystalline structure,microtopography and moisture binding state of cooked rice produced under optimal pressure steaming temperature were examined and analyzed to explore the changing mechanisms of textural properties of cooked rice.The results showed that with the increase of pressure steaming temperature,the water absorption and expansion volume of rice increased first and then decreased.The pH value,iodine blue value and solids content of rice soup increased.The L*and W of cooked rice had a downward trend,the appearance color of cooked rice gradually deepened and turned yellow,and the hardness gradually decreased.The adhesion,elasticity,cohesion and resilience had an upward trend.When the pressure steam temperatures was 130℃and 120℃,respectively,parboiled rice and ordinary rice had the highest sensory score and the best eating quality.Compared with atmospheric pressure cooking,under the optimal pressure steaming conditions,the V-type diffraction peaks of indica rice and indica parboiled rice were lower,the content of starch-lipid complex was less,the external and internal structure of cooked rice were more seriously damaged,the relaxation time T 2 of rice was longer,the resistance received by water decreases,resulting in the hardness of rice decreasing under the optimal pressure steaming conditions,while the adhesion increased,and the damage degree to the internal and external structure of rice was higher.Therefore,the pressure-steaming rice has lower hardness and higher adhesion,and better eating quality.This study was aimed to study the influence of pressure steaming temperature on cooking characteristics and edible qualities(appearance characteristics,texture characteristics,and sensory evaluation)of rice,and explore the change mechanism of optimum pressure steaming temperature and texture characteristics.By measuring the changes of cooking characteristics and edible qualities(appearance characteristics and texture characteristics)of common rice and steamed rice at atmospheric pressure and different pressure steaming temperatures(100℃,110℃,120℃,130℃),the results showed that the cooking characteristics of common rice and steamed rice were different from those of steamed rice.The results showed that with the increase of steaming temperature,the water absorption rate and expansion rate of four kinds of rice increased first and then decreased.The pH value,iodine blue value and solid content of rice soup showed an upward trend.L*and W of rice showed a downward trend,a*and b*increased gradually,and the appearance color of rice gradually deepened and turned yellow.In texture characteristics,the hardness gradually decreased,while the adhesiveness,elasticity,cohesiveness and recovery all showed an upward trend.The sensory results showed that the sensory score of steamed rice showed an upward trend,while that of ordinary rice first increased and then decreased.Among them,when the pressure steaming temperature was 130d that the respectively,the sensory quality of steamed rice and common rice was the highest,and the edible quality was the best.Compared with normal pressure cooking,under the best pressure steaming condition,the V-shaped diffraction peak of indica rice and indica steamed rice was not obvious,the content of starch-lipid compound was less,the external structure and internal damage of rice were more serious,more and larger holes were produced and distributed unevenly,the relaxation time T 2 of rice was higher,the resistance of water was less,it was easier to flow,the damage degree of starch-gluten gel network structure of rice was higher,and the structure of gelatinized starch was gradually destroyed.Therefore,pressure steamed rice had lower hardness and higher adhesiveness,higher internal and external structure damage and better edible quality.