微波熟化高粱与大米的复配米饭蒸煮参数与综合食味值评价

Cooking Parameters and Comprehensive Taste Value Evaluation of the Microwave-treated Sorghum and Rice Mixture

以龙粳31号大米和经过微波熟化的龙米粮1号高粱为原料,采用单因素试验方法,探讨了质量比、料水比和蒸煮时间对复配米饭蒸煮参数和食味值的影响,并评价了复配米饭的感官特性。结果表明,当经过微波处理的高粱与大米的质量比为1:4 g·g^(-1)和料水比为1:1.2 g·mL^(-1)时,复配米饭的综合食味值最高。而未经过微波处理的高粱复配米饭需要延长蒸煮时间才能达到较高的综合食味值。微波熟化处理缩短了复配米饭的蒸煮时间10 min,复配米饭的香气和味道得到了提高。研究确定了微波熟化高粱与大米复配蒸煮的工艺参数,为高粱复配米饭生产提供了技术参考。

The cultivable Longmiliang No.1 sorghum by microwave-treatment and Longjing 31 japonica rice were cooked together for preparation of sorghum/rice mixture by single factor method.Their mass ratio,proportion ratio of materials and water,cooking time on cooking parameters and taste values,and sensory characteristics of the sorghum/rice mixture were evaluated.The results showed that the highest overall flavor value of the sorghum/rice mixture was achieved when the microwave-treated sorghum to rice mass ratio was 1:4 g·g^(-1)and the material to water ratio was 1:1.2 g·mL^(-1).The non-microwave treated sorghum/rice mixture required longer cooking time to achieve higher overall taste values.The cooking time of the sorghum/rice mixture was shortened by 10 min,while the aroma and flavor of the sorghum/rice mixture were improved.The cooking parameter of sorghum/rice mixture were determined to present technical support for the production of sorghum/rice mixture.