基于智能蒸箱的米饭蒸制条件优化

Rice steaming conditions optimization based on intelligent steamer

通过家庭用智能蒸箱蒸制稻花香米,记录米饭蒸制升温曲线,结合质构测定、感官评价和扫描电镜观察等方式,分析不同米水比和加热时间对蒸后米饭食味品质的影响。质构结果表明:随米水比的增加,米饭整体硬度和个体硬度显著下降,个体黏性显著上升;随加热时间的延长,整体硬度和粘性以及个体硬度呈下降趋势,个体弹性上升。电镜观察结果显示随蒸制时间延长,米粒内部变得疏松,15 min时米饭开始明显糊化。结合感官评分结果可得出的结论是:以稻花香为米种,在室温浸泡30 min、焖制20 min的条件下,智能蒸箱中蒸制米饭的最佳米水比为1. 0∶1. 2,最佳蒸制时间为35 min。

Daohuaxiang rice was steamed in a home-use intelligent steamer to record the rice steaming temperature-rising curve. In combination with texture measurement,sensory evaluation,and scanning electron microscopy,the effect of rice-water ratio and heating time on the quality of steamed rice was analyzed. The results showed that with the increase of rice-water ratio,the overall and individual hardness of cooked rice decreased significantly,and the individual viscosity increased significantly. Increasing heating time,the overall hardness,cohesiveness and individual hardness decreased while the individual elasticity increased. Electron microscope observation showed that with the extension of steaming time,the inside of rice grains became loose,and the rice began to gelatinize from 15 min on. Soaked for 30 min at 25℃,the sensory analysis demonstrated that the optimum rice-water ratio and steaming time for steaming rice in the steamer were 1. 0∶ 1. 2 and 35 min,respectively,flowed by stewing for 20 min.