食品科学 ›› 2010, Vol. 31 ›› Issue (3): 83-86.doi: 10.7506/spkx1002-6300-201003018

• 基础研究 • 上一篇    下一篇

蒸煮温度对方便米饭特性的影响

郑 志,张原箕* ,周会喜,罗水忠,姜绍通   

  1. 合肥工业大学生物与食品工程学院
  • 收稿日期:2009-04-27 修回日期:2009-09-25 出版日期:2010-02-01 发布日期:2010-12-29
  • 通讯作者: 张原箕 E-mail:yuanjijia@sohu.com
  • 基金资助:

    安徽省2008 年科技攻关计划重大科技专项项目(08010302083)

Effect of Cooking Temperature during Preparation on Properties of Instant Rice

ZHENG Zhi,ZHANG Yuan-ji*,ZHOU Hui-xi,LUO Shui-zhong,JIANG Shao-tong   

  1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China
  • Received:2009-04-27 Revised:2009-09-25 Online:2010-02-01 Published:2010-12-29
  • Contact: ZHANG Yuan-ji E-mail:yuanjijia@sohu.com

摘要:

本实验研究不同蒸煮温度对热风干燥型方便米饭特性的影响,结果表明,蒸煮温度为100、106、110℃时对方便米饭的复水率和复水速度影响不显著,但对方便米饭复水后的硬度和黏度有显著的影响。100℃蒸煮条件下制得的方便米饭与106℃和110℃蒸煮条件下制得的方便米饭相比,随着蒸煮温度的升高,所得热干米饭的复水速度和复水率都呈下降趋势;复水后的硬度从215.199g 上升到279.332g;黏度从30.966g 上升到43.608g。扫描电镜观察发现,100℃蒸煮条件下制得产品的表面结构多孔、粗糙,而106、110℃温度下制得的产品的表面则趋于平滑。研究结果表明,100℃的蒸煮温度适合制备热干型方便米饭。

关键词: 蒸煮温度, 方便米饭, 特性

Abstract:

The effect of cooking temperature during preparation on properties of hot-air dried instant rice were investigated. Results indicated that cooking temperatures of 100, 106 ℃ and 110 ℃ had no significant effect on rehydration rate and ratio of hot-air dried instant rice, but had a significant effect on hardness and viscosity. Instant rice prepared at cooking temperature of 100 ℃ exhibited higher rehydration rate and ratio than at cooking temperature of 106 ℃ or 110 ℃ An increase from 215.199 g to 279.332 g in hardness and an increase from 30.966 g to 43.608 g in stickiness were exhibited in instant rice after rehydration due to increased cooking temperature during preparation. The porous and harsh surface of instant rice prepared at cooking temperature of 100 ℃ was observed under scanning electronic microscope (SEM), in contrast, less porous and smooth surface of instant rice prepared at cooking temperature of 106 ℃ or 110 ℃ was observed. These studies suggest that the appropriate cooking temperature for the preparation of hot-air dried instant rice is 100 ℃.

Key words: cooking temperature, instant rice, property

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