摘要
米饭回生问题是目前快餐米饭的突出问题。本实验用差示扫描量热仪和物性测试仪分别对完全糊化(100℃,40min水浴)、部分糊化(100℃,30min;100℃,20min水浴)的米饭进行研究,测试在不同储藏温度(4℃和-18℃)和时间下米饭的回生程度、质构特性和水分含量。研究表明微波2次加热能使不同程度预煮的米饭回生度降低,口感增加。加工工艺为100℃水浴30min微波2次加热后回生度大幅度降低,硬度、黏着性、弹性、胶粘性、凝聚性和咀嚼性与新鲜米饭水平接近,适口性较好。研究还表明4℃条件下米饭的回生速率大于-18℃条件下米饭的回生速率。
Rice retrogradation is the prominent problems of fast food.In our study,Rice was cooled in the conditions of complete gelatinization temperature and time（100 ℃,40min water bath）and incomplete gelatinization temperature and time（100 ℃,30min,100 ℃ 20min water bath）,respectively.DSC and Texture Analyzer were used to measure the degree of retrogradation,textural properties and moisture content of the rice that stored the rice at 2 sets of temperature,4 ℃ and-18 ℃,for several days.The result showed that microwave reheating is able to make the degree of retrogradation reduced and the taste increased,and there is a significant reduction in degree of retrogradation especially for processing technology of 30min at 100 ℃ water bath.The hardness,adhesiveness,elasticity,gumminess,cohesiveness and chewiness of this kind of rice are close to the level of fresh cooked rice,and the speed of retrogradation at 4 ℃ is faster than that of retrogradation at-18 ℃.
出处
《上海交通大学学报（农业科学版）》
2011年第6期56-60,66,共6页
Journal of Shanghai Jiaotong University(Agricultural Science)
基金
国家科技支撑计划项目(2008BAD91B00)
关键词
米饭
DSC
质构
水分含量
cooked rice
differential scanning calorimetry
texture
moisture content
