【摘要】 以魔芋玉黍米(魔芋精粉质量分数为2%)为原料,采用电子显微镜对其结构进行观察,并设计正交试验,确定魔芋玉黍米的最佳蒸煮工艺条件。扫描电镜实验结果表明:玉米淀粉的糊化及其与魔芋精粉的胶化促成了魔芋玉黍米米粒的成型及稳定;正交试验结果表明:以10g魔芋玉黍米为基准,加水量为15mL、室温水浸泡时间为10min、蒸煮时间为9min时,魔芋玉黍米米饭的感官品质最好,此工艺条件下,魔芋玉黍米米饭的感官评分为88.6分。更多还原

【Abstract】 The microstructure of konjac and corn rice(the mass fraction of konjac powder is 2%) was studied by the electron microscope,and the orthogonal experiment was designed to determine the best cooking process conditions.The results of experiment of electron microscope show that,the gelatinization of the corn starch and its gel with the konjac powder contribute to the molding and stability of konjac and corn rice.The result of the orthogonal experiment show that,with 10 grams of konjac and corn rice as reference,when the amount of water was 15 mL,the immersion time was 10 min at room temperature,the cooking time was 9 min,the sensory quality of konjac and corn rice was the best,under the conditions of this process,the sensory score of konjac and corn rice was 88.6 points.更多还原