【作者】 马晓娟；

【导师】 王忠；

【作者基本信息】 扬州大学 ， 植物学， 2005， 硕士

【摘要】 通过对不同稻米蒸煮方法及米饭食味评价的研究,旨在探明影响米饭食味品质的因素以及建立蒸煮米饭的最佳方法,满足人们越来越高的物质生活的需要。主要结果如下: (1)稻米蒸煮前应先快速洗米,除去附着在米粒表面的杂质,并按一定比例加水浸泡后蒸煮,为使淀粉糊化均匀彻底,加热结束后应保温15～30分钟,此时食味最佳。 (2)稻米的蒸煮过程可以根据锅内温度变化及米粒吸水情况分为三个阶段:强火加热阶段、持续沸腾阶段和保温阶段。锅内温度变化与加热火力和煮饭量有关,而米粒吸水量则主要受淀粉组成的影响。高直链淀粉的稻米,蒸煮过程中吸水较多,而高支链淀粉的稻米蒸煮时吸水较少。 (3)对煮饭过程中饭粒形态结构的观察表明:淀粉的糊化是由外而内进行的;食味较好的米饭,饭粒及其横切面较食味差的透明,光泽亦较好。 (4)稻米蒸煮前后可溶性糖含量未发生明显变化,但在蒸煮过程中会有部分水溶性糖溶于煮饭的水中,使测得的米粒可溶性糖含量降低。 (5)稻米胚乳中淀粉的含量和组成及蛋白质的含量是影响米饭食味品质的主要因素。高直链淀粉含量或高蛋白质含量都会降低米饭的食味品质。 (6)稻米储藏后食味品质下降,其降幅因相对应的新米品质的优劣而异。新米品质较好的稻米,储藏米的品质也较好,相反,新米品质较差的品种,储藏米的品质亦较差。 (7)用有色米煮成的米饭口感很差且所需浸泡、蒸煮时间均较长,但如出精后更多还原

【Abstract】 The intention of this experiment was,by studying on rice-cooking and eating-test of different rice varieties,to search for the factors influencing rice cooking and eating quality and probed into the optimal technique of rice-cooking.The results showed as follows:(l)Before cooking rice,washing quickly was necessary to eliminate the impurities on the surface of rice grains,then,to make rice grains drink plenitudinously and equally,soaking in proportional water was needed.In the end of heating, heat preservation for 15~30min was conducted to make starch paste completely and equally. At this point,the eating-quality of cooked-rice was the best.(2)According to the temperature change in boiler and the amount of water absorbed during cooking,the course of cooking could be divided into three periods :heating with strong fire,boiling away and heat preservation. The temperature change in boiler related to degree of heating and quantity of rice.Amylum composition influenced the amount of water rice grains absorbed during cooking.The more the amylose, the more the water. Whereas,the more the amylopectin,the less the water.(3) Conformation of grains during cooking showed that amylum pasted from outside to inside,and the good taste rice and its transverse section had better transparency and polish than the poor.(4)With regard to soluble sugar,there was not evident change before and after cooking.But during cooking process,because of dissolving in water,its content decreased.(5)The content and compose of amylum and protein was the main factor influencing rice cooking and eating quality. The result of eating-test showed clearly that higher amylose content or higher protein content should lower rice cooking and eating quality.(6)Cooking and eating quality of rice changed with its storage after harvest.The extent was various with the quality before storage.The better the quality before storage was,the less extent stored rice quality decreased.(7)Cooking colored rice needed a longer soaking-time and cooking-time,and the eating-quality of cooked-rice was very poor. But if polished before cooking,its nutrition characteristic and feature should be losed.So,in order to prevent this loss and not to influence rice cooking and eating-quality,colored rice would be used to cook porridge but not cook rice directly.(8)Chalk would make rice appearance quality inferior and hinder water absorbed,but couldn’t affect rice paste characteristic and rice eating quality.更多还原