【作者】 熊善柏； 李建林； 赵思明； 刘友明； 王孝斌；

【Author】 Xiong Shanbai, Li Jianlin, Zhao Siming, Li Youming, Wang Xiaobin (Department of Food Science,Huazhong Agricultural University, Wuhan 430070, China; Wuhan Institute of Zhejiang Super group Inc, Wuhan 430023, China)

【机构】 华中农业大学食品科技系； 浙江苏泊尔集团有限公司科研所；

【摘要】 在对常压沸腾蒸煮、压力沸腾蒸米饭品质分析的基础上,提出了米饭压力无沸腾蒸煮工艺,并对压力无沸腾蒸煮工艺进行了优化研究。结果表明:适宜的蒸煮工艺参数为40℃浸泡10 min,然后加热到98-100℃排冷气, 直接升温至压力40 kPa并保压6 min,将获得良好的米饭感官品质。在相同米量、水量条件下,优化后的压力无沸腾蒸煮工艺比现有的电压力锅煮饭省电11．6％以上。米饭形态完整,表面光滑有光泽,香味、滋味好,口感柔软且有弹性,感官评分最高;米饭中淀粉的体外酶消化率比电压力锅所煮米饭提高2％。更多还原

【Abstract】 The pressure-nonboiling rice-cooking technology was put forward based on the comparison with atmosphere cooking, pressure-boiling cooking and optimization of the pressure-nonboiling rice-cooking technology were studied. Results indicate the optimal parameters of the pressure-nonboiling rice-cooking technology are as follows: soaking rice under 40 C for 10 minutes, exhausting cool air when heated to 98℃-100℃, and then keeping pressure at 40kPa for 6 minutes. The cooked rice product by optimized pressure-nonboiling cooking methods could save electrical power about 11. 6% compared with pressure-boiling cooking, and the cooked rice is with good sensory quality. The enzymic digestibility of starch of pressure-nonboiling cooked rice is 2% higher than that of pressure-boiling cooked rice.更多还原