【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 5 6 ℃浸泡 7min ,然后加热到 98～ 10 0 ℃排冷气 ,直接升温至压力 30kPa并保压 7min ,米饭将获得良好的感官品质。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 cooking of rice was put forward based on the comparison with atmosphere cooking. Pressure-boiling cooking and optimization of the pressure-nonboiling cooking of rice was studied. The optimal parameters of the pressure-nonboiling cooking of rice were soaking rice under 56℃ for 7 minutes, exhausting cool air when heated to 98～100℃,and then keeping pressure at 30 kPa for 7 minutes. The optimized pressure-nonboiling cooking methods could save electricity about 11.6% than pressure-boiling cooking. The cooked rice product by pressure-nonboiling cooking methods less had good sensory quality. The amylase digestibility of pressure-nonboiling cooked rice was 2% higher than that of pressure-boiling cooked rice.更多还原