【摘要】 研究了大米的通电加热工艺,并研究了大米通电加热后微观结构的变化,并与传统的加热方式进行了比较。结果表明大米经浸泡12h后,通电加热蒸煮20min口感最佳,通电加热蒸煮的米粒口感明显好于电炉加热。通电加热后的米粒微观结构与电炉加热的米粒微观结构有明显差异,通电加热的米粒糊化程度高于电炉加热。更多还原

【Abstract】 The ohmic heating processes of the rice were studied, and microstructure of the rice were studied after ohmic heating and compared with the tradition heating. It declared that the optimum cook process of the rice are: rice after soaking for 12 hours, electrical heating for 20mins.There have obvious difference between the microstructure of rice after ohmic heating and electric stove, the taste of the rice after ohmic heating are obviously better than the rice after electric stove cooking. The degree of gelatinization of the rice after ohmic heating is higher than the rice after electric stove cooking.更多还原