米饭保温时间与品质变化的动态关系

Dynamic relationship between heat preservation time and quality change of rice

中文关键词:  米饭  保温环境  水分含量  食味品质  质构特性

英文关键词:rice  heat preservation environment  moisture content  eating quality  structure characteristics

中文摘要:

      目的 研究米饭的保存时间和温度与米饭品质之间的动态关系, 探寻最佳的食用时间。方法 利用电饭煲蒸煮米饭, 保温焖制2 h后收集其温度、水分的关键性指标, 分析其变化规律并通过这些指标探究米饭保温的时间、温度与米饭品质之间的具体关系。记录内米饭水分含量、食味值、硬度、粘度、弹性、平衡度等相关品质指标的动态变化规律。结果 在电饭煲的保存过程中, 水分含量随温度的下降而不断下降, 在0~30 min时, 米饭硬度上升, 粘度下降; 30~45 min时, 粘度上升, 硬度下降; 45~60 min以后, 硬度持续增高, 粘度持续下降。而米饭的食味值也呈现先上升, 再下降现象, 在保温约15~30 min时, 米饭食味品质最佳。 结论 温度变化对米饭的品质指标有一定影响, 不同保存时间对米饭的品质影响呈现显著差异。

英文摘要:

      Objective To study the dynamic relationship between the time and temperature of rice and the quality of rice, to explore the optimal time to eat. Methods Cooking rice in a rice cooker, the key indicators of temperature and moisture were collected after 2 h heat preservation, the change rule was analyzed, and through these indexes, the specific relationship between the time temperature and quality of rice was explored. The dynamic change laws of quality indicators, which including moisture content, eating value, hardness, viscosity, elasticity, and degree of balance of the rice were recorded. Results During the storage of rice cooker, the moisture content decreased with the decrease of temperature. During 0-30 min, the hardness of rice rose and the viscosity dropped. During 30-45 min, the viscosity rose and the hardness decreased. After 45-60 min, hardness continued to increase and viscosity continued to decrease. However, the food taste of rice also increased first, then decreased, and the rice flavor was the best when it was warm for about 15-30 min. Conclusion The change of temperature has a certain effect on the quality index of rice, and the effect of different preservation time on the quality of rice is significantly different.