摘要
随着生活水平的提高,人们越来越重视大米食味品质。大米的蒸煮是影响米饭物性等食味品质的重要环节。较为全面地阐述了大米加水、浸泡、蒸煮、焖制和冷却与静置等工艺条件对米饭物性的影响,并讨论了米饭物性与大米直链淀粉、蛋白质、脂类含量的关系,指出食味形成机理是大米淀粉结构、蛋白质与脂类相互结合的分子构象共同作用的结果。
The taste quality of rice was more important to people then ever along with the improvement of living standards. Rice cooking was a crucial part which affected cooked rice textural and taste properties. The effect of water addition, soaking, cooking, stewing, cooling and resting on rice textural properties was comprehensively reviewed. The relationship between and rice amylose, protein, lipid content was discussed. It was indicated that the taste mechanism was caused by the starch structure, the molecular conformation of protein combined with lipid.
出处
《粮油食品科技》
北大核心
2012年第4期1-6,共6页
Science and Technology of Cereals,Oils and Foods
基金
"十一五"国家科技支撑计划项目:糙米集装储运减损技术和设备研发与示范--糙米储藏品质控制指标体系研究(2009BADA0B02-1)
关键词
大米
蒸煮
米饭
物性
食味机理
rice
cooking
cooked rice
physical property
taste mechanism
