摘要
使用不同水质(自来水、纯水、天然矿泉水)对大米进行蒸煮,测定并表征不同水质蒸煮对米饭外观及质构特性、糊化特性、风味特性、感官特性的影响。结果表明,从米饭外观及质构特性上分析,使用天然矿泉水和纯水蒸煮在黏度、平衡、外观评分上显著高于使用自来水蒸煮;从大米粉糊化特性上分析,使用纯水组大米粉糊化温度更低,而使用自来水和天然矿泉水组的大米粉凝胶体系有着低的回生值和高的最终黏度;由米饭风味物质主成分分析得出整体风味得分为自来水>纯水>天然矿泉水;从米饭感官特性上分析,使用自来水和纯水蒸煮有着较好的风味,而使用纯水和天然矿泉水蒸煮有着较好的颜色和黏性;综合而言,使用纯水蒸煮得到的米饭有着较好的综合品质。
Rice was cooked with different water quality(tap water,pure water and natural mineral water)to determine and characterize the effects of cooking with different water quality on rice appearance,texture,gelatinization,flavor and sensory properties.The results indicated that the viscosity,balance and appearance score the rice cooked with natural mineral water and pure water were significantly higher than those of the rice cooked with tap water,and the gelatinization temperature of rice flour in pure water group was lower than that in tap water group.The gelatinization temperature of rice flour in pure water group was lower than that in tap water group and natural mineral water group,while the gelatinization temperature of rice flour in pure water group was lower than that in tap water and natural mineral water group.According to the principal component analysis of rice flavor substances,the overall flavor could be divided into tap water>pure water>natural mineral water;from the analysis of sensory characteristics of rice,rice cooked with tap water and pure water had better flavor,while rice cooked with pure water and natural mineral water had better color and stickiness;generally speaking,rice cooked with pure water had better comprehensive quality.
作者
管兴宇
亓盛敏
任海斌
杨海晴
赵维博
牛兴和
温纪平
Guan Xingyu;Qi Shengmin;Ren Haibin;Yang Haiqing;Zhao Weibo;Niu Xinghe;Wen Jiping(College of Food Science and Engineering,Henan University of Technology ,Zhengzhou 450001;COFCO Nutrition and Health Research Institute Co.,Ltd.,Beijing Key Laboratory of Nutrition&Health and Food Safety,Beijing Engineering Laboratory of Geriatric Nutrition&Foods ,Beijing 102209;Jiangsu Modern Food Circulation and Safety Collaborative Innovation Center ,Nanjing 210023)
出处
《中国粮油学报》
CAS
CSCD
北大核心
2024年第1期39-46,共8页
Journal of the Chinese Cereals and Oils Association
基金
“十四五”国家重点研发计划项目(2021YFD2100900)
云南省重大科技专项计划项目(202202AE090020)。
关键词
不同水质
大米蒸煮
质构特性
风味特性
糊化特性
HS-SPME-GC-MS
different water quality
rice cooking
texture properties
flavor characteristics
gelatinization characteristics
HS-SPME-GC-MS
