电饭煲烹饪参数对粳米饭适口性指标的影响及相关性研究

摘要

In order to disclose the influence of processing parameters of electric cooker on the palatability of cooked japonica rice,the correlation between textureproperties,cooking characteristics and sensory quality was analyzed by partial least squares regression.The effect of processing parameters on the crucial physical and chemical indexes was also explored.Furthermore,the effect of the key processing parameters on the migration and distribution of water in the japonica rice kernel during the cooking process was investigated with the use of low field nuclear magnetic resonance.The results showed that the hardness and elasticity of texture properties and iodine blue value and gelatinization degree in cooking characteristics were the crucial indicators for evaluating palatability in sensory.The initial temperature of the water absorption stage had a significant positive correlation with the gelatinization degree,and had an obvious negative correlation with the others.The effect of the duration of the boiling stage was the opposite.It was found that higher initial temperature of water absorption and shorter boiling time was beneficial to the association of water and rice grain matrix,thus improving the palatability of cooked japonica rice such as stickiness,elasticity and so on.%采用偏最小二乘回归法分析质构特性、蒸煮特性与感官品质的相关性,并研究电饭煲不同烹饪阶段的烹饪参数对粳米饭关键理化指标的影响,借助低场核磁共振进一步探讨电饭煲关键烹饪参数对烹饪过程中米粒内水分迁移和分布的影响.结果表明,质构特性中的硬度、弹性和蒸煮特性中的碘蓝值、糊化度为评价粳米饭感官适口性的关键理化指标;电饭煲烹饪参数中的吸水阶段起始温度与糊化度呈显著正相关,与硬度、弹性和碘蓝值呈显著负相关,而沸腾阶段持续时间的作用效果则相反.采用较高的吸水起始温度和较短的沸腾时间,有利于水分与米粒基质缔合,从而改善粳米饭的黏性、弹性等适口性品质.