不同蒸煮方式对大米蒸煮后品质的影响研究OA

Two cooking ways(rice cooker and intelligent production line)were used to explore the effects of different cooking methods on the taste and quality of rice,and the changes in the microstructure,water distribution,crystal structure,cooking characteristics,taste value,and texture characteristics of rice were analyzed.The results showed that the analysis from the eating quality,intelligent production quad rice value(83.16),bibulous rate(129.24％),inflation rate(179.48％),and iodine blue value(0.487)and rice viscosity(0.42 N)werr significantly higher(P＜0.05)than rice cooker group.The L*value of rice in the rice cooker group(69.19)was significantly higher than that in the intelligent production line group(P＜0.05).From the perspective of microstructure,the surface and internal pores of rice in the intelligent production line group were significantly larger than those in the rice cooker group.In terms of water distribution,the relaxation time of rice in the production line group was significantly higher than that in the rice cooker group(P＜0.05).From the aspect of crystal structure,the relative crystallinity of rice in the intelligent production line group(3.22％)was significantly lower than that in the rice cooker group(P＜0.05).In general,compared with rice cooker cooking,the comprehensive quality of rice cooked by intelligent production line was better.