摘要
研究了在封口和不封口条件下,米饭的硬度、粘性和感官品质变化。结果表明:先封口的条件下制得的米饭在贮藏过程中感官品质较好;随着贮藏时间的延长,米饭的硬度逐渐增加,粘性则逐渐下降,在贮藏过程中,室温解冻1.5 h测得的米饭的硬度高于微波加热1.5 min+冷却1.5 h的米饭,而粘性则低于微波加热1.5 min+冷却1.5 h的米饭。在贮藏过程中,米饭适口性和冷饭质地不断下降,气味变化不大,米饭的滋味、外观结构和综合评分值也出现了不同程度的下降。
The sealing and unsealing of two kinds of process conditions were determined. The hardness, adhesiveness and sensory quality of cooked rice were monitored daring storage. The results showed that under the sealing conditions, the sensory quality of the rice was better than those of the unsealed during storage. With the extension of storage time, the hardness of rice increased, while the adhesiveness was declined. The rice thawed for 1.5 h at room temperature showed a higher hardness but a lower viscosity than that thawed for 1.5 rain by microwave followed by cooling for 1.5 h. The palatability, taste, appearance structure and ingredients of the rice, as well as the quality of the cold rice, decreased during storage, while their smell showed only a small change.
出处
《现代食品科技》
EI
CAS
2011年第12期1437-1439,共3页
Modern Food Science and Technology
关键词
即食米饭
感官特性
质构特性
微波加热
instant rice
sensory characteristics
textural property
microwave heating
