摘要
以籼米和粳米为原料,通过单因素及正交试验探索并优化确定制备大米凝胶的工艺条件。结果表明:米浆浓度、加热温度、蒸制时间、静置温度与时间等因素对形成的凝胶的硬度、弹性、黏性、内聚性、咀嚼性等均有一定影响。凝胶制备条件为:粳米米浆浓度为25%,籼米米浆浓度为20%,80℃水浴糊化成悬浮液,而后转入蒸锅中蒸制15 min,取出冷却至室温后,于4℃恒温箱中分别静置24、36 h。静置时间对粳米凝胶的感官综合评价有较为显著影响,而米浆浓度和蒸制时间影响不显著;米浆浓度对籼米凝胶的感官综合评价影响较为显著,而静置时间与蒸制时间影响不显著。
Japonica and Iindica rice have been selected for the experiments to be discussed and determined the processing conditions for preparing rice gel. The results showed that the concentration of rice slurry, heating temperature, heating time, static time and temperature all had influences on the rice gel at the aspects of hardness, springiness, adhesiveness, cohesiveness and chewiness. The gel preparation conditions： concentration of japonica rice slurry 25%, concentration of Indica rice slurry 20%, suspension 80 ~C of water both, steamed 15 min, static 24 and 36 h at 4 ℃ to room temperature after cooling. The static time had a significant effect on japonica rice gel＇s comprehensive sensory assessment; there were no significant effect of concentration of rice slurry and heating time. Concentration of rice slurry had an obvious effect on Indica rice gel, while indifference on static time and heating time.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2014年第6期1-5,21,共6页
Journal of the Chinese Cereals and Oils Association
基金
"十一五"国家科技支撑计划(2009BADA0B02-1)
关键词
大米
凝胶
制备
质构
rice, gel, preparation,texture
