CAJ | 학술논문

本实验研究不同蒸煮温度对热风干燥型方便米饭特性的影响,结果表明,蒸煮温度为100、106、110℃时对方便米饭的复水率和复水速度影响不显著,但对方便米饭复水后的硬度和黏度有显著的影响.100℃蒸煮条件下制得的方便米饭与106℃和110℃蒸煮条件下制得的方便米饭相比,随着蒸煮温度的升高,所得热干米饭的复水速度和复水率都呈下降趋势;复水后的硬度从215.199g上升到279.332g;黏度从30.966g上升到43.608g.扫描电镜观察发现,100℃蒸煮条件下制得产品的表面结构多孔、粗糙,而106、110℃温度下制得的产品的表面则趋于平滑.研究结果表明,100℃的蒸煮温度适合制备热干型方便米饭.
본실험연구불동증자온도대열풍간조형방편미반특성적영향,결과표명,증자온도위100、106、110℃시대방편미반적복수솔화복수속도영향불현저,단대방편미반복수후적경도화점도유현저적영향.100℃증자조건하제득적방편미반여106℃화110℃증자조건하제득적방편미반상비,수착증자온도적승고,소득열간미반적복수속도화복수솔도정하강추세;복수후적경도종215.199g상승도279.332g;점도종30.966g상승도43.608g.소묘전경관찰발현,100℃증자조건하제득산품적표면결구다공、조조,이106、110℃온도하제득적산품적표면칙추우평활.연구결과표명,100℃적증자온도괄합제비열간형방편미반.
The effect of cooking temperature during preparation on properties of hot-air dried instant rice were investigated.Results indicated that cooking textures of 100,106℃ and 110℃ had no significant effect on rehydrafion rate and ratio of hot-air dried instant rice.but had a significant effect on hardness and viscosity.Instant rice prepared at cooking temperature of 100℃exhibited higher rehydration rate and ratio than at cooking temperature of 106℃ or 110℃ An increase from 215.199 gto 279.332 g in hardness and an increase from 30.966g to 43.608 g in stickiness were exhibited in instant rice after rehydration due to increased cooking temperature during preparation.The porous and harsh surface of instant rice prepared at cooking temperature of 100℃ was observed under scanning electronic microscope(SEM),in contrast,less porous and smooth surface of instant rice prepared at cooking temperature of 106℃ or110℃ was observed.These studies suggest that the appropriate cooking temperature for the preparation of hot-air dried instant dee is 100℃.