CAJ | 학술논문

随着生活水平的提高,人们越来越重视大米食味品质。大米的蒸煮是影响米饭物性等食味品质的重要环节。较为全面地阐述了大米加水、浸泡、蒸煮、焖制和冷却与静置等工艺条件对米饭物性的影响,并讨论了米饭物性与大米直链淀粉、蛋白质、脂类含量的关系,指出食味形成机理是大米淀粉结构、蛋白质与脂类相互结合的分子构象共同作用的结果。
수착생활수평적제고,인문월래월중시대미식미품질。대미적증자시영향미반물성등식미품질적중요배절。교위전면지천술료대미가수、침포、증자、민제화냉각여정치등공예조건대미반물성적영향,병토론료미반물성여대미직련정분、단백질、지류함량적관계,지출식미형성궤리시대미정분결구、단백질여지류상호결합적분자구상공동작용적결과。
The taste quality of rice was more important to people then ever along with the improvement of living standards. Rice cooking was a crucial part which affected cooked rice textural and taste properties. The effect of water addition, soaking, cooking, stewing, cooling and resting on rice textural properties was comprehensively reviewed. The relationship between and rice amylose, protein, lipid content was discussed. It was indicated that the taste mechanism was caused by the starch structure, the molecular conformation of protein combined with lipid.