蒸煮工艺和水分存在状态对粳米饭适口性的影响

For the taste quality of cooked japonicarice, palatability is an important component, which infulence the choice of consumers. In this study ,partial least squares regression was usedto investigatethe correlation betweenprocess parameters and palatability of cooked japonicarice,the crucialprocess parameters wers confirmed. The migration of water within the rice was measured by low field nuclear magnetic resonance. It was found that the migration of water and cookingcharacteristics were quite different between the eight cooking processes, the reason was explored.The results showed that the cooking conditions duringwater absorbing time and gelatinization time hadsignificant influence onpalatabilityof cooked japonica rice. It can be improved by extendingwater absorbing time and shorteninggelatinization time.It was also helpful to increase the temperature during the processof water absorbing time and the temperature increasing rate during the process of heating time.These can influence the water absorption and gelatinization of rice starch, which will accelerated the formation of starch gel and influenced the cooking characteristics,and resulted in the difference of palatability.