米饭品质的研究进展

2008,No.115:2008-09-02:(1984-),,,:(1963-),,,,,,(,430070):,,,,,:;;;:TS213.3:A:1003-6202(2008)11-0005-04ResearchProgressonCookedRiceABSTRACT:Withthedevelopmentofsociety,thenewrequirementtocookedriceproductswasproposed,fromthetraditionalpursuitfortastetothedemandforflavor,nutrition,healthyandconvenient.Thepropertiesofcookedriceproducts,includingflavor,nutri2tionalcharacteristics,physicalandchemicalCharacteristicsandsoon,theeffectsofcookingtechnologiesonthequalityofrice,werediscussed.Finally,thetrendofthisfieldisprospected.Toestablishtheconsummatedetectionandregulationsystemofcooked2ricequality,alongwithdevelopingtheconvenientandhealthycookedrice,isthenewdirection.KEYWORDS:cookedrice;cookingtechnology;quality;physicalandchemicalcharacteristics,,,,,,,11.1,,,[1]1.2,[23]1.2.1(GC-MS),[2],,22212,2223222232222,322,62[4],;;,,,[2],[5]1.2.2,,[6],[4],,,,[7]1.2.3[8],1.2.4,,22.1,,VB1VB2,,1[9]6:/2008111/kJ1447VB1/mg0.02/mg7.00/g70.0VB2/mg0.03/mg15.00/g2.6VB3/mg1.90/mg1.30/g0.3VC/mg0/mg0.58/g25.6VE/mg0/mg0.92/g0.3/mg0/mg0.06VA/mg0/mg30.00/mg62.00/g0.3/mg2.50/g70.9/g0.40:;100g,2.2,,,[10],[11]2,,,(readydi2gestiblestarch,RDS)(slowlydigestiblestarch,SDS)(resistantstarch,RS)(RDS),,,,2/%/%/%/%/%[6]22.6556.4120.9487.182.21[6]27.2457.6115.1583.632.09[6]32.6058.598.8177.171.90[5]33.0755.3211.6290.351.86[5]20.6557.3821.9770.001.34:,;,;,,50,,105,;,,120,;,,,100,;,600W15min2min,7.5min2.32.3.1,,,[12][13],2,[5],,,,,,,,,,,,,,,[14]2.3.2,,31101202030min,,[12]2.40.8%,,,,,,,,3mg/g[5][5]3.533.836.436.048.428.514.033.872.252.114.374.103.563.7711.5811.372.912.881.081.765.675.089.059.52-1.139.036.8426.3427.314.144.043.623.3355.252.23:2(45.25%),(25.36%)(23.51%),,,4,[7],,,,,,:/20081174/%/mg(100g)-1[7]0.800.880.7519.3117.619.19[7]0.911.020.8833.5825.4022.02[7]0.931.070.9034.4930.9624.89[7]1.021.120.9939.6440.5029.43[15]0.971.040.8728.8422.9118.87:,,,100,;,50,,105,;,,120,;,,110,33.13.1.1,,4000,,,;,,;,,,,,,3.1.2,,[16],,,,,,[17],,,,,[1617]9%,,,,,[3],,,,[3],,,,,,,,,,,,,[18],120[19],,3.1.3,,[20],,,,,,,[21],[22],,,3.2,,,[3818],,,,,,,(),,[3],,,,[1618]3.3DSC,,(Tg),Tg[23],Tg,,,,,,4,,,58:/2008115[2711121415],,,,,;,,;,[710121415],,,,,,;,,;,[15],,,,,,;,,,;[51516],,,,,,,,;,,,;,,,5(30%70%),,,[2324](70%),,,[24](30%),,,,,[18],[23]6,,,,,,,[][1],,,.[J].,2007(4):3234.[2],,,.[J].,2007,22(5):1215.[3],,.[J].,2007,23(10):235240.[4],,.[J].,2005(7):7679.[5].[D].:,2008.[6]TranTU,SuzukiK,OkadomeH,etal.AnalysisoftheTastesofBrownRiceandMilledricewithDifferentMillingYieldsUsingaTasteSensingSystem[J].FoodChemistry,2004,88:557566.[7],,,.[EB/OL].=200705-77.[8],,,.[J].,2007,40(30):566572.[9].[M].:,1990.[10],,,.[J].,2007,28(6):3943.[11],,,.[EB/OL].=200705-108.[12],,.[EB/OL].=200705-100.[13],,.[J].,2005,13(4):2122.[14],,,.[EB/OL].=200705-130.[15],,,.[J].:,2002,21(5):466470.[16],,,.[J].,2006,21(4):1620.[17]XuYL,XiongSB,ZhaoSM.StudyonCreepPropertiesofIn2dicaRiceGel[J].JournalofFoodEngineering,2008,86:1016.[18].[D].:,2006[19]BiliaderisDG.StructuresandPhaseTransitionsofStarchPoly2mers,InWalterRH,eds,PolysaccharideAssociationStructureinfood[M].NewYork:MarcelDekkerInc,1998.[20],,.[J].,2002(10):3536.[21]ZhaoSM,XiongSB,QiuCG,etal.EffectofMicrowavesonRiceQuality[J].JournalofStoredProductsResearch,2007(43):496502.[22]XiongSB,LiuQY,ChengXX,etal.EffectofMicrowaveonRiceMouldGrowthProperties[J].GIGRInternationalConfer2enceBeijing,2004(1):150.[23],,.[J].,2002,22(10):1821.[24],,.[J].,2001,16(2):1921.(:)