超声-微波处理对米饭品质的影响

研究了超声-微波协同加热、微波加热和传统加热对粳米米饭和糯米米饭品质特性的影响。结果表明,与传统加热的样品相比,超声-微波协同加热和微波加热的粳米米饭感官综合品质较好,米饭硬度较小且非烃类风味物质含量较高,体外淀粉消化速度较慢且酶解终点葡萄糖含量较少。与粳米米饭相比,糯米米饭变化差异较小。原因在于微波加热和超声-微波协同加热方式下米饭中淀粉颗粒破裂不充分,且物理辐射下不同品种的米饭性质变化的敏感程度与其直链淀粉含量相关。      

干燥方法对方便米饭品质的影响

对热风干燥，微波干燥，微波加热风干燥，热风加微波干燥对方便米饭品质的影响进行了研究，结果表明，采用微波与热风干燥的相结合的工艺生产的方便米饭品质优于其它方法，原料经前处理后，先用微波（６９０Ｗ）干燥９ｍｉｎ再用８０℃热风干燥４０ｍｉｎ制成的方便米饭具有良好的复水性能，复水后饭香法，口感和风味与新鲜米饭相似，复水率可达２．４７。     

家用微波炉加工米饭对米饭营养成分的影响

对家用电饭煲和家用微波炉加工的米饭,进行了物理性状和营养成分的比对试验。结果表明:两种加工方法加工出来的米饭其糊液稳定性、水溶性物质含量无差别;蛋白质含量及其16种氨基酸含量无明显变化;微波加热对粗脂肪含量有减少趋势;微波加热对磷、钙含量无影响,对铁的含量有减少。综合所述,家用微波炉加工的米饭和家用电饭煲加工的米饭在营养质量上未见有显著的差异。     

蒸煮方式对米饭品质的影响

以大米为原料,采用微波、常压和高压方法蒸煮米饭,研究不同蒸煮方法的适宜条件,分析不同蒸煮方法制作的米饭的特性,储藏过程米饭特性的变化。结果表明,微波蒸煮米饭的适宜条件为米水比1:1.5,40℃下浸米30 min后在24 W/g的微波功率下蒸煮15 min;常压蒸煮的最佳条件为米水比1:1.2,40℃下浸米0.5 h后常压蒸煮30 min;高压蒸煮的最佳条件为米水比1:1.2,40℃下浸米30 min后高压蒸煮30 min。以常压蒸煮的米饭的最易消化,微波蒸煮的米饭最难消化。常压蒸煮和微波蒸煮的米饭的水溶性物质不易渗出。常压或微波蒸煮淀粉的降解较大。随着存放时间的延长,米饭的酶解力和碘蓝值减小,透光率增大。     

干燥方法对方便米饭品质的影响

研究了热风干燥、微波干燥、微波与热风干燥、热风与微波干燥等干燥方法对方便米饭品质的影响。结果表明，采用微波与热风相结合的工艺生产的方便米饭的品质优于其他方法。原料经前处理后，先用微波（６９０Ｗ）干燥９ｍｉｎ，再用８０℃热风干燥４０ｍｉｎ，制成的方便米饭具有良好的复水性能。成品复水后饭香，口感和风味与新鲜米饭相似，复水率可达２．４７。     

米饭贮藏过程中的品质变化

研究了在封口和不封口条件下,米饭的硬度、粘性和感官品质变化.结果表明:先封口的条件下制得的米饭在贮藏过程中感官品质较好;随着贮藏时间的延长,米饭的硬度逐渐增加,粘性则逐渐下降,在贮藏过程中,室温解冻1.5 h测得的米饭的硬度高于微波加热1.5 min+冷却1.5 h的米饭,而粘性则低于微波加热1.5 min+冷却1.5...     

烹制工艺对米饭品质及体外消化特性的影响

本文以东北米、丝苗米和香软米为原料,研究了烹制工艺对米饭品质和体外消化特性的影响。结果表明,大米种类和烹制工艺对米饭的食味及其淀粉、蛋白的消化影响较大。具有低温吸水程序(40~70℃)的智能煮烹制米饭的色泽、形态、口感和冷饭质地明显好于线性升温的传统煮,且智能煮米饭有较高的吸水率、膨胀率和粘性,硬度较小。体外消化证实,智能煮米饭在消化过程中更易释放还原糖,东北米在240 min时释放率可达80%。智能煮米饭具有更好的蛋白消化性,对于丝苗米和香软米,其氮释放量较传统煮米饭可提高20%。以上证实烹制工艺中的低温吸水过程可明显改善米饭的食味品质和营养价值。     

电磁烹制米饭的营养特性研究

以两种大米为原料,采用电磁加热蒸煮米饭,研究电磁加热模式对米饭营养成分、质构特性、淀粉和蛋白质消化性的影响,为电磁烹制提供理论依据。结果表明,热源种类、电磁烹制模式和大米品种对米饭的感官品质和营养特性具有较大影响。电磁烹制模式综合感官品质较电热模式优良,具有口感黏柔、滋味淡雅,黏弹性好,淀粉、蛋白质消化性好等特点。低强度的米饭IH烹制模式有利于米饭淀粉、蛋白质的降解,使米饭的香气、口感较优,水溶性蛋白、淀粉含量较高,淀粉和蛋白质的消化率较好。三江大米制作的米饭硬度和黏附性较星2号米大,星2号米的IH烹制模式间的品质差异较大。     

干燥方法对方便米饭品质的影响

本文主要研究了热风干燥,微波干燥和真空冷冻干燥三种干燥方法对方便米饭复水时间、复水率、碘兰值、酶解率、米汤吸光率等品质的影响及比较。结果表明,真空冷冻干燥所得到的方便米饭品质优于另外两种方法,复水时间只需要5.0min,复水率达到3.50,其他理化指标也同样显示出其优越性。     

日本开发出提升米饭香味的风味改良剂

日本MC食品技术开发公司利用天然材料开发出2种可提高米饭香味的风味改良剂。这种新型米饭风味改良剂——“穗之光”，用于盒饭微波加热时可提升和改善米饭香味。     

频率波动范围对家用微波炉加热模式的影响

从频率的波动范围入手,基于数值模拟的手段,研究在多模腔体设计下,实现食品热形可重复的方法。首先测量了某家用微波炉在空腔和负载加热时的频率变化,并根据其物理模型建立了数值模型,利用验证后的数值模型分析频率波动范围对受热食品温度分布的影响。结果表明:家用微波炉加热时,其加热频率随时间不断变化,当频率波动范围较大时,即使加热同一规格的食品,得到的温度分布也不相同;随着频率波动范围的缩小,食品的温度分布越来越稳定,当频率波动范围缩小为中心频率±2MHz时,受热食品的温度分布不再随频率的波动而变化。因此在多模设计的加热腔体内,可以通过控制家用微波炉的频率波动范围实现食品的稳定可重复加热。     

微波状态下大米蒸煮过程及优化的研究

米饭的蒸煮过程实质上是使大米淀粉糊化,成为人体易于消化吸收的过程,大米在清洗、浸泡、补水的基础上,其蒸煮过程大致分为快速升温、保沸、焖饭、不加热停留等几个阶段。本文在对大米在微波能量场下蒸煮糊化过程中的升温、保沸、焖饭等阶段选取了三种大米进行了优化实验和研究。     

微波蒸煮对米粉品质的影响

考察不同微波功率对浸泡与未浸泡两种预处理米粉品质的影响,通过失重率、碘蓝值、酶解力、质构特性的检测,优化微波蒸煮条件,为微波即食米粉的开发提供理论依据。实验结果表明浸泡过程对米粉的蒸煮品质影响较小;米粉的失重率、硬度和粘结性随着微波功率的提高而增加,回弹性和酶解力受微波功率影响较小;600W微波功率蒸煮的米粉碘蓝值最高。      

Reduction of acrylamide formation in French fries by microwave pre‐cooking of potato strips

In this study, the effect of microwave pre‐cooking of potato strips on the resultant acrylamide levels in French fries was investigated. Control and microwaved (10, 20, and 30 s at 850 W) samples were fried at 150, 170 and 190 °C for predetermined times. Surface and core temperatures of potato strips were acquired during frying, and acrylamide content in the surface and the core regions were determined separately. The results showed that microwave application prior to frying resulted in a marked reduction of acrylamide level in the surface region, whereas a slight increase was noted for the core region. When the potato strips were subjected to frying after a microwave pre‐cooking step, acrylamide content in the whole potato strip was reduced by 36%, 41%, and 60% for frying at 150, 170, and 190 °C, respectively, in comparison to the control. Copyright © 2006 Society of Chemical Industry     

The cooking qualities of microwave oven cooked instant noodles

Deep‐fried instant noodles were cooked in a microwave oven at 557 W (medium power) and 657 W (full power). The microwave cooking times were determined based on textural parameters and the qualities of microwave oven cooked noodles at medium power and full power were compared with those of products cooked using a conventional gas stove for 9.1 min (CON). Heating in the microwave increased the temperature of the noodle block faster than the cooking water, led to an increased degree of gelatinisation of instant noodles, and reduced the cooking times to 8.5 min (medium power) and to 7.5 min (full power). Cooking in the medium power microwave resulted in high water absorption and weak hardness values. Cooking in the full power microwave resulted in higher hardness and tensile strength than the medium power microwave and sensory evaluated organoleptic scores were comparable to the CON, despite having a significantly higher rancidity.     

Effect of osmotic pretreatment and microwave frying on acrylamide formation in potato strips

BACKGROUND: The presence of acrylamide, a probable carcinogen, is currently a major concern relating to the consumption of fried products. Therefore, recent frying studies have focused on ways of reducing the acrylamide content. The main objective of the present study was to determine the effects of microwave frying and osmotic treatment prior to frying on acrylamide formation in potato strips. RESULTS: Potatoes fried using 400 W microwave power for 1.0 min had an 87.85% lower acrylamide content than potatoes fried conventionally for 4.5 min (i.e. an 81.82% reduction in frying time) but a comparable moisture content. The acrylamide content of fried potatoes treated osmotically prior to both microwave and conventional frying was found to be lower than that of fried potatoes not pretreated osmotically. However, the reduction in acrylamide content was lower when osmotic treatment was applied before microwave frying. CONCLUSION: As a result of this study, it was concluded that microwave frying can be an alternative to conventional frying. Copyright © 2007 Society of Chemical Industry     

微波膨化糯米粉的机理研究

通过对微波膨化糯米粉的研究,初步探讨了揉捏时间、米胚水分含量、物料厚度、物料的几何形状和尺寸、微波功率、微波处理时间及其加热媒介的温度对物料体积膨化率的影响,阐述了微波膨化的机理。     

微波法合成黄原胶与丙烯酰胺接枝共聚物及其表征

对微波法聚合反应制备黄原胶(XG)-丙烯酰(AM)共聚物的工艺条件进行研究。主要考察黄原胶质量浓度、单体配比、引发剂质量浓度、反应时间及微波火力等因素对产品接枝率和接枝效率的影响,探讨黄原胶接枝丙烯酰胺共聚反应的基本规律以及接枝机理;采用红外光谱仪(FT-IR)、元素分析仪(EA)和X射线粉末衍射仪(XRD)对接枝共聚物的结构进行表征。结果表明,最佳反应条件为:XG质量浓度为12g/L,m(AM)∶m(XG)=4∶1,过硫酸铵(APS)质量浓度为2g/L,反应时间为5min,采用微波低火(160W)加热。在最佳反应条件下,产品的接枝率和接枝效率分别为135%和82.1%。     

烹饪过程中丙烯酰胺的形成与控制

从原料的组成与保藏、煎炸烤制等多种烹调方法以及烹饪工艺条件等方面,阐明丙烯酰胺的形成、食物中的分布规律和控制措施,并扼要讨论了其他相关烹调方法的安全性。