摘要：本文以六种市售大米为原料，通过普通蒸煮、高压蒸煮、微波加热、电饭煲加热四种不同加工方式对其进行处理，并利用质构仪、GC-MS及感官评价等的检测和评价手段，分别对米饭理化性质（吸水率、膨胀率、碘蓝值、透光率）、质构特性（硬度、粘结性、弹性、凝聚力、胶粘性、咀嚼度、回弹性）、香气组成及感官品质进行评价。实验结果表明：六种大米经普通蒸煮和高压蒸煮处理后吸水率、膨胀率和碘蓝值较电饭煲和微波炉处理高，而透光率低；同时，普通蒸煮和高压蒸煮的米饭硬度、粘结性和咀嚼度较小，弹性、凝聚力和回弹性较大，质构品质优于电饭煲和微波炉处理。此外，大米香气成分分析表明高压蒸煮处理米饭香气组成中酮、醇、酸、酯等主要香气成分含量最高，达到85%，其中己醛20%、壬醛18%、2-戊基呋喃17%、癸醛15%、1-辛烯-3-醇15%，且不同大米品种的香气成分含量有显著性差异。最后，综合理化性质及感官评价，利用相关性分析得出：高压蒸煮生成米饭的品质最好。57966

毕业论文关键字：大米；加工方式；理化性质；质构；香气

The study on the quality of rice influenced by different processing methods

Abstract: In this paper, six kinds of commercially available rice as raw material, cooking them by four kinds of different processing methods like ordinary cooking, high pressure cooking, microwave heating and electric cooker heating, Using texture analyzer, GC-MS and sensory evaluation of the detection and evaluation method respectively evaluate steamed rice’s physicochemical properties including water absorption rate, expansion rate, iodine blue value, light transmittance, textural properties including hardness, cohesiveness, elasticity, cohesiveness, gumminess, chewiness and resilience, aroma components and sensory quality. The experimental results show that after ordinary cooking and high pressure cooking, water absorption rate, expansion rate and iodine blue value of steamed rice are greater than that of microwave heating and electric cooker heating treatment, yet light transmittance is contrary. Meanwhile, hardness, cohesiveness and chewiness of steamed rice after ordinary cooking and high pressure cooking are less, elasticity, cohesiveness and resilience are larger, texture quality is better than that of the electric rice cooker and microwave oven treatment. In addition, the analysis result of aroma component of rice show that after rice are cooked by high pressure cooking treatment, aroma components including ketone, alcohol, acid and ester are highest, reaching 85%,which 20% of hexanal,18% of nonanal,17% of 2-pentyl-furan,15% of decanal and 15% of 1-octen-3-ol,and the content of aroma components in different rice varieties have significant difference. Finally, combining physicochemical properties with sensory evaluation, according to correlation analysis, we know that high-pressure cooking is the best Processing method.

Key Words: Rice; processing methods; physical and chemical properties; texture; aroma 

目录

1 绪论 1

1.1 概述 1

1.1.1 大米概述 1

1.1.2 大米加工方式概述 2

1.1.3 大米食品质的研究现状 3

1.2 本课题的研究的目的和意义 4

2 实验材料与方法 5

2.1 实验材料与试剂 5

2.2 实验仪器 5

2.3 实验方法 6

2.3.1 米饭蒸煮处理方式 6

2.3.2 米饭理化性质的测定