Effects of Adding Different Edible Oils on Food Taste of Cooked Rice(添加食用油对米饭食味影响的研究)
摘要
Effects of different vegetable oils, such as rice bran oil, sesame oil, and soybean oil, on flavor, texture, sensory quality, and volatile flavor components of japonica rice were investigated. The results showed that edible oil addition significantly increased the hardness and elasticity of rice and reduced the viscosity. During the range of 0-100μL oil/(50g) rice, hardness and elasticity of rice were significantly increased while viscosity was decreased with the increasing addition of rice bran oil. Compared with the control group, the total content of volatile flavor components were reduced by 65.77%, 59.75%, and 74.79%, respectively after adding rice bran oil, sesame oil, and soybean oil. Based on microstructures of rice grains, the addition of edible oil inhibited the volatile release of volatile flavor substances in rice. The sensory evaluation results showed that the addition of edible oil weakened the aroma of rice and retain more flavor substances inside rice grains, making the taste of rice mellower.(为研究植物油脂对米饭食味的影响,对添加稻米油、芝麻油和大豆油的粳稻米饭进行质构、感官品质及挥发性风味成分的测定。结果表明,添加食用油可显著增加米饭的硬度和弹性,降低黏度。在0~100μL油脂/(50g米)的添加范围内,随稻米油添加量的增加,米饭硬度和弹性显著增加、黏度显著降低。与对照组米饭相比,添加稻米油、芝麻油、大豆油的米饭,挥发性风味成分总含量分别减少了65.77%、59.75%、74.79%。结合米粒微观结构的观察发现,添加食用油会抑制米饭中挥发性风味物质的挥发释放。结合感官评价的结果表明,添加食用油会使米饭的香气变淡,更多的风味物质保留在米粒内部,使米饭的滋味更加醇厚。)