期刊论文

中文

粮油食品科技

1007-7561

2021

29

05

56-63

10.16210/j.cnki.1007-7561.2021.05.007

“十三五”国家重点研发计划（2018YFD0400802）~~；

本校为第一机构

电磁感应加热（Induction Heating,IH）煮出的米饭基本不出现夹生现象且更为均匀而电热元件加热米饭更易夹生和糊锅。基于气相离子迁移谱分析以不锈钢、搪瓷、铝合金和铸铁为内胆的锅具IH电磁加热粳米和籼米所产生的挥发性物质,考察不同材质锅具加热米饭风味物质变化并确认IH电磁最适材质。结果表明,IH电磁加热锅具的材质会影响米饭风味物质的浓度,并且对不同品种大米的影响存在差异。不锈钢锅加热粳米米饭的辛醛和1-辛烯-3-酮浓度增加,铸铁锅米饭的3-羟基-2-丁酮浓度增大;铝合金锅和铸铁锅加热籼米米饭的醇类和酮类物质浓度增大;铝合金锅加热粳米和籼米都出现乙酸丁酯浓度增加的现象,搪瓷锅都产...

The rice cooked by IH electromagnetic heating do not normally appear to be pinched and appear to be more uniform,while the rice heated by the electric heating element is easier to pinch and paste pot.Based on gas phase ion mobility spectrometry analysis of the volatile substances produced by IH electromagnetic heating of Japonica rice and Indica rice in pots with stainless steel,enamel,aluminum alloy and cast iron as inner tanks,the changes of flavor substances in the heated rice cooked with pots of different materials and utensils were investigated and the IH electromagnetic optimum is taken ...