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首页> 外文期刊>日本家政学会誌 >Relationship between the Saccharides Extracted from Rice Grains during Cooking and the Sensory Taste of Cooked Rice
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Relationship between the Saccharides Extracted from Rice Grains during Cooking and the Sensory Taste of Cooked Rice

机译：蒸煮米粉中的糖类与蒸煮米饭的感官味道之间的关系

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摘要

The type of saccharide extracted while cooking Koshihikari, Nipponbare and Yukihikari Rice, and its relationship with the taste of the cooked rice were examined. A substantial amount of saccharide was extracted when cooking at temperatures in the ranges of 40- 70℃ and 80-90℃, the largest amount being at boiling point. The ratio of amylose to amylopectin in the saccharide extracted at 70℃ and 98℃and after the final steaming (murashi) was highest in the latter case for all three samples of cooked rice and higher than that in their raw state.
机译：研究了煮越光，日本晴和行光饭时提取的糖类的类型及其与煮饭的味道的关系。在40-70℃和80-90℃的温度范围内烹饪时，会提取大量的糖，其中最大的糖是在沸点。在70℃和98℃以及最终蒸煮（murashi）之后提取的糖中，直链淀粉与支链淀粉的比例在三种情况下均最高，高于原始状态。

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