以津川1号和津原E28为材料,采用自来水和纯净水煮饭,通过米饭感官评价和质地测定,明确水质对其食味的影响,同时研究这种影响是否与煮饭时的加水量和浸泡时间有关。结果表明,随加水量的增加,米饭外观、饭香、味道和综合评价感官得分先增大后减小,米水质量比为1:1.50时上述指标得分最高,食味最好;米水质量比在1:1.25~1.50范围内,用纯净水蒸煮的米饭的味道和粘度感官得分要高于用自来水蒸煮的米饭。随煮饭加水量的增加,米饭的硬度下降、粘度增加,与感官评价结果一致。随大米浸泡时间延长,米饭外观、味道、粘度和综合评价感官得分先增加后减小,浸泡1.0 h,上述指标得分最高,食味最好。浸泡时间延长会降低米饭的饭香。在浸泡时间15.0 h内,与用自来水浸泡后蒸煮相比,用纯净水浸泡后蒸煮的米饭食味感官综合评价更高。综上,对津川1号和津原E28而言,米水质量比为1:1.50,浸泡1.0 h,使用纯净水煮饭可以获得更好的食味。

The study was conducted to determine the effects of water quality on the palatability of japonica rice and clarify whether the effects were related to the amount of water addition and soaking time. Sensory evaluation and texture determination were employed for two cultivars, which were cooked in tap water and pure water. The results showed that, the appearance, aroma, taste and overall eating-quality scores of the tested rice cultivars first increased and then decreased with the increase of water addition for cooking. The above indicators arrived the highest scores when the weight ratio of rice to water was 1:1.50, and the palatability is the best. In the range of rice-water weight ratio of 1:1.25 to 1:1.50, the palatability and viscosity of rice cooked in pure water were higher than those cooked in tap water. With the increase of water addition for cooking, the hardness of the rice texture decreased and the viscosity increased, which were consistent with the sensory evaluation results. With the increase of the soaking time, the appearance, taste, viscosity and overall eating-quality scores increased first and then decreased and after soaking for 1.0 h, the above indicators arrived the highest scores, and the palatability is the best. Increase in soaking time resulted in the decline of the aroma of cooked rice. The overall eating-quality of rice which was soaked and then cooked in pure water was higher than that of in tap water. In summary, for Jinchuan 1 and Jinyuan E28, the weight ratio of rice to water was 1:1.50, soaked for 1.0 h and then cooked in pure water could get better palatability.