Studies on the preparation methods for rice gruel made from cooked rice adaptable for the person in difficult to mastication and swallowing

1.研究了不同加水比例对大米品质的影响。生米加水比例分别为1.3、1.5、1.7，用不同水分的生米制成的稀饭分别命名为×1.3、×1.5、×1.7。×1.7的稀饭硬度低，断裂应力低，外观明显脆化。与×1.7大米粥相比，×1.3和×1.5大米粥具有更高的硬度和断裂应力以及更高的粘度，外观与用生米制成的大米粥相似。煮20分钟的米粥与用生米制成的稀饭具有相似的感官评价。2.研究了真空包装的蒸煮方法。采用真空包装法，将米饭制成的稀饭粥在沸水中煮20分钟。3.研究了不同冷冻温度和冷冻形式下保存的稀饭样品的特性。冰冻温度为-20℃或-40℃，形态为片状或集合体，重量为100g或200g。-40℃、片状与100g的组合比-20℃、聚集与200g的组合更短。-40℃、片状、100g的保存条件下的硬度和粘附性低于-20℃、聚集和重量200g的组合。-40℃、片状、100g的组合对粥样品的评价较高。

1.The effect of the ratios of the water added to the raw rice was studied. The ratios of the water added to the raw rice were 1.3, 1.5, 1.7, and the rice gruels prepared from these cooked rice differing water to raw rice were respectively called ×1.3, ×1.5 and ×1.7. The rice gruel of ×1.7 showed a low level of hardness and rupture stress, and was distinctly crumbly in appearance. The rice gruels of ×1.3 and ×1.5 showed higher levels hardness and rupture stress and greater viscosity than the ×1.7 rice gruel, and had a similar appearance to that of rice gruel prepared from raw rice. The rice gruels that were cooked for 20 minutes had a similar sensory evaluation to gruel made from raw rice.2.The cooking method by vacuum packaging was studied. Using the vacuum packaging method, cooking time of the rice gruel prepared from cooked rice was 20 minutes in boiling water. It was shorten than that from raw rice.3.The properties of gruel samples preserved at different freezing temperatures and forms were studied. The freezing temperature was -20℃ or -40℃, and the form was a sheet or aggregation, and the weight was 100 g or 200 g. The time for the passing of the zone of maximum ice crystal formation temperature was shorter in the combination of -40℃, sheet and 100 g than the combination of -20℃, aggregation, and 200 g. Preservation at -40℃, sheet, and weight of 100 g showed less hardness and adhesiveness than in -20℃, aggregation and weight of 200 g. The gruel sample combining condition of -40℃, sheet, and weight of 100 g had higher evaluation than other combinations.