关键词: 米饭, 质构, 营养成分, 加热过程

Abstract: The quality of rice includes nutrients, texture, flavor, taste, etc. By comparing different heating types of rice cookers, the nutrition content, texture, heating process and other aspects of the rice produced at different stalls were studied to analyze different rice cookers the influence of stalls on the quality of rice. The results show that the rice prepared by domestic brand IH rice cooker is similar to the rice prepared by foreign brand IH rice cooker in terms of nutritional components, and the loss of the rice prepared by domestic brand IH rice cooker in the quick-cooking stage is less.

Key words: Rice, Texture, Nutritional ingredients, Heating process