问：
如标题，这是一个非常奇怪的事实。我在{yt}，分别压力锅和电饭煲米饭，把它们打开吃了一点，然后在室温下放置盖上盖子。结果表明，使用压力锅和米饭存储，夏天可以把两至三天。然而，电饭煲内，一个晚上很快就会变质。这是一个非常有趣的现象，是不是和他们的相关材料有什么不同？请展览。
答：
压力锅作为压力锅知道，沸腾时，温度高达120度，因此使用压力锅煮饭，大米，节省燃料比普通锅省时间，但更少的营养丢失，特别是使用它的饭，美味可口，特别好吃。
的主要成分是大米淀粉，其中载有百分之十七直链淀粉，支链淀粉83％。溶于热水直链淀粉，支链淀粉不溶于水，但你可以在热水中吸收液粘贴到一个非常棘手。因此，大米粘度主要取决于支链淀粉糊化的程度，以及支链淀粉的糊化程度上决定了在锅里的温度。平原地区普通铝壶
烹煮锅只有一个大气压力的蒸汽压力，水的沸点100度一点，而压力锅是从不同的工作压力为1.3公斤/平方厘米，工作温度可达124度。如同高压锅做饭，温度和压力都高于普通电饭煲，所以锅，水分会更有效地均匀地浸泡在谷物内部，使水稻变异很快就会破裂，促使更多的直链淀粉溶解中，支链淀粉糊化，所以容易被人体吸收。
同时，由于压力锅是一种烹饪密封情况下，大米香气损失少，所以蒸熟了大，厚厚的香气，味道糯米。
答：
可能是一个压力锅相比，干米饭。
答：
热
电饭煲，有更多的有利于xj的滋生
我很快成为腐臭
答：
具有很高的温度，而且越高压力锅内的温度，而且具有较高的压力，不
电饭锅压力锅mj所以更彻底
答：
可能电饭锅压力锅密封圈相对密闭，空气更透明，容易滋生xj。
The same rice, cooking with a pressure cooker does not taste the time necessary to cook than the rice cooker long, may I ask Why?
Question:
such as title, this is a very strange fact. I have in a day, respectively, pressure cookers and rice cookers with cooked rice, put them open to eat the point, and then covered with the lid placed at room temperature. The results showed that, using a pressure cooker and storage of cooked rice, summer can be put two to three days. However, inside the rice cookers, one night soon become rancid. This is a very interesting phenomenon, is not, and their related materials, different? Please exhibitions.
Answer:
pressure cooker known as a pressure cooker, boiling temperature when it is up to 120 degrees, so use a pressure cooker cook rice, rice, save time than an ordinary pot province of fuel, but less nutrition lost, in particular, to use it cooked rice, savory and delicious, especially delicious.
The main ingredient is rice starch, which contains 17 percent amylose, amylopectin 83%. Hot water soluble amylose, amylopectin insoluble in water, but you can paste in hot water absorbent solution into a very sticky. Therefore, the viscosity of rice depends mainly on the extent of gelatinization of amylopectin, and amylopectin determined by the extent of gelatinization during cooking pot temperature. Ordinary aluminum pot in the plain areas
cooking, the pot is only one atmospheric pressure of the steam pressure, water boiling point of 100 degrees, while the pressure cooker is different from working pressure is 1.3 kg / square centimeter, the working temperature can reach 124 degrees. As with the pressure cooker cooking, temperature and pressure are higher than ordinary rice cooker, so the steam pot, the moisture would be more effective in evenly soaked into the grain internally, so that variability of rice will soon break down, prompting more amylose dissolved in , branched-chain starch gelatinization, so easy to be absorbed by the body.
the same time, because a pressure cooker is a sealed case of cooking, rice aroma lost less, so cooked sticky rice out of large, thick aroma, tasty.
Answer:
may be a pressure cooker compared dry cooked rice.
Answer:
heat
rice cooker, there are more beneficial to the breeding of germs
I quickly become rancid
Answer:
have high temperatures, but the higher the temperature inside the pressure cooker, but also high pressure, is not
rice cooker pressure cooker sterilization so a more thorough
Answer:
may be rice cooker pressure cooker sealing ring is relatively airtight, the air even less transparent, easy to breed bacteria.05-10-22