蒸煮型方便炒饭在贮藏过程中的品质变化及相关性研究  

Quality changes and the correlation between quality characteristics of cooking types of instant fried rice during storage

作　　者：吕欢欢[1] 赵建伟[1] 焦爱权[1] 田耀旗[1] 王金鹏[1] 徐学明[1] 金征宇[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2013年第15期75-79,共5页Science and Technology of Food Industry

基　　金："十二五"科技支撑计划(2012BAD37B02和2012BAD37B03);江苏省产学研联合创新资金项目(BY2011119)

摘　　要：研究了蒸煮型方便炒饭在常温(25℃)贮藏过程中质构特性、热力学性质、感官品质的变化以及相关性分析。结果表明,在贮藏过程中,方便炒饭的硬度逐渐增加,黏着性逐渐下降;回生程度逐渐增大;感官评价各指标及综合评分缓慢下降,但贮藏终期的食用品质仍可以被测试者接受。感官评定结果与仪器分析之间存在良好的相关性。质构(TPA)分析参数中硬度、黏着性与感官评定综合评分都在0.01水平上显著相关。热焓变化与方便炒饭质构(TPA)分析参数中的硬度、黏着性呈极显著相关。综上所述,质构(TPA)分析参数中的硬度、黏着性可作为评价蒸煮型方便炒饭食用品质的主要指标。This study investigated the changes of textural property, thermodynamic property, sensory characteristics and the correlation between these quality characteristics of instant fried rice during storage at 25℃.With the extension of storage time, the hardness of rice increased, while the adhesiveness declined. The retrogradation degree increased gradually, the indexes and comprehensive scores of sensory evaluation decreased slowly. However,the edible quality of instant fried rice prepared in storage terminal period were still accepted.There was significant correlation between sensory evaluation and TPA parameters （ mainly hardness, adhesiveness） at 0.01 level.The relationship between enthalpy change AH and the TPA parameters were significant.Therefore,the quality evaluation system for cooking type instant fried rice was established which was base on the hardness, adhesiveness as the main indicators.

关 键 词：蒸煮型 方便炒饭 质构特性 热力学性质 感官品质 

分 类 号：TS201.2[轻工技术与工程—食品科学]