冷冻米饭品质影响因素的研究进展  

Progress in Factors on the Quality of Frozen Rice

作　　者：潘江昊 张震 杨雨凡 唐寅朝 张家殷 杨林 PAN Jiang-hao ZHANG Zhen YANG Yu-fang TANG Yin-zhao ZHANG Jia-yin YANG Lin(School of Chemical Engineering and Chemistry, Harbin Institute of Technology, Harbin 150090, China)

机构地区：[1]哈尔滨工业大学化工与化学学院,黑龙江哈尔滨150090

出　　处：《中国甜菜糖业》2017年第3期35-38,共4页China Beet & Sugar

基　　金：国家自然科学基金面上项目（31371755）、大学生创新创业训练计划项目（2016F14F01）、黑龙江省应用技术研究与开发计划（GA148201）

摘　　要：大米具有较高的营养价值,是我国最主要的粮食作物之一.但在储藏过程中,大米易出现硬度增加、黏性下降、脱水等品质劣化现象,制约了大米食品的发展.冷冻是延缓大米变质的有效手段,冷冻温度对冷冻米饭的感官特性、水分含量以及淀粉老化有着重要影响;冷冻速率与米饭的质构特性以及米饭的凝沉密切相关;在生产过程中,生产方法、蒸煮工艺、干燥方法以及添加剂都可以影响和改善冷冻米饭的品质.本文综述了冷冻温度,冷冻速率以及生产工艺等对冷冻米饭品质的影响,以期为大米的品质改良、延长大米食品的货架期提供思路,最后对我国冷冻米饭的发展前景进行了展望.Rice is one of the most important food crops in China which contains high nutritional value.However,riee is easy to appear phenomena of increased hardness,decreased viscosity,dehydration and other quality deterioration during storage,which restrict the development of riee food.Freezing is an effective way to delay the deterioration of rice.Freezing temperature has an important effect on the sensory characteristics,moisture content and starch staling of frozen riee.Freezing rate is closely related to the texture characteristics and the retrogradation of riee.In the production process,the production methods,cooking process,drying methods and additives can affect and improve the quality of frozen rice.This paper reviewed the effects of freezing temperature,freezing rate and production process on the quality of frozen rice,with a view to improving the quality of rice and extending the shelf life of rice food.In the end,we forecasted the development prospect of frozen rice in China.

关 键 词：冷冻米饭 冷冻温度 冷冻速率 生产工艺 

分 类 号：S566.3[农业科学—作物学]