保鲜米饭工业化关键技术研究进展  

Research progress of the key technology of fresh instant rice industrialization

作　　者：孟庆虹[1,2] 张守文[1] 张志宏[2] 严松[2] 王丽群[2] 张英蕾[2] 关海涛 卢淑雯[2] MENG Qing-hong;ZHANG Shou-wen;ZHANG Zhi-hong;YAN Song;WANG Li- qun;ZHANG Ying- lei;GUAN Hai- tao;LU Shu- wen(Department of Food Engineering, Harbin University of Commerce, Harbin 150076, China;Food Processing Institute, Heilongjiang Academy of Agricuhural Sciences, Harbin 150086, China;Quality and Safety Institute of Agricuhural Products,Heilongjiang Academy of Agricultural Sciences, Harbin 150086, China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [2]黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨150086 [3]黑龙江省农业科学院农产品质量安全研究所,黑龙江哈尔滨150086

出　　处：《食品工业科技》2018年第9期342-346,共5页Science and Technology of Food Industry

基　　金：现代农业产业技术体系建设专项资金资助项目(CARS-01-34);公益性行业(农业)科研专项经费项目(201403063)

摘　　要：保鲜米饭是以一般意义上的米饭为最终形态的一种方便大米食品,其食用品质较脱水方便米饭好,在方便食品领域具有很好的发展前景。但是保鲜米饭在我国自投放市场以来,并未像方便面一样迅速得到推广,主要原因在于我国现有保鲜米饭加工技术研究起步较晚,对于关键技术还需进行深入研究。本文对近年来保鲜米饭工业化加工关键技术、原料筛选、品质及结构变化等方面的研究进行了归纳整理,以期为保鲜米饭工业化的研究及实际应用提供理论支持。Fresh instant rice is a kind of instant food whose final form appears as rice. Its edible quality is better than dehydration instant rice which led to a bright prospect in instant food area.However, since its launch in Chinese market, it has not been popularized as successfully as the instant noodle. In our country, the technology of fresh instant rice processing was developed slowly and the key technology still need to be studied deeply.In order to provide the theoretical support for the study on the industrialization and practical application of fresh instant rice, some researches related to the fresh instant rice processing were conculded in this paper, such as the key technology, the selection of raw materials,the changes of the quality and the texture of the product.

关 键 词：保鲜米饭 工业化 原料筛选 品质 结构 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]