鲜湿方便米饭制备工艺  

Preparation Technology of Fresh and Wet Convenient Rice

作　　者：罗霜霜 张星灿 杨健[1] 周泽林 刘建 LUO Shuang-shuang;ZHANG Xing-can;YANG Jian;ZHOU Ze-lin;LIU Jian(Sichuan Oriental Staple Food Industry Technology Research Institute,Chengdu,Sichuan 611130,China;Sichuan Food and Fermentation Industry Research&Design Institute,Chengdu,Sichuan 611130,China)

机构地区：[1]四川东方主食产业技术研究院,成都温江611130 [2]四川省食品发酵工业研究设计院,成都温江611130

出　　处：《粮油食品科技》2021年第3期134-140,共7页Science and Technology of Cereals,Oils and Foods

基　　金：四川省重点研发项目(2017NZ0062,2019YFN0171)。

摘　　要：以市场上常见的大米为原料制作鲜湿方便米饭,研究了浸泡时间、浸泡温度、蒸煮温度、蒸煮时间、蒸煮压力对鲜湿方便米饭食味品质的影响,以及不同添加量的低聚果糖对鲜湿方便米饭质构、感官评分的影响以及不同储存时间下不同添加量的低聚果糖对米饭硬度、粘性、感官评分和回生焓的影响。试验结果表明,鲜湿方便米饭的最适浸泡温度为45℃,浸泡时间为60 min;蒸煮工艺蒸煮压力为0.25Mpa、蒸煮时间30min、蒸煮米水比1∶0.9;在鲜湿方便米饭中添加1.5%低聚果糖时,有明显抗老化效果,鲜湿方便米饭的感官评分最高。The market common rice was used to make fresh and wet convenient rice in this study.The effects of soaking time,soaking temperature,cooking temperature,cooking time and cooking pressure on the quality of fresh and wet convenient rice were studied.Moreover,the effects of different concentration of fructo-oligosaccharides on texture and sensory score were studied on the fresh and wet convenient rice.And the effects of different amounts of fructo oligosaccharides on hardness,viscosity,sensory score and enthalpy on fresh and wet convenient rice were also studied under different storage time.The results showed that the optimum soaking temperature was 45℃and the soaking time was 60 min.Through orthogonal test,the optimum cooking process of fresh and wet convenient rice was determined as follows:the cooking pressure was 0.25 Mpa,the cooking time was 30 min,and the water ratio of cooking rice was 1∶0.9.When oligosaccharides was added to 1.5%of fresh and wet convenient rice,it had obvious anti-aging effect and the highest sensory score.

关 键 词：鲜湿方便米饭 制备 工艺条件 品质 抗老化 

分 类 号：TS212[轻工技术与工程—粮食、油脂及植物蛋白工程]