航空餐用方便米饭的风味改善  

Improved Flavor of Instant Rice for Airline Catering

作　　者：范东翠[1] 徐继成[3] 张慜[1,2] 陈晶晶 FAN Dongcui;XU Jicheng;ZHANG Min;CHEN Jingjing(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China;College of Biology and Food Engineering,Anhui Polytechnic University,Wuhu 241000,China;Haitong Food Group Company,Cixi 315300,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]食品科学与技术国家重点实验室,江南大学,江苏无锡214122 [3]安徽工程大学生物与食品工程学院,安徽芜湖241000 [4]海通食品集团有限公司,浙江慈溪315300

出　　处：《食品与生物技术学报》2022年第3期83-87,共5页Journal of Food Science and Biotechnology

基　　金：国家重点研发计划项目(2017YFD0400501)。

摘　　要：风味是评价米饭品质的重要因素。作者以航空餐用方便米饭为研究对象,对高温高压杀菌后米饭的风味进行改善,目标是接近现煮的米饭。结果表明:添加1%的米醋、1%的花生油和0.5%的海藻糖(均为质量分数),可以显著抑制高温高压造成的米饭风味下降。用二段式高温高压灭菌后,米饭可进行常温或低温贮藏与运输。电子鼻对方便米饭中主要挥发性成分变化反应灵敏,可用于米饭中挥发性成分的无损检测;PCA分析可区分不同贮藏时间的米饭。Flavor is an important factor in the evaluation of rice quality.The instant rice for airline catering was studied to improve the rice flavor after sterilization under high temperature and high pressure,aiming to approach the flavor of freshly cooked rice.The results showed that the addition of 1%white vinegar,1%peanut oil and 0.5%trehalose(mass fractions)could significantly inhibit the decline of rice flavor caused by high temperature and high pressure.After two-stage autoclaving,it could be stored and transported at ordinary or low temperature.The electronic nose was sensitive to the changes of main volatile components in instant rice,and could be used for the non-destructive analysis of volatile components in rice.PCA analysis could distinguish the different storage time of rice.

关 键 词：二段式高温高压灭菌 航空餐用米饭 风味 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]