制作工艺及冻藏条件对速冻方便米饭品质的影响  

Effect of processing technology and frozen storage condition on quality of quick-frozen instant rice

作　　者：闫紫君 李雪琴[1] YAN Zijun;LI Xueqin(College of Food Science and of Engineering,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2023年第1期50-58,共9页Journal of Henan University of Technology：Natural Science Edition

基　　金：河南省科技攻关项目(212102110331);河南工业大学自科创新基金支持计划(2020ZKCJ13)。

摘　　要：速冻方便米饭的制作工艺和冻藏期间的品质变化决定了产品的食用品质和货架期。以原阳大米为原料,通过单因素和正交试验探究了浸泡温度、蒸煮时间和蒸煮压力对米饭感官品质和质构特性的影响,分析了米饭质构特性与感官品质的相关性,以及-18℃和-30℃冻藏期间米饭的感官品质、质构特性、水分子存在状态和淀粉分子结构的变化。结果表明:在浸泡温度50℃、蒸煮时间35 min、蒸煮压力60 kPa的工艺条件下制作的米饭感官品质最佳;相关性分析表明米饭的感官品质与硬度、黏附性和咀嚼性呈显著相关性;随着冻藏时间的延长,米饭感官品质下降,水分流失,强结合水向自由水方向迁移,淀粉发生老化回生。与-18℃冻藏相比,-30℃冻藏可以有效延缓速冻方便米饭品质变化的速率,有利于其贮存及货架期的延长。Quick frozen instant rice can maintain the flavor of fresh rice. Its processing and frozen storage conditions influence sensory quality of quick frozen rice. In most studies, the temperature range of quick frozen instant rice was 4~-18℃, and the quality change of frozen rice at low or ultra-low temperature was far from clear. As the temperature of the refrigerated product can reach-30 ℃ at present, the rate of product quality change under low temperature has practical research value. In this experiment, the processing conditions of quick-frozen instant rice were optimized by single factor test and orthogonal test, to achieve the best sensory quality. Freezing storage temperatures of-18 ℃ and-30 ℃ freeze storage every 3 weeks for 12 weeks were set, and the following parameters were determined: water content, texture characteristics, water migration, short-range ordering and crystallinity of starch molecules by UV Spectrophotometer, Texture Analyzer, Low Field NMR, Fourier Infrared Spectrometer and X-Ray Diffractometer. The quality changes of quick-frozen instant rice during frozen storage were studied from two aspects of macro quality and microstructure. The results showed that the best technological conditions for the preparation of quick-frozen instant rice were as follows: soaking temperature was 50 ℃,cooking time was 35 min and cooking pressure was 60 kPa. During frozen storage, the hardness and chewiness of rice increased, the adhesiveness decreased, and the sensory quality decreased;Water loss, strong bound water migrated to free water;The short-range order of starch molecules increased by 6.49% and 5.74% respectively when frozen at-18 ℃ and-30 ℃,and the crystallinity increased from 14.98% and 14.02% to 31.61% and 25.56% respectively. The quality of quick-frozen instant rice was deteriorated with the extension of frozen storage time, and reducing the frozen storage temperature from-18 ℃ to-30 ℃ could effectively delay the rate of quality change of quick-frozen instant rice, which was conduc

关 键 词：速冻方便米饭 制作工艺 感官品质 质构特性 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]