方便米饭加工技术研究进展  

Research Progress on the Processing Technology of Instant Rice

作　　者：田晓红 姜平 谭斌 刘明 徐峻 TIAN Xiao-hong;JIANG Ping;TAN Bin;LIU Ming;XU Jun(Institute of Cereal and Oil Science and Technology,Academy of National Food and Strategic Reserves Administration,Beijing 100037,China;Nanjing Leying Technology Co.,LTD,Nanjing,Jiangsu 211100,China)

机构地区：[1]国家粮食和物资储备局科学研究院粮油加工研究所,北京100037 [2]南京乐鹰科技股份有限公司,江苏南京211100

出　　处：《粮油食品科技》2024年第4期54-60,共7页Science and Technology of Cereals,Oils and Foods

基　　金：“十四五”国家重点研发计划项目(2021YFD2100203)。

摘　　要：方便米饭是方便食品中的一种,其食用方便,简单快捷,既符合我国人民喜食米饭的饮食习惯,又满足了目前快节奏的生活需要,近年来得到了快速发展。随着国产保鲜米饭技术和设备的进一步提高,口感接近普通蒸煮米饭的冷冻方便米饭、无菌方便米饭、短保质期即食米饭等湿态方便米饭产业将得到进一步的发展。概述了影响方便米饭品质的主要因素,包括原料品种、加工精度、加工工艺与条件等,重点讨论了保鲜米饭工业化加工关键技术,包括无菌加工技术、高温杀菌技术、超高压处理技术等,综述了挤压重组方便米饭最新研究进展情况,探讨了方便米饭目前存在的问题及未来发展方向。Instant rice is a kind of convenient food,which is easy to eat,simple and quick.Instant rice not only conform to ours people’s habits of eating rice,but also meets the needs of the current fast-paced life,which has developed rapidly in recent years.With the further improvement of domestic fresh rice technology and equipment,the wet instant rice industry,such as frozen instant rice,aseptic instant rice,and short-shelf-life instant rice,will be further developed.This paper summarized the main factors affecting the quality of dry instant rice,including raw material varieties,processing precision,processing technology and conditions,and focused on the key technologies of industrial processing of fresh rice,including aseptic processing,high temperature sterilization,ultra-high pressure treatment,etc.The latest research progress of extrusion and recombination instant rice was also reviewed,and the existing problems and future development direction of instant rice were discussed.

关 键 词：方便米饭 保鲜米饭 加工技术 无菌加工 研究进展 

分 类 号：TB41[一般工业技术]