抑制米饭回生技术研究
发布时间：2018-11-16 08:41
【摘要】：随着经济发展人们生活水平的提高,在外就餐比率不断提高,中央厨房、集体给食中抑制米饭回生已成为提高米饭食味品质的关键技术点。在蒸煮米饭的过程中,大米吸水膨胀致使淀粉粒晶体结构被破坏,进而淀粉糊化,米饭在环境中失水降温,使不规则的淀粉分子向有序化转变,这个过程称之为回生。米饭回生是影响食味品质的重要原因。回生有分为两个阶段,即直链淀粉的短期回生和支链淀粉的长期回生。本文建立了米饭食味品质和质构特性相关性模型,并应用此模型优化米醋、蔗糖和芝麻油这三种辅料配方抑制米饭回生,同时进行储藏试验,找到在储藏过程中回生程度不同的样品并进行米饭回生度的对照试验,进一步以机理的角度验证模型的可行性,并找到较合适的储藏条件具体研究内容如下:1.优化大米的蒸煮工艺,以感官评价为响应值进行正交试验,优化出的米饭蒸煮的工艺条件为:米水比例:1:1.8;蒸煮35min;浸泡35min。2.米饭食味品质与质构特性的相关性模型的建立。在此研究中,分别或混合添加相应的辅料:蔗糖、芝麻油、米醋,或者进行不同温度的储藏处理,改变米饭的食味品质和回生程度。将不同条件下米饭的质构特性和食味值联立联立建立模型方程(如下),通过SPSS计算得出,二者相关性达到93.5%,达到极显著水平。Y=83.418-0.064*X_1-11.968*X_2-8.996*X_3-5.885*X_4-54.162*X_5-15.75*X_6+103.754*X_7+159.745*X_8-1.073*X_93.米醋、蔗糖和芝麻油抑制米饭回生的研究结果表明其最优配方为:添加米醋7.50%,蔗糖8.40%,芝麻油1.76%。在此条件下通过模型得到的米饭的食味预测值为65.80,原味米饭的食味预测值为51.82,相比提高了 26.97%。根据已得到的食味值预测模型,测定添加不同辅料的米饭的质构特性,得到食味预测值作为响应值。当共同添加三种辅料时,淀粉分子表面的油膜可以维持淀粉分子内部结构,延缓淀粉分子之间的水分的流出,维持淀粉分子的簇状结构,同时,米醋中的CH3COO-和蔗糖,都能够延缓淀粉分子链迁移速率,添加三种辅料能够使淀粉分子内外共同作用,抑制回生,提高米饭食味品质。4.变温储藏对米饭的影响。变温储藏经历了快速降温处理和恒温储藏两个阶段。根据已得到的食味值预测模型,测定米饭的质构特性,在快速降温处理时,当快速降温至5℃之后的恒温储藏中,米饭的食味品质较好。添加最优辅料和原味米饭的食味值为82.79、64.26。此后依次进行15℃、20℃、25℃的恒温储藏,结果发现,在恒温储藏过程中,米饭样品均呈现先升高后降低,再升高随后下降的状态。当快速降温至5℃之后进行20℃的恒温储藏时达到两个最高点时间较延后,并且添加辅料与原味米饭的食味预测值均呈现最高状态,根据延缓淀粉回生机理,表明其能够更好的延长回生,为较好的变温储藏条件。同时,将此条件下储藏过程中的米饭测定回生值,进一步验证模型的可行性。
[Abstract]:With the development of economy, people's living standard has been improved, and the rate of eating out has been increasing. The central kitchen and the inhibition of the rebirth of rice in collective feeding have become the key technology to improve the quality of rice taste. In the process of cooking rice, the water absorption and swelling of rice results in the destruction of the crystal structure of starch grains, and the gelatinization of starch. The rice loses water in the environment to cool down and make irregular starch molecules change to ordering. This process is called retrogradation. Rice retrogradation is an important factor affecting the taste quality. Retrogradation is divided into two stages: the short-term retrogradation of amylose and the long-term retrogradation of amylopectin. In this paper, a model of correlation between taste quality and texture characteristics of rice was established. The model was used to optimize the formula of rice vinegar, sucrose and sesame oil to inhibit the retrogradation of rice, and the storage experiment was carried out at the same time. To find the samples with different degrees of regeneration in the storage process and carry on the contrast experiment of rice resilience, further to verify the feasibility of the model from the angle of mechanism, and find the more appropriate storage conditions as follows: 1. The optimum cooking technology of rice was optimized. The orthogonal experiment was carried out with sensory evaluation as the response value. The optimum conditions of rice cooking were as follows: ratio of rice to water: 1: 1.8; cooking: 35 min; soaking 35 min. 2. Establishment of correlation model between quality and texture of rice. In this study, sucrose, sesame oil, rice vinegar, or storage at different temperatures were added separately or mixed to change the taste quality and retrogradation degree of rice. The model equation was established by combining the texture characteristics and taste value of rice under different conditions (as follows), and the correlation between them reached 93.5g by SPSS calculation. Very significant. Y=83.418-0.064*X_1-11.968*X_2-8.996*X_3-5.885*X_4-54.162*X_5-15.75*X_6 103.754*X_7 159.745 * X8-1.073 / X93. The experimental results of rice vinegar, sucrose and sesame oil showed that the optimum formula was as follows: adding rice vinegar 7.50, sucrose 8.40, sesame oil 1.76. Under this condition, the predicted value of the taste of the rice obtained by the model is 65.80, and the predicted value of the taste of the original rice is 51.82, which is 26.97% higher than that of the model. According to the predicted model of food taste value, the texture characteristics of rice with different auxiliary materials were measured, and the food taste prediction value was obtained as the response value. When the three kinds of excipients were added together, the oil film on the surface of starch molecules could maintain the internal structure of starch molecules, delay the outflow of water between starch molecules, maintain the cluster structure of starch molecules, and at the same time, the CH3COO- and sucrose in rice vinegar. Both of them could delay the transfer rate of starch molecular chain, and the addition of three kinds of excipients could make starch molecules interact with each other, inhibit retrogradation and improve the quality of rice. Effect of different temperature storage on rice. Variable temperature storage has experienced two stages: rapid cooling treatment and constant temperature storage. According to the predicted model of taste value obtained, the texture characteristics of rice were determined. The quality of rice was better when it was stored at constant temperature after rapid cooling to 5 鈩，
本文编号：2335046
[Abstract]:With the development of economy, people's living standard has been improved, and the rate of eating out has been increasing. The central kitchen and the inhibition of the rebirth of rice in collective feeding have become the key technology to improve the quality of rice taste. In the process of cooking rice, the water absorption and swelling of rice results in the destruction of the crystal structure of starch grains, and the gelatinization of starch. The rice loses water in the environment to cool down and make irregular starch molecules change to ordering. This process is called retrogradation. Rice retrogradation is an important factor affecting the taste quality. Retrogradation is divided into two stages: the short-term retrogradation of amylose and the long-term retrogradation of amylopectin. In this paper, a model of correlation between taste quality and texture characteristics of rice was established. The model was used to optimize the formula of rice vinegar, sucrose and sesame oil to inhibit the retrogradation of rice, and the storage experiment was carried out at the same time. To find the samples with different degrees of regeneration in the storage process and carry on the contrast experiment of rice resilience, further to verify the feasibility of the model from the angle of mechanism, and find the more appropriate storage conditions as follows: 1. The optimum cooking technology of rice was optimized. The orthogonal experiment was carried out with sensory evaluation as the response value. The optimum conditions of rice cooking were as follows: ratio of rice to water: 1: 1.8; cooking: 35 min; soaking 35 min. 2. Establishment of correlation model between quality and texture of rice. In this study, sucrose, sesame oil, rice vinegar, or storage at different temperatures were added separately or mixed to change the taste quality and retrogradation degree of rice. The model equation was established by combining the texture characteristics and taste value of rice under different conditions (as follows), and the correlation between them reached 93.5g by SPSS calculation. Very significant. Y=83.418-0.064*X_1-11.968*X_2-8.996*X_3-5.885*X_4-54.162*X_5-15.75*X_6 103.754*X_7 159.745 * X8-1.073 / X93. The experimental results of rice vinegar, sucrose and sesame oil showed that the optimum formula was as follows: adding rice vinegar 7.50, sucrose 8.40, sesame oil 1.76. Under this condition, the predicted value of the taste of the rice obtained by the model is 65.80, and the predicted value of the taste of the original rice is 51.82, which is 26.97% higher than that of the model. According to the predicted model of food taste value, the texture characteristics of rice with different auxiliary materials were measured, and the food taste prediction value was obtained as the response value. When the three kinds of excipients were added together, the oil film on the surface of starch molecules could maintain the internal structure of starch molecules, delay the outflow of water between starch molecules, maintain the cluster structure of starch molecules, and at the same time, the CH3COO- and sucrose in rice vinegar. Both of them could delay the transfer rate of starch molecular chain, and the addition of three kinds of excipients could make starch molecules interact with each other, inhibit retrogradation and improve the quality of rice. Effect of different temperature storage on rice. Variable temperature storage has experienced two stages: rapid cooling treatment and constant temperature storage. According to the predicted model of taste value obtained, the texture characteristics of rice were determined. The quality of rice was better when it was stored at constant temperature after rapid cooling to 5 鈩，
本文编号：2335046
本文链接：https://www.wllwen.com/shoufeilunwen/boshibiyelunwen/2335046.html
