摘要
以南粳46大米为原料,采用添加油脂超声浸泡,不沥水直接蒸煮,高速循环热风对蒸煮米进行快速干燥和膨化,制备出开水冲泡即可速食的理想方便泡饭产品。研究了大米超声浸泡吸水规律、棕榈油添加量对蒸煮米离散效果的影响,以及浸泡蒸煮条件和干燥膨化温度对方便泡饭品质的影响;借助低场核磁共振成像技术,探讨了不同制备工艺条件下米粒中的水分分布情况。结果表明,超声辅助浸泡可显著缩短大米浸泡时间;棕榈油添加质量分数不低于1.0%时蒸煮米易离散,但当棕榈油添加质量分数超过1.0%时泡饭米发黄;蒸煮米的质构特性与方便泡饭的质构特性具有良好的相关性,可以通过分析蒸煮米的质构特性来预测其制备的方便泡饭的质构特性;蒸煮、干燥过程中水分的均匀分布是米粒适度膨化及复水后良好口感的前提;棕榈油添加质量分数为1.0%、浸泡米水质量比为1.0∶1.2、室温超声浸泡30 min、100℃蒸煮30 min、80℃干燥35 min、180℃膨化25 s条件下制得的方便泡饭,开水冲泡5 min即可食用,且硬度值为22.4 N,黏度值3.7 N,与家庭泡饭接近。速食方便泡饭产品可满足消费者对于传统美食的需求,同时适应现代生活方式的变化,符合市场发展趋势。
Using Nanjing 46 japonica rice as raw material,an ideal instant soup rice product was developed by employing ultrasonic oil-assisted soaking without draining,followed by direct steaming,and rapid drying and puffing using high-speed circulating hot air.The water absorption pattern of rice by ultrasonic soaking,the amount of palm oil added on the dispersing,and the effects of soaking and steaming conditions as well as drying and puffing temperatures on the quality of instant soup rice were studied.Besides,low-field nuclear magnetic resonance imaging technique was used to visualize the moisture distribution in the rice grains under different processing conditions.The results showed that ultrasonic-assisted soaking significantly shortened the soaking time of rice.The steamed rice was easily dispersed when the mass fraction of added palm oil was not less than 1.0%,but the soup rice turned yellow when the mass fraction of palm oil exceeded 1.0%.The textural characteristics of steamed rice were well correlated with those of instant soup rice,allowing for the prediction of instant soup rice texture based on the analysis of steamed rice texture.The uniform distribution of moisture during steaming and drying was a prerequisite for moderate puffing of the rice grains and good taste after rehydration.Instant soup rice was prepared under the condition of palm oil with mass fraction 1.0%,soaking rice water ratio of 1.0∶1.2,ultrasonic soaking at room temperature for 30 min,steaming at 100℃for 30 min,drying at 80℃for 35 min,and puffing at 180℃for 25 s.It could be consumed after brewing in boiling water for 5 min,with a hardness value of 22.4 N and a viscosity value of 3.7 N,which was similar to home-made soup rice.This instant soup rice product could meet consumers demands for traditional cuisine while adapting to modern lifestyle changes,aligning with market development trends.
作者
周钦浩
周星
赵建伟
龙杰
陈龙
邱超
金征宇
ZHOU Qinhao;ZHOU Xing;ZHAO Jianwei;LONG Jie;CHEN Long;QIU Chao;JIN Zhengyu(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;State Key Laboratory of Food Science and Resources,Jiangnan University,Wuxi 214122,China)
出处
《食品科学技术学报》
EI
CAS
CSCD
北大核心
2024年第5期125-134,共10页
Journal of Food Science and Technology
基金
国家重点研发计划项目(2022YFD2100301)。
关键词
方便泡饭
浸泡
蒸煮
膨化
水分分布
instant soup rice
soaking
steaming
puffing
moisture distribution
