CN103844174A - 一种常温保存盒装即食米饭的加工方法 - Google Patents
一种常温保存盒装即食米饭的加工方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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- A—HUMAN NECESSITIES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明提供了一种能够有效抑制黄变的常温保存盒装即食米饭的加工方法。本发明加工方法在浸泡大米时,采用乳酸菌发酵,使浸泡液酸化,然后蒸煮时添加L-半胱氨酸还原性氨基酸、或者L-半胱氨酸与六偏磷酸钠、蔗糖脂肪酸酯中的一种或两种的混合物,能有效抑制米饭储藏过程中的黄变程度,既提高了产品的保质期,又保持了新鲜米饭原有色、香、味的特点。再现家庭蒸煮米饭的“原汁原味、原色原香”特色,且常温流通,品质稳定,货架期长,不含防腐剂,安全、美味的即食米饭产品。
Description
(一)技术领域
本发明涉及一种常温保存盒装即食米饭的加工方法,尤其是一种能够有效抑制黄变的常温保存盒装即食米饭的加工方法。
(二)背景技术
米饭作为我国的主要食物,在生活的一日三餐中占据着重要地位。随着现代生活节奏加快,其不易携带和难保藏性已成为传统主食产业化的技术瓶颈;因此,即食米饭正受到人们越来越多的关注。当前,国内即食米饭尚不成规模,与技术成熟的即食面(方便面)相比,则是天壤之别。究其原因主要是:
(1)即食米饭的方便化与风味化。在消费过程中,消费者体验不到像即食面一样的方便化与浓厚风味化。
(2)即食米饭的耐贮藏性。贮藏过程易出现淀粉老化,色泽黄变,脂肪氧化,及残存微生物繁殖的安全问题等。
我国65%人口以大米为主食,三餐食品作为食品工业的主战场,即食米饭必然是主中之主,势必具有广阔的市场前景。目前关于即食米饭为了保证产品或延长保质期,通常是在加工过程加入一些适当的品质改良剂,产品最终采用高温杀菌或低温储藏。但是由于在储藏过程中美拉德反应、脂肪氧化、微生物繁殖导致米饭黄变。
(三)发明内容
本发明目的是提供一种有效抑制黄变的常温保存盒装即食米饭的加工方法。
本发明采用的技术方案是:
一种常温保存盒装即食米饭的加工方法,所述方法包括:
(1)选择直链淀粉含量在10~22%之间的粳米为原料,淘洗1~3遍之后,加入质量为大米质量1~3倍的水,10~60℃下浸泡10~60min,得到浸泡液;
(2)乳酸链球菌和保加利亚乳杆菌分别用MRS液体培养基活化传代培养3~4代,至菌液中活菌数为5~10×107个/ml,分别得到乳酸链球菌和保加利亚乳杆菌菌液;
(3)将乳酸链球菌和保加利亚乳杆菌菌液以1:1体积比接种到浸泡液中,总的接种量为5~40%(v/v,菌液占浸泡液体积百分比),10~60℃下继续浸泡15~180min;所述乳酸链球菌和保加利亚乳杆菌为常规市售用于食品加工的菌株;
(4)向浸泡液中加入0.1~1%(w/w,抗黄变剂占浸泡液质量百分比)的抗黄变剂,混匀,放入蒸煮机内,100℃下进行常压蒸煮,时间30~60min;所述抗黄变剂为L-半胱氨酸,或者L-半胱氨酸与六偏磷酸钠、蔗糖脂肪酸酯中的一种或两种的混合物;
(5)蒸煮后的米饭倒出,冷却,采用40~60%(v/v,占混合气体体积百分比)的CO2和40~60%(v/v,占混合气体体积百分比)的N2混合气体灌充气调包装盒内,100~121℃灭菌15~30min,即得常温保存盒装即食米饭。
本发明加工方法在浸泡大米时,采用乳酸菌发酵,使浸泡液酸化,然后蒸煮时添加L-半胱氨酸还原性氨基酸、保水剂、乳化剂的复合制剂,能有效抑制米饭储藏过程中的黄变程度,既提高了产品的保质期,又保持了新鲜米饭原有色、香、味的特点。再现家庭蒸煮米饭的“原汁原味、原色原香”特色,且常温流通,品质稳定,货架期长,不含防腐剂,安全、美味的即食米饭产品。
优选的,所述步骤(4)中抗黄变剂为下列之一:(1)L-半胱氨酸;(1)L-半胱氨酸与六偏磷酸钠质量比1:2~10的混合物;(3)L-半胱氨酸与六偏磷酸钠、蔗糖脂肪酸酯质量比1:20~30:5~20的混合物。
本发明通过在浸泡大米时,采用乳酸菌发酵,使浸泡液酸化,然后蒸煮时添加L-半胱氨酸还原性氨基酸、保水剂、乳化剂的复合制剂,可降低产品在储藏过程中的黄变程度,保持米饭原有自然的色、香、味,并能在常温下长期贮藏。其有益效果具体表现在以下方面:
(1)在高铁和民航业快速发展时代,可为人们的旅途生活提供必要的食物来源,也对快速恢复旅途疲劳支撑了能量和营养需求;同时可为大型集会与群体活动或突发事件提供必要的后勤保障。
(2)乳酸菌可以抑制致病菌和腐败菌的生长,保存风味物质,不改变食品组织状态,而且也不影响食品的感官特性;乳酸菌产生的酸性代谢产物使环境偏酸性(pH<6),能够减小美拉德反应程度,防止由于浸泡时间过长导致米拉的腐败和黄变。
(3)L-半胱氨酸还原性氨基酸特殊的巯基化学结构,可以抑制美拉德反应过程中的加成反应,减小黑色素的生成,控制米饭的黄变程度。
(4)六偏磷酸钠作为食品水分保持剂、蔗糖脂肪酸酯作为乳化剂,能够有效改善米饭的分散性和粘弹性。
(5)采用该工艺生产即食方便米饭常温贮藏6个月之后,通过检测细菌总数和霉菌数均小于10,大肠杆菌未检出;在水煮5min或微波炉中加热3min后,各指标大致为:含水率63.7%,糊化度为94.2%,硬度3021g,黏度-98g,白度83.02,香味、品味和色泽同刚煮出米饭基本一致。
(四)具体实施方式
下面结合具体实施例对本发明进行进一步描述,但本发明的保护范围并不仅限于此:
实施例1:
按照说明书中盒装即食米饭的加工方法,选取直链淀粉含量为14.3%的江苏大米(粳米)为原料,大米清洗后,放入厚度为1.5mm的聚丙烯盒中,控制高度不超过30mm,加入质量为大米1.3倍的水,浸泡温度为30℃,浸泡30min后向浸泡液中加入乳酸链球菌(Lactococcus lactissub sp.lactis,保藏机构编号为ACCC10295,购自ACCC)和保加利亚乳杆菌(Lactobacillus bulgaricus,保藏机构编号为ACCC10638,购自ACCC)混合菌液(由各自活菌数为约8×107个/ml的菌液以1:1体积比混合),总的接种量为10%(v/v),浸泡时间60min。然后再加入质量为浸泡液质量0.1%的半胱氨酸,然后放入蒸柜中进行蒸煮,蒸煮温度为100℃,时间为40min,蒸煮完毕后倒出,分散均匀,称量装入包装盒中,进行气调包装(50%CO2+50%N2),后放入高压灭菌锅中进行高温灭菌121℃,20min,即得成品。
通过该方法制得的方便米饭可以常温下贮藏其保质期可以6个月,通过检测细菌总数和霉菌数均小于10,大肠菌群未检出,在水煮5min之后,含水量65.7%,糊化度94.8%,酸度5.7,硬度3574g,黏度-103g,白度85.12,香味、品味和色泽同刚煮出米饭基本一致。
实施例2:
按照说明书中盒装即食米饭的加工方法,选取直链淀粉含量为15.7%的浙江大米(粳米),大米清洗后,放入厚度为1.5mm的聚丙烯盒中,控制高度不超过30mm,加入1.5倍的水,浸泡温度为50℃,浸泡60min后向浸泡液中加入乳酸链球菌(Lactococcus lactis sub sp.cremoris,保藏机构编号为ACCC10284,购自ACCC)和保加利亚乳杆菌(Lactobacillusbulgaricus,保藏机构编号为ACCC11057,购自ACCC)混合菌液(由各自活菌数为约8×107个/ml的菌液以1:1体积比混合),总的接种量为30%(v/v),浸泡时间70min。然后再加入0.5%的L-半胱氨酸、六偏磷酸钠的复合制剂(其重量配比为1:4),然后放入蒸柜中进行蒸煮,蒸煮温度为100℃,时间为50min,蒸煮完毕后倒出,分散均匀,称量装入包装盒中,进行气调包装,后放入高压灭菌锅中进行高温灭菌121℃,25min,即得成品。
通过该方法制得的方便米饭可以常温下贮藏其保质期可以6个月,通过检测细菌总数和霉菌数均小于10,大肠菌群未检出,在水煮微波炉中加热3min之后,含水量63.2%,糊化度95.6%,酸度5.9,硬度3274g,黏度-113g,白度84.12,香味、品味和色泽同刚煮出米饭基本一致。
实施例3:
按照说明书中盒装即食米饭的加工方法,选取直链淀粉含量为14.9%的东北大米(粳米),大米清洗后,放入厚度为1.5mm的聚丙烯盒中,控制高度不超过30mm,加入1.5倍的水,浸泡温度为50℃,浸泡45min后向浸泡液中加入乳酸链球菌(Lactococcus lactis,保藏机构编号为ACCC11094,购自ACCC)和保加利亚乳杆菌(Lactobacillus bulgaricus,保藏机构编号为ACCC11057,购自ACCC)混合菌液(由各自活菌数为约8×107个/ml的菌液以1:1体积比混合),总的接种量为40%(v/v),浸泡时间120min。然后再加入0.4%的L-半胱氨酸、六偏磷酸钠、蔗糖脂肪酸酯的复合制剂(其重量配比为1:25:10),然后放入蒸柜中进行蒸煮,蒸煮温度为100℃,时间为45min,蒸煮完毕后倒出,分散均匀,称量装入包装盒中,进行气调包装,后放入高压灭菌锅中进行高温灭菌121℃,20min,即得成品。
通过该方法制得的方便米饭可以常温下贮藏其保质期可以6个月,通过检测细菌总数和霉菌数均小于10,大肠菌群未检出,在微波炉中加热3min之后,含水量62.7%,糊化度96.1%,酸度5.7,硬度3167g,黏度-124g,白度86.32,香味、品味和色泽同刚煮出米饭基本一致。
Claims (2)
1.一种常温保存盒装即食米饭的加工方法,所述方法包括:
(1)选择直链淀粉含量在10~22%之间的粳米为原料,淘洗1~3遍之后,加入质量为大米质量1~3倍的水,10~60℃下浸泡10~60min,得到大米浸泡液;
(2)乳酸链球菌和保加利亚乳杆菌分别用MRS液体培养基活化传代培养3~4代,至菌液中活菌数为5~10×107个/ml,分别得到乳酸链球菌菌液保加利亚乳杆菌菌液;
(3)将乳酸链球菌菌液和保加利亚乳杆菌菌液以1:1体积比接种到浸泡液中,总的接种量为5~40%,10~60℃下继续浸泡15~180min;
(4)向浸泡液中加入0.1~1%的抗黄变剂,混匀,放入蒸煮机内,100℃下进行常压蒸煮,时间30~60min;所述抗黄变剂为L-半胱氨酸,或者L-半胱氨酸与六偏磷酸钠、蔗糖脂肪酸酯中的一种或两种的混合物;
(5)蒸煮后的米饭倒出,冷却,采用40~60%的CO2和40~60%的N2混合气体灌充气调包装盒内,100~121℃灭菌15~30min,即得常温保存盒装即食米饭。
2.如权利要求1所述的方法,其特征在于所述步骤(4)中抗黄变剂为下列之一:(1)L-半胱氨酸;(1)L-半胱氨酸与六偏磷酸钠质量比1:2~10的混合物;(3)L-半胱氨酸与六偏磷酸钠、蔗糖脂肪酸酯质量比1:20~30:5~20的混合物。
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