CN108450769A - 一种常温方便米饭的生产方法 - Google Patents
一种常温方便米饭的生产方法 Download PDFInfo
- Publication number
- CN108450769A CN108450769A CN201810116912.3A CN201810116912A CN108450769A CN 108450769 A CN108450769 A CN 108450769A CN 201810116912 A CN201810116912 A CN 201810116912A CN 108450769 A CN108450769 A CN 108450769A
- Authority
- CN
- China
- Prior art keywords
- rice
- flavor
- aqueous solution
- production method
- instant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 59
- 235000009566 rice Nutrition 0.000 title claims abstract description 59
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 240000007594 Oryza sativa Species 0.000 title description 2
- 241000209094 Oryza Species 0.000 claims abstract description 58
- 239000000796 flavoring agent Substances 0.000 claims abstract description 52
- 235000019634 flavors Nutrition 0.000 claims abstract description 52
- 239000000126 substance Substances 0.000 claims abstract description 21
- 239000007864 aqueous solution Substances 0.000 claims abstract description 20
- 238000007789 sealing Methods 0.000 claims abstract description 15
- 238000003860 storage Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000012856 packing Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000007654 immersion Methods 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims description 21
- 150000002148 esters Chemical class 0.000 claims description 3
- 150000001298 alcohols Chemical class 0.000 claims 1
- 150000003222 pyridines Chemical class 0.000 claims 1
- -1 pyroles Chemical class 0.000 claims 1
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 10
- 239000003651 drinking water Substances 0.000 description 9
- 235000020188 drinking water Nutrition 0.000 description 9
- 238000010411 cooking Methods 0.000 description 8
- 239000007790 solid phase Substances 0.000 description 8
- KWKAKUADMBZCLK-UHFFFAOYSA-N 1-octene Chemical compound CCCCCCC=C KWKAKUADMBZCLK-UHFFFAOYSA-N 0.000 description 6
- OVBFMEVBMNZIBR-UHFFFAOYSA-N 2-methylvaleric acid Chemical compound CCCC(C)C(O)=O OVBFMEVBMNZIBR-UHFFFAOYSA-N 0.000 description 6
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 5
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 5
- WUOACPNHFRMFPN-SECBINFHSA-N (S)-(-)-alpha-terpineol Chemical compound CC1=CC[C@@H](C(C)(C)O)CC1 WUOACPNHFRMFPN-SECBINFHSA-N 0.000 description 5
- DQBQWWSFRPLIAX-UHFFFAOYSA-N 2-acetyl-1-pyrroline Chemical class CC(=O)C1=NCCC1 DQBQWWSFRPLIAX-UHFFFAOYSA-N 0.000 description 5
- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 5
- OVKDFILSBMEKLT-UHFFFAOYSA-N alpha-Terpineol Natural products CC(=C)C1(O)CCC(C)=CC1 OVKDFILSBMEKLT-UHFFFAOYSA-N 0.000 description 5
- 229940088601 alpha-terpineol Drugs 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 5
- 229930007744 linalool Natural products 0.000 description 5
- 238000004458 analytical method Methods 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- IFYYFLINQYPWGJ-UHFFFAOYSA-N gamma-decalactone Chemical compound CCCCCCC1CCC(=O)O1 IFYYFLINQYPWGJ-UHFFFAOYSA-N 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 150000003384 small molecules Chemical class 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 238000004817 gas chromatography Methods 0.000 description 3
- TVMXDCGIABBOFY-UHFFFAOYSA-N n-Octanol Natural products CCCCCCCC TVMXDCGIABBOFY-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- HZPKNSYIDSNZKW-UHFFFAOYSA-N Ethyl 2-methylpentanoate Chemical compound CCCC(C)C(=O)OCC HZPKNSYIDSNZKW-UHFFFAOYSA-N 0.000 description 2
- JUJWROOIHBZHMG-UHFFFAOYSA-N Pyridine Chemical compound C1=CC=NC=C1 JUJWROOIHBZHMG-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- IFYYFLINQYPWGJ-VIFPVBQESA-N gamma-Decalactone Natural products CCCCCC[C@H]1CCC(=O)O1 IFYYFLINQYPWGJ-VIFPVBQESA-N 0.000 description 2
- 230000008447 perception Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- AJKVQEKCUACUMD-UHFFFAOYSA-N 2-Acetylpyridine Chemical class CC(=O)C1=CC=CC=N1 AJKVQEKCUACUMD-UHFFFAOYSA-N 0.000 description 1
- IGJQUJNPMOYEJY-UHFFFAOYSA-N 2-acetylpyrrole Chemical class CC(=O)C1=CC=CN1 IGJQUJNPMOYEJY-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019628 coolness Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 150000002240 furans Chemical class 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000005025 nuclear technology Methods 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- 230000006911 nucleation Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- UMJSCPRVCHMLSP-UHFFFAOYSA-N pyridine Natural products COC1=CC=CN=C1 UMJSCPRVCHMLSP-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000010583 slow cooling Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000013268 sustained release Methods 0.000 description 1
- 239000012730 sustained-release form Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2026—Hydroxy compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2052—Heterocyclic compounds having oxygen or sulfur as the only hetero atoms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
- A23L27/2054—Heterocyclic compounds having nitrogen as the only hetero atom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/197—Treatment of whole grains not provided for in groups A23L7/117 - A23L7/196
- A23L7/1975—Cooking or roasting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
本发明提供了一种常温方便米饭的生产方法。主要步骤包括大米的淘洗和浸泡、风味调配、分装、蒸煮、无菌真空密封、降温结晶、常温储存；其中采用含有风味物质的水溶液进行风味调配，采用快速冷却的方法进行降温结晶。本发明所得方便米饭储存90天后可保持原有风味。
Description
技术领域
本发明涉及食品加工技术领域，尤其是涉及一种常温方便米饭的生产方法。
背景技术
大米是我国一半以上人民的主食，具有丰富的营养成分。方便米饭是一种工业化大规模生产，经简单烹调或可直接食用的感官品质与普通米饭相似的方便食品。随着经济技术的发展，人们生活节奏加快，方便米饭尤其是常温方便米饭，自投放市场以来，因其食用方便，便于储存，携带便捷，安全卫生等优势越来越受到消费者的青睐。然而市场上常见的方便米饭普遍存在口感欠佳，风味差的问题，严重影响其感官品质，限制方便米饭产业的发展。
挥发性的气味是食品风味的重要指标之一，其中主要包括吡咯类、酯类、醛类、醇类、酮类、酯类、呋喃类、酚类等，目前风味检测的方法主要有顶空固相微萃取-气质联用技术以及电子鼻技术，集采样、萃取、浓缩、进样、分析于一体，操作简单快捷，应用广泛。
常温方便米饭因储存时间长，食用时甚少能拥有新鲜米饭所具备的香气，这也严重影响消费者的食用欲望，影响方便米饭食味品质的主要因素是风味损失及劣变。许多研究从原料选择、加工工艺或添加添加剂等多方面研究米饭的风味，研究发现大米品种的不同、是否淘洗与浸泡、蒸煮方式等都会影响米饭中风味物质的产生，而常温方便米饭因储存时间长，减少风味物质损失及劣变风味物质的产生则为提高其食味品质的重要方法。
发明内容
针对现有技术存在的上述问题，本申请提供了一种常温方便米饭的生产方法。本发明通过添加风味小分子并利用快速降温结晶的方法控制常温方便米饭的风味损失及劣变，所得方便米饭储存90天后可保持良好风味。
本发明的技术方案如下：
一种常温方便米饭的生产方法，包括大米的淘洗与浸泡、风味调配、分装、蒸煮、无菌真空密封、降温结晶、常温储存，其中，采用含有风味物质的水溶液进行风味调配，采用快速降温结晶的方法对风味物质进行包埋缓释。
优选的，用10～40℃的饮用水淘洗、浸泡大米、并配制含有风味物质的水溶液。优选的，所述含有风味物质的水溶液含有以下浓度的溶质，单位为千克风味物质/每千克水：
0.000004％～0.000009％的2-乙酰-1-吡咯啉、
0.0000002％～0.0000004％的2-乙酰吡啶、
0.0000005％～0.0000009％的2-甲基戊酸乙酯、
0.000002％～0.000004％的γ-癸内酯、
0.0000003％～0.0000005％的芳樟醇、
0.0000001％～0.0000003％的α-松油醇、
0.0000002％～0.0000004％的1-辛烯-3-醇、
0.0000004％～0.0000006％的苯乙醇。
所述常温方便米饭的生产方法具体步骤如下：
(1)大米淘洗与浸泡：用10～40℃的饮用水淘洗大米，再放入饮用水浸泡，然后沥干；
(2)风味调配：配制含有4％～9％的2-乙酰-1-吡咯啉、0.2％～0.4％的2-乙酰吡啶、0.5％～0.9％的2-甲基戊酸乙酯、2％～4％的γ-癸内酯、0.3％～0.5％的芳樟醇、0.1％～0.3％的α-松油醇、0.2％～0.4％的1-辛烯-3-醇、0.4％～0.6％的苯乙醇的原液；取原液逐级稀释106倍，按米与水溶液的质量比为1:1.0～1.8加入大米后浸泡；
(3)分装、蒸煮、无菌真空密封；
(4)快速降温与储存。
优选的，步骤(3)采用环保耐高温耐高压包装盒分装米饭，常压蒸煮30min，然后无菌真空密封。
优选的，步骤(4)快速降温的方法为将密封后的米饭采用风冷或冷库降温等降温方式，在-70～-10℃的低温环境下快速降温至15～30℃，平均冷却速率为5～10℃/min。
本发明有益的技术效果在于：
本发明通过快速降温使淀粉结晶，对风味成分进行包埋，使得风味成分得以缓慢释放，小分子在封口后的密闭空间内挥发达到动态平衡，适量添加风味物质则可有效抑制劣变风味小分子的产生。若添加量过低，香味分子在封口内的空间内挥发所达到的浓度低，香气感知不明显，且不足以抑制劣变风味的挥发，若添加量过高，成本增加，且风味物质浓度过高反而味道刺鼻，影响香味感知。
本发明采用快速降温成核技术，在米饭无菌真空密封后迅速降温至15～30℃，与普通缓慢降温相比，成核模式不同，因此结晶不同，可迅速对小分子风味成分进行包埋，与现有技术相比，本发明克服了传统常温方便米饭储藏过程中风味损失的问题，提高了方便米饭的食味品质，增加方便米饭的可接受性。
附图说明
图1为未添加风味物质水溶液的米饭蒸煮后立刻进行顶空固相微萃取-气质联用图；
图2为实施例1中存放90天常温方便米饭的顶空固相微萃取-气质联用图谱；
图3为实施例2中存放90天常温方便米饭的顶空固相微萃取-气质联用图谱；
图4为实施例3中存放90天常温方便米饭的顶空固相微萃取-气质联用图谱。
具体实施方式
下面结合实施例，对本发明进行具体描述。
实施例1
用10℃左右的饮用水淘洗大米2次，再放入适量的饮用水浸泡30min。配制含有4％2-乙酰-1-吡咯啉、0.2％2-乙酰吡啶、0.9％2-甲基戊酸乙酯、2％γ-癸内酯、0.5％芳樟醇、0.2％α-松油醇、0.2％1-辛烯-3-醇、0.5％苯乙醇的水溶液原液；取原液稀释106倍，得到含有风味物质的水溶液。
按米与水溶液的质量比为1:1.4加入大米后浸泡；采用环保耐高温耐高压包装盒分装米饭，常压蒸煮30min，然后无菌真空密封；密封完成后，在-70℃的低温环境下采用冷库降温的方式将米饭快速降温，平均冷却速率为8～10℃/min，直至米饭中心温度降至15℃，然后置于常温下储存。
常温储存90天后，利用顶空固相微萃取-气质联用技术分析所得方便米饭与新鲜米饭挥发性气味成分，如图1和图2所示，含量种类大致相同；利用快速气相色谱电子鼻检测所得方便米饭与新鲜米饭的风味不存在显著差异。
实施例2
用40℃左右的饮用水淘洗大米2次，再放入适量的饮用水浸泡30min。配制含有9％2-乙酰-1-吡咯啉、0.4％2-乙酰吡啶、0.5％2-甲基戊酸乙酯、4％γ-癸内酯、0.3％芳樟醇、0.1％α-松油醇、0.4％1-辛烯-3-醇、0.4％苯乙醇的水溶液原液；取原液稀释106倍，得到含有风味物质的水溶液。
按米与水溶液的质量比为1:1.4加入大米后浸泡；采用环保耐高温耐高压包装盒分装米饭，常压蒸煮30min，然后无菌真空密封；密封完成后，在-40℃的低温环境下采用风冷的降温方式将米饭快速降温，平均冷却速率为6～8℃/min，直至米饭中心温度降至25℃，然后置于常温下储存。
常温储存90天后，利用顶空固相微萃取-气质联用技术分析所得方便米饭与新鲜米饭挥发性气味成分，如图1和图3所示，含量种类大致相同；利用快速气相色谱电子鼻检测所得方便米饭与新鲜米饭的风味不存在显著差异。
实施例3
用25℃左右的饮用水淘洗大米3次，再放入适量的饮用水浸泡30min。配制含有6％2-乙酰-1-吡咯啉、0.3％2-乙酰吡啶、0.7％2-甲基戊酸乙酯、3％γ-癸内酯、0.4％芳樟醇、0.3％α-松油醇、0.3％1-辛烯-3-醇、0.6％苯乙醇的水溶液原液；取原液稀释106倍，得到含有风味物质的水溶液。
按米与水溶液的质量比为1:1.4加入大米后浸泡；采用环保耐高温耐高压包装盒分装米饭，常压蒸煮30min，然后无菌真空密封；密封完成后，在-10℃的低温环境下采用风冷的降温方式将米饭快速降温，平均冷却速率为5～7℃/min，直至米饭中心温度降至30℃，然后置于常温下储存。
常温储存90天后，利用顶空固相微萃取-气质联用技术分析所得方便米饭与新鲜米饭挥发性气味成分，如图1和图4所示，含量种类大致相同；利用快速气相色谱电子鼻检测所得方便米饭与新鲜米饭的风味不存在显著差异。
Claims (5)
1.一种常温方便米饭的生产方法，包括大米的淘洗与浸泡、风味调配、分装、蒸煮、无菌真空密封、降温结晶、常温储存，其特征在于：
采用含有风味物质的水溶液进行风味调配，采用快速冷却的方法进行降温结晶。
2.根据权利要求1所述的生产方法，其特征在于：所述采用快速冷却的方法为-70～-10℃的低温环境下快速降温至15～30℃，平均冷却速率为5～10℃/min。
3.根据权利要求1所述的生产方法，其特征在于：所述快速冷却的方法包括并不限于风冷、冷库降温方式。
4.根据权利要求1所述的生产方法，其特征在于：采用含有风味物质的水溶液进行风味调配时，所述风味物质为吡啶类、吡咯类、酯类、醇类中的一种或多种组合，所述风味物质的水溶液的浓度为0.001～10mg/kg。
5.根据权利要求1所述的生产方法，其特征在于：采用含有风味物质的水溶液进行风味调配时，所述大米与含有风味物质的水溶液的质量比为1:1.0～1.8。
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810116912.3A CN108450769A (zh) | 2018-02-06 | 2018-02-06 | 一种常温方便米饭的生产方法 |
| PCT/CN2018/090339 WO2019153610A1 (zh) | 2018-02-06 | 2018-06-08 | 一种常温方便米饭的生产方法 |
| US16/385,251 US11140914B2 (en) | 2018-02-06 | 2019-04-16 | Production method of normal-temperature instant cooked rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810116912.3A CN108450769A (zh) | 2018-02-06 | 2018-02-06 | 一种常温方便米饭的生产方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108450769A true CN108450769A (zh) | 2018-08-28 |
Family
ID=63239682
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810116912.3A Pending CN108450769A (zh) | 2018-02-06 | 2018-02-06 | 一种常温方便米饭的生产方法 |
Country Status (3)
| Country | Link |
|---|---|
| US (1) | US11140914B2 (zh) |
| CN (1) | CN108450769A (zh) |
| WO (1) | WO2019153610A1 (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110301592A (zh) * | 2019-08-08 | 2019-10-08 | 江南大学 | 一种大米调质工艺及方便米饭的生产方法 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20200352200A1 (en) * | 2019-08-08 | 2020-11-12 | Jiangnan University | Rice Conditioning Process and Production Method of Instant Rice |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4522838A (en) * | 1983-06-01 | 1985-06-11 | The United States Of America As Represented By The Secretary Of Agriculture | 2-Acetyl-1-pyrroline and its use for flavoring foods |
| CN1276175A (zh) * | 2000-06-08 | 2000-12-13 | 无锡轻工大学 | 一种粉状大米增香剂及其生产方法 |
| WO2004056202A1 (en) * | 2002-12-20 | 2004-07-08 | Council Of Scientific And Industrial Research | An improved process for the stabilization of 2-acetyl-1-pyrroline, the basmati rice flavourant |
| CN1568789A (zh) * | 2004-04-27 | 2005-01-26 | 上海大学 | 一种香气型食品增香剂的制备方法 |
| CN101406269A (zh) * | 2008-11-07 | 2009-04-15 | 江南大学 | 一种保鲜即食米饭的生产方法 |
| JP4348887B2 (ja) * | 1999-07-30 | 2009-10-21 | 味の素株式会社 | 凍結食品の製造方法 |
| CN104286697A (zh) * | 2013-07-16 | 2015-01-21 | 上海良友（集团）有限公司 | 一种改善无菌方便米饭食味的方法 |
| JP2015080458A (ja) * | 2013-10-24 | 2015-04-27 | 日清食品ホールディングス株式会社 | 加工米飯の製造方法および加工米飯 |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2003103414A1 (en) * | 2002-06-06 | 2003-12-18 | Barilla Alimentare S.P.A. | A method for producing frozen ready-to-eat dishes based on rice, barley, wheat or spelt |
| CN101331972A (zh) * | 2008-08-07 | 2008-12-31 | 上海海洋大学 | 一种提高米饭快速冷却效果的工艺 |
| CN102342447B (zh) * | 2011-10-09 | 2013-04-03 | 江南大学 | 一种微波即食方便米饭的生产方法 |
-
2018
- 2018-02-06 CN CN201810116912.3A patent/CN108450769A/zh active Pending
- 2018-06-08 WO PCT/CN2018/090339 patent/WO2019153610A1/zh active Application Filing
-
2019
- 2019-04-16 US US16/385,251 patent/US11140914B2/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4522838A (en) * | 1983-06-01 | 1985-06-11 | The United States Of America As Represented By The Secretary Of Agriculture | 2-Acetyl-1-pyrroline and its use for flavoring foods |
| JP4348887B2 (ja) * | 1999-07-30 | 2009-10-21 | 味の素株式会社 | 凍結食品の製造方法 |
| CN1276175A (zh) * | 2000-06-08 | 2000-12-13 | 无锡轻工大学 | 一种粉状大米增香剂及其生产方法 |
| WO2004056202A1 (en) * | 2002-12-20 | 2004-07-08 | Council Of Scientific And Industrial Research | An improved process for the stabilization of 2-acetyl-1-pyrroline, the basmati rice flavourant |
| CN1568789A (zh) * | 2004-04-27 | 2005-01-26 | 上海大学 | 一种香气型食品增香剂的制备方法 |
| CN101406269A (zh) * | 2008-11-07 | 2009-04-15 | 江南大学 | 一种保鲜即食米饭的生产方法 |
| CN104286697A (zh) * | 2013-07-16 | 2015-01-21 | 上海良友（集团）有限公司 | 一种改善无菌方便米饭食味的方法 |
| JP2015080458A (ja) * | 2013-10-24 | 2015-04-27 | 日清食品ホールディングス株式会社 | 加工米飯の製造方法および加工米飯 |
Non-Patent Citations (1)
| Title |
|---|
| 曹龙奎主编: "《粮油深加工技术》", 30 June 2007, 东北林业大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110301592A (zh) * | 2019-08-08 | 2019-10-08 | 江南大学 | 一种大米调质工艺及方便米饭的生产方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| US11140914B2 (en) | 2021-10-12 |
| US20190261661A1 (en) | 2019-08-29 |
| WO2019153610A1 (zh) | 2019-08-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Tzompa-Sosa et al. | Four insect oils as food ingredient: physical and chemical characterisation of insect oils obtained by an aqueous oil extraction | |
| Kou et al. | Temperature abuse timing affects the rate of quality deterioration of commercially packaged ready-to-eat baby spinach. Part I: Sensory analysis and selected quality attributes | |
| Wu et al. | Reduced nitrite and biogenic amine concentrations and improved flavor components of Chinese sauerkraut via co-culture of Lactobacillus plantarum and Zygosaccharomyces rouxii | |
| Hua et al. | Effect of commercial starter cultures on the quality characteristics of fermented fish-chili paste | |
| Ren et al. | Influence of microwave pretreatment on the flavor attributes and oxidative stability of cold-pressed rapeseed oil | |
| Wang et al. | SPME/GC-MS characterization of volatile compounds of Chinese traditional-chopped pepper during fermentation | |
| CN103652006A (zh) | 一种复合花香型绿茶及其加工方法 | |
| CN108450769A (zh) | 一种常温方便米饭的生产方法 | |
| CN104824590A (zh) | 一种方便萝卜泡菜及制备方法 | |
| CN105685931B (zh) | 一种淡水鱼块调理食品的风味调控和保鲜方法 | |
| Cheng et al. | Multi-stage vacuum cooling process of cabbage | |
| Yun et al. | Gas chromatography–mass spectrometry‐based metabolomics analysis of metabolites in commercial and inoculated pickles | |
| Nwosu et al. | Cashew apple utilization in Nigeria: Challenges and prospects | |
| Iglesias et al. | Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds | |
| Li et al. | Use of Controlled Atmospheres to Maintain Postharvest Quality and Improve Storage Stability of a Novel Red‐Fleshed Kiwifruit (Actinidiachinensis Planch. var. rufopulpa [CF L iang et RH Huang] CF L iang et AR F erguson) | |
| KR101703411B1 (ko) | 홍게 자숙액을 함유한 소스 조성물 및 이의 제조방법 | |
| CN104663870B (zh) | 一种抑制致病菌的泡菜保鲜液及制备方法 | |
| CN110521898A (zh) | 一种发酵蓝莓汁的制备方法 | |
| Emanuel et al. | Assessment and profiling of the fatty acids in two ackee fruit (Blighia sapida Köenig) varieties during different ripening stages | |
| CN105124455B (zh) | 一种fd成熟猕猴桃原位片制备方法 | |
| Paillart et al. | Organic acids produced by lactic acid bacteria (Leuconostoc sp.) contribute to sensorial quality loss in modified-atmosphere-packed fresh-cut iceberg lettuce | |
| Scalon et al. | Conservation of Campomanesia adamantium (Camb.) O. Berg seeds in different packaging and at varied temperatures | |
| CN105310037A (zh) | 一种酸辣味发酵泡菜的智能预处理方法 | |
| CN101342003A (zh) | 豆腐丝的保鲜方法 | |
| Păucean et al. | Freeze-Dried Powder of Fermented Chili Paste—New Approach to Cured Salami Production |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180828 |
|
| RJ01 | Rejection of invention patent application after publication |