即食方便米饭的抗老化研究及工艺改进
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摘要
本课题旨在研究即食方便米饭的老化机理及其生产工艺的改进。通过研究水分质量分数、贮存时间、支链淀粉链长分布以及几种淀粉酶对即食方便米饭老化、口感的影响和酶处理生产工艺,以获得即食方便米饭的最佳生产工艺条件及成品质量标准。
首先,针对即食方便米饭在贮存过程中易老化的问题,先以糊化度为实验指标,研究水分质量分数、贮存时间、淀粉外支链链长分布对其老化的影响。结果显示:水分对糊化度的影响是跳跃性的,在62-65%之间时,4℃保藏后糊化度会有明显变化,而这种变化在三周内已经基本完成;降低淀粉外支链链长,能够在一定程度上抑制淀粉的老化。
然后,为了改善即食方便米饭的抗老化性和口感,以糊化度和质构特性为主要实验指标,研究几种淀粉酶对产品及生产工艺的影响。结果显示:麦芽糖淀粉酶能够使即食米饭具有较好的抗老化效果,同时对米饭的质构也有一定的改善作用;最佳的酶处理生产工艺条件确定为:蒸煮时间25min、酶液浓度52 mg/L、酶液浸泡时间15 min、酸液浓度pH4.3、酸液浸泡时间2min。
最后,对产品进行感官评定并制定产品的质量标准。最终结果表明:采用本课题得出的最佳工艺制作的样品,贮藏较长时间后,口感虽然仍然比不上新鲜米饭,但是明显要好于同类型的市售产品;产品的质量标准应分三部分:感官指标、理化指标、微生物指标。
This study mainly focused on retrogradation of instant rice and improvement of processing. The influence of water content, time, distributions of the chain lengths and amylases on retrogradation and sensory quality of instant rice were investigated in order to get the best processing and quality standard of instant rice.
Firstly, in order to control retrogradation during storage, the degree of gelatinization was used to investigate the effects of water content, time, distributions of the chain lengths and amylases on retrogradation of instant rice. The results showed that the degree of gelatinization of sample with 60% water content had an obvious change after storage at 4℃for three weeks, and shortened the chain lengths of amylopectins can restrain retrogradation of it.
Secondly, in order to control retrogradation and improve the sensory quality, effects of amylases on instant rice and processing were investigated with the degree of gelatinization and texture profile analysis (TPA). The result indicated that the effect of maltase on retrogradation of instant rice is the best among the three kinds of amylases, and at the same time, the maltase can also improve the texture character of instant rice a little. The best processing were that the cooking time was 25min, the concentration of maltase was 52mg/L, the time of soaking in solution of maltase was 15min, and time of soaking in solution with pH=4.3 was 2min.
Finally, the samples were investigated with sensory evaluation, and the quality standard had been made. After a long time storage, the samples made with the best processing tasted better than the product of the same type salting in the market, although their sensory quality were also worse than the fresh cooked rice. The quality standard of product should contain the sensory indexes, physicochemical indexes and microbial indexes.
首先,针对即食方便米饭在贮存过程中易老化的问题,先以糊化度为实验指标,研究水分质量分数、贮存时间、淀粉外支链链长分布对其老化的影响。结果显示:水分对糊化度的影响是跳跃性的,在62-65%之间时,4℃保藏后糊化度会有明显变化,而这种变化在三周内已经基本完成;降低淀粉外支链链长,能够在一定程度上抑制淀粉的老化。
然后,为了改善即食方便米饭的抗老化性和口感,以糊化度和质构特性为主要实验指标,研究几种淀粉酶对产品及生产工艺的影响。结果显示:麦芽糖淀粉酶能够使即食米饭具有较好的抗老化效果,同时对米饭的质构也有一定的改善作用;最佳的酶处理生产工艺条件确定为:蒸煮时间25min、酶液浓度52 mg/L、酶液浸泡时间15 min、酸液浓度pH4.3、酸液浸泡时间2min。
最后,对产品进行感官评定并制定产品的质量标准。最终结果表明:采用本课题得出的最佳工艺制作的样品,贮藏较长时间后,口感虽然仍然比不上新鲜米饭,但是明显要好于同类型的市售产品;产品的质量标准应分三部分:感官指标、理化指标、微生物指标。
This study mainly focused on retrogradation of instant rice and improvement of processing. The influence of water content, time, distributions of the chain lengths and amylases on retrogradation and sensory quality of instant rice were investigated in order to get the best processing and quality standard of instant rice.
Firstly, in order to control retrogradation during storage, the degree of gelatinization was used to investigate the effects of water content, time, distributions of the chain lengths and amylases on retrogradation of instant rice. The results showed that the degree of gelatinization of sample with 60% water content had an obvious change after storage at 4℃for three weeks, and shortened the chain lengths of amylopectins can restrain retrogradation of it.
Secondly, in order to control retrogradation and improve the sensory quality, effects of amylases on instant rice and processing were investigated with the degree of gelatinization and texture profile analysis (TPA). The result indicated that the effect of maltase on retrogradation of instant rice is the best among the three kinds of amylases, and at the same time, the maltase can also improve the texture character of instant rice a little. The best processing were that the cooking time was 25min, the concentration of maltase was 52mg/L, the time of soaking in solution of maltase was 15min, and time of soaking in solution with pH=4.3 was 2min.
Finally, the samples were investigated with sensory evaluation, and the quality standard had been made. After a long time storage, the samples made with the best processing tasted better than the product of the same type salting in the market, although their sensory quality were also worse than the fresh cooked rice. The quality standard of product should contain the sensory indexes, physicochemical indexes and microbial indexes.
引文
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[3]顾尧臣,刘祖荫.粮食深加工及综合利用[M].北京:科学出版社,1989:147-148
[4]王显伦,许红,顾芯.方便米饭回生抑制研究[J].郑州工程学院学报,2002,(1):43-47
[5]刘敏,汪芳安方便米饭生产中若干技术问题的探讨[J].武汉工业学院学报,2000,(2):28-31
[6]张民平,王文高.无菌包装米饭的特点与生产[J].粮食与饲料工业,2002,(9):14-15
[7]姚远,丁霄霖.米饭回生研究(Ⅱ)米饭回生动力学[J].中国粮油学报,1999,(6):19-22
[8] Gudmundsson, M.,Eliasson, A. C. Retrogradation of amylopectin and the effects of amylase and added surfactants/emulsifiers [J]. Carbahydr. Polym. ,1990,13:295
[9]刘凤岐,汤心顾.高分子物理[M].北京:高等教育出版社,35-100,1995
[10] Biliaderis, C. G.,Zawistowski, J. Viscoelastic behavior of aging starch gels: effects of concentration, temperature, and starch hydrolysates on network properties[J].Cereal Chem.,1990,67(3):2 40-246
[11] Lu, T.,Jane, J., Keeling, P. L. Temperature effect on retrogradation rate and crystalline structure of amylase [J].Carbohydr. Polym.,1997,33:19-26
[12] Hizukuri. S. Polymodal distribution of the chain lengths of amylopectin and its significance[J]. Carbohydr. Res.,1986,147:342-347
[13] Ring. S. R.,Clonna. P. The gelation and crystallization of starch [J]. Carbohydr. Res.,1987,162:277-293
[14] Gidley. M. J.,Bulpin. P. V.,eds. Crystallization of maltooligosaccharides as models of the crystalline forms of starch. Carbohydr. Res.,1987,161:291-300
[15]姚远.米制品回生研究.无锡轻工大学博士论文,1999
[16] Biliaderis, C. G. Structures and phase transition of starch polymers [M]. In Walter R. H.,eds. Polysaccharide association structures in food. 1998:57-168
[17] Eliasson Ann-Charlotte. Carbohydrates in food. New York,1998
[18] Yoshiko Hibi,Shinichi Kitamura,Takashi Kuge. Effect of Lipids on the Retrogradarion of Cooked Rice [J]. Cereal Chem.,1990,67 (1):7-10
[19] Zobel, H. F. Starch crystal transformations and their industrial importance [J]. Starch,1988,40:1-7
[20] Huang, J. J.,White, P. J. Waxy corn starch:monoglyceride intraction in a model system. Cereal Chem.,1993,70 (1):42-47
[21] Keetels, C. J.,Vliet, T. V.,Jurgens. A. Effects of lipid surfactants on the structure and mechanics of concentrated starch gels and starch bread [J]. J.Cereal Sci.,1996,24:33-45
[22] Germani, R.,Ciacco, C. F. Effect of sugars,lipids and type of starch on the mode and kinetics of retrogradation of concentrated corn starch gels [J]. Starch,1983,35:377-381
[23] I’Anson, K. J.,Miles, M. J.,Morris, V. J. The effects of added sugars on the retrogradation of wheat starch gels [J] . J.Cereal Sci.,1990,11:243-248
[24] Katsuta, K.,Nishimura, A.,Miurs, M . Effects of saccharides on stabilities of rice starch gels: 2. Oligosaccharides [J]. Food Hydrocolloids,1992,6(4):399-408
[25] Gerrard, J. A.,Every, D.,Sutton, K. H. The role of maltodextrins in the staling of bread[J]. J.Cereal Sci.,1997,26:201-209
[26] Akers, A. A.,Hoseney, R. C. Water-soluble dexrtrins fromα-amylase-treated bread and their relationship to bread firming [J]. Cereal Chem.,1994,71 (3) :223-226
[27]木俣六司等.米饭的老化防止方法.日本,公开特许公报,昭60-199355
[28] Jankowski, T., & Rha, C. K. Retrogradation of starch in cooked wheat [J]. Starch,1986,38(1):6-9
[29] Keetels, C. J. A. M., Visser, K. A., van Vliet, T., Jurgens, A., & Walstra, P. (1996). Structure and mechanics of starch bread [J]. Journal of Cereal Science,1996,24(1):15-26
[30] Bourne, M. C. Texture profile analysis [J]. Food Technology,1978,32(7):62-66, 72
[31] Jankowski, T. Influence of starch retrogradation on the texture of cooked potato tuber [J]. International Journal of Food Science and Technology,1992,(27):637-642
[32] Seow, C. C., & Thevamalar, K. Problems associated with traditional Malaysian starch-based intermediatemoisture foods [M]. In C. C. Seow, Food preservation by moisture control,London:Elsevier Applied Science,1988:233-252
[33] Shuey, W. C., & Tipples, K. H. The amylograph handbook [M] . St. Paul, MN: American Association of Cereal Chemists,1980
[34] Dengate, H. N. Swelling, pasting, and gelling of wheat starch [M]. In Y. Pomeranz, Advances in cereal science and technology,Minnesota:American Association of Cereal Chemists,1984 (6) :49-82
[35] Miles, M. J., Morris, V. J., & Ring, S. G. Gelation of amylase [J]. Carbohydrate Research,1985,(135):247-269
[36] Deffenbaugh, L. B., & Walker, C. E. Comparison of starch pasting properties in the Brabender Viscograph and the Rapid Visco-Analyzer[J]. Cereal Chemistry,1989,(66):493-499
[37] Ross, A. S., Walker, C. E., Booth, R. I., Orth, R. A., & Wrigley, C. W. The Rapid Visco-Analyser: a new technique for the evaluation of sprout damage [J]. Cereal Foods World,1987,(32):827-829
[38] Walker, C. E., Ross, A. S., Wrigley, C. W., & McMaster, G. J. Accelerated starch-paste characterization with the Rapid Visco-Analyzer[J]. Cereal Foods World,1988,(33):491-494
[39] Sarko, A., & Wu, H.C.H. (1978). The crystal structures of A-, B- and C-polymorphs of amylose and starch [J]. Starch,1978,(30):73-78
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