不浸泡蒸煮方便米饭的工艺及食用品质研究
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摘要
方便米饭是在国民经济发展和生活节奏加快的基础上快速发展起来的一类主食类方便食品。方便米饭有多种类型,低温无菌包装米饭代表了方便米饭未来的发展方向。目前低温无菌包装米饭在在蒸煮前一般先对大米进行1-1.5h的浸泡处理,这使得蒸煮时间缩短,但同时带来了许多需改进的问题,例如:生产周期延长、成品率降低以及污染能耗加重等。不浸泡蒸煮方式是针对这些问题而提出的一种改进措施,它不仅能改善这些问题,而且还在提高食味品质、延长货架期等方面具有一定的优势。本课题的最终目的是希望将免淘洗米加工设备和低温无菌包装米饭生产设备相结合来生产低温无菌包装米饭,并且这种生产方式有望应用到目前各类方便米饭的生产。
本文首先对浸泡对蒸煮前大米品质的影响进行了研究。结果表明:大米浸泡过程中,溶出还原糖和总氨基酸含量逐渐增加且它们之间可能会发生美拉德反应,含硫氨基酸含量逐渐增加,浊度和浸出固形物逐渐增加,大米色度值(L*、a*、b*和△E)均发生显著变化;而这些变化可能分别会对蒸煮米饭的食味品质、风味、成品率及色泽带来影响,且浸泡温度越高浸泡时间越长影响越大。
其次对方便米饭前期生产条件和蒸汽蒸煮动力学进行了研究。前期生产条件研究表明:大米在20℃的自来水中浸泡约1h可充分吸水;做200g米饭所需的加米量和加水量分别约为75 g和125 g;用平行玻璃板法可快速判断米饭最终蒸煮点,并且在常压蒸汽蒸煮条件下,浸泡米和不浸泡米基本煮熟所需的时间分别约为18 min和26 min。蒸汽蒸煮动力学研究表明:浸泡米和不浸泡米的蒸煮过程都符合一级动力学反应方程;浸泡米有2个蒸煮速率常数而不浸泡米有3个蒸煮速率常数,且各阶段速率常数的大小不相同。
再次对不浸泡蒸煮新鲜方便米饭的理化食味品质进行了研究。风味物质研究结果表明:在蒸煮程度一致的基础上,实验鉴定出不浸泡蒸煮米饭的风味成分共48种,其中烃类31种,醇类6种,醛类4种,醚类1种,酯类3种,其他3种;浸泡蒸煮米饭的风味成分共45种,其中烃类30种,醇类3种,醛类5种,醚类2种,酯类3种,其他2种。米饭风味的主要贡献物质是各类非烃类挥发性成分,不浸泡蒸煮米饭中各类非烃类风味物质的相对质量分数均明显高于浸泡蒸煮米饭,这表明预浸泡处理会对米饭的风味产生较大影响。感官评定结果表明:不浸泡蒸煮米饭的风味、色泽和滋味明显优于浸泡蒸煮的米饭,形态和口感略差于浸泡蒸煮的米饭,而综合得分高于浸泡蒸煮的米饭。
接着对储藏过程中不浸泡蒸煮方便米饭的理化食味品质进行了研究。理化指标研究表明:低温储藏下两种米饭的总酸价和质构(硬度、粘度、弹性),在0-3天内均发生了较大变化,在3-30天储藏期间均只发生了缓慢变化,而这些变化主要由淀粉老化引起。对储藏了30天的两种米饭进行感官评定表明:不浸泡蒸煮米饭的风味、色泽和滋味优于浸泡蒸煮的米饭,形态和口感略差于浸泡蒸煮的米饭,而综合得分略高于浸泡蒸煮的米饭;对比新鲜米饭,两种米饭的气味、口感和滋味下降幅度较大,而色泽和形态下降幅度较小,这表明储藏会对米饭的气味、口感和滋味造成较大影响。
最后对免淘洗米不浸泡蒸煮工艺(新工艺)进行了成本核算。结果表明:新工艺与原工艺(普通大米浸泡蒸煮工艺)的总直接生产成本之差之间存在如下相互关系(x表示相对原工艺蒸煮时间的增加量,单位:min): y=[(36＋x)／288×14020±4877.5]-6820=3505 x/72-190(0≤x﹤8)这表明新工艺相对原工艺蒸煮时间增加量在4 min以内时可以减少成本,在4 min以上时会增加成本,且每增加1 min成本会增加48.7元/吨。
Instant rice is a class of staple food convenience food, which has been developed rapidly on the basis of the development of national economy and the quickening pace of life. There are many types of instant rice, and the low-temperature sterile rice represents the future direction of instant rice. Presoaking rice in water for 1-1.5 h before cooking is traditionally practiced in the production of low-temperature sterile rice at present, which reduced the cooking time as well as brought many problems, such as, the production cycle became longer, the rate of finished products declined, and the energy consumption and pollution increased. In order to solve these problems, we propose a new production method to produce instant rice—un-soaked cooking, which can not only improve these problems but also improve the eating quality and extend the shelf life. The ultimate purpose of this project is to produce low-temperature sterile rice using a new method, which is to combine the washing-free rice processing equipment with the low-temperature sterile rice production equipment, and this new production method is expected to be applied to the current production of various types of instant rice.
Firstly, impacts of presoaking on rice physicochemical properties before cooking were studied. The results showed that the content of reducing sugar and total amino acids in soaking solution increased during presoaking period, and between them there were Maillard reactions which would affect the eating quality of cooked rice. The Sulfur-containing amino acids content also increased, which would affect the flavor of cooked rice. And the levels of turbidity and leached solids content in soaking solution also increased, which would affect the yield of cooked rice. In addition, the color value (L*、a*、b* and△E) of rice would be changed significantly during presoaking period, which would affect the color acceptance of cooked rice. In short, the higher the presoaking temperature, the longer the presoaking time, the greater impact on rice quality.
Secondly, the initial production conditions and steam cooking kinetics for instant rice were studied. The initial production conditions we obtained from experiments were that about 1h was needed for complete water absorption at 20℃in trap water, and the quantity of rice and water required for producing 200 g rice were about 75 g and 125 g, respectively. The end point of cooking was identified by using parallel glass plate method, and under atmospheric conditions of steam cooking, the cooking time of presoaked rice (PR) and un-soaked rice (UR) were about 18 min and 26 min, respectively. Results from steam cooking kinetics study showed that both PR and UR were in line with the first-order kinetics equation during the steam cooking process, and two cooking rate constants were observed for cooking of PR, while in the case of UR three cooking rate constant were observed, and at the various stages during cooking the cooking rate constants were different.
Thirdly, the physicochemical properties and eating quality of fresh un-soaked instant rice were studied. Results from the flavor compounds study showed that a total of 48 components in un-soaked cooked rice (UCR) were identified, including hydrocarbons (31 kinds), alcohols (6 kinds), aldehydes (4 kinds), ethers (1 kind), esters (3 kinds) and other components (3 kinds). While in the case of presoaked cooked rice (PCR), a total of 45 components were identified, including hydrocarbons (30 kinds), alcohols (3 kinds), aldehydes (5 kinds), ethers (2 kinds), esters (3 kinds) and other components (2 kinds). Among of these components, the main flavor compounds were attributed to all kinds of non-hydrocarbon compounds, the proportions of these non-hydrocarbon compounds in UCR were more than those in PCR, which indicated that presoaking treatment would greatly affect the flavor of cooked rice. Results of sensory evaluation indicated that the flavor, color and taste of UCR were much better than PCR, while the shape and palatability of UCR were a little worse than PCR, and the total score of sensory evaluation of UCR was higher than PCR.
Then, the physicochemical properties and eating quality of un-soaked instant rice during storage were studied. In the low-temperature storage, results of the physicochemical properties study showed that total acid values and textural properties (hardness, adhesiveness and springiness) of both UCR and PCR were changed greatly in 0-3 days, while in 3-30 days the changes occurred slowly, and these changes were mainly caused by the aging of starch. Results of sensory evaluation for 30-day storage cooked rice indicated that the flavor, color and taste of UCR were better than PCR, while the shape and palatability of UCR were a little worse than PCR, and the total score of sensory evaluation of UCR was a little higher than PCR. Further, when compared with the fresh un-soaked instant rice, the results indicated that the flavor, taste and palatability of both UCR and PCR were declined dramatically, while the color and shape of both UCR and PCR were declined slightly, it revealed that storage would seriously affect the flavor, taste and palatability of the cooked rice.
At last, we accounted for the cost of the un-soaked cooking process with washing-free rice (new process). The results showed that the difference of the total direct production cost between new process and original process (presoaked cooking process with ordinary rice) followed the following formula (x—the increment of cooking time, the unit: min): y=[(36＋x)／288×14020±4877.5]-6820=3505 x/72-190(0≤x﹤8) (0≤x﹤8) This indicated that the cost would decrease when the increment of cooking time less than 4 min and the cost would increase when the increment of cooking time more than 4 min, and the cost would increase 48.7 RMB/ton with each additional 1 min.
本文首先对浸泡对蒸煮前大米品质的影响进行了研究。结果表明:大米浸泡过程中,溶出还原糖和总氨基酸含量逐渐增加且它们之间可能会发生美拉德反应,含硫氨基酸含量逐渐增加,浊度和浸出固形物逐渐增加,大米色度值(L*、a*、b*和△E)均发生显著变化;而这些变化可能分别会对蒸煮米饭的食味品质、风味、成品率及色泽带来影响,且浸泡温度越高浸泡时间越长影响越大。
其次对方便米饭前期生产条件和蒸汽蒸煮动力学进行了研究。前期生产条件研究表明:大米在20℃的自来水中浸泡约1h可充分吸水;做200g米饭所需的加米量和加水量分别约为75 g和125 g;用平行玻璃板法可快速判断米饭最终蒸煮点,并且在常压蒸汽蒸煮条件下,浸泡米和不浸泡米基本煮熟所需的时间分别约为18 min和26 min。蒸汽蒸煮动力学研究表明:浸泡米和不浸泡米的蒸煮过程都符合一级动力学反应方程;浸泡米有2个蒸煮速率常数而不浸泡米有3个蒸煮速率常数,且各阶段速率常数的大小不相同。
再次对不浸泡蒸煮新鲜方便米饭的理化食味品质进行了研究。风味物质研究结果表明:在蒸煮程度一致的基础上,实验鉴定出不浸泡蒸煮米饭的风味成分共48种,其中烃类31种,醇类6种,醛类4种,醚类1种,酯类3种,其他3种;浸泡蒸煮米饭的风味成分共45种,其中烃类30种,醇类3种,醛类5种,醚类2种,酯类3种,其他2种。米饭风味的主要贡献物质是各类非烃类挥发性成分,不浸泡蒸煮米饭中各类非烃类风味物质的相对质量分数均明显高于浸泡蒸煮米饭,这表明预浸泡处理会对米饭的风味产生较大影响。感官评定结果表明:不浸泡蒸煮米饭的风味、色泽和滋味明显优于浸泡蒸煮的米饭,形态和口感略差于浸泡蒸煮的米饭,而综合得分高于浸泡蒸煮的米饭。
接着对储藏过程中不浸泡蒸煮方便米饭的理化食味品质进行了研究。理化指标研究表明:低温储藏下两种米饭的总酸价和质构(硬度、粘度、弹性),在0-3天内均发生了较大变化,在3-30天储藏期间均只发生了缓慢变化,而这些变化主要由淀粉老化引起。对储藏了30天的两种米饭进行感官评定表明:不浸泡蒸煮米饭的风味、色泽和滋味优于浸泡蒸煮的米饭,形态和口感略差于浸泡蒸煮的米饭,而综合得分略高于浸泡蒸煮的米饭;对比新鲜米饭,两种米饭的气味、口感和滋味下降幅度较大,而色泽和形态下降幅度较小,这表明储藏会对米饭的气味、口感和滋味造成较大影响。
最后对免淘洗米不浸泡蒸煮工艺(新工艺)进行了成本核算。结果表明:新工艺与原工艺(普通大米浸泡蒸煮工艺)的总直接生产成本之差之间存在如下相互关系(x表示相对原工艺蒸煮时间的增加量,单位:min): y=[(36＋x)／288×14020±4877.5]-6820=3505 x/72-190(0≤x﹤8)这表明新工艺相对原工艺蒸煮时间增加量在4 min以内时可以减少成本,在4 min以上时会增加成本,且每增加1 min成本会增加48.7元/吨。
Instant rice is a class of staple food convenience food, which has been developed rapidly on the basis of the development of national economy and the quickening pace of life. There are many types of instant rice, and the low-temperature sterile rice represents the future direction of instant rice. Presoaking rice in water for 1-1.5 h before cooking is traditionally practiced in the production of low-temperature sterile rice at present, which reduced the cooking time as well as brought many problems, such as, the production cycle became longer, the rate of finished products declined, and the energy consumption and pollution increased. In order to solve these problems, we propose a new production method to produce instant rice—un-soaked cooking, which can not only improve these problems but also improve the eating quality and extend the shelf life. The ultimate purpose of this project is to produce low-temperature sterile rice using a new method, which is to combine the washing-free rice processing equipment with the low-temperature sterile rice production equipment, and this new production method is expected to be applied to the current production of various types of instant rice.
Firstly, impacts of presoaking on rice physicochemical properties before cooking were studied. The results showed that the content of reducing sugar and total amino acids in soaking solution increased during presoaking period, and between them there were Maillard reactions which would affect the eating quality of cooked rice. The Sulfur-containing amino acids content also increased, which would affect the flavor of cooked rice. And the levels of turbidity and leached solids content in soaking solution also increased, which would affect the yield of cooked rice. In addition, the color value (L*、a*、b* and△E) of rice would be changed significantly during presoaking period, which would affect the color acceptance of cooked rice. In short, the higher the presoaking temperature, the longer the presoaking time, the greater impact on rice quality.
Secondly, the initial production conditions and steam cooking kinetics for instant rice were studied. The initial production conditions we obtained from experiments were that about 1h was needed for complete water absorption at 20℃in trap water, and the quantity of rice and water required for producing 200 g rice were about 75 g and 125 g, respectively. The end point of cooking was identified by using parallel glass plate method, and under atmospheric conditions of steam cooking, the cooking time of presoaked rice (PR) and un-soaked rice (UR) were about 18 min and 26 min, respectively. Results from steam cooking kinetics study showed that both PR and UR were in line with the first-order kinetics equation during the steam cooking process, and two cooking rate constants were observed for cooking of PR, while in the case of UR three cooking rate constant were observed, and at the various stages during cooking the cooking rate constants were different.
Thirdly, the physicochemical properties and eating quality of fresh un-soaked instant rice were studied. Results from the flavor compounds study showed that a total of 48 components in un-soaked cooked rice (UCR) were identified, including hydrocarbons (31 kinds), alcohols (6 kinds), aldehydes (4 kinds), ethers (1 kind), esters (3 kinds) and other components (3 kinds). While in the case of presoaked cooked rice (PCR), a total of 45 components were identified, including hydrocarbons (30 kinds), alcohols (3 kinds), aldehydes (5 kinds), ethers (2 kinds), esters (3 kinds) and other components (2 kinds). Among of these components, the main flavor compounds were attributed to all kinds of non-hydrocarbon compounds, the proportions of these non-hydrocarbon compounds in UCR were more than those in PCR, which indicated that presoaking treatment would greatly affect the flavor of cooked rice. Results of sensory evaluation indicated that the flavor, color and taste of UCR were much better than PCR, while the shape and palatability of UCR were a little worse than PCR, and the total score of sensory evaluation of UCR was higher than PCR.
Then, the physicochemical properties and eating quality of un-soaked instant rice during storage were studied. In the low-temperature storage, results of the physicochemical properties study showed that total acid values and textural properties (hardness, adhesiveness and springiness) of both UCR and PCR were changed greatly in 0-3 days, while in 3-30 days the changes occurred slowly, and these changes were mainly caused by the aging of starch. Results of sensory evaluation for 30-day storage cooked rice indicated that the flavor, color and taste of UCR were better than PCR, while the shape and palatability of UCR were a little worse than PCR, and the total score of sensory evaluation of UCR was a little higher than PCR. Further, when compared with the fresh un-soaked instant rice, the results indicated that the flavor, taste and palatability of both UCR and PCR were declined dramatically, while the color and shape of both UCR and PCR were declined slightly, it revealed that storage would seriously affect the flavor, taste and palatability of the cooked rice.
At last, we accounted for the cost of the un-soaked cooking process with washing-free rice (new process). The results showed that the difference of the total direct production cost between new process and original process (presoaked cooking process with ordinary rice) followed the following formula (x—the increment of cooking time, the unit: min): y=[(36＋x)／288×14020±4877.5]-6820=3505 x/72-190(0≤x﹤8) (0≤x﹤8) This indicated that the cost would decrease when the increment of cooking time less than 4 min and the cost would increase when the increment of cooking time more than 4 min, and the cost would increase 48.7 RMB/ton with each additional 1 min.
引文
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