方便米饭的制作工艺研究.docVIP

方便米饭的制作工艺研究 摘 要 方便米饭作为一种方便食品自问世以来,一直存在问题,感官质量与传统米饭相差甚远,因此,尽管该产品已问世几十年,仍然没有像方便面那样得到推广。本研究旨在通过采用新工艺、合理的工艺参数、加入添加剂等方法改进方便米饭的品质,为方便米饭的工业化生产与推广提供理论和实践依据。方便米饭回生抑制是改善其品质,延长货架期的首要因素。结合淀粉回生机理及其影响因素,在初步实验确定出最佳工艺条件的基础上,主要研究了品种、添加剂，水米比例，蒸煮方式，离散方式等对方便米饭回生的影响效果。结果表明：稻米的品种，水米比例对方便米饭品质有明显影响。方便米饭的品质除涉及到回生等方面外,还包括米饭的外观、米粒的完整性、离散性、米饭的软硬度、米饭风味等方面,本文研究了如何提高方便米饭的品质的方法。另外，本文介绍了方便米饭的发展前景，种类、特点及其基本加工工艺的比较,着重讨论了方便米饭生产中的若干技术问题及良好的工艺流程和配方等。这些技术参数对工业化生产具有重要的指导作用和实用价值，可以作为进一步研究的参考。 关键词: 方便米饭,感官指标, 回生,加工工艺 Study on the process of the instant rice Abstract The instant rice appeared as a kind of instant food, while the questions of aspects as existed: Its sensory was different from traditional rice, although this product had already come out for decades, it does not popularize like the instant noodles, and this research is aimed at improving the quality through adopting new process, reasonable craft parameter, join additive. It will offer the theory and practice basis for industrialization and popularization of the instant rice. The anti-retro gradation is the first factor to improve the qualities and prolong the shelf life of instant rice. The effects of breeds, the water rice comparison, steam to cook a way and long-lost way had been studied based on the starch retro gradation mechanism. It showed that the rice breeds and (water: rice) had significant effect on the starch in rice. The quality of the convenient rice in addition to involve in return to living etc. aspect, also include soft degree of hardness. The rice taste of the integrity, scatter, rice of external appearance, grain of rice etc. aspect, this text studied how to raise the quality of the convenient rice. Moreover, this thesis introduced the development foreground of the convenient rice, category, characteristics and it is basic to process the comparison of the craft, emphasizing to discuss convenient rice to produce medium of some technique problems and good craft process and formulation etc. These technique parameters have an im