Study On The Production Technology Of Instant Flavor Rice And Its Quality Change During The Storage Period

With the speeding up of the pace of life and lifestyle change, instant food has become an indispensable food in people’s daily life. In the current commercial instant foods, the instant rice is rare in the market and the variety is unitary. This research to rich instant rice product type, enhance convenience, improve the flavor and promote the development of Chinese traditional food industrialization as a starting point, to develop a instant flavor rice. Through the establishment of the quality of instant flavor rice evaluation method, study the optimum parameters of instant flavor rice, formulation optimization, the influence of the main auxiliary materials for quality and quality changes during storage, and the shelf life is forecasted for instant flavor rice. Provide theoretical reference for industrialized production. Concrete research content is as follows:1. The basic composition of the raw material rice were determined, and combined with related literature reports, determine the applicable to as raw materials for the instant flavor rice. By means of instant flavor rice analysis of sensory evaluation and texture characteristics of the correlation property index of hardness and adhesiveness has significantly correlation with sensory score, can accurately reflect the sensory quality of instant flavor rice. Process conditions of soaking time, cooking time and cooking rice water proportion bigger influence on the instant flavor rice quality. According to the results of single factor experiment, through the Design Expert8.0 software optimization the process conditions of instant flavor rice with the Box-Behnken response surface. The optimal technological conditions for:Soaking temperature is 25 "C, soak time for 29 min, soak rice water ratio of 1:1.4, cooking time is 29.5 min, cooking rice water ratio of 1:1.38.2. Study the main flavor seasoning on instant flavor rice quality and the influence of the gelatinization degree. Results as follows:the adding amount of soy sauce on instant flavor rice of hardness and adhesiveness influence was not significant, the impact on the sensory score significantly, decreased from 93.8 to 45.6, and the corn oil to add quantity of instant rice flavor had a great effect on hardness and adhesiveness, decreased from 427.7.21.4 to 368.6,4.8 respectively, the sensory score decreased from 93.8 to 69.4. Soy sauce and corn oil for instant flavor rice gelatinization degree lower there was a delay effect, and at 4℃ gelatinization degree of the sample of the refrigerated to 28 days respectively 2.94.2.25. higher than blank sample. By XRD analysis can be seen that the lipid and soy sauce in instant flavor rice can reduce the degree ofcrystallinity of rice starch. Through the Design Experts.0 software, the use of Plackett-Burman experiment design to screen the instant flavor rice seasoning mix factors, the three most significant factors for the influence of:salt, soy sauce, and soft sugar. And then through the Box-Behnken experiment design of instant flavor rice seasoning mix is optimized, instant flavor rice seasoning material ratio of the optimal result is:soy sauce 11mL, salt 1.2 g, soft sugar 4.3 g, tasty juice 2 mL, chicken essence 1 g and corn oil 10 mL3. Study the change of the storage period instant flavor rice quality and to predict the shelf life. Room temperature storage to 180 days under the condition of instant flavor rice with good quality, instant flavor rice of hardness increased from 383.2 to 523.9, adhesiveness decreased from 14.7 to 7.9, gelatinization degree decreased from 97.19 to 79.82. Instant flavor rice during storage of gelatinization degree of lower and has a very significant correlation between hardness and adhesiveness. Storage 210 days instant flavor rice of the total number of colonies not overweight, conform to the hygienic requirements. Instant flavor rice respectively under different storage temperature storage the acid value and peroxide value of 30 days with the extension of storage time showed a trend of rising. At 25 ℃,35 ℃ and 45 ℃ storage to 30 days instant flavor rice content of acid value were 2.03 mg,2.23 mg/g and 3.01 mg/g/g, and content of peroxide value were 3.50 meq/kg,4.56 meq/kg and 5.90 meq/kg, respectively. In order to acid value as an index to establish dynamic model at 25 ℃,35℃ and 45℃ forecasts were 161.1 days,85.5 days and 47.9 days, and use the peroxide value as an index to establish dynamic model at the same temperature forecasts were 205.5 days,129.5 days and 84.1 days. Comprehensive factors, will eventually instant flavor rice of shelf life for 180 days.