The Optimizing Of The Processing Technology Of Instant Rice With Germinated Brown Rice And The Construction Of Shelf Life Prediction Model

Using Northeast japonica rice as raw material,compounding different amounts of germinated brown rice,adding water in different proportion according to the amount of germinated brown rice,optimizing the production process according to sensory evaluation,and making convenient rice.Store at room temperature after sealing.The sensory evaluation,texture,iodine blue value,transmittance,color difference,moisture content,pH value,flavor change and aging degree of rice during storage were determined,and the feasibility and market value of the product technology were determined.The optimum process parameters were optimized by single factor and double factor experimental design,non-repetitive double factor analysis and multiple comparisons by the new complex range method.The optimum process was obtained: 15% of germinated brown rice and 1:1.2 of water consumption ratio of germinated brown rice.Physical and chemical analysis showed that the instant rice with germinated brown rice during storage at room temperature had the fragrance of brown rice in odor and the yellowish color of brown rice.It had good sensory evaluation in palatability,taste and cold rice quality.The hardness value increased and elasticity value decreased slowly,the fluctuation of adhesive degree was smaller than that of blank control,and the cohesion fluctuated.The water content,pH value and iodine blue value of rice during storage were lower than those of the control,which indicated that the compound treatment had a certain effect on maintaining the stability of physical properties of rice.The results of electronic nose analysis showed that the flavor components of the composite sample were similar to those of the control sample except for more aromatic components.To some extent,the flavor of the composite sample was very close to that of the control sample,but the flavor intensity increased.The results showed that the aging degree of instant rice decreased with the application of compound technology,and the aging rate became slower in the later period,which indicated that the aging degree of instant rice was delayed to a certain extent by the combination of germinated brown rice.The results of shelf life prediction model construction showed that through the establishment of aging degree reaction rate dynamics model for different storage days of optimum processing compound products,the Arrhenius equation of aging degree DR and storage time T of germinated brown instant rice during storage at 25 ℃,was established with DR as index,and shelf life of germinated brown rice was predicted.According to GBT31323-2014,the shelf life is defined as the endurance value of shelf life,which can calculate the shelf life of 363 days when stored at 25 ℃.The sensory and edible quality of instant rice stored at room temperature can be improved by the compounding process of germinated brown rice,and the aging speed of instant rice at room temperature can be delayed to a certain extent.It has potential application value in improving the quality of instant rice.