【摘要】：隨著經(jīng)濟(jì)發(fā)展人們生活水平的提高,在外就餐比率不斷提高,中央廚房、集體給食中抑制米飯回生已成為提高米飯食味品質(zhì)的關(guān)鍵技術(shù)點(diǎn)。在蒸煮米飯的過程中,大米吸水膨脹致使淀粉粒晶體結(jié)構(gòu)被破壞,進(jìn)而淀粉糊化,米飯?jiān)诃h(huán)境中失水降溫,使不規(guī)則的淀粉分子向有序化轉(zhuǎn)變,這個(gè)過程稱之為回生。米飯回生是影響食味品質(zhì)的重要原因。回生有分為兩個(gè)階段,即直鏈淀粉的短期回生和支鏈淀粉的長期回生。本文建立了米飯食味品質(zhì)和質(zhì)構(gòu)特性相關(guān)性模型,并應(yīng)用此模型優(yōu)化米醋、蔗糖和芝麻油這三種輔料配方抑制米飯回生,同時(shí)進(jìn)行儲藏試驗(yàn),找到在儲藏過程中回生程度不同的樣品并進(jìn)行米飯回生度的對照試驗(yàn),進(jìn)一步以機(jī)理的角度驗(yàn)證模型的可行性,并找到較合適的儲藏條件具體研究內(nèi)容如下:1.優(yōu)化大米的蒸煮工藝,以感官評價(jià)為響應(yīng)值進(jìn)行正交試驗(yàn),優(yōu)化出的米飯蒸煮的工藝條件為:米水比例:1:1.8;蒸煮35min;浸泡35min。2.米飯食味品質(zhì)與質(zhì)構(gòu)特性的相關(guān)性模型的建立。在此研究中,分別或混合添加相應(yīng)的輔料:蔗糖、芝麻油、米醋,或者進(jìn)行不同溫度的儲藏處理,改變米飯的食味品質(zhì)和回生程度。將不同條件下米飯的質(zhì)構(gòu)特性和食味值聯(lián)立聯(lián)立建立模型方程(如下),通過SPSS計(jì)算得出,二者相關(guān)性達(dá)到93.5%,達(dá)到極顯著水平。Y=83.418-0.064*X_1-11.968*X_2-8.996*X_3-5.885*X_4-54.162*X_5-15.75*X_6+103.754*X_7+159.745*X_8-1.073*X_93.米醋、蔗糖和芝麻油抑制米飯回生的研究結(jié)果表明其最優(yōu)配方為:添加米醋7.50%,蔗糖8.40%,芝麻油1.76%。在此條件下通過模型得到的米飯的食味預(yù)測值為65.80,原味米飯的食味預(yù)測值為51.82,相比提高了 26.97%。根據(jù)已得到的食味值預(yù)測模型,測定添加不同輔料的米飯的質(zhì)構(gòu)特性,得到食味預(yù)測值作為響應(yīng)值。當(dāng)共同添加三種輔料時(shí),淀粉分子表面的油膜可以維持淀粉分子內(nèi)部結(jié)構(gòu),延緩淀粉分子之間的水分的流出,維持淀粉分子的簇狀結(jié)構(gòu),同時(shí),米醋中的CH3COO-和蔗糖,都能夠延緩淀粉分子鏈遷移速率,添加三種輔料能夠使淀粉分子內(nèi)外共同作用,抑制回生,提高米飯食味品質(zhì)。4.變溫儲藏對米飯的影響。變溫儲藏經(jīng)歷了快速降溫處理和恒溫儲藏兩個(gè)階段。根據(jù)已得到的食味值預(yù)測模型,測定米飯的質(zhì)構(gòu)特性,在快速降溫處理時(shí),當(dāng)快速降溫至5℃之后的恒溫儲藏中,米飯的食味品質(zhì)較好。添加最優(yōu)輔料和原味米飯的食味值為82.79、64.26。此后依次進(jìn)行15℃、20℃、25℃的恒溫儲藏,結(jié)果發(fā)現(xiàn),在恒溫儲藏過程中,米飯樣品均呈現(xiàn)先升高后降低,再升高隨后下降的狀態(tài)。當(dāng)快速降溫至5℃之后進(jìn)行20℃的恒溫儲藏時(shí)達(dá)到兩個(gè)最高點(diǎn)時(shí)間較延后,并且添加輔料與原味米飯的食味預(yù)測值均呈現(xiàn)最高狀態(tài),根據(jù)延緩淀粉回生機(jī)理,表明其能夠更好的延長回生,為較好的變溫儲藏條件。同時(shí),將此條件下儲藏過程中的米飯測定回生值,進(jìn)一步驗(yàn)證模型的可行性。
[Abstract]:With the development of economy, people's living standard has been improved, and the rate of eating out has been increasing. The central kitchen and the inhibition of the rebirth of rice in collective feeding have become the key technology to improve the quality of rice taste. In the process of cooking rice, the water absorption and swelling of rice results in the destruction of the crystal structure of starch grains, and the gelatinization of starch. The rice loses water in the environment to cool down and make irregular starch molecules change to ordering. This process is called retrogradation. Rice retrogradation is an important factor affecting the taste quality. Retrogradation is divided into two stages: the short-term retrogradation of amylose and the long-term retrogradation of amylopectin. In this paper, a model of correlation between taste quality and texture characteristics of rice was established. The model was used to optimize the formula of rice vinegar, sucrose and sesame oil to inhibit the retrogradation of rice, and the storage experiment was carried out at the same time. To find the samples with different degrees of regeneration in the storage process and carry on the contrast experiment of rice resilience, further to verify the feasibility of the model from the angle of mechanism, and find the more appropriate storage conditions as follows: 1. The optimum cooking technology of rice was optimized. The orthogonal experiment was carried out with sensory evaluation as the response value. The optimum conditions of rice cooking were as follows: ratio of rice to water: 1: 1.8; cooking: 35 min; soaking 35 min. 2. Establishment of correlation model between quality and texture of rice. In this study, sucrose, sesame oil, rice vinegar, or storage at different temperatures were added separately or mixed to change the taste quality and retrogradation degree of rice. The model equation was established by combining the texture characteristics and taste value of rice under different conditions (as follows), and the correlation between them reached 93.5g by SPSS calculation. Very significant. Y=83.418-0.064*X_1-11.968*X_2-8.996*X_3-5.885*X_4-54.162*X_5-15.75*X_6 103.754*X_7 159.745 * X8-1.073 / X93. The experimental results of rice vinegar, sucrose and sesame oil showed that the optimum formula was as follows: adding rice vinegar 7.50, sucrose 8.40, sesame oil 1.76. Under this condition, the predicted value of the taste of the rice obtained by the model is 65.80, and the predicted value of the taste of the original rice is 51.82, which is 26.97% higher than that of the model. According to the predicted model of food taste value, the texture characteristics of rice with different auxiliary materials were measured, and the food taste prediction value was obtained as the response value. When the three kinds of excipients were added together, the oil film on the surface of starch molecules could maintain the internal structure of starch molecules, delay the outflow of water between starch molecules, maintain the cluster structure of starch molecules, and at the same time, the CH3COO- and sucrose in rice vinegar. Both of them could delay the transfer rate of starch molecular chain, and the addition of three kinds of excipients could make starch molecules interact with each other, inhibit retrogradation and improve the quality of rice. Effect of different temperature storage on rice. Variable temperature storage has experienced two stages: rapid cooling treatment and constant temperature storage. According to the predicted model of taste value obtained, the texture characteristics of rice were determined. The quality of rice was better when it was stored at constant temperature after rapid cooling to 5 鈩，

本文編號：2335046