过热蒸汽处理大米对方便米粉品质的影响

    Effect of superheated steam treatment on quality of instant rice noodles

    • 摘要: 为解决方便米粉的品质问题,探究过热蒸汽处理大米原料制作的方便米粉的品质变化规律,将不同温度、不同时间过热蒸汽处理的大米原料挤压制作方便米粉,测定其色泽、复水时间、断条率、烹煮特性、质构特性,并对其进行感官评价。结果表明:大米经过过热蒸汽处理对米粉色泽影响不大,2 min的处理可显著缩短米粉的复水时间,较短时间(2~6 min)的处理会使米粉断条率显著降低;随着处理强度的增大,米粉的吸水率整体呈升高趋势;过热蒸汽处理可增加米粉的硬度,降低其黏附性,有利于米粉爽口性的提升,过热蒸汽处理会影响米粉的感官品质,适当的处理可使方便米粉的组织形态、糊汤性、硬度、黏性得分升高,综合来看,150℃、4 min过热蒸汽处理大米制作的米粉感官品质较好。研究结果揭示了过热蒸汽处理对米粉感官品质的影响规律,为方便米粉品质改良奠定基础。

       

      Abstract: Superheated steam treatment is an emerging green heat treatment technology, however, its impacts on the physicochemical characteristics of rice flour and the quality of instant rice noodles flour have not been explored. To explore the quality change of rice noodles prepared by superheated steam raw materials, rice was superheated by steam at different temperatures (120, 150, and 180 ℃) for different timelengths (0, 2, 4, 6, and 8 min). Then, superheated rice was crushed into rice flour, and after humidity was adjusted to 33%, rice noodles were prepared by squeezing and dried at room temperature for 24 h. The basic components of the processed rice were determined, the color and luster of the rice noodles were determined after lyophilization and crushing. The rehydration time, break rate, cooking characteristics and texture characteristics were determined after the rice noodles were dried at room temperature. Rice noodles were sensory scored by 12 professionally trained members. The results showed that: (1) Within the treatment range of 120 ℃, 2 min to 180 ℃, 8 min, the superheated steam treatment did not change the brightness and whiteness of the rice noodles, and no significant change of the overall color was determined. (2) The rehydration time and break rate of the rice noodles were significantly reduced under the treatment time of 2 min, and the break rate increased with the increase of temperature. The rehydration time of the rice noodles was reduced to the minimum at 150 ℃ and 4 min, 450 s, which was reduced by about 10%. The break rate was the smallest at 120 ℃ and 2 min, which was 3. 33%, followed by 4 to 6 min. With the increase of treatment time and temperature, the water absorption rate of the rice nooldes increased as a whole. (3) The hardness of the rice noodles increased first and then decreased with the extension of the processing time, reaching the maximum value at 4 or 6 min. The adhesion decreased with the increase of the treatment strength, in contrast, the tensile strength and the fracture distance of the rice noodles increased. However, high temperature and long-term treatment reduced the maximum tensile strength and tensile breaking distance. (4) Superheated steam treatment affected the sensory quality of rice noodles, in detail, tissue morphology, paste soup direction, hardness and viscosity scores of convenient rice noodles increased. However, under extreme treatment conditions, quality was not improved, and even the tissue morphology and pasting properties were deteriorated. On the whole, under the condition of 150 ℃ and short processing time, the sensory quality of instant rice noodles was the best.

       

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