航空餐用方便米饭的风味改善

Improved Flavor of Instant Rice for Airline Catering

摘要:

风味是评价米饭品质的重要因素。作者以航空餐用方便米饭为研究对象，对高温高压杀菌后米饭的风味进行改善，目标是接近现煮的米饭。结果表明：添加1%的米醋、1%的花生油和0.5%的海藻糖（均为质量分数），可以显著抑制高温高压造成的米饭风味下降。用二段式高温高压灭菌后，米饭可进行常温或低温贮藏与运输。电子鼻对方便米饭中主要挥发性成分变化反应灵敏，可用于米饭中挥发性成分的无损检测；PCA分析可区分不同贮藏时间的米饭。

Abstract:

Flavor is an important factor in the evaluation of rice quality. The instant rice for airline catering was studied to improve the rice flavor after sterilization under high temperature and high pressure, aiming to approach the flavor of freshly cooked rice. The results showed that the addition of 1% white vinegar, 1% peanut oil and 0.5% trehalose (mass fractions) could significantly inhibit the decline of rice flavor caused by high temperature and high pressure. After two-stage autoclaving, it could be stored and transported at ordinary or low temperature. The electronic nose was sensitive to the changes of main volatile components in instant rice, and could be used for the non-destructive analysis of volatile components in rice. PCA analysis could distinguish the different storage time of rice.