Improved Flavor of Instant Rice for Airline Catering

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.