浙江农业学报

• 食品科学 • 上一篇    下一篇

即食米饭巴氏杀菌工艺研究

  

  1. (1. 浙江省农业科学院 食品科学研究所/浙江省果蔬保鲜与加工技术研究重点实验室,浙江 杭州 310021; 2. 杭州知味观食品有限公司,浙江 杭州 311115)
  • 出版日期:2016-01-25 发布日期:2016-01-19

Study on the pasteurization technology of instant rice

  1. (1. Institute of Food Science, Zhejiang Academy of Agricultural Sciences / Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China; 2. Hangzhou Zhiweiguan Food Co., Ltd., Hangzhou 311115, China)
  • Online:2016-01-25 Published:2016-01-19

摘要: 以浙粳88大米为试材,通过贮藏过程中米饭的理化指标、质构特性和菌落总数等指标的分析以及感官评价,确定即食米饭的巴氏杀菌最佳工艺参数为:85 ℃灭菌25 min,或95 ℃灭菌20 min,产品在5 ℃可以贮藏20 d。采用巴氏杀菌能较好地保持即食米饭的品质,微生物指标符合国家相关标准要求。

关键词: 即食米饭, 巴氏杀菌, 工艺参数, 品质变化

Abstract: The instant rice was produced using the japonica rice 88 as raw material and its pasteurization technology was researched. The optimal pasteurization parameters of instant rice were obtained by analyzing the physical and chemical indexes, texture profile and total numbers of colony during storage and the sensory evaluation, and the results was 85 ℃ sterilizing for 25 min or 95 ℃ sterilizing for 20 min. The pasteurized rice kept good quality and its microbial index met the relevant national standards when stored at 5 ℃ for 20 days.

Key words: instant rice, pasteurization, technological parameter, quality change