食品工业科技2013，Vol.34Issue(15)：75-79,5.
蒸煮型方便炒饭在贮藏过程中的品质变化及相关性研究
Quality changes and the correlation between quality characteristics of cooking types of instant fried rice during storage
摘要
Abstract
This study investigated the changes of textural property,thermodynamic property,sensory characteristics and the correlation between these quality characteristics of instant fried rice during storage at 25℃.With the extension of storage time,the hardness of rice increased,while the adhesiveness declined.The retrogradation degree increased gradually,the indexes and comprehensive scores of sensory evaluation decreased slowly.However,the edible quality of instant fried rice prepared in storage terminal period were still accepted.There was significant correlation between sensory evaluation and TPA parameters (mainly hardness,adhesiveness)at 0.01 level.The relationship between enthalpy change AH and the TPA parameters were significant.Therefore,the quality evaluation system for cooking type instant fried rice was established which was base on the hardness,adhesiveness as the main indicators.关键词
蒸煮型/方便炒饭/质构特性/热力学性质/感官品质Key words
cooking type/instant fried rice/textural property/thermodynamic property/sensory characteristics分类
轻工纺织引用本文复制引用
吕欢欢,赵建伟,焦爱权,田耀旗,王金鹏,徐学明,金征宇..蒸煮型方便炒饭在贮藏过程中的品质变化及相关性研究[J].食品工业科技,2013,34(15):75-79,5.基金项目
"十二五"科技支撑计划(2012BAD37B02和2012BAD37B03) （2012BAD37B02和2012BAD37B03）
江苏省产学研联合创新资金项目(BY2011119). （BY2011119）
