食品工业科技2025，Vol.46Issue(9)：317-328,12.DOI:10.13386/j.issn1002-0306.2024050031
不同贮藏温度下的挤压重组米品质变化规律和货架期预测
Quality Changes and Shelf Life Prediction of Extruded Rice at Different Storage Temperatures
黄宁 1陈潇荷 1孟令卿 2杨冉 3屈凌波 4赵昌成 5李春霞 2钱平2
作者信息
- 1. 郑州大学生命科学学院,河南郑州 450001
- 2. 军事科学院系统工程研究院军需工程技术研究所,北京 100010
- 3. 郑州大学化学学院,河南郑州 450001||中原食品实验室,河南漯河 462000
- 4. 中原食品实验室,河南漯河 462000||郑州大学化工学院,河南郑州 450001
- 5. 郑州大学生命科学学院,河南郑州 450001||中原食品实验室,河南漯河 462000
- 折叠
摘要
Abstract
To investigate the quality changes of extruded restructured rice during storage at different temperatures,the changes in physicochemical properties,rehydration characteristics,and sensory qualities were analyzed during storage at 25,35,45 and 55 ℃.The rehydration time index was fitted by kinetic equations,and a shelf-life prediction model was established in conjunction with the Arrhenius equation.Finally,X-ray diffraction(XRD),differential scanning calorimetry(DSC)and scanning electron microscopy(SEM)were employed to verify the occurrence of starch retrogradation,thereby explaining the cause of the prolonged rehydration time of extruded restructured rice.The results indicated that with the extension of storage time,the L*value and sensory score of extruded rice gradually decreased,while the b*value,rehydration time,hardness and chewiness gradually increased,and the higher the storage temperature,the faster the rate of change.The increase rates of rehydration time at 25,35,45 and 55 ℃ storage at 120 days were 7.14％,23.86％,31％and 47.57％,respectively.The kinetic model using rehydration time as the index had the highest fit with the zero-order kinetic model,and the error of the shelf-life prediction model based on this was less than 10％.In addition,XRD analysis confirmed that the starch crystal structure became more ordered of extruded rice during storage.DSC analysis also showed that the gelatinization enthalpy significantly increased with the storage time,and gelatinization enthalpy increased to 1481.33 J/g after 120 days storage at 45 ℃.The apparent morphology of the microstructure became rough gradually.Consequently,rehydration time was considered as the key index of quality deterioration of extruded rice during storage.The shelf-life prediction model established based on this is relatively reliable.The prolongation of rehydration time during storage is related to starch retrogradation.关键词
挤压重组米/贮藏/复水时间/货架期预测模型Key words
extruded rice/storage/rehydration time/shelf life prediction model分类
轻工业引用本文复制引用
黄宁,陈潇荷,孟令卿,杨冉,屈凌波,赵昌成,李春霞,钱平..不同贮藏温度下的挤压重组米品质变化规律和货架期预测[J].食品工业科技,2025,46(9):317-328,12.
