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不同冷冻方式对糙米炒饭品质的影响

ZHANG Lijuan LIU Ming JIANG Ping WANG Naijuan TIAN Pengyuan XU Sijia LI Dan KANG Ziyue ZHAO Su YU Guoping

食品工业科技2026，Vol.47Issue(2)：258-265,8.
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食品工业科技2026，Vol.47Issue(2)：258-265,8.DOI:10.13386/j.issn1002-0306.2025020032

不同冷冻方式对糙米炒饭品质的影响

Effects of Different Freezing Methods on the Quality of Fried Brown Rice

ZHANG Lijuan 1LIU Ming 2JIANG Ping 2WANG Naijuan 3TIAN Pengyuan 2XU Sijia 2LI Dan 4KANG Ziyue 2ZHAO Su 2YU Guoping5

作者信息

  • 1. School of Food Science,Northeast Agricultural University,Harbin 150030,China||Academy of National Food and Strategic Reserves Administration,Beijing 102200,China
  • 2. Academy of National Food and Strategic Reserves Administration,Beijing 102200,China
  • 3. Zhejiang Zhoufu Food Co.,Ltd.,Zhoushan 316200,China
  • 4. The Naval Medical Research Institute,Shanghai 200082,China
  • 5. School of Food Science,Northeast Agricultural University,Harbin 150030,China
  • 折叠

摘要

Abstract

As a crucial process in the production of frozen fried rice,little research had been conducted on the impact of freezing methods on the quality of fried brown rice.In this study,fried brown rice was frozen using four different methods:refrigerator freezing(RF),micro-freezing(MF),liquid nitrogen freezing(LF),and individual quick freezing(IQF).A variety of analytical techniques were employed,including low-field nuclear magnetic resonance imaging,scanning electron microscopy,Fourier transform infrared spectroscopy(FTIR),X-ray diffraction(XRD),texture analysis,and differential scanning calorimetry(DSC),to compare and analyze the moisture state,microstructure,short-range order of starch,crystal structure,retrogradation characteristics,and texture properties of fried brown rice.The results showed that the freezing rate of the three freezing methods was from fast to slow:LF(6.34℃/min)>MF(1.95℃/min)>RF(0.27℃/min).The LF group exhibited a significantly(P<0.05)higher proportion of T21 strongly bound water(10.21%)compared to the other three groups,along with notably lower hardness values(2544.03 g).This phenomenon could be attributed to accelerated freezing rates,which resulted in increased ice crystal formation,reduced average ice crystal dimensions,collectively indicating that LF treatment caused the least microstructural damage to fried brown rice.The results of FTIR,XRD,and DSC analyses indicated that as the freezing rate increased,the peak intensity ratio(R1047/1022)and relative crystallinity decreased,along with the rate constant k decreased,which in turn slowed the recovery rate of fried brown rice.Consequently,the quality of fried brown rice treated with LF was the highest,followed by MF and IQF,while the quality of fried brown rice treated with RF was the lowest.The research findings demonstrated the effects of various freezing methods on the moisture content,texture characteristics,and retrogradation properties of fried brown rice.This study provided a theoretical basis for the industrial production of frozen fried brown rice.

关键词

糙米炒饭/冷冻方式/水分状态/微观结构/回生特性

Key words

fried brown rice/freezing method/moisture state/microstructure/regenerative property

分类

轻工纺织

引用本文复制引用

ZHANG Lijuan,LIU Ming,JIANG Ping,WANG Naijuan,TIAN Pengyuan,XU Sijia,LI Dan,KANG Ziyue,ZHAO Su,YU Guoping..不同冷冻方式对糙米炒饭品质的影响[J].食品工业科技,2026,47(2):258-265,8.

基金项目

"十四五"国家重点研发计划项目(2021YFD2100203). （2021YFD2100203）

食品工业科技

1002-0306

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