粮油食品科技2026，Vol.34Issue(5)：1-9,9.DOI:10.16210/j.cnki.1007-7561.2026.05.001
方便主食品质调控研究进展
Research Progress on Quality Regulation of Convenient Staple Foods
摘要
Abstract
Convenient staple foods are important product forms for staple food industrialization,central kitchen distribution,cold chain circulation and household convenient consumption.The formation and retention of their quality have become a research hotspot in the field of grain processing in recent years.This paper reviews the research progress of convenient staple food processing,focusing on typical products such as instant rice,rice noodles,fresh wet noodles,frozen dough,and vermicelli.It summarizes the current research status from the perspectives of texture properties,rehydration and reheating performance,cooking quality,storage stability,and edible quality.It outlined the effects of starch composition and fine structure,protein network,lipid migration and complexation,polysaccharide gel formation,salt ion effects,as well as small-molecule sugars and polyols on the structure formation,water distribution,retrogradation and sensory quality of convenient staple foods.It analyzes the effects of different food components on the quality of staple food after processing.It explores the roles of emerging processing technologies such as hot-wet steam treatment,electric field treatment,ultrasound and ultra-high pressure in promoting heat and mass transfer,constructing rehydration channels,regulating gel network structure,improving curing uniformity,inhibiting ice crystal growth and delaying quality deterioration.It further summarizes the effects of raw material components and process parameters on key quality indicators of convenient staple foods,including hardness,elasticity,adhesiveness,broken strip rate,cooking loss rate and rehydration efficiency.This study aims to provide theoretical reference and technical support for the texture regulation,quality improvement,process optimization,and product development of convenient staple foods.关键词
方便主食/质构特性/加工品质/食品组分/新兴加工技术Key words
convenient staple foods/texture properties/processing quality/food components/emerging processing technologies分类
轻工纺织引用本文复制引用
张金学,耿栋辉,唐宁,刘艳香,索标,石林凡,程永强..方便主食品质调控研究进展[J].粮油食品科技,2026,34(5):1-9,9.基金项目
国家重点研发计划项目"方便主食食品规模化加工关键技术研究与集成应用"(2021YFD2100201) National Key Research and Development Program"Research and Integrated Application of Key Technologies for Large-scale Processing of Convenient Staple Foods"(No.2021YFD2100201) （2021YFD2100201）
