无菌杂粮方便米饭工艺优化及保质期测试

Sterile rice grains to facilitate process optimization and shelf-life testing

该文在无菌杂粮米饭配比确定的条件下,对其生产工艺参数进行优化,得到最终生产工艺参数为：70%粳米＋20%血糯米＋10%高粱米,在净水浸泡75 min、米水比1∶1.31、酸水pH2.95-3.00,经140℃杀菌8 s,102℃蒸煮32 min;最后将在上述生产工艺参数条件下生产的无菌杂粮米饭进行储存期加速测试。

In this article,grains of rice under sterile conditions determined by the ratio of its production process parameters were optimized to obtain the final production process parameters as follows：70% rice ＋ 20% blood glutinous rice ＋ 10% sorghum rice,In the water and soak for 75 minutes,rice and water ratio of 1∶1.31,acid water pH value：2.95-3.00,after 140 ℃ sterilization 8 s,steamed at 102 ℃ for 32 min. Finally,under the above conditions for the production of process parameters for storage of sterile rice grains accelerated testing.