不同杀菌条件对无菌方便米饭挥发性风味物质的影响

Effects of Different Sterilization Conditions on Volatile Flavor Compounds in Instant Rice

采用顶空固相微萃取(HS-SPME)-气相色谱质谱联用(GC-MS)-嗅闻技术,对3种米饭(新鲜米饭、1号无菌方便米饭、2号无菌方便米饭)的挥发性风味成分进行了比较分析。研究表明,杀菌工艺对米饭风味具有明显影响,高温高压处理使米饭中原有特征风味成分减少,同时产生新的风味物质,因此在无菌方便米饭生产过程中,应该在保障产品卫生要求的前提下,筛选合适的杀菌条件。本试验中,经梯度杀菌的无菌方便米饭能够更好的保持米饭原有风味。

The volatile flavor components of three kinds of rice(fresh rice,sterile instant rice No.1 and sterile instant rice No.2)were studied by headspace solid phase microextraction(HS-SPME)-gas chromatography-mass spectrometry(GC-MS)-olfaction technology.The results show that sterilization process has a great influence on rice flavor.High temperature and high pressure treatment can reduce the original characteristic flavor components and produce new flavor substances.Therefore,in the production of sterile instant rice,appropriate sterilization conditions should be screened on the premise of ensuring the hygienic requirements of products.In this experiment,the processing and sterilization technology of No.1 sterile instant rice can better maintain the original flavor of rice.