Study On Production Technology And Storage Characteristics Of Convenient Pilaf

As a traditional staple food of pilaf,the practice is simple and delicious.Currently,most of the dealers still using the traditional cooking methods,so that the production and market of pilaf remain in the "ready processing" mode of production.In this experiment,the factors that affect the quality of the rice are as follows: the raw material rice immersion process,the cooked process and the quality of the storage process were studied systematically.This paper had established a convenient process for the production of pilaf,which revealed the law of quality change during the period of storage,in order to provide theoretical basis for industrial production of convenience pilaf.(1)Based on the single factor test,the soak process of rice was optimized by use response surface method.The results showed that with the increase of soak time and the ratio of soak water and rice,the hardness of rice was gradually increased,the elasticity increased first and then decreased,and the chewiness and cohesion showed a tendency to decrease first and then increase.With the increase of soak temperature,the grain hardness and chewiness showed a decrease trend,and the elasticity increased first and then decreased,and the chewiness decreased first and then increased.When the soak time was 30 min,the soak temperature was 40?,the ratio of soak water and rice was 1.4:1.(2)On the basis of single factor experiment,the method of response surface was studied.The results showed the hardness decreased gradually with the increase of water content,the elasticity and chewiness increased first and then increase,and the cohesiveness increased first and then decrease.With the prolongation of stew time,the hardness showed a decreased trend,the difference was significance.The elasticity,chewiness and cohesion showed a tendency to decrease first after increased.The elasticity,chewiness and cohesion showed an increased trend.The elasticity of the lamb was increased with the fry time.When the amount of water add 60 mL,stew time 25 min,fry time 5 min,Pilaf sensory score was the highest.(3)Under the condition of normal temperature storage,the odor and color score of the pilaf was not changed with time,and the loosen texture score decreased with the storage time prolonged.The pH value decreased first and then increase.The lamb and rice,and the increase of the a* value showed a decrease trend,and the b* value showed an upward trend;the retrogradation enthalpy value ?H of the pilaf was increased;The hardness changes in pilaf has significantly increased,elasticity and cohesion were first decreased after the upward trend,chewiness gradually increased;the pilaf shear force showed an upward trend,in the storage period 60~90 d lamb shearing increased the fastest,storage for 180 days reached maximum value.At the temperature of 25?,30? and 35?,the ascend rate of acid value and peroxide value was accelerated with the increase of storage temperature.The acid value and peroxide value wereused as indicators to establish the dynamic model of shelf life,combined with the sensory evaluation,the final will be to convenient pilaf the shelf life was 120 d.