| Rice ball is a convenient rice product that is often eaten by the Chinese.It is made of rice covered with meat,eggs or vegetables and other fillings,because it is delicious,nutritious and easy to carry,it is very popular among consumers.However,most of the existing rice ball products are hand-made fast-moving consumer goods in a family workshop(including fast food restaurants or convenience stores),which roughly control the proportion of materials.The overall,scientific and systematic nature of the process technology is poor,making it difficult to achieve standardized quantitative production.In terms of product nutrition and quality,there are problems such as single product variety,simple coating filling,uneven nutrition,unstable quality,insufficient characteristic flavor,etc.,which makes it difficult to meet consumer demand.In view of this,this article aims to develop an instant seafood rice ball product containing clam dishes,study and optimize the processing technology of rice and stuffing(clam dishes)for rice ball coating,the two main quality problems of rice aging and dish oxidation during the storage of rice balls were controlled and studied,in order to provide reference and basis for the standardization,quantitative production and quality control of instant seafood rice balls.The main findings are as follows:1.By analyzing the basic nutrients,texture characteristics,flavor substances,gelatinization,sensory and other indicators,the eight types of rice purchased on the market were screened,and the quality differences between the eight types of rice were compared,it is determined that sunflower rice is more suitable for the preparation of rice balls than other rice.The effects of rice-water ratio,cooking time,and cooking temperature on the quality of rice were studied.The single-factor and response surface test design optimization was used to determine the main processing parameters of the final rice:The rice-water ratio is 1:1.35,the cooking time is 30 min,and the cooking temperature is 140°C.2.The single factor and orthogonal design are used to optimize the seafood rice ball filling-the final formula of the clam dish is:25%diced clam meat,15%diced onion,23%carrot,29%green pepper,5%peanut oil,0.9%salt,0.1%MSG,1%cooking wine,1%soy sauce.The optimal frying time of the dishes is 5 min,and the frying temperature is 120°C.Finally,the compounding ratio of the dishes and rice in the seafood rice ball is 1:1.5,and the microwave reheating process parameters of the rice ball are:power 700 kW,time 80 s.3.Treat rice with different anti-aging agents(trehalose,sucrose ester,?-cyclodextrin),by measuring the texture,thermal stability,gelatinization degree,moisture content,flavor characteristics(electronic nose)The total number of colonies and flavor changes were analyzed in the rice aging and quality changes of seafood rice balls during 4°C storage.It was found that with the extension of storage time,the hardness and enthalpy value of the four groups of rice showed an upward trend,while the degree of gelatinization and sensory scores showed a downward trend.Compared with the control group,it was found that the three anti-aging agents all had a certain inhibitory effect on the aging of rice,and the sucrose ester-treated group had the best anti-aging effect.At 21 days of storage,the sucrose ester-treated group had a 13.66%lower enthalpy than the control group,and the gelatinization degree was 3.99%higher than the control group;the sensory scores of the four groups of samples from high to low were:Sucrose ester treatment group>trehalose treatment group>?-cyclodextrin treatment group>control group;the total number of sample colonies of the four groups was 1.19×10~4 CFU/g,1.39×10~4 CFU/g,1.22×10~4 CFU/g,1.54×10~4 CFU/g,none exceeded the maximum limit.4.Using different antioxidants(propyl gallate,tea polyphenols,TBHQ)to perform anti-oxidation treatment on the dishes of seafood rice balls,by measuring the texture of rice balls,thiobarbituric acid value(TBA value),electronic nose,sensory Evaluation,total number of colonies,flavor and other indicators,analyze the effect of antioxidants on product quality during rice ball storage in 4°C.It was found that with the extension of storage time,the hardness and TBA values of the four groups of samples showed an upward trend,and the sensory score showed a downward trend.Compared with the control group,it was found that the three antioxidants all played a role in inhibiting the oxidation of rice balls,and the TBHQ treatment group had the best effect.At 21 days of storage,the TBA value of the TBHQ-treated group was 6.79%lower than that of the control group,and the peroxide value was 26.01%lower than that of the control group.During storage,the flavors of the three antioxidant-treated samples were not significantly different,while the control samples showed significant changes in flavor.At 21 days of storage,the samples of TBHQ treatment group,tea polyphenol treatment group,gallic acid treatment group and control group were 1.07×10~4CFU/g,1.29×10~4 CFU/g,1.09×10~4 CFU/g,1.45×10~4 CFU/g,neither exceeded the maximum limit. |
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