Freeze-dried rice flavor improvement method
By adding flavor substance auxiliary materials and optimizing the cooling process during the preparation of freeze-dried rice, the flavor seasoning composite is formed, which solves the problem of poor flavor of freeze-dried rice, and achieves long-term retention of flavor and improvement of product quality.
Patent Information
- Application Number
- CN202510406465.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-02
- Publication Date
- 2025-05-13
AI Technical Summary
Freeze-dried rice is caused by long-term storage and high storage temperature, resulting in loss of flavor substances and oxidation and hydrolysis of lipids, which affects its quality and health.
The appropriate dosage and proportion of flavor substance auxiliary materials are added during the preparation of freeze-dried rice, and an optimized rice cooling process is adopted, including soaking, rice steaming, rapid cooling and freeze-drying to form a flavor seasoning complex to improve flavor retention.
Effectively delay the deterioration of the flavor of freeze-dried rice, improve the taste and flavor characteristics during storage, improve product quality, and retain nutritional value.
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Figure CN119969538A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, and in particular to a method for improving the flavor of freeze-dried rice. Background Art
[0002] Freeze-dried rice is a staple food product favored by consumers in the era of rapid economic growth. It has the advantages of being stored at room temperature, easy to carry, and convenient to eat. However, due to long-term storage and high storage temperature, freeze-dried rice products are prone to flavor deterioration problems such as loss of typical flavor substances and undesirable flavors caused by lipid oxidation and hydrolysis, which restricts its industrial development.
[0003] The existing methods for improving the flavor of freeze-dried rice mainly include adding seasonings, which will affect the natural flavor of freeze-dried rice, and long-term consumption of high-oil and high-salt foods is not good for health; adding nutritional additives will increase production costs, and its fat and calories will also be detrimental to health; using special processes has the defect of high requirements for equipment and technology; heating recovery has the defect of not being able to completely restore the original taste and flavor of freeze-dried rice, and the heating process will cause nutritional loss. Based on this, constructing a method for retaining the nutritional value and natural flavor of freeze-dried rice and delaying flavor deterioration has become a technical problem that the existing technology urgently needs to solve. Summary of the invention
[0004] Based on the above technical problems to be solved by the present invention, the present invention proposes a method for improving the flavor of freeze-dried rice, by adding appropriate dosages and appropriate proportions of flavor substances and other auxiliary materials during the preparation process of freeze-dried rice, and optimizing the rice cooling process to improve the flavor retention technology of freeze-dried rice during storage, thereby improving the quality of freeze-dried rice.
[0005] The object of the present invention is to provide a method for improving the flavor of freeze-dried rice, comprising the following steps:
[0006] S1. Mix 2-acetyl-1-pyrroline (2-AP), hexanal (HEX), 2-acetylthiazole, 2-acetylpyridine, geranylacetone, 1-octen-3-ol (OCT), γ-decalactone (DEC), cyclodextrin and water to obtain a freeze-dried rice flavor substance complex.
[0007] S2, washing the rice, taking the freeze-dried rice flavor compound, diluting it with soaking water, adding the rice at a mass ratio of the rice to the diluted water solution of 1:1.3-1.5, and soaking it at 40° C.-50° C. for 20 min-30 min to obtain soaked rice.
[0008] S3, steaming the soaked rice to obtain steamed rice.
[0009] S4, rapidly cooling the cooked rice under an environment of -80°C to -110°C until the center temperature of the rice drops to -15°C to -20°C, thereby obtaining cooled rice.
[0010] S5, placing the rice that has been subjected to the cooling treatment in a freeze-drying device for freeze-drying, and storing the rice in a composite vacuum bag under vacuum to obtain freeze-dried rice with improved flavor.
[0011] Furthermore, in the freeze-dried rice flavor substance complex, the sum of the mass fractions of 2-acetyl-1-pyrroline, hexanal, 2-acetylthiazole, 2-acetylpyridine, geranylacetone, 1-octen-3-ol, γ-decalactone and cyclodextrin: the mass fraction of water = 5:2-3.
[0012] Furthermore, the mass parts of the freeze-dried rice flavor substance complex are: 15 to 30 parts of 2-acetyl-1-pyrroline, 2 to 6 parts of hexanal, 3 to 9 parts of 2-acetylthiazole, 3 to 9 parts of 2-acetylpyridine, 2 to 6 parts of geranyl acetone, 1 to 3 parts of 1-octen-3-ol, 1 to 3 parts of γ-decalactone, 3 to 9 parts of cyclodextrin, and 40 to 60 parts of water.
[0013] Furthermore, the mass ratio of 2-acetyl-1-pyrroline: hexanal: 2-acetylthiazole: 2-acetylpyridine: geranyl acetone: 1-octen-3-ol: γ-decalactone is 10:2:3:3:2:1:1.
[0014] Furthermore, the mass ratio of cyclodextrin to water is 3:40-60.
[0015] Furthermore, the water used to wash the rice includes tap water or purified water.
[0016] Further, the concentration of the soaking water dilution is 10 5 ~10 6 .
[0017] Furthermore, the soaked rice is steamed for 30 to 50 minutes.
[0018] Furthermore, the low temperature environment is -80°C to -110°C.
[0019] Furthermore, the average cooling rate of the rapid cooling is 10°C / min to 20°C / min; the rapid cooling cools the rice to 2°C within 5min to 10min.
[0020] Compared with the prior art, the present invention provides a method for improving the flavor of freeze-dried rice, which has the following characteristics:
[0021] Beneficial effects:
[0022] 1. The present invention proposes that delaying flavor deterioration is the basis for improving the flavor of freeze-dried rice. By adding auxiliary materials such as flavor substances in appropriate dosages and proportions during the preparation of freeze-dried rice and optimizing the rice cooling process, the flavor retention technology of freeze-dried rice during storage can be improved, volatilization can be slowed down, and the flavor deterioration of freeze-dried rice can be effectively delayed.
[0023] 2. The present invention proposes a freeze-dried rice flavor conditioning compound, which includes 2-acetyl-1-pyrroline, hexanal, 2-acetylthiazole, 2-acetylpyridine, geranylacetone%, 1-octen-3-ol, γ-decanolide, cyclodextrin, water, etc. Among them, 2-AP is considered to be the most typical flavor substance in rice, aldehydes and alcohols belong to rice flavor compounds, and γ-decanolide is the main flavor substance in the rice cooking process. By adding it in a certain proportion, the flavor of freeze-dried rice can be effectively improved.
[0024] 3. The present invention adds the flavor conditioning compound during the rice soaking process, which can improve the taste and flavor characteristics of the freeze-dried rice product during storage and improve its quality. BRIEF DESCRIPTION OF THE DRAWINGS
[0025] Figure 1 A temperature drop curve diagram of freeze-dried rice after cooking according to an embodiment of the present invention is shown.
[0026] Figure 2 A diagram showing the effect of a freeze-drying cooling environment on the sensory score of freeze-dried rice according to an embodiment of the present invention.
[0027] Figure 3 A diagram showing the effect of adding a flavor conditioning compound according to an embodiment of the present invention on the retention of typical flavor components of freeze-dried rice. DETAILED DESCRIPTION
[0028] The exemplary embodiments of the present application will be described in more detail below with reference to the accompanying drawings. Although the exemplary embodiments of the present application are shown in the accompanying drawings, it should be understood that the present application can be implemented in various forms and should not be limited by the embodiments set forth herein. On the contrary, these embodiments are provided in order to enable a more thorough understanding of the present application and to fully convey the scope of the present application to those skilled in the art.
[0029] In the following examples, unless otherwise specified, the technical means adopted are conventional means well known to those skilled in the art, and the reagents and materials in the present invention are obtained from the market or other public channels.
[0030] The experimental materials and equipment involved in the present invention mainly include but are not limited to:
[0031] Reagents:
[0032] Hexanal, 1-octen-3-ol, γ-decanolide, 2,3-butanedione (BUT), 2-acetyl-1-pyrroline, hexanal, 2-acetylthiazole, 2-acetylpyridine, geranylacetone, cyclodextrin; anhydrous ethanol, sodium hydroxide, potassium bromide, sodium chloride and other reagents were all of analytical grade and purchased from Beijing Chemical Reagent Co., Ltd.
[0033] instrument:
[0034] Electronic analytical balance: AB104-N, Mettler-Toledo, Switzerland; rice cooker: CFXB50FC8055-75, Supor Co., Ltd.; freeze dryer: Beta 2-8LD plus, Zirbus Technology (BadGrund, Germany); gas chromatography-mass spectrometry (GC-MS): GC-MS-QP2010, Shimadzu Corporation, Japan.
[0035] The quinoa polyphenol extract of the present invention is extracted by a conventional alcohol extraction method.
[0036] The freeze-dried rice flavor improvement method disclosed by the present invention can improve the retention of freeze-dried rice flavor substances, improve the taste and flavor characteristics of freeze-dried rice products during storage, and improve their quality by adding a flavor conditioning compound in the rice soaking process and optimizing the rice cooling process.
[0037] The technical principles of the present invention mainly include:
[0038] Based on the principle that recrystallized starch in rice can interact with flavor molecules and thus affect the retention of flavor substances, the nucleation morphology and crystal growth process of starch recrystallization can increase the retention of flavor substances by regulating the cooling environment temperature; and adding flavor substance complexes at the front end of the process to increase the retention of typical flavor substances in freeze-dried rice products and slow down volatilization is the key to improving the flavor of freeze-dried rice.
[0039] Based on the above principle, the present invention provides a method for improving the flavor of freeze-dried rice, comprising:
[0040] 1) preparing a flavor compound by using the following mass concentration ratios: 20% 2-acetyl-1-pyrroline (2-AP), 4% hexanal, 6% 2-acetylthiazole, 6% 2-acetylpyridine, 4% geranylacetone, 2% 1-octen-3-ol, 2% γ-decalactone, 6% cyclodextrin, and 50% water to obtain a freeze-dried rice flavor compound.
[0041] 2) Wash the rice with water, take the freeze-dried rice flavor compound, dilute it with soaking water to a concentration of 10 5 ~10 6, add rice at a mass ratio of rice to aqueous solution of 1:1.3-1.5, and soak at 40℃-50℃ for 20min-30min to obtain soaked rice.
[0042] 3) Steaming the soaked rice for 40 minutes to obtain steamed rice.
[0043] 4) Rapidly cooling the cooked rice in a low temperature environment of -80°C to 110°C (cooling the rice to 2°C within 5 to 10 minutes) at an average cooling rate of 10°C / min to 20°C / min, until the center temperature of the rice is reduced to -15°C to -20°C, thereby obtaining cooled rice.
[0044] 5) placing the rice that has been subjected to the cooling treatment in a freeze drying device for freeze drying, and storing the rice in a composite vacuum bag under vacuum to obtain freeze-dried rice with improved flavor.
[0045] Example 1
[0046] The invention provides a method for improving the storage flavor quality of freeze-dried rice by adding a flavor conditioning compound and a cooling process.
[0047] Mainly include:
[0048] 1) preparing a flavor compound by using the following mass concentration ratios: 20% 2-acetyl-1-pyrroline (2-AP), 4% hexanal, 6% 2-acetylthiazole, 6% 2-acetylpyridine, 4% geranylacetone, 2% 1-octen-3-ol, 2% γ-decalactone, 6% cyclodextrin, and 50% water to obtain a freeze-dried rice flavor compound.
[0049] 2) Wash the rice with water, take the freeze-dried rice flavor compound, dilute it with soaking water to a concentration of 10 5 ~10 6 , add rice at a mass ratio of rice to aqueous solution of 1:1.3-1.5, and soak at 40℃-50℃ for 20min-30min to obtain soaked rice.
[0050] 3) Steaming the soaked rice for 40 minutes to obtain steamed rice.
[0051] 4) Rapidly cooling the cooked rice (cooling the rice to 2°C within 5 to 10 minutes) at a low temperature environment of -80°C, -90°C, -100°C and -110°C, with an average cooling rate of 10°C / min to 20°C / min, until the center temperature of the rice is reduced to -15°C to -20°C, thereby obtaining cooled rice.
[0052] 5) placing the rice that has been subjected to the cooling treatment in a freeze drying device for freeze drying, and storing the rice in a composite vacuum bag under vacuum to obtain freeze-dried rice with improved flavor.
[0053] result:
[0054] See also Figure 1 , 3 The cooling time and rate of freeze-dried rice samples under four cooling environments (-80°C, -90°C, -100°C and -110°C) are shown in Table 1. The temperature difference between the cooling environment and the rice sample at the initial stage of cooling is about 95°C. For the rice sample cooled at -80°C, the average cooling time is 20 minutes when the center temperature reaches 2°C. As the cooling environment temperature decreases, the average cooling time decreases, and the fastest cooling time only takes 10 minutes. Under the four cooling environments, the average cooling rates are 4.75°C / min, 5.94°C / min, 7.31°C / min and 9.50°C / min, respectively, which are significantly different (p<0.05). The present invention takes the freeze-dried rice flavor substance complex and dilutes it with soaking water to a concentration of 10 5 ~10 6 , the freeze-dried rice prepared by adding rice at a mass ratio of 1:1.3 to 1.5 to the water solution was stored for 30 days. The most typical flavor substance 2-AP (see Table 3) in the rice sample without the addition of the flavor substance complex was not detected, while the 2-AP of the freeze-dried rice sample with the addition of the flavor substance complex was 3.89, indicating that the improvement of the flavor conditioning complex and the cooling process in the present invention have a significant impact on the flavor quality of the freeze-dried rice during storage. The present invention proposes that retaining more flavor components is the basis for improving the flavor of freeze-dried rice. By adding appropriate dosages and appropriate proportions of flavor substances and other auxiliary materials during the preparation of freeze-dried rice, and optimizing the rice cooling process, the flavor retention technology of freeze-dried rice during storage can be improved, volatilization can be slowed down, and the flavor deterioration of freeze-dried rice can be effectively improved.
[0055] Example 2
[0056] The invention proposes a rapid cooling experiment of freeze-dried rice after cooking.
[0057] Mainly include:
[0058] 1) preparing a flavor compound by using the following mass concentration ratios: 20% 2-acetyl-1-pyrroline (2-AP), 4% hexanal, 6% 2-acetylthiazole, 6% 2-acetylpyridine, 4% geranylacetone, 2% 1-octen-3-ol, 2% γ-decalactone, 6% cyclodextrin, and 50% water to obtain a freeze-dried rice flavor compound.
[0059] 2) Wash the rice with water, take the freeze-dried rice flavor compound, dilute it with soaking water to a concentration of 10 5~10 6 , after adding rice at a mass ratio of rice to aqueous solution of 1:1.3, soaking at 40°C for 30 minutes to obtain soaked rice.
[0060] 3) Steaming the soaked rice for 40 minutes to obtain steamed rice.
[0061] 4) Rapidly cooling the cooked rice in a low temperature environment of -80°C, -90°C, -100°C and -110°C (cooling the rice to 2°C within 5 to 10 minutes) until the center temperature of the rice drops to -15°C, thereby obtaining cooled rice.
[0062] 5) placing the rice that has been subjected to the cooling treatment in a freeze drying device for freeze drying, and storing the rice in a composite vacuum bag under vacuum to obtain freeze-dried rice with improved flavor.
[0063] result:
[0064] See also Figure 1 The cooling time and rate of freeze-dried rice samples under four cooling environments (-80℃, -90℃, -100℃ and -110℃) are shown in Table 1. The temperature difference between the cooling environment and the rice sample at the initial stage of cooling is about 95℃. For the rice sample cooled at -80℃, the average cooling time is 20min when the center temperature reaches 2℃. As the cooling environment temperature decreases, the average cooling time decreases, and the fastest cooling time only takes 10min. Under the four cooling environments, the average cooling rates are 4.75℃ / min, 5.94℃ / min, 7.31℃ / min and 9.50℃ / min, respectively, which are significantly different (p<0.05). The flavor of rice is affected by factors such as rice raw materials such as variety, geological conditions of planting, climatic conditions and storage environment. The present invention finds that the processing and storage methods of rice will also affect its flavor. The gelatinized starch system is in a disordered state with high energy and is not stable. As the temperature of the system decreases, the starch molecules undergo changes such as morphological condensation, ordered rearrangement, and crystal structure transformation, which is the starch recrystallization process. Starch can form complexes with a variety of flavor substances and affect flavor perception. Starch recrystallization affects the interaction between rice flavor molecules and starch, especially amylose. This process forms a complex of multiple flavor substances, or this interaction can increase the retention of flavor substances; amylopectin can also interact with flavor substances and increase the retention of flavor substances. The relationship between crystal nucleation, grain stacking and crystal growth during starch recrystallization, and the interaction between recrystallized crystals and flavor molecules. By controlling the cooling rate, the starch recrystallization process of rice starch recrystallization nuclei, crystal grain stacking and crystal growth can be controlled, thereby affecting its interaction with rice flavor molecules and increasing the retention of rice flavor substances.
[0065] Table 1 Cooling rate in different temperature environments
[0066] Cooling environment / ℃ Cooling time / min Cooling rate / ℃ / min -80 20 4.75 -90 16 5.94 -100 13 7.31 -110 10 9.50
[0067] Example 3
[0068] The present invention proposes an experiment on the influence of a cooling environment on a sensory score of freeze-dried rice.
[0069] Mainly include:
[0070] 1) preparing a flavor compound by using the following mass concentration ratios: 20% 2-acetyl-1-pyrroline (2-AP), 4% hexanal, 6% 2-acetylthiazole, 6% 2-acetylpyridine, 4% geranylacetone, 2% 1-octen-3-ol, 2% γ-decalactone, 6% cyclodextrin, and 50% water to obtain a freeze-dried rice flavor compound.
[0071] 2) Wash the rice with water, take the freeze-dried rice flavor compound, dilute it with soaking water to a concentration of 10 6 , after adding rice at a mass ratio of rice to aqueous solution of 1:1.3, soaking at 40°C for 20 minutes to obtain soaked rice.
[0072] 3) Steaming the soaked rice for 40 minutes to obtain steamed rice.
[0073] 4) Rapidly cooling the cooked rice under four low temperature environments of -80°C, -90°C, -100°C and -110°C (cooling the rice to 2°C within 5 to 10 minutes) until the center temperature of the rice drops to -15°C, thereby obtaining cooled rice.
[0074] 5) placing the rice that has been subjected to the cooling treatment in a freeze drying device for freeze drying, and storing the rice in a composite vacuum bag under vacuum to obtain freeze-dried rice with improved flavor.
[0075] result:
[0076] See also Figure 2 , the cooling time and sensory evaluation results of freeze-dried rice samples under four cooling environments (-80℃, -90℃, -100℃ and -110℃). The control group (fresh rice) had the highest total score, which was significantly higher than other groups (p<0.05). The differences in the scores of each sample at different storage times were also significant. As the storage time increased, the flavor gradually deteriorated and the acceptability of the sample decreased. As can be seen from Table 2, at the same storage time, the comprehensive flavor score of the sample with the lower cooling environment temperature was significantly higher than that of other samples, indicating that the samples treated with rapid cooling obtained better flavor evaluation during the same storage period.
[0077] Table 2 Effect of cooling environment on sensory scores of freeze-dried rice
[0078] Storage time / d Cooling temperature / ℃ Sensory Rating 1 -80 63 1 -90 64 1 -100 68 1 -110 80 14 -80 49 14 -90 52 14 -100 54 14 -110 64 28 -80 40 28 -90 44 28 -100 54 28 -110 60 60 -80 40 60 -90 43 60 -100 50 60 -110 58 Comparison / 93
[0079] Example 4
[0080] The invention proposes an experiment on the influence of a flavor conditioning compound on main flavor components of freeze-dried rice during storage.
[0081] Mainly include:
[0082] The invention relates to a preparation process of freeze-dried rice with added flavor conditioning compound.
[0083] 1) preparing a flavor compound by using the following mass concentration ratios: 20% 2-acetyl-1-pyrroline (2-AP), 4% hexanal, 6% 2-acetylthiazole, 6% 2-acetylpyridine, 4% geranylacetone, 2% 1-octen-3-ol, 2% γ-decalactone, 6% cyclodextrin, and 50% water to obtain a freeze-dried rice flavor compound.
[0084] 2) Wash the rice with water, take the freeze-dried rice flavor compound, dilute it with soaking water to a concentration of 10 5 , after adding rice at a mass ratio of rice to aqueous solution of 1:1.3, soaking at 40° C. for 30 minutes to obtain soaked rice.
[0085] 3) Steaming the soaked rice for 40 minutes to obtain steamed rice.
[0086] 4) Rapidly cooling the cooked rice at a low temperature of -110°C (cooling the rice to 2°C within 5 to 10 minutes) at an average cooling rate of 20°C / min until the center temperature of the rice drops to -20°C, thereby obtaining cooled rice.
[0087] 5) placing the rice that has been subjected to the cooling treatment in a freeze drying device for freeze drying, and storing the rice in a composite vacuum bag under vacuum to obtain freeze-dried rice with improved flavor.
[0088] Freeze-dried rice and fresh rice were prepared without adding the flavor conditioning compound as control samples.
[0089] The retention of flavor components in freeze-dried rice and fresh rice prepared with or without the addition of flavor conditioning compounds was compared.
[0090] result:
[0091] See also Figure 3 , Figure 3 WTJFWTZFHW1 and WTJFWTZFHW30 represent samples without adding flavor conditioning compound and stored for 1 day and 30 days, TJFWTZFHW1 and TJFWTZFHW30 represent samples with adding flavor conditioning compound and stored for 1 day and 30 days. Figure 3 The figure shows the effect of adding the flavor conditioning compound on the content of the flavor components that mainly affect the flavor of the freeze-dried rice after storage for 1 day and 30 days; Table 3 shows the changes in more flavor components.
[0092] like Figure 3 As shown in Table 3, under the condition of -110℃, storage time and addition of flavor conditioning compound have significant effects on the content of volatile flavor substances in rice samples. 2-AP is considered to be the most typical flavor substance in rice. It can only be detected on the first day of storage in samples without flavor conditioning compound. This is due to its extremely unstable, easily oxidized, volatile molecular properties and low content in rice. The presence of 2-AP can be detected in samples with flavor conditioning compound after 30 days of storage. Aldehydes are the most abundant type of rice flavor compounds. The content of unsaturated fatty aldehydes, including benzaldehyde, 2,4-decadienal, and 2-butyl-2-octenal, is reduced, while the content of saturated fatty aldehydes such as octanal, 2-octenal and decanal is increased. The study found that 2,4-decadienal has a very low odor threshold and is considered to be a contributor to the aroma of rice. Generally, the deterioration flavor of rice is derived from the oxidative cleavage and decarboxylation of substances such as fats and fatty acids, thereby producing shorter-chain flavor compounds such as aldehydes and ketones. The sensory properties of aldehydes are mainly grassy and fruity, which give rice a pleasant flavor at low concentrations. However, when the concentration of these components increases to a certain level, the overall flavor deteriorates. Since the initial content of unsaturated aliphatic aldehydes is very low, partial oxidation or osmosis during storage can explain their reduction in content. With the extension of storage time, the content of alcohol compounds generally decreases or even cannot be detected, which has an impact on the overall flavor of rice. 1-octen-3-ol is one of the contributors to the aroma of rice, and its content remains relatively stable after 30 days of storage. The content change of 2-butyl-furan is similar to that of 1-octen-3-ol. γ-Decalactone and isopropyl palmitate are stably detected and are the main flavor substances during rice cooking.
[0093] Table 3 Effects of flavor conditioning compounds on the main flavor components of freeze-dried rice during storage
[0094]
[0095] In summary, the improvements in the flavor conditioning compound and the cooling process in the present invention have a significant impact on the flavor quality of freeze-dried rice during storage. The invention proposes that delaying flavor deterioration is the basis for improving the flavor of freeze-dried rice. By adding auxiliary materials such as flavor substances with appropriate dosage and appropriate proportion in the freeze-dried rice preparation process, and optimizing the rice cooling process, the flavor retention technology of the freeze-dried rice during storage can be improved, volatilization can be slowed down, and the flavor deterioration of the freeze-dried rice can be effectively delayed. The invention proposes a freeze-dried rice flavor conditioning compound, which comprises 2-acetyl-1-pyrroline (2-AP), hexanal, 2-acetylthiazole, 2-acetylpyridine, geranylacetone%, 1-octen-3-ol, γ-decalactone, cyclodextrin, water, etc., wherein 2-AP is considered to be the most typical flavor substance in rice, aldehydes and alcohols belong to rice flavor compounds, and γ-decalactone is the main flavor substance in the rice cooking process. By adding it in a certain proportion, the flavor of the freeze-dried rice can be effectively improved. The flavor conditioning compound is added in the rice soaking process, so that the taste and flavor characteristics of the freeze-dried rice product during storage can be improved, and the quality of the freeze-dried rice product can be improved.
[0096] It should be noted that the term "comprises" or any other variation thereof is intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only these elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, the elements defined by the sentence "comprises..." do not exclude the existence of other identical elements in the process, method, article or device including the elements.
[0097] The above are only embodiments of the present application and are not intended to limit the present application. For those skilled in the art, the present application may have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included within the scope of the claims of the present application.
Claims
1. A method for improving the flavor of freeze-dried rice, characterized in that: The steps include: S1, mixing 2-acetyl-1-pyrroline, hexanal, 2-acetylthiazole, 2-acetylpyridine, geranylacetone, 1-octen-3-ol, γ-decalactone, cyclodextrin and water to obtain a freeze-dried rice flavor compound; S2, washing the rice, taking the freeze-dried rice flavor compound, diluting it with soaking water, adding the rice at a mass ratio of the rice to the diluted aqueous solution of 1:1.3-1.5, and soaking it at 40° C.-50° C. for 20 min-30 min to obtain soaked rice; S3, steaming the soaked rice to obtain steamed rice; S4, rapidly cooling the cooked rice at -80°C to -110°C until the center temperature of the rice drops to -15°C to -20°C, thereby obtaining cooled rice; S5, placing the rice that has been subjected to the cooling treatment in a freeze-drying device for freeze-drying, and storing the rice in a composite vacuum bag under vacuum to obtain freeze-dried rice with improved flavor.
2. The method for improving the flavor of freeze-dried rice according to claim 1, characterized in that: In the freeze-dried rice flavor substance complex, the sum of the mass fractions of 2-acetyl-1-pyrroline, hexanal, 2-acetylthiazole, 2-acetylpyridine, geranylacetone, 1-octen-3-ol, γ-decalactone and cyclodextrin: the mass fraction of water = 5:2-3.
3. The method for improving the flavor of freeze-dried rice according to claim 2, characterized in that: The weight proportions of the freeze-dried rice flavor substance complex are: 15 to 30 parts of 2-acetyl-1-pyrroline, 2 to 6 parts of hexanal, 3 to 9 parts of 2-acetylthiazole, 3 to 9 parts of 2-acetylpyridine, 2 to 6 parts of geranylacetone, 1 to 3 parts of 1-octen-3-ol, 1 to 3 parts of γ-decalactone, 3 to 9 parts of cyclodextrin and 40 to 60 parts of water.
4. The method for improving the flavor of freeze-dried rice according to claim 1, characterized in that: The mass ratio of 2-acetyl-1-pyrroline: hexanal: 2-acetylthiazole: 2-acetylpyridine: geranyl acetone: 1-octen-3-ol: γ-decanolide is 10:2:3:3:2:1:
1.
5. The method for improving the flavor of freeze-dried rice according to claim 3, characterized in that: The mass ratio of cyclodextrin to water is 3:40-60.
6. The method for improving the flavor of freeze-dried rice according to claim 1, characterized in that: The water for washing rice includes tap water or purified water.
7. The method for improving the flavor of freeze-dried rice according to claim 1, characterized in that: The concentration of the soaking water dilution is 10 5 ~10 6 .
8. The method for improving the flavor of freeze-dried rice according to claim 1, characterized in that: The soaked rice is cooked for 30 to 50 minutes.
9. The method for improving the flavor of freeze-dried rice according to claim 1, characterized in that: The low temperature environment is -80°C to -110°C.
10. The method for improving the flavor of freeze-dried rice according to claim 1, characterized in that: The average cooling rate of the rapid cooling is 10°C / min to 20°C / min; the rapid cooling cools the rice to 2°C within 5min to 10min.