Research Progress on Quality Regulation of Convenient Staple Foods
ZHANG Jin-xue1, GENG Dong-hui1, TANG Ning1, LIU Yan-xiang2, SUO Biao3,
SHI Lin-fan4, CHENG Yong-qiang1,5*
(1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing
Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China;
2. Grain and Oils Processing Research Institute, Academy of National Food and Strategic
Reserves Administration, Beijing 100037, China;
3. College of Food Science and Technology, Henan Agricultural University, Zhengzhou,
Henan 450002, China;
4. College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China;
5. College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou,
Fujian 362000, China)
Abstract: Convenient staple foods are important product forms for staple food industrialization, central kitchen distribution, cold chain circulation and household convenient consumption. The formation and retention of their quality have become a research hotspot in the field of grain processing in recent years. This paper reviews the research progress of convenient staple food processing, focusing on typical products such as instant rice, rice noodles, fresh wet noodles, frozen dough, and vermicelli. It summarizes the current research status from the perspectives of texture properties, rehydration and reheating performance, cooking quality, storage stability, and edible quality. It outlined the effects of starch composition and fine structure, protein network, lipid migration and complexation, polysaccharide gel formation, salt ion effects, as well as small-molecule sugars and polyols on the structure formation, water distribution, retrogradation and sensory quality of convenient staple foods. It analyzes the effects of different food components on the quality of staple food after processing. It explores the roles of emerging processing technologies such as hot-wet steam treatment, electric field treatment, ultrasound and ultra-high pressure in promoting heat and mass transfer, constructing rehydration channels, regulating gel network structure, improving curing uniformity, inhibiting ice crystal growth and delaying quality deterioration. It further summarizes the effects of raw material components and process parameters on key quality indicators of convenient staple foods, including hardness, elasticity, adhesiveness, broken strip rate, cooking loss rate and rehydration efficiency. This study aims to provide theoretical reference and technical support for the texture regulation, quality improvement, process optimization, and product development of convenient staple foods.
Key words: convenient staple foods; texture properties; processing quality; food components; emerging processing technologies
Chinese Library Classification Number: TS213
Documentary Identification Code: A Article ID: 1007-7561(2026)05-0001-09
Published time on CNKI: 2026-08-25 17:13:53
Published address on CNKI: https://link.cnki.net/urlid/11.3863.TS.20260825.1626.002
