廖卢艳,刘惠惠,甘增鹏,吴卫国,邹杰.韧化处理改善米粉粉条品质的工艺条件优化研究[J].中国粮油学报,2020,35(5):167-
韧化处理改善米粉粉条品质的工艺条件优化研究
Study on the optimization of technological conditions for improving the quality of rice vermicelli by annealing treatment
投稿时间:2019-07-12  修订日期:2019-09-04
DOI:
中文关键词:  韧化处理  早籼米  粉条品质  拉伸品质  感官品质
英文关键词:Annealing  Early indica rice  Rice vermicelli quality  Tensile strength quality  Sensory quality
基金项目:湖南省自然科学青年基金项目(项目编号2019JJ50262);长沙市科技计划项目经费资助(项目编号kq1804004);湖南省教育厅科学研究优秀青年项目(项目编号18B125)
作者单位邮编
廖卢艳* 湖南农业大学食品科学技术学院 410128
刘惠惠 湖南农业大学食品科学技术学院 
甘增鹏 湖南农业大学食品科学技术学院 
吴卫国 湖南农业大学食品科学技术学院 
邹杰 湖南农业大学食品科学技术学院 
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中文摘要:
      本文以余赤早籼米为原料,以传统米粉制作工艺为依据,了解韧化处理对米粉品质工艺的影响,通过在泡米工艺上采用韧化处理技术,探究韧化处理温度、韧化处理时间和大米含水量对米粉品质的影响研究,为优化米粉品质工艺提供理论依据。以米粉质构拉伸品质、感官评分为考核指标,研究了泡米过程中韧化处理温度、韧化处理时间以及大米含水量对米粉品质的影响,在单因素实验的基础上进行响应面优化设计,确定了改善米粉品质的最佳韧化处理工艺条件。结果表明,韧化处理改善米粉品质最佳工艺条件为:含水量55%,时间22 h,温度57 ℃,在此条件下米粉最大拉伸阻力为124.63 g,感官评分为84.00。研究结果表明韧化技术可以作为一种改善米粉品质的绿色、安全、有效的方法推广使用。
英文摘要:
      Taking Yu Chi early indica rice as materials, the effect on the vermicelli property processing technology through explore the temperature, time and rice flour water content by annealing treatment were studied. Based on the sensory quality index and tensile strength of rice flour, the effects of single factor (water content, time and temperature) of annealing on the quality characteristics of rice vermicelli were studied. On this basis, the technical parameters of annealing for rice noodles were optimized by response surface regression method. The results of single factor study showed that the optimum technological conditions for annealing treatment to improve the quality, water content was 55%, time of 22 h, temperature57 ℃, under the condition of the rice vermicelli largest tensile strength was124.63 g, sensory quality score of 84.00. The results showed that annealing technology could be widely used as a safe and effective method to improve the quality of rice vermicelli.
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