米发糕汽蒸工艺模型  

Mathematical models of rice steamed sponge cake (Migao) during steaming process

作　　者：沈伊亮[1] 潘思轶[1] 陈德文[1] 吴鹏[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《农业工程学报》2009年第S1期112-117,共6页Transactions of the Chinese Society of Agricultural Engineering

基　　金：基金项目:湖北省农业科技创新中心;特色农产品深加工及综合利用创新团队

摘　　要：为了优化米发糕的汽蒸工艺条件,该文采用响应曲面法建立了汽蒸工艺条件对于米发糕质构特性影响的数学模型,验证了模型的有效性。结果表明:在汽蒸条件为101kPa或121kPa,15min时硬度较小;101kPa、15min时黏性最小,内聚性、弹性最大;回复性只受压力的影响,压力小时回复性好;15min、121kPa或25min、101kPa咀嚼性好。综合各指标得出101kPa、15min的汽蒸条件最优。揭示了米发糕质构特性与汽蒸工艺条件的内在关系,为米发糕的工业化生产提供了理论支持和科学依据。In order to optimize the steaming process of steamed sponge rice cake(migao),mathematical models of the effects of steaming process on textural characteristics of steamed sponge rice cake(migao)were established by response surface methodology(RSM)with different pressure-time combinations.The adequacy of the model for predicting the optimum response values was verified.The results showed that hardness was suitable under the steaming pressure of 101kPa or steaming treatment of 121kPa for 15min.Gumminess reached the minimum value and springiness,cohesiveness reached the maximum at 101kPa,15min.Resilience was only negatively correlated to pressure.Chewiness was suitable under treatments of 5min,121kPa or 25min,101kPa.Considering all the textural characteristics,the optimum steaming treatment pressure was 101kPa and the processing time was 15min.By the mathematical models,a better regulation on steaming process can be obtained which is a very important base of the industrialization of rice steamed sponge cake.

关 键 词：米发糕 汽蒸工艺 数学模型 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]