米粉干燥工艺的研究  

Research on drying technology of rice noodles

作　　者：吕莹果[1] 高静丹[1] 陈洁[1] 王春[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与饲料工业》2012年第6期25-27,共3页Cereal & Feed Industry

基　　金：国家自然科学基金项目资助(20976036)

摘　　要：采用模糊综合分析的方法对影响米粉干燥品质的因素进行评价。选取干燥过程中三个阶段不同的干燥温度、干燥湿度、干燥时间为因素,进行L18(37)正交实验,评价指标为米粉煮后拉伸力、咀嚼度、蒸煮损失率、硬度。结果表明,米粉最佳干燥工艺条件为:升温阶段干燥湿度85%、干燥时间110min,恒温阶段干燥湿度90%、干燥时间130min、干燥温度65℃,降温阶段干燥湿度65%、干燥时间90min。Fuzzy comprehensive analysis method was used for the influence factor evaluation of rice noodles drying quality. We selected three stages in drying process with different drying temperature, drying moisture and drying time as variables to perform the orthogonal experiment L18 （37 ） ,with tensile force, chewiness, cooking loss rate, hardness for rice boiled as the evaluation indexes. The results showed that optimum drying conditions for rice noodles was that： humidity of 85 % in temperature rising period, drying for 110 mint humidity of 90% in constant temperature stage, drying at 65°C for 130 rain;humidity of 65% in cooling phase, drying for 90 min.

关 键 词：米粉 干燥 品质 模糊分析 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]