响应面法优化方便米饭蒸煮工艺  

Optimization of cooking process for instant rice by response surface method

作　　者：周薇[1] 邢明[2] 李远志[2] 

机构地区：[1]广东科贸职业学院,广东广州510430 [2]华南农业大学食品学院,广东广州510642

出　　处：《食品工业科技》2014年第12期287-290,共4页Science and Technology of Food Industry

基　　金：广东省教育部产学研结合项目(2012B091000006)

摘　　要：研究了方便米饭生产蒸煮过程中蒸煮条件对米饭品质的影响。选择对米饭品质影响较大的蒸煮时间、米水比、蒸煮功率为自变量,米饭复水时间为响应值,利用响应面分析方法,模拟得到二次多项式回归方程的预测模型,并优化出蒸煮工艺的最佳条件为:蒸煮时间6.5min,米水比1∶6.5,蒸煮功率1600W,此时方便米饭复水时间为4.17min。To study the influence of cooking conditions in cooking process on the quality of instant rice, influencing factors including cooking time,rice/water ratio,and cooking power were taken as independent variables,and rice rehydration time was taken as response value. Response surface methodology was adopted to perform the regress equations calculation and response analysis. The best condition of optimizing the cooking process as follows：cooking time 6.5min,rice/water ratio 1：6.5,and cooking power 1600W,under the conditions,the rehydration time of the produced instant rice was 4.17rain.

关 键 词：方便米饭 蒸煮 响应面法 优化 

分 类 号：TS201.1[轻工技术与工程—食品科学]