酶处理发芽糙米粉(粥)滚筒干燥工艺优化研究  

Optimization of Roller Drier Parameters for Germinated Brown Rice Flour(Porridge)

作　　者：刘亚伟[1] 武小辉[1] 胡秀娟[1] 刘洁[1] 谢军红[1] 刘晓杰[1] 

机构地区：[1]小麦和玉米深加工国家工程实验室,河南工业大学粮油食品学院,郑州450001

出　　处：《食品工业》2015年第2期7-10,共4页The Food Industry

基　　金：国家公益性行业科研专项"主食品及油脂品质研究项目"(项目编号:2013-13-011)

摘　　要：试验采用辊筒干燥机对酶处理发芽糙米进行一系列加工,制备速食发芽糙米粥。在单因素试验、正交试验的基础上,酶处理发芽糙米粉的最佳工艺条件是:米浆液浓度45%、蒸煮时间15 min、蒸煮温度65℃、辊筒干燥机操作压强0.65 MPa,以此条件制备酶处理发芽糙米粥,得酶处理发芽糙米片的复水率为5.6,酶处理发芽糙米粥感官评价得分为56,总分为86。试验表明经滚筒干燥制备酶处理发芽糙米粥外形美观、复水性及口感好。The preparation of germinated brown rice porridge processed by roller drier was mainly studied. The product conditions of germinated brown rice flour were optimized with single factor and orthogonal design. The optimal parameters were as followings： seriflux concentration 45%, boil down time 15 min, boil down temperature 65 ℃, steamy pressure 0.65 MPa. Under the optimal conditions, the rehydration rate of geminated brown rice flour was 5.6, sensory evaluation score was 56, and total points were 86. The results showed that germinated brown rice porridge had good shape, fast rehydration and good taste.

关 键 词：酶处理发芽糙米粉 辊筒干燥机 糙米粥 

分 类 号：TS210.9[轻工技术与工程—粮食、油脂及植物蛋白工程]