配方均匀设计优化挤压重组大米原料配比研究  

Studies on the Optimization of Extrusion Restructuring Rice Material Ratio by Formula Uniform Design Method

作　　者：胡杰[1] 李德远[1] 乔燕 豁银强[3] 

机构地区：[1]军事经济学院军需系,湖北武汉430035 [2]军事经济学院医院,湖北武汉430035 [3]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品研究与开发》2016年第10期78-81,共4页Food Research and Development

基　　金：湖北省科技支撑项目(2015BBA167)

摘　　要：以大米粉、小麦粉、燕麦粉为原料,生产挤压重组大米。运用配方均匀设计法得到15种原料配比,分析原料主要营养成分,对各配比所制备的样品进行回生特性分析,同时结合感官评价和直观比较,以确定优化配比。结果表明,优化配比为:大米粉∶小麦粉∶燕麦粉=4.5∶4.5∶1(质量比),该配比所制备的重组大米米饭不易老化回生,感官品质好。研究结果可为以重组大米为原料生产新型自加热米饭提供理论参考。Rice power, wheat power and oat power were used as raw materials to produce extrusion restructur-ing rice. The main nutritional components of three kinds of materials were analyzed, then, using the formula u-niform design method to generate 15 kinds of materials ratio. The retrogradation properties of the samples pre-pared according to the 15 kinds of materials ratio was carryied out, at the same time, combining the sensory e-valuation and intuitive analysis, the best material ratio was determined. The results showed that the best materi-al ratio was as follows：rice power∶wheat power∶oat power=4.5∶4.5∶1 （weight ratio）. According to this ratio the reconstituted rice produced by extrusion processing technology was the most difficult to retrograde, and had good sensory quality and balanced nutrition. The study could provide theoretical reference for the production of new kind of self heating rice with reconstituted rice as the raw material.

关 键 词：均匀设计 挤压加工技术 重组大米 原料配比 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]