发芽留胚米工艺参数的研究  

The Research on Process of Germinated Germ-left Rice by Gradually Humidifying Preparation Method

作　　者：袁超[1] 孟庆虹[2] 张志宏[2] 严松[2] 王丽群[2] 卢淑雯[2] 

机构地区：[1]黑龙江农垦职业学院,哈尔滨150025 [2]黑龙江省农业科学院食品加工研究所,哈尔滨150086

出　　处：《食品工业》2016年第8期167-170,共4页The Food Industry

基　　金：公益性行业(农业)科研专项经费项目“活性稻米、杂粮等食品加工关键技术及装备研究与示范”(201403063);现代农业产业技术体系建设专项资金资助项目(CARS-01-34)

摘　　要：为了防止最终产品过度碎裂,保证发芽留胚米的商业价值,试验特采用逐步加湿法进行发芽留胚米的制备。以留胚米为主要原料,探讨逐步加湿法工艺中留胚米发芽的最佳工艺参数,以回归正交设计为手段,以γ-氨基丁酸为指标获得数学模型为:Y=-17.045+0.362X1+0.43X2+0.72X3-0.01X1X2-0.006 5X1X3,方程的显著水平为非常显著。将此数学模型进行规划求解得知逐步加湿法制备发芽留胚米的最优工艺参数为:温度29.59℃,发芽时间16.92h,留胚米水分含量31.95%,经验证试验验证了回归方程的有效性,最优工艺参数下所得到的发芽留胚米的γ-氨基丁酸含量为12.41 mg/100 g。The experiment gets germinated germ-left rice by gradually humidifying preparation method in order to prevent the final product fragmentation and ensure the commercial value.With the aim of γ-aminobutyric acid,the experiment study on the optimum technology of predicting germinated germ-left rice is produced by gradually humidifying preparation method and temporary orthogonal regression combinational design.The mathematical model is Y=-17.045＋0.362X1＋0.43X2＋0.72X3-0.01X1X2-0.006 5X1X3,the equation is very significant.The optimum process parameters of mathematical model by programming are as follows that temperature is 29.59 ℃,time is 16.92 h,rice moisture is 31.95%.The validity of the regression equation is verified by experiment.The result is 12.41 mg/100 g with the optimum process parameters.

关 键 词：逐步加湿法 留胚米 发芽 Γ-氨基丁酸 回归正交 

分 类 号：TS212.43[轻工技术与工程—粮食、油脂及植物蛋白工程]