响应面法优化方便抓饭浸泡工艺  

Soaking process of rice of convenient pilaf optimized by response surface method

作　　者：马欣[1] 李焕荣[1] 于晨晨[1] 李涛[1] 李贝贝[2] 马兰花[1] 王子荣[1] MA Xin LI Huan- rong YU Chen- chen LI Tao LI Bei- bei MA Lan- hua WANG Zi- rong(College of Food Science and Pharmaceutical Science,Xinjiang Agricultural University, Urumqi 830052, China College of Animal Science, Xinjiang Agricultural University, Urumqi 830052, China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]新疆农业大学动物科学学院,新疆乌鲁木齐830052

出　　处：《食品工业科技》2017年第6期276-280,287,共6页Science and Technology of Food Industry

摘　　要：本实验旨在优化方便抓饭大米的浸泡工艺为工业化生产提供参考。在单因素实验基础上,以浸泡时间、浸泡温度、浸泡水米质量比为自变量,感官评分为响应值,采用响应面法对大米的浸泡工艺进行了优化,考察了浸泡时间、浸泡温度、浸泡水米质量比对方便抓饭质构特性的影响。结果表明,随着浸泡时间和浸泡水米质量比增加,方便抓饭硬度逐渐变小,弹性呈先升高后降低的趋势,粘聚性和粘聚性均呈先降低后升高的趋势。随着浸泡温度升高,方便抓饭硬度、咀嚼性均呈现下降趋势,弹性呈先升高后降低的趋势,粘聚性呈先降低后升高的趋势。当浸泡时间为30 min、浸泡温度为40℃、浸泡水米质量比为1.4∶1时,方便抓饭感官评分最高,此时方便抓饭具有浓郁的抓饭香气,形状规整,有嚼劲,粘弹性好,软硬适中,容易被大众接受。The objective of this study was to optimize the soaking process of convenient pilaf in order to provide the reference for its industrial production. Based on the single factor test, the soaking process of rice of convenient pilaf was optimized by response surface method using the soaking time, soaking temperature and mass ratio of soaking water to rice as independent variables,the sensory evaluation as a response value.The soaking process of rice was optimized by response surface method. The influence of soaking time, soaking temperature, mass ratio of soaking water to rice to the the textural properties of convenient pilaf was inspected.The result showed that, as the increasing of the soaking time, soaking temperature, and also the proportion of rice and water,the hardness of convenient palif is decreasing.The trend of elastic was increasing first, and then decreasing the chewing and cohesiveness decreased first, and then decrease. With the increase of soaking temperature, the hardness and cohesiveness decreased and the elastic decreased first and increased later. The chewing decreased first and increased later.And when the soaking time were 30 minute, soaking temperature were 40 ℃, mass ratio of soaking water to rice were 1.4： 1, the felling of convenient palif was the best.Now, the convenient pilaf with amazing smell, good shape, chewy, good viscoelasticity,moderate hardness,is easy to be accepted by the public.

关 键 词：方便抓饭 浸泡 质构特性 响应面 感官评价 

分 类 号：TS217.2[轻工技术与工程—粮食、油脂及植物蛋白工程]