压榨型鲜湿米粉条制作方法的研究  

The Processing Procedure of the Pressed and Fresh Rice Noodles

作　　者：郭利利[1,2] 周显青[1] 熊宁 刘利 倪姗姗 孟欢[1] 孙婷琳 彭志兵 

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]湖北省粮油食品质量监督检测中心,武汉430061 [3]江西省粮油质量监督检验中心,南昌330046

出　　处：《中国粮油学报》2017年第5期110-116,126,共8页Journal of the Chinese Cereals and Oils Association

基　　金：粮食公益性行业科研专项(201313006-2)

摘　　要：本试验研究压榨型鲜湿米粉条的制作方法,分别筛选出制作工艺中浸泡、制粉、老化3个阶段的最佳条件,以完善压榨型鲜湿米粉条的制作方法。在浸泡阶段,根据大米颗粒浸泡后硬度的变化,筛选出最适浸泡时间为8~10 h;在制粉阶段,根据米粉条感官品质的变化,筛选出加入米粉机的最佳水温为70℃;在老化阶段,通过响应面分析法对米粉条老化工艺进行优化,得到的最佳老化条件为:温度15℃、时间6 h、相对湿度≥80%,此条件下米粉条感官评分实际值与理论预测值的相对误差较小,3个米粉条样品感官评分实际值分别为79.63、79.50、80.19分。To establish the laboratory processing method of pressed and fresh rice noodles, this study respectively screened the best conditions of soaking, pressing and aging. In the soaking phase, the optimal soaking time was 8 - 10 h according to the hardness of rice. Based on the sensory evaluation scores of rice noodles, the optimum water temperature which adding to rice noodles machine was 70 ℃. The conditions in aging stage optimized by response surface methodology respectively were ： temperature 15 ℃, time 6 h, relative humidity ≥ 80%. Under this condition, the rela-tive error between actual and predictive sensory evaluation scores of rice noodles was small, and the actual scores of three samples were 79.63,79.50 and 80. 19.

关 键 词：米粉条 浸泡 挤压 老化 感官评价 

分 类 号：TS201.1[轻工技术与工程—食品科学]