响应面分析法优化方便杂粮米饭热风干燥工艺  

Research on optimization of hot-air drying parameters in process of convenient cooked grains and rice by Response Surface Methodology (RSM)

作　　者：涂向辉[1] 朱晶[1] 许晓兰[1] TU Xianghui ZHU Jing XU Xiaolan(College of Grain Science and Technology, Shenyang Normal University, Shenyang 110034, China)

机构地区：[1]沈阳师范大学粮食学院,沈阳110034

出　　处：《沈阳师范大学学报（自然科学版）》2017年第2期198-203,共6页Journal of Shenyang Normal University:Natural Science Edition

基　　金：辽宁省科技厅科学计划农业攻关重大项目(2015211003)

摘　　要：为提高一般方便米饭的食用营养性能,研究将北方优质粳米和辽宁产优质燕麦、荞麦、高粱、黑米、薏仁等杂粮混合,经过浸泡、蒸煮、干燥、灭菌等工序处理,制成营养又易于食用的方便杂粮米饭。并以复水率为指标,根据中心组合(Box-Behnken)试验设计原理,采用响应面分析法(RSM)对影响方便杂粮米饭复水时间影响较大的干燥工序的热风干燥条件进行优化设计。结果表明,采用热风干燥工艺,方便杂粮米饭最佳干燥工艺参数为:干燥时间70min、干燥温度100℃、米粒厚度0.6cm,此条件下方便杂粮米饭的复水率为3.09,为较好解决方便杂粮米饭产品容易存在的复水时间长的问题提供了参考。In order to improve the nutritional performance of the Convenient Cooked Rice,We mixed the high-quality rice and the high-quality products of oats,buckwheat,sorghum,black rice,barley in Liaoning.The mixture food prepared by soaking,cooking,drying and sterilization is nutritious and easy to eat,which is named Convenient Cooked Grains and Rice.Then we used the rehydration rate of rice greatly affected by rehydration time was used as an index in the hot-air drying conditions of Convenient Cooked Grains and Rice,according to the Box-Behnken experiment design principle,though using the method of Response Surface Methodology（RSM）.The results showed that the best parameters for drying process of the Convenient Cooke Grains and Rice include：the drying time of 70 min,drying temperature of 100℃,grain thickness of 0.6cm and the rehydration rate of 3.09.The results provided a reference for solving the problem of the longer rehydration time.

关 键 词：方便杂粮米饭 热风干燥过程 响应面分析法 复水率 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]