响应面法优化密蒙花黄色素染制黄米饭工艺研究  

Study on Optimization of Colorful Rice Dyed with Yellow Pigment by Response Surface Methodology

作　　者：曹昌伟 杨越超 张建跃 杨汝菊 黄慧福[3] 王瑞[3] 葛长荣[2] 谷大海[2] 

机构地区：[1]大理大学公共卫生学院,云南大理671003 [2]云南农业大学食品学院,云南昆明650201 [3]曲靖师范学院,云南曲靖655011

出　　处：《食品研究与开发》2017年第20期75-79,共5页Food Research and Development

基　　金：云南省科技厅省院省校合作专项项目"云南省特殊资源风味调料产品开发及产业化"(2013IB010);云南农业大学2017年云南省大学生创新创业训练计划建设项目"密蒙花成分分析及其在五彩饭中染色应用研究"(201754)

摘　　要：介绍响应曲面法在优化密蒙花黄色素染制黄米饭工艺上的运用。选取对染色效果影响较大的染色时间、染色温度、料液比3个因素,在单因素试验的基础上以黄米饭的总色差值之和作为响应值进行三因素三水平的响应试验并进行响应分析。结果显示:运用密蒙花黄色染液染制黄米饭的最佳工艺条件为染色时间135 min,染色温度63℃,料液比为1∶2(g/m L),该条件下染色饭的总色差理论值为91.44,实际试响应值为90.29,并且该结论基本符合传统布依族制作五彩饭工艺。The application of response surface method in the optimization of yellow rice with yellow flower of dimoniaceae was studied. Three factors including three factors （dyeing time, dyeing temperature, and solid- liquid ratio） were selected to study the effect of dyeing. The single factor test was used to evaluate the response of yellow rice to the three-factor and three-level response. Response analysis： The results showed that the best dyeing conditions were as follows： dyeing time 135 min, dyeing temperature 63 ~C, ratio of solid to liquid 1 ： 2 （g/mL）, the yellow brightness of rice dyed with this condition The theoretical value was 91.44, the actual test response value was 90.29, and the conclusion is basically in line with the traditional Buyi production of rice color rice craft.

关 键 词：响应曲面 优化 密蒙花 黄米饭 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]