荷香风味蒸谷米生产工艺研究  

On Production Technology of Lotus-flavor Parboiled Rice

作　　者：高红梅[1] 孙永康[1] 丁志刚[1] 杜璇 GAO Hongmei;SUN Yongkang;DING Zhigang;DU Xuan(Anhui Science and Technology University, Fengyang 233100, Anhui, China)

机构地区：[1]安徽科技学院,安徽凤阳233100

出　　处：《四川旅游学院学报》2019年第1期23-28,共6页Journal of Sichuan Tourism University

基　　金：安徽省教育厅自然科学研究重点项目"蒸谷米加工过程中淀粉回生及其控制机理研究";项目编号:KJ2018A0537;安徽省科技攻关项目"风味蒸谷米的关键技术研究及其产业化";项目编号:1604g0702058

摘　　要：为改善蒸谷米的风味和品质,向蒸谷米浸泡溶液中加入荷叶提取液。研究了不同工艺对蒸谷米品质的影响:通过改变荷叶的提取条件和蒸谷米的浸泡条件,进行单因素试验,然后进行模糊感官评价和响应面分析。结果表明,对荷香风味蒸谷米的风味影响作用大小的顺序为:荷叶浸提料液比>浸提时间>浸米液料液比(荷叶浸提液与蒸馏水的比例)>浸提温度。荷香风味蒸谷米的荷叶最佳浸提条件为:荷叶浸提料液比1∶29,浸提时间2.5h,浸提温度58℃,浸米液料液比1∶1.8;米的最佳浸泡条件为:浸泡温度65℃,浸泡时间3h,在该条件下得到的蒸谷米风味和品质最佳,较好地改善了传统蒸谷米的风味。In order to improve the flavor and quality of parboiled rice, lotus leaf extract is added to its soaking liquid. Single-factor experiments are conducted, and sensory evaluation and response surface analysis are employed to explore the conditions for lotus leaf extraction and the time duration for rice soaking. The findings suggest that the flavor of parboiled rice is influenced in descending order by solid-liquid ratio for lotus leaves extraction, extraction time, liquid ratio for rice soaking (leaf extracts to distilled water), and extraction temperature. The best extraction conditions were as follows: The ratio of lotus leaf to liquid is 1∶29, the extraction time 3 hours, and extraction temperature 58℃. The ratio of rice to soaking liquid is 1∶1.8, the best soaking temperature 65℃, and the best soaking time 3 hours.

关 键 词：蒸谷米 荷叶 风味 浸提 料液比 

分 类 号：TS972[轻工技术与工程]