响应面法优化高花色苷黑米速食粥的加工工艺  

Optimization of processing technology of black rice quick-eatable gruel which rich in anthocyanin by response surface method

作　　者：黄昕颖[1] 程祖锌[1] 肖长春[1] 林荔辉 郑金贵 HUANG Xinying;CHENG Zuxin;XIAO Changchun;LIN Lihui;ZHENG Jingui(Agricultural Product Quality Institute,Fujian Agriculture and Forestry University,Fuzhou 350002)

机构地区：[1]福建农林大学农产品品质研究所

出　　处：《食品科技》2019年第10期175-181,共7页Food Science and Technology

基　　金：国家重点研发计划项目(2017YFD0100100);福建省科技厅引导性项目(2018N0007);福建省农业厅项目(闽农计函[2018]72号、闽农计函[2018]205号);福建农林大学科技创新专项基金项目(CXZX2016153,CXZX2016156,CXZX2017247);福建省财政厅教育科研项目(闽财指[2018]983号)

摘　　要：随着社会生活节奏的加快,人们对健康方便食品的需求愈发强烈。因此,开发生产具有高营养价值和保健功能的速食米饭深受市场青睐。文章以高花色苷黑米糙米为原料,研究了微波时间、水米比、微波比功率等因素对黑米速食粥加工工艺的影响。在单因素实验基础上通过响应面优化的黑米速食粥加工工艺如下:微波时间8.05 min,水米比1.47,微波比功率16 W/g。该加工条件所生产的黑米速食粥综合评分均值达84分,与预测结果的相对误差约为0.16%。说明经过响应面优化的工艺参数可靠,所得模型具有一定的应用价值。With the acceleration of the pace of social life, people’s demand for healthy and convenient food is becoming more and more intense. Therefore, the development and production of fast-food rice with high nutritional value and health care functions is favored by the market. This study taked high anthocyanin black rice as raw material, studied the effects of microwave time, water multiple and microwave specific power on the processing technology of black rice quick-eatable gruel. On the basis of single factor experiment, the processing technology of black rice quick-eatable gruel optimized by response surface methodology was as follows: microwave time 8.05 min, microwave water multiple 1.47 times, microwave specific power 16 W/g. The comprehensive score of the black rice quick-eatable gruel produced by the processing conditions was 84 points. The relative error with the predicted result is approximately 0.16%. This result shows that the process parameters optimized by response surface are reliable, and the model has certain application value.

关 键 词：速食粥 黑米 花色苷 加工工艺 响应面分析 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]