韧化处理改善米粉品质的工艺条件优化研究  

The Optimization of Technological Conditions for Improving the Quality of Rice Vermicelli by Annealing Treatment

作　　者：廖卢艳[1] 刘惠惠 甘增鹏 吴卫国[1] 邹杰 Liao Luyan;Liu Huihui;Gan Zengpeng;Wu Weiguo;Zou Jie(School of Food Science and Technology,Hunan Agricultural University,Changsha 410128)

机构地区：[1]湖南农业大学食品科学技术学院,长沙410128

出　　处：《中国粮油学报》2020年第5期167-173,共7页Journal of the Chinese Cereals and Oils Association

基　　金：湖南省自然科学青年基金(2019JJ50262);长沙市科技计划(kq1804004);湖南省教育厅科学研究优秀青年项目(18B125)。

摘　　要：以余赤早籼米为原料,以传统米粉制作工艺为依据,了解韧化处理对米粉品质工艺的影响,通过在泡米工艺上采用韧化处理技术,探究韧化处理温度、韧化处理时间和大米含水量对米粉品质的影响研究,为优化米粉品质工艺提供理论依据。以米粉质构拉伸品质、感官评分为考核指标,研究了泡米过程中韧化处理温度、韧化处理时间以及大米含水量对米粉品质的影响,在单因素实验的基础上进行响应面优化设计,确定了改善米粉品质的最佳韧化处理工艺条件。结果表明,韧化处理改善米粉品质最佳工艺条件为:含水量55%,时间22 h,温度57℃,在此条件下米粉最大拉伸阻力为124.63 g,感官评分为84.00。研究结果表明韧化技术可以作为一种改善米粉品质的绿色、安全、有效的方法推广使用。TakingYu Chi early indica rice as materials,and the tradition processing technology of Rice Vermicelli as the foundation,the impact of annealing treatment on the craft quality of rice vermicelli was learnt,and the effect of the temperature,time and moisture content of rice of annealing treatment on the rice vermicelli quality was studied by using annealing treatment in rice soaking process,which provided technical foundation for rice vermicelli technical quality optimization.Based on the textural stretch and sensory evaluationof rice vermicelli,the effects of single factor(time and temperature,and water content)of annealing on the quality characteristics of rice vermicelli were studied.On this basis,the technical parameters of annealing for rice vermicelli were optimized by response surface methodology.The results of single factor study showed thatthe optimum technological conditions for annealing treatment to improve the quality were:water content 55%,time of 22 h,temperature57℃,and the maximum tensile resistanceof rice vermicelli under such condition was124.63 g,and the sensory quality score was 84.00.The results showed that annealing technology could be widely used as a safe and effective method to improve the quality of rice vermicelli.

关 键 词：韧化处理 早籼米 米粉品质 拉伸品质 感官品质 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]