方便米粉老化工艺的优化研究  

Optimization of aging process of instant rice noodles

作　　者：耿铭晛 GENG Mingxian(School of Food and Biology,ChangChun Polytechnic,Changchun 130033)

机构地区：[1]长春职业技术学院食品与生物学院,长春130033

出　　处：《中国食品添加剂》2021年第11期90-97,共8页China Food Additives

摘　　要：为提高方便米粉的品质,研究方便米粉的老化工艺参数(老化时间、老化温度、老化湿度),采用单因素与正交试验优化。结果表明对方便米粉品质影响最大的因素是老化时间,并得到方便米粉最优老化工艺参数为:老化时间为8h,老化温度为25℃,老化湿度为75%,并通过验证实验得到方便米粉断条率2.40%、吐浆值2.53%、抗性淀粉40.25%、复水时间265s、感官评分91.25,表明采用正交试验优化方便米粉老化工艺参数可靠,以期为方便米粉生产提供实践依据。In order to improve the quality of instant rice noodles,the aging process parameters(aging time,aging temperature and aging humidity)of instant rice noodles were optimized by single factor and orthogonal test.The results showed that aging time was the most important factor affecting the quality of instant rice flour.The optimal aging process parameters were as follows:aging time 8h,aging temperature 25℃,aging humidity 75%.Under the above conditions,the broken rate of instant rice flour was 2.40%,spitting value was 2.53%,resistant starch was 40.25%,rehydration time was 265s and sensory score was 91.25.The results showed that it was reliable to optimize the aging process parameters of instant rice flour by orthogonal test.The study provides a refernece for the production of instant rice flour.

关 键 词：方便米粉 老化工艺 正交试验 米粉品质 

分 类 号：TS234[轻工技术与工程—粮食、油脂及植物蛋白工程] TS202.1[轻工技术与工程—食品科学与工程]