响应面法优化扬州炒饭米饭前处理过程  

Optimization of Yangzhou fried rice pretreatment process by response surface methodology

作　　者：沙文轩 朱文政[1,2] 沈东强 王秋玉 蒋明均 周晓燕 SHA Wen-xuan;ZHU Wen-zheng;SHEN Dong-qiang;WANG Qiu-yu;JIANG Ming-jun;ZHOU Xiao-yan(School of Tourism cuisine,Yangzhou University,Yangzhou 225100,JiangSu,China;Jiang Su Huai Yang Cuisine Industrialization Engineering Center,Yangzhou 225100,JiangSu,China)

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225100 [2]江苏省淮扬菜产业化工程中心,江苏扬州225100

出　　处：《粮食与油脂》2022年第1期78-81,86,共5页Cereals & Oils

基　　金：国家自然科学基金项目(31701634);四川省高等学校烹饪科学重点实验室开放课题(PRKX201913);烹饪科学四川省高等学校重点实验室资助项目(RPKX2020Z06)。

摘　　要：以提高扬州炒饭的安全性为目的,通过烹调工艺改善米饭质地代替隔夜米饭制作扬州炒饭,以生米浸泡时间、浸泡温度、米水质量比3个因素进行单因素试验,以扬州炒饭感官评分及质构数据为参考依据,采用响应面法确定最佳工艺参数,优化米饭最佳前处理过程。结果表明:当生米浸泡时间20 min、浸泡温度35℃、米水质量比11∶9时,制作出的扬州炒饭感官品质最佳。In order to improve the safety of Yangzhou fried rice,Yangzhou fried rice was made by improving the texture of rice through cooking technology instead of overnight rice. The single factor experiments were conducted on raw rice soaking time,soaking temperature and rice water mass ratio. Based on the sensory score and texture data of Yangzhou fried rice,the response surface method was used to determine the best process parameters and optimize the best pretreatment process of rice. The results showed that when the raw rice was soaked 20 min,the soaking temperature was 35 ℃,and the rice water mass ratio was 11 ∶ 9,the sensory quality of the prepared Yangzhou fried rice was the best.

关 键 词：扬州炒饭 响应面分析 质构 加工工艺 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]