响应面法优化方便米粉干燥工艺研究  

Optimization of Drying Process of Instant Rice Flour by Response Surface Design

作　　者：杨希 YANG Xi(Department of Food Biology,Anhui Vocational College of Grain Engineering,Hefei 230011)

机构地区：[1]安徽粮食工程职业学院食品生物系,合肥230011

出　　处：《吉林农业科技学院学报》2022年第3期12-18,共7页Journal of Jilin Agricultural Science and Technology University

基　　金：安徽省高校思想政治工作创新项目(sztsjh-2020-5-35);安徽省高等学校省级质量工程项目(2020szsfkc0335;2019xqsxzx90);安徽粮食工程职业学院项目(Ahly2020005)。

摘　　要：基于方便米粉实际生产中干燥工艺的重要性,以湿米粉为研究对象,采用单因素与响应面设计相结合的试验方法对方便米粉干燥工艺参数进行优化。结果表明:方便米粉干燥温度、干燥风速、干燥时间对产品品质有不同程度的影响,干燥工艺参数为干燥温度65℃,干燥风速4 m/s,干燥时间60 min,在此参数下制得的方便米粉的感官分数为46.20,表明根据Box-Behnken模型预测得到方便米粉的制作工艺准确可靠。该研究为方便米粉工业化生产提供参考依据。Based on the importance of drying process in the actual production of instant rice flour,taking wet rice flour as the research object,the drying process parameters of instant rice flour were optimized by the experimental method of single factor and response surface design.The results showed that the drying temperature,drying wind speed,and drying time of instant rice flour have different effects on the product quality.The drying process parameters were drying temperature 65℃,drying wind speed 4 m/s,and drying time 60 minutes.The sensory score of instant rice flour prepared under these parameters was 46.20,which showed that the prediction of the manufacturing process of instant rice flour obtained according to Box-Behnken model was accurate and reliable.This study provides a reference for the industrialized production of instant rice flour.

关 键 词：方便米粉 干燥工艺 质构特性 响应面设计 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]