挤压制备方便米粉工艺优化的研究  

Influences of Technological Parameters of Instant Rice Noodles Prepared by Extrusion

作　　者：安红周[1,2] 秦玉 黄世豪 覃振华 任传顺 An Hongzhou;Qin Yu;Huang Shihao;Qin Zhenhua;Ren Chuanshun(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001;Henan International Joint Laboratory of Grain Quality Analyzing and Processing,Zhengzhou 450001;Guangxi Liuzhou Dingrong Fresh Food Production Co.Ltd.,Liuzhou 545000)

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]河南省谷物品质分析与加工国际联合实验室,郑州450001 [3]广西柳州鼎蓉鲜食品生产有限公司,郑州3545000

出　　处：《中国粮油学报》2022年第8期49-56,共8页Journal of the Chinese Cereals and Oils Association

基　　金：河南工业大学横向课题项目(51001097)。

摘　　要：利用高温高压短时技术生产出适合快速复水食用的米粉,通过前处理及冻干、配方优化,确定制备方便米粉的工艺参数。为探究工艺参数对米粉品质的影响,以信阳光山籼米为原料,设置不同工艺参数进行米粉挤压制备实验,对制备的米粉蒸煮特性、质构特性和感官评分进行了单因素实验和工艺优化研究。结果表明,从蒸煮损失率、糊化度、断条率、质构特性、色差5个指标综合分析,Ⅵ区温度为90、100、110℃,螺杆转速为140、160、180 r/min,进料水分为38%、40%和42%,冷却模头温度为30、35、40℃,生产的米粉综合品质较好。以感官评分为评价指标,4个因素的影响主次顺序为水分>冷却模头温度>螺杆转速>Ⅵ区温度。根据正交实验确定最佳工艺参数为ABCD.即水分40%、螺杆转速180 r/min、Ⅵ区温度100℃、冷却模头温度35℃。The short-term high-temperature and high-pressure technology was used to produce rice noodles suitable for quick rehydration and consumption,and then by the processes of freeze-drying and formula optimization,the purpose of instant consumption was achieved.The optimization of the process parameters for preparing instant rice noodles was determined first.In order to explore the influence of process parameters on the quality of rice noodles,Xinyangguangshan rice was used as the raw material,and different process parameters were set for rice noodle extrusion preparation experiments.The cooking characteristics,texture characteristics and sensory scores of the prepared rice noodles were studied by single factor experiment and process optimization.The results indicated that,in accordance with the comprehensive analysis conducted as per the 5 indicators of cooking loss rate,gelatinization degree,broken strip rate,texture characteristics,and color difference,the temperature ofⅥzone was 90℃,100℃,110℃;the screw speed was 140,160 and 180 r/min;feed water content was 38%,40%and 42%;cooling temperature was 30℃,35℃and 40℃;the comprehensive quality of the produced rice noodles was better.Taking sensory score as the evaluation index,the order of influence of the four factors was moisture>cooling die temperature>screw rotation speed>Ⅵzone temperature.According to the orthogonal experiment,the best process parameters were determined as ABCD,i.e.,moisture content of 40%,screw speed of 180 r/min,Ⅵzone temperature of 100℃,and cooling die temperature of 35℃.

关 键 词：籼米 方便米粉 工艺参数 正交 感官评价 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]