鲜湿米面条工艺优化及品质分析  

Process Optimization and Quality Analysis of Fresh and Wet Rice Noodles

作　　者：刘晓飞[1] 赵香香 吴浚滢 戚月娜 刘畅[1] 张智 张娜[1] LIU Xiao-fei;ZHAO Xiang-xiang;WU Jun-ying;QI Yue-na;LIU Chang;ZHANG Zhi;ZHANG Na(College of Food Engineering,Harbin University of Commerce,Harbin 150028,Heilongjiang,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028

出　　处：《食品研究与开发》2022年第17期86-93,共8页Food Research and Development

基　　金：黑龙江省“百千万”工程科技重大专项(2020ZX08B02)。

摘　　要：针对米面条成型难、蒸煮损失率和断条率高等问题,以质构特性、蒸煮损失率和感官评分为指标,在单因素试验基础上以蒸煮损失率和感官评分为响应值进行响应面优化试验。结果表明,优化后米面条最佳工艺为水添加量76 mL(以100 g碎米粉为基准)、羧甲基纤维素钠(carboxyl methyl cellulose,CMC)添加量1.23%、玉米淀粉添加量20.70%、醒发时间35 min,在此条件下米面条的感官评分最高为75.73分,蒸煮损失率最低为2.33%,其质构特性、蒸煮特性、感官评分和微观结构都有所改善。In order to solve the problems such as difficulty in forming rice noodles,high cooking loss rate and high slip-breaking rate,the present study carried out response surface optimization experiments with texture characteristics,cooking loss rate,and sensory score as indexes and cooking loss rate and sensory score as response values on the basis of the single factor test.The results showed that the optimal conditions for rice noodles were as follows:76 mL of water(based on 100 g of rice flour),1.23%carboxyl methylcellulose(CMC),20.70%corn starch,and the fermentation time of 35 min.Under these conditions,the sensory score of rice noodles reached 75.73 and the cooking loss rate was as low as 2.33%.The texture characteristics,cooking properties,sensory score and microstructure were improved.

关 键 词：米面条 蒸煮特性 感官评价 质构特性 响应面优化 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]