米线加工过程中浸泡法脱镉的响应面优化及对大米品质的影响  

Response surface optimization of cadmium removal conditions by soaking method in rice noodles processing and its effect on rice quality

作　　者：殷杰 杨晓童 郭亚辉 成玉梁[1,2] 于航 钱和[1,2] 姚卫蓉 YIN Jie;YANG Xiaotong;GUO Yahui;CHENG Yuliang;YU Hang;QIAN He;YAO Weirong(State Key Laboratory of Food Science and Resources,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品科学与资源挖掘全国重点实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2024年第13期182-189,共8页Food and Fermentation Industries

基　　金：国家重点研发计划项目(2020YFC1606800)。

摘　　要：该文通过测定米线传统工艺中镉含量的变化确定了浸泡环节具有脱镉效果,在此基础上利用三因素三水平的响应面优化确定了最佳的浸泡脱镉条件:浸泡温度39℃、浸泡时间36 h、料液比1∶3.8(g∶mL),脱镉率可达(39.51±3.07)%。而后利用扫描电镜与光谱学对浸泡脱镉前后大米内各组分的变化进行对比,证明浸泡可使大米变得松散,降低蛋白质、淀粉、脂肪含量,改变大米蛋白结构,增加直链淀粉含量。同时质构分析表明该方法可赋予其独特的口感,具有一定的应用价值。In this paper,the effect of cadmium removal in the soaking process was determined by measuring the change in cadmium content in the traditional process of rice noodles.On this basis,the response surface optimization of three factors and three levels was used to determine the best soaking and cadmium removal conditions,when the soaking temperature was 39℃,soaking time was 36 h,the solid-liquid ratio was 1∶3.8(g∶mL),cadmium removal rate could reach(39.51±3.07)%.Then,scanning electron microscopy and spectroscopy were used to compare the changes of each component in rice before and after soaking and cadmium removal.It was proved that soaking could make rice loose,reduce the contents of protein,starch,and fat,change the structure of rice protein and increase the content of amylose.At the same time,texture analysis showed that this method could give it a unique taste and had a specific application value.

关 键 词：米线 浸泡法 脱镉率 品质 响应面法 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]