响应面优化红米冻干粥的加工工艺研究  

Study on Optimization of Processing Technology of Red Rice Freeze-Dried Porridge by Response Surface Method

作　　者：李双芳 林智 张如春 夏琳 张乐乐 刘生杰 LI Shuang-fang;LIN Zhi;ZHANG Ru-chun;XIA Lin;ZHANG Le-le;LIU Sheng-jie(School of Biology and Food Engineering,Fuyang Normal University,Fuyang 236037,China;College of Information Engineering,Fuyang Normal University,Fuyang 236041,China)

机构地区：[1]阜阳师范大学生物与食品工程学院,安徽阜阳236037 [2]阜阳师范大学信息工程学院,安徽阜阳236041

出　　处：《中国调味品》2025年第3期142-148,共7页China Condiment

基　　金：安徽省高校自然科学重点项目(2023AH05852);国家级大学生创新创业训练计划项目(202313619004);安徽省大学生创新创业训练计划项目(S202213619014);阜阳地方农产品食品工艺开发科研创新团队(FX2020KCT02);阜阳师范大学信息工程学院校级质量工程项目(2022XGJY01,2022XGJX04)。

摘　　要：为综合利用红米,以富陂红米为主要原料,复配红枣、红豆、枸杞等材料,通过“浸制-熬煮-冻干”工艺制备红米冻干粥,在单因素试验的基础上结合正交试验,对红米粥的配方进行优化,并通过单因素试验和响应面优化试验,考察浸泡时间、熬煮时间等工艺参数对红米冻干粥感官评分和复水比的影响,得到红米冻干粥的最佳加工工艺,最后通过复冲试验确定冻干粥的最佳复水时间和水添加量。结果表明,红米冻干粥的最佳配方为水添加量为500 g时,红米40 g、红豆30 g、红皮花生15 g、红枣15 g、枸杞5 g;红米冻干粥的最优工艺参数为浸泡时间18 h、熬煮时间2 h、蔗糖脂肪酸酯添加量0.06%。红米冻干粥的复冲时间为10 min,水添加量为210 g。在该工艺条件下制得的红米粥香味浓郁,口感较好,品质最佳,为红米的深加工提供了技术参考。In order to make comprehensive use of red rice,with Fubei red rice as the main raw material,compounded with red dates,red beans,wolfberries and other materials,red rice freeze-dried porridge is prepared through"soaking-boiling-freeze-drying"process.On the basis of single factor test,orthogonal test is combined to optimize the formula of red rice porridge.Through single factor test and response surface optimization test,the effects of process parameters such as soaking time and boiling time on the sensory score and rehydration ratio of red rice freeze-dried porridge are investigated to obtain the optimal processing technology of red rice freeze-dried porridge,finally,the optimal rehydration time and the addition amount of water in freeze-dried porridge are determined by re-brewing test.The results show that the optimal formula of red rice freeze-dried porridge is 40 g red rice,30 g red beans,15 g red-skinned peanuts,15 g red dates and 5 g wolfberries when the addition amount of water is 500 g;the optimal process parameters of red rice freeze-dried porridge are soaking time of 18 h,boiling time of 2 h,and the addition amount of sucrose fatty acid esters of 0.06%.The re-brewing time of red rice freeze-dried porridge is 10 min,and the addition amount of water is 210 g.Under such process conditions,the prepared red rice porridge has rich flavor,good taste and the best quality,which has provided technical references for the deep processing of red rice.

关 键 词：红米 真空冷冻干燥 工艺研究 响应面优化 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]