| 不同处理方式对蒸谷米复水性的影响 |
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| 引用本文： | 刘学武,严伟龙,何易雯,张文成.不同处理方式对蒸谷米复水性的影响[J].农产品加工．学刊,2020(1):43-46. |
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| 作者姓名： | 刘学武 严伟龙 何易雯 张文成 |
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| 作者单位： | 合肥工业大学食品与生物工程学院;安徽省徽观生态农业科技有限公司 |
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| 基金项目： | 中央高校基本科研业务费专项资金资助项目（PA2019GDPK0084） |
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| 摘 要： | 以稻谷为原料,对蒸谷米的复水性进行了研究。通过单因素试验,探讨超高压浸泡工序、蒸煮工序、干燥工序中相关参数的影响规律,并以蒸煮时柠檬酸添加量、蒸煮次数、微波干燥时间为变量,成品复水率为指标,通过响应面分析建立回归方程,得出蒸煮次数对复水性影响最大,柠檬酸添加量次之,干燥时间影响最小。利用模型确定了较佳参数为柠檬酸添加量1.1%,微波干燥时间6.4 min,蒸煮次数3次。
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| 关 键 词： | 稻谷 蒸谷米 复水性 超高压 响应面分析 |
Effect of Different Treatment Methods on Rehydration of Steamed Rice |
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| LIU Xuewu,YAN Weilong,HE Yiwen,ZHANG Wencheng.Effect of Different Treatment Methods on Rehydration of Steamed Rice[J].Nongchanpin Jlagong.Xuekan,2020(1):43-46. |
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| Authors: | LIU Xuewu YAN Weilong HE Yiwen ZHANG Wencheng |
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| Institution: | (Engineering Research Center of Bio-Process of Ministry of Education,School of Food and Biological Engineering,Hefei University of Technology,Hefei,Anhui 230601,China;Huiguan Agricultural Technology Co.,Ltd.,Hefei,Anhui 230031,China) |
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| Abstract: | This paper explored the rehydration of steamed rice.First,the influence of relevant parameters in soaking process,cooking process and drying process was discussed through single factor,taking ultra-high pressure soaking,citric acid addition during cooking,cooking times,microwave drying time as variables,and rehydration rate of finished product as index.On the basis of single factor test,the regression equation was established by response surface analysis.The results showed that cooking times had the greatest influence on rehydration,citric acid content was the second,and drying time was the least.The optimum parameters were determined by using the model as follows:the addition of citric acid was 1.1%,the microwave drying time was 6.4 min,and the evaporation was carried out.The number of cooking times is 3 times. |
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| Keywords: | rice steamed rice rehydration ultra-high pressure response surface analysis |
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