响应面优化五谷人参营养米工艺及其物性研究

Response Surface Methodology Optimization of Grain Ginseng Nutrition Rice Process and Study on Physicochemical Properties

以五谷粉、人参粉为主要原料,采用双螺杆挤出工艺生产五谷人参营养米,应用单因素和响应面法对影响产品工艺的主要因素:挤出温度、人参粉添加量、水分添加量进行优化,通过质构仪对五谷人参营养米和五常大米进行物性分析。结果表明:当挤出温度145℃、人参粉添加量3%、水分添加量25%时,营养米感官评分为97.67分。影响产品感官评分因素由大到小依次为挤出温度>人参粉添加量>水分添加量,物性分析表明最佳工艺参数制得的五谷人参营养米硬度、弹性、咀嚼性、内聚性、黏着性等指标与五常大米米饭物性指标无显著差异,表明五谷人参营养米食用品质较佳。

The main factors influencing the process of the product were as follows：single-factor and response surface method were used to produce the nutritive rice of ginseng used the double-screw extruding process with the grain powder and the ginseng powder as the main raw materials.The extrusion temperature,the adding amount of ginseng powder,and the physical properties of ginseng rice and Wuchang rice was analyzed by texture analyzer.The results showed that when the extrusion temperature was 145 ℃,the adding amount of ginseng powder was 3 % and the amount of water added was 25 %,the sensory score of nutrition rice was 97.67.The results showed that the factors affecting the sensory evaluation were extrusion temperature 〉additive amount of ginseng powder〉 the amount of water added,and physical properties analysis showed that the optimum process parameters were the hardness,elasticity,chewiness,cohesion,and other indicators and the Wuchang rice no significant difference between the physical properties of rice,rice ginseng nutritional rice consumption quality was better.