RSM优化速冻方便炒饭浸泡工艺的研究

Soaking Process Optimization by RSM for Quick-Frozen Instant Rice

浸泡工艺作为方便米饭加工工艺中的重要影响因素,对品质影响作用较为显著。采用质构分析仪检测硬度,通过TPA模式对速冻方便炒饭的质构进行分析。通过单因素试验选取浸泡温度、浸泡时间、乙醇及糊精浓度作为Central Composite设计的变量,利用4因素3水平响应面法(RSM)优化浸泡工艺条件。结果表明:速冻方便炒饭制作的最佳浸泡工艺条件为:乙醇浓度1.5%,糊精浓度1.0%,浸泡时间27 min,浸泡温度25℃。

Soaking process is one of significant factors having remarkable effects on product quality during instant rice processing. The texture of quick- frozen instant rice was analyzed through TPA method by a texture instrument. The soaking temperature, soaking time, ethanol and β - cyclodextrin concentrations used as parameters for Central Composite experimental design were selected through single factor tests. The response surface methodology with 4 factors and 3 levels was adopted to optimize the soaking process. The obtained optimal condition is as follows：ethanol concentration 1.5 %,β - cyclodextrin concentration 1.0%, soaking time 27 min, and soaking temperature 25 ℃.