富含花色苷的发芽黑米速食粥加工工艺优化

Optimization of anthocyanin-enriched germinated instant black porridge processing technology

以富含花色苷的特种稻黑米良种福紫657的发芽糙米为材料,通过单因素试验,确定保温时间、2次蒸煮加水倍数(加水体积对大米质量的倍数)和热风干燥温度3个加工条件为自变量。建立3个变量5个水平的响应面分析法,优化后的富含花色苷的发芽黑米速食粥加工工艺为:保温时间103 min,2次蒸煮加水倍数1.3,热风干燥温度78℃。在此工艺条件下制得的发芽速食黑米粥感官评分最高,香味浓郁,顺滑爽口,品质良好,开水冲泡5 min即可食用,且富含花色苷及GABA。

The study was used the anthocyanin-riched excellent germinated black rice 657 of ＂Zifu＂ as raw materials. Based on the single factor tests, the keeping warm time, the twice steaming adding water times （the times of water volume and rice quality）, hot-air drying temperature were determined as independent variables and the experiment analyzed the above three factors in five levels by response surface methodology. In this way, the anthocyanin-rich germinated instant black porridge processing technology were optimized. The results showed that under the following conditions, keeping warm time 103 min, twice steaming adding water times 1.3, hot-air drying temperature 78 %, the processed germinated instant black porridge had the highest score of sensory evaluations, the aromatic flavor, the fresh andfine taste, and excellent quality. The processed porridge was ready after five minutes of hot water, rich in anthocyanin and GABA.