摘要
以糙米为研究对象,采用微波改性处理提高糙米的蒸煮品质,确定最佳复合处理条件。通过单因素实验确定微波时间、微波功率和糙米初始水分含量对糙米蒸煮品质的影响程度。并结合响应面分析法与期望函数优化微波改性处理工艺。结果表明,微波改性处理糙米的最佳工艺参数为:微波功率2400 W、微波时间75 s、初始水分含量14.5%,在该条件下期望函数值最高为0.76,对应的糙米饭硬度为2865.85 g,吸水率为56.96%,碘蓝值为0.57,验证实验结果与理论预测值无显著性差异(p>0.05),说明该模型回归性良好,实际实验拟合度高,对糙米蒸煮品质改性具有一定指导价值。
Brown rice was studied in this experiment, the cooking property of brown rice was improved by microwave modification treatment and the best compound treatment conditions were determined. The influence of brown rice cooking property was determined by single factor experiment with microwave treatment time, microwave power and initial moisture content. The optimal conditions of microwave modification technology were combined by response surface analysis and desirability function.The results showed that the best process parameters for the microwave modification treatment of brown rice was established:microwave power 2400 W, microwave time 75 s,initial moisture content 14.5%.The maximum value of this desirability function was 0.76 and the corresponding hardness, water absorption and iodine blue value of brown rice was 2865.B5 g,56.96% and 0.57.No significant difference was shown between the experimental data and model prediction (p 〉 0.05 ).It accounted for that the model was well regressive and the degree of fitting of actual test was high.The modification of brown rice cooking quality had certain value of guidance.
作者
陈培栋
万忠民
王胜录
马倩婷
CHEN Pei- dong, WAN Zhong- min , WANG Sheng- lu, MA Qian- ting(College of Food Science and Engineering, Nanjing University of Finance and Economics, Collaborative Innovation Center for Modem Grain Circulation and Safety, Key Laboratory of Grain and Oils Quality Control and Processing,Nanjing 210023,Chin)
出处
《食品工业科技》
CAS
CSCD
北大核心
2018年第6期152-158,共7页
Science and Technology of Food Industry
基金
农业成果转化资金(SQ2013ECC100008)
粮食公益性行业科研专项目经费项目(201513001)
江苏高校优势学科建设工程资助项目.
关键词
糙米
微波改性
响应面分析
蒸煮品质
期望函数
brown rice
microwave modification
response surfaces analysis
cooking property
desirability function