不同处理方式对蒸谷米复水性的影响

Effect of Different Treatment Methods on Rehydration of Steamed Rice

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。

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.