超高压糙米饭的制备及质构分析

Preparation and texture analysis of ultra high pressure brown rice

以五常糙米为原材料,运用超高压技术对糙米进行预处理,以糙米饭的食味得分为指标,研究浸泡温度、浸泡时间、处理时间、处理压力4个因素对糙米食味品质的影响。在单因素试验基础上,应用响应面法优化糙米饭的制备工艺,得最佳工艺参数:浸泡温度50℃、浸泡时间4 h、处理压力480 MPa、处理时间25 min。在此条件下,糙米饭的食味得分为68.67、硬度为2311 g、弹性为0.54 mm、内聚性为0.13、胶着性为392 g。

Taking Wuchang brown rice as raw material,and the brown rice was pretreated by ultra-high pressure technology,taking the taste score of brown rice as the index,the effects of soaking temperature,soaking time,processing time and processing pressure on the taste quality of brown rice were studied.Based on the single factor test method,the response surface method was applied to optimize the preparation process of brown rice,and the best process parameters were obtained:soaking temperature 50℃,soaking time 4 h,processing pressure 480 MPa,processing time 25 min.Under the conditions,the taste score of brown rice was 68.67,hardness was 2311 g,elasticity was 0.54 mm,cohesiveness was 0.13,and gelation was 392 g.