基于模糊数学感官评价法优化营养复配预熟糙米粉配方工艺

Optimization of Formula Process of Pre-Cooked Nutritional Compound Brown Rice Flour Based on Fuzzy Mathematics Sensory Evaluation Method

该研究以微波冻干处理后的发芽糙米粉为原料,以吸水指数和水溶指数结合模糊数学感官评分为指标,研究黑豆粉、抗性糊精和赤藓糖醇的添加量对营养复配预熟化发芽糙米粉品质的影响,并对复配发芽糙米粉的营养特性、卫生指标和贮藏稳定性进行分析。研究结果表明,营养复配发芽糙米粉的最优配方为黑豆粉添加量20%、抗性糊精添加量8%、赤藓糖醇添加量4%。复配糙米粉营养价值提高,卫生指标符合国家标准,在贮藏120 d后新鲜度变差但仍高于原粮糙米。

In this study,with germinated brown rice flour treated with microwave freeze-drying as the raw material,water absorption index and water solubility index combined with fuzzy mathematics sensory score as the indexes,the effects of the addition amount of black bean flour,resistant dextrin and erythritol on the quality of pre-cooked nutritional compound germinated brown rice flour are studied,and the nutritional characteristics,hygiene indexes and storage stability of compound germinated brown rice flour are analyzed.The research results show that the optimal formula of nutritional compound germinated brown rice flour is 20%black bean flour,8%resistant dextrin and 4%erythritol.The nutritional value of compound brown rice flour is improved,the hygienic indexes conform to the national standard,and after 120 days of storage,the freshness decreases,but it's still higher than that of raw grain brown rice.