基于响应面法优化糙米速食粥加工工艺

Optimization of Brown Rice Instant Porridge Processing Technology Based on Response Surface Methodology

为综合利用糙米,开发糙米全谷物食品,以糙米为原料,在单因素的基础上,研究煮沸时间、浸泡时间以及蒸煮时间等工艺参数对糙米速食粥复水性、感官品质以及糊化度的影响。以感官评分为响应值,采用响应面法对煮沸—浸泡—蒸煮法生产糙米速食粥的生产工艺进行优化,得到糙米速食粥的最优工艺参数为:煮沸时间20.40 min、浸泡时间1.46 h、蒸煮时间54.22 min,在此条件下糙米速食粥的感官评分为78.98,糊化度为85.28%。经验证试验,得到的结果接近预测值。通过质构分析可知,煮沸—浸泡—蒸煮法得到的产品要优于非浸泡法,复水后不易老化回生。本研究生产的糙米速食粥香味浓郁,品质较好,为糙米食品的工业化生产提供有益参考。

To comprehensively use brown rice and develop brown rice whole grain foods, using brown rice as raw material and on the basis of single factor, the effects of process parameters such as boiling time, soaking time, and cooking time on rehydration rate, sensory quality, and gelatinization degree of brown rice instant porridge were studied. Using sensory score as response value, response surface methodology was used to optimize the production process of brown rice instant porridge produced by boiling-soaking-cooking method.The results showed that the optimal technological parameters of brown rice instant porridge were obtained as follows: the boiled time of 20.40 min;the soaking time of 1.46 h;the cooking time of 54.22 min. Under these conditions, the sensory score of the brown rice instant porridge was 78.98 and the gelatinization degree was85.28%. After the verification test, the results obtained were close to the predicted values. Through the texture analysis, it could be seen that the products obtained by boiling-soaking-cooking method were better than nonsoaking method, and it would not be easily retrograded after rehydration. The brown rice instant porridge produced in this study has rich aroma and good quality, which provides a useful reference for industrial production.