摘要
为提高籼米的整精米率及食味品质,对籼糙米进行增湿调质处理。以整精米率为指标,在单因素试验基础上,通过响应面法优化增湿调质工艺,并分析增湿调质处理对米饭品质的影响。结果表明:最优工艺参数为加水量2.5 g、处理时间36 h、处理温度25℃。在此条件下,籼米整精米率为50.80%。与未处理相比,经处理制作的籼米饭的弹性、胶黏性、内聚性和黏附性都得到了提升,硬度和咀嚼性下降,米饭的适口性提高。增湿调质后米饭的食味值为中上,而未处理组仅为中中。
To improve the head rice yield and taste quality of indica rice,indica brown rice was treated by humidification and conditioning.On the basis of single factor test,response surface method was used to optimize the process,and the effect of humidification and conditioning treatment on rice quality was analyzed.The results showed that the optimal process parameters were water addition 2.5 g,treatment time 36 h,and treatment temperature 25 C.Under these conditions,the head rice yield of indica rice was 50.80%.Compared with untreated,the elasticity,adhesiveness,cohesiveness,and adhesion of the indica rice produced by humidification and conditioning treatment were improved,while the hardness and chewiness were decreased,and the palatability of the rice were improved.The taste value of the brown rice after roughening was above medium,while the untreated group was only medium.
作者
欧妙玲
沈汪洋
李春雷
曹文杰
杨基业
金伟平
OU Miao-ling;SHEN Wang-yang;LI Chun-lei;CAO Wen-jie;YANG Ji-ye;JIN Wei-pingo(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,Hubei,China;Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education,Wuhan 430023,Hubei,China;Yihai(Taizhou)Grain and Oil Industry Co.,Ltd.,Taizhou 255300,Jiangsu,China)
出处
《粮食与油脂》
北大核心
2025年第1期48-52,共5页
Cereals & Oils
基金
全国粮食行业青年拔尖人才服务行业需求自主选题项目(LQ2018203)
湖北省中央引导地方科技发展专项(2020ZYYD015)
湖北省高等学校优秀中青年科技创新团队计划项目(LT201911)。
关键词
籼糙米
响应面法
整精米率
食味值
indica brown rice
response surface methodology
head rice yield
taste value
