响应面法优化方便杂粮饭工艺研究-食品安全质量检测学报-CSCIED科技核心评价数据库-手机版

响应面法优化方便杂粮饭工艺研究

Research on optimizing the process of convenient mixed grain rice by response surface methodology

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DOI	10.19812/j.cnki.jfsq11-5956/ts.20250318002
刊名	食品安全质量检测学报 Journal of Food Safety and Quality
年，卷(期)	2025, 16(12)
作者	封亚星*, 王少锋, 李永新, 边丽贤, 阴俊,
作者单位	石家庄市惠康食品有限公司
摘要	目的通过响应面法来优化方便杂粮饭工艺。方法以紫米、黑米、燕麦米、红米为主要原料, 通过杂粮吸水率和糊化度确定预糊化工艺, 通过单因素和响应面试验, 以感官评价为指标, 优化方便杂粮饭制作工艺。结果杂粮预熟化工艺为23 ℃浸泡120 min, 蒸煮20 min; 方便杂粮饭的适宜工艺参数为杂粮米添加量27%, 蒸煮时间54 min, 米水比1:1.3, 此时制得一款风味、组织状态、口感和色泽较优的方便杂粮饭。结论本研究开发出一款便捷、口感丰富的方便杂粮饭, 为预熟化处理在杂粮饭加工过程中提供一定理论基础, 对杂粮食品的工业化发展起到一定的促进作用。
Abstract	Objective To study the optimization of convenient mixed grain rice process through response surface methodology. Methods Using purple rice, black rice, oatmeal rice and red rice as the main raw materials, the pregelatinization process was determined by the water absorption and pasting degree of the miscellaneous grains. To optimize the production process of convenient omnivorous rice through single-factor and response surface tests using sensory evaluation as an index. Results The result showed that the pregelatinization process of mixed grains was soaking at 23 ℃ for 120 min and steaming for 20 min; the suitable parameters of the process for the convenient mixed grain rice were 27% of mixed grain rice addition, 54 min of cooking time, and 1:1.30 of rice-water ratio. This time, it was possible to produce a convenient mixed grain rice with superior flavor, tissue state, texture and color. Conclusion In this study, a convenient and flavorful rice of convenient mixed grains was developed. This provides a certain theoretical basis for pre-cooking treatment in the processing of mixed grain rice and promotes the industrialization of mixed grain food.
关键词	方便杂粮饭; 预糊化; 响应面法
KeyWord	convenient mixed grain rice; pregelatinization; response surface methodology
基金项目
页码	272-279

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封亚星*, 王少锋, 李永新, 边丽贤, 阴俊. 响应面法优化方便杂粮饭工艺研究 [J]. 食品安全质量检测学报. 2025; 16; (12). 272 - 279.

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