Study on Optimizing the Aging Conditions of Rice Noodle
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摘要: 研究低温高湿、室温高湿、室温风干3种老化方式对米粉断条率和蒸煮损失率的影响，通过单因素试验探讨直链淀粉含量、粉坯含水量、老化温度和老化时间对米粉老化效果的影响，在单因素试验基础上采用三因素二次正交旋转组合试验对米粉老化工艺条件进行优化。试验结果表明：低温高湿老化方式下的米粉断条率和蒸煮损失低于室温高湿和室温风干老化方式；各因素对米粉老化的影响大小为粉坯含水量 > 老化时间 > 老化温度；采用二次回归正交分析对米粉老化工艺进行优化，得到的数学模型拟合度较高，优化米粉老化工艺参数为粉坯含水量48%、老化时间4.5 h、老化温度4℃，在此工艺条件下制作的米粉感官评分值最大。Abstract: The effects of three aging methods, low temperature and high humidity, high humidity at room temperature, and air drying at room temperature, on the breaking rate and cooking loss rate of rice noodle were studied, and the effects of amylose content, moisture content of powder, aging temperature and aging time on the aging effect of rice noodle were studied by single factor test and three-factor quadratic orthogonal rotation combination test, the results showed that the breaking rate and cooking loss rate of low temperature and high humidity aging were lower than those of high humidity and air drying at room temperature aging. The influence of each factor on the aging of rice noodle was water content, aging time and aging temperature. The aging process of rice noodle was optimized by quadratic regression orthogonal analysis, and the fitting degree of the mathematical model was high. The optimum technological parameters of rice noodle aging were as follows: 48% water content, 4.5 h aging time and 4℃ aging temperature. Under these conditions, the sensory score of rice noodle was the highest.
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Keywords:
- Rice noodle /
- aging condition /
- sensory score
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