Study on Optimizing the Aging Conditions of Rice Noodle
-
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.
-
Keywords:
- Rice noodle /
- aging condition /
- sensory score
-
-
[1] 傅晓如.米粉条生产技术[M].北京:化学工业出版社,2005. [2] 李思特,成明华.米粉的生产与研究现状[J].食品与机械,2000(3):10-12. [3] FREDRIKSSON H,SILVERIO J,ANDERSSON R,et al.The influence of amylose and amylopectin characteristics on gelatinization and retrogration properties of different starches[J].Carbohydrate Polymers,1988,35(3-4):119-134.
[4] 曹世阳,李宏升,尹秀华.淀粉凝胶老化工艺对鲜湿米粉断条率的影响[J].粮食与油脂,2017(4):46-50. [5] 刘成梅,左艳娜,万婕,等.干燥方法对方便米粉老化特性的影响[J].中国粮油学报,2014(5):1-4. [6] 李刚凤,陈洁,吕莹果,等.大米原料性质对米粉老化品质的影响[J].河南工业大学学报,2013(2):39-42. [7] 李刚凤.米粉老化的影响因素及其机理研究[D].郑州:河南工业大学,2013. [8] 李林林,李世岩,王金永,等.直条干米粉老化的工艺参数研究[J].粮食加工,2017(6):21-24. [9] 徐晓辉.鲜湿米粉原料工艺特性的研究[D].南宁:广西大学,2014. [10] 韩文凤.米粉中淀粉凝胶的研究[D].长沙:湖南农业大学,2007. [11] 李刚凤,陈洁,卞科.不同的老化环境对米粉条老化品质的影响[J].粮食与饲料工业,2014(2):17-20. [12] 孟祥艳.淀粉老化机理及影响因素的研究[J].食品工程,2007(2):60-63. [13] 王锋.自然发酵对大米理化性质的影响及其米粉凝胶机理研究[D].杨凌:西北农林科技大学,2003. [14] 韩文凤,邱泼,张琳,等.加工工艺对米粉凝胶品质影响的研究[J].粮食加工,2009(1):23-24. -
期刊类型引用(3)
1. 马春敏，王鑫钰，徐悦，艾连中，王冰，杨杨，林枫翔，李云辉，吴双，张娜. 挤压型米线的研究进展. 食品安全质量检测学报. 2025(02): 99-109 . 
百度学术
2. 刘成梅，钟成鹏，叶江平，胡秀婷，朱春燕，罗舜菁. 江西米粉工艺设备创新及其标准化. 中国食品学报. 2022(08): 427-439 . 百度学术
3. 黄维安，蒙毅，陈磊，魏小明，黄坤英，滕广. 干米粉加工中常见问题的原因分析与对策. 粮油食品科技. 2020(06): 158-165 . 百度学术
其他类型引用(7)
计量
- 文章访问数: 511
- HTML全文浏览量: 0
- PDF下载量: 40
- 被引次数: 10
下载:
