速食粥用糙米加工工艺研究

发布时间：2018-05-16 15:05

  本文选题：糙米 + 速食粥　； 参考：《湖南农业大学》2015年硕士论文

【摘要】：主食工业化是糙米加工未来的主要趋势,国家粮食局明确提出要提升米制主食工业化在食品工业化所占的比重,促进杂粮主食的工业化、方便化,提高即食性,以改进工艺、提高节能降耗水平为切入点,积极发展速食米粥食品。目前,人们也越来越多的意识到糙米加工工艺的重要性,且不少研究者已经开始致力于糙米加工工艺的研究,但多数工艺设备投入较大、能耗较高,不适合产业化,因此开发适合产业化的速食糙米主食品,成为我国主食产业化的重要课题。本研究的目的就是开发一种适合产业化生产、低能耗、高食用品质的速食糙米粥加工工艺路径。本研究通过对挤压膨化及煮沸-浸泡-蒸煮加工速食粥用糙米的工艺优化参数,并对挤压膨化和煮沸-浸泡-蒸煮与非浸泡加工的速食粥用糙米进行了理化和质构分析,主要结论如下：1、通过单因素试验得到挤压膨化法加工速食糙米粥的最适单因素条件分别为：螺杆转速为280r/min,物料水分为21%,机筒温度为110℃,pH为7。以单因素试验结果为依据,通过3因素3水平的响应面试验,得到挤压膨化加工速食糙米粥的最佳工艺条件为：机筒温度为112℃,物料水分为21.8%,pH为7.1,在此条件下对糊化度及感官评价总分进行验证试验,得到糊化度为87.6%,感官评分总分为77。2、通过单因素试验得到煮沸-浸泡-蒸煮加工速食粥用糙米的最适单因素条件为：煮沸时间为20min,pH为7,浸泡时间为1.50h,蒸煮时间为50min。以单因素试验结果为依据,通过3因素3水平的响应面试验,得到煮沸-浸泡-蒸煮法加工速食糙米粥的最佳工艺条件为：煮沸时间20.5min,浸泡时间1.51h,蒸煮时间为53.4min,在此条件下对糊化度及感官评价总分进行验证试验,得到糊化度为84.53%,感官评分总分为76。3、通过对挤压膨化法、煮沸-浸泡-蒸煮法及非浸泡法三种不同工艺加工的速食糙米粥进行理化特性分析。发现经挤压膨化法加工的速食糙米粥,营养损失较少,色泽外观略差,口感适宜,复水后不易老化回生,品质不易变劣,冲泡方便；而经煮沸-浸泡-蒸煮工艺加工的速食糙米粥营养损失较为严重,色泽外观较好,口感较差,复水后不易老化回生,但粘度反弹性较差,粘度的稳定性也差,可能导致速食糙米粥品质变劣；而传统非浸泡工艺加工的速食糙米粥营养丰富,色泽外观与新鲜糙米接近,但口感较差,复水后易老化回生,且糊化温度较高,冲泡时间较长。
[Abstract]:The industrialization of staple foods is the main trend of brown rice processing in the future. The State Food Administration has clearly proposed to increase the proportion of the industrialization of staple foods in the food industry, to promote the industrialization, convenience and readability of staple foods, so as to improve the technology. Improve energy saving and consumption reduction level as a breakthrough point, actively develop instant rice porridge food. At present, people are more and more aware of the importance of brown rice processing technology, and many researchers have begun to study the brown rice processing technology, but most of the process equipment investment, high energy consumption, is not suitable for industrialization. Therefore, the development of fast brown rice main food suitable for industrialization has become an important subject in the industrialization of staple food in China. The purpose of this study is to develop a processing technology of instant brown rice porridge suitable for industrial production, low energy consumption and high edible quality. In this study, the technological parameters of extruding and boiling, soaking and cooking of brown rice for instant porridge processing were optimized, and physicochemical and texture analysis were carried out for extruded, boiled and steeped brown rice for instant porridge processing. The main conclusions are as follows: 1. The optimum single factor conditions for processing instant brown rice porridge by extruding method are as follows: screw speed is 280 r / min, material water is 21 and barrel temperature is 110 鈩，

本文编号：1897345