加工工艺对速食小米粥物理性质的影响

doi:10.11924/j.issn.1000-6850.casb17050083

中国农学通报 ›› 2018, Vol. 34 ›› Issue (16): 144-150.doi: 10.11924/j.issn.1000-6850.casb17050083

加工工艺对速食小米粥物理性质的影响

牛宇,张劲松,单璐,张丽珍

山西省农业科学院农业资源与经济研究所山西太原,山西大学生物技术研究所,山西大学生命科学学院,山西大学生命科学学院

收稿日期:2017-05-18 修回日期:2017-07-31 接受日期:2017-08-30 出版日期:2018-06-06 发布日期:2018-06-06
通讯作者: 张丽珍
基金资助:
山西省回国留学人员科研资助项目“小米粥热加工过程中品质变化及调控机理研究”(2015-018)；山西省农科院科研资助项目“黄芪功能性食用菌的开发与应用”(YGG17155)。

Processing Techniques Affecting the Physical Properties of Instant Foxtail Millet Porridge

Received:2017-05-18 Revised:2017-07-31 Accepted:2017-08-30 Online:2018-06-06 Published:2018-06-06

摘要/Abstract

摘要： 随着生活节奏的加快,速食粥越来越受人们的青睐,对速食粥类产品物理品质的改善将是研究的重点。本实验以小米为原材料,采用高压蒸煮与冷冻干燥的方法研制速食小米粥,通过响应面分析方法,研究加工过程中料液比、煮粥时间与冻干温度对速食小米粥的复水性质与复水小米粥质构特性的影响。结果表明,速食小米粥的吸水性指数与水溶性指数与复水后小米粥的弹性、胶粘性与咀嚼性能用多元二次模型进行拟合。其中,料液比对复水小米粥的弹性没有显著影响,煮粥时间对复水小米粥的质构特性有显著影响, 冻干温度对水溶性指数与胶粘性有显著影响。速食小米粥的复水时间与煮粥时水分质量分数呈负相关关系。

关键词: 纳豆芽孢杆菌, 纳豆芽孢杆菌, 固态发酵, 发酵条件, 响应面分析法

Abstract: Instant porridge is becoming more popular nowadays with the accelerated pace of life. However, to improve the physical quality of instant porridge products is still the key point. We made instant millet porridge with foxtail millet as raw material, with high pressure and freeze drying as the main methods. Then, we investigated the effects of processing factors: material-water ratio, processing time and drying temperature on rehydration qualities and texture properties of the instant millet porridge using response surface methodology (RSM). The results showed that water absorption index (WAI), water solubility index (WSI), springiness, gumminess, chewiness were fitted the model of quadratic due to their high R2 and lack-of-fit. In the results, material- water ratio had no significant effect on springiness of quality of instant millet porridge, while processing time only had influences on the texture properties of rehydration millet porridge, and drying temperature had significant effect on WSI and gumminess. In addition, rehydration time and foxtail millet porridge moisture content had a negative correlation.

中图分类号:

TS215

牛宇,张劲松,单璐,张丽珍. 加工工艺对速食小米粥物理性质的影响[J]. 中国农学通报, 2018, 34(16): 144-150.

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加工工艺对速食小米粥物理性质的影响

Processing Techniques Affecting the Physical Properties of Instant Foxtail Millet Porridge

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