摘要
以大米为原料,研究淀粉凝胶老化工艺中粉坯水分含量、老化温度、老化时间对鲜湿米粉断条率的影响。通过单因素试验确定各因素的取值,在此基础上采用响应面法对淀粉凝胶老化工艺进行优化。结果表明:在水分含量62%、老化温度4℃、老化时间10 h的条件下,鲜湿米粉断条率最低,为8.67%。
Using rice as raw material, the effects of moisture content, aging temperature and aging time on the broken rate of fresh wet rice noodle were studied. On this basis of determining the value of each factor by single factor experiment, the aging process of starch gel was optimized by response surface method. The results showed that： under the conditions of moisture content 62%, aging temperature 4 ℃ and aging time 10 h, fresh wet rice noodles broken rate was lowest, which was 8.67%.
出处
《粮食与油脂》
北大核心
2017年第4期46-50,共5页
Cereals & Oils
关键词
淀粉凝胶
老化
鲜湿米粉
响应面
断条率
starch gel
aging process
fresh wet rice noodle
response surface
broken rate
