摘要
为优化复合谷物粥的蒸煮工艺,探索超高压工艺对谷物粥老化回生特性的影响,以糯米、燕麦、藜麦谷物为主要原料,进行超高压处理后,通过高压蒸煮的方式,制备谷物粥。以感官得分、色差、糊化特性为评价指标,在单因素试验的基础上结合响应面法,对谷物粥的配方进行优化。结果表明,谷物粥的最佳配方为原料质量比(糯米∶燕麦∶藜麦)5∶4∶1、料液比1∶7.5(g/mL)、压力500 MPa、蒸煮温度121℃、蒸煮时间35 min,在该工艺条件下制得的谷物粥香味浓郁,口感较好,品质最佳;回生值较无处理组降低15.59%;固形物含量62%,pH值6.42,干燥物含量15%,可溶性固形物含量4%,符合国家粥类罐头标准。研究为谷物的深加工提供技术参考。
To optimize the cooking process of multi-grain porridge and investigate the effect of ultra-high pressure(UHP)processing on its retrogradation characteristics,glutinous rice,oats,and quinoa were used as the main raw materials.The grains were treated with UHP and then cooked using high-pressure cooking to prepare the porridge.Using sensory score,color difference,and pasting properties as evaluation indicators,the formulation of the porridge was optimized based on single-factor experiments combined with response surface methodology(RSM).The results showed that the optimal formulation was as follows:raw material mass ratio(glutinous rice:oats:quinoa)of 5∶4∶1,solid-to-liquid ratio of 1∶7.5(g/mL),UHP treatment at 500 MPa,cooking temperature of 121℃,and cooking time of 35 min.The porridge produced under these conditions had a rich aroma,good texture,and the best quality.Its setback value decreased by 15.59%compared to the untreated group.The porridge exhibited a solids content of 62%,a pH of 6.42,a dry matter content of 15%,and a soluble solids content of 4%,all of which met the canned porridge standards of china.This study provides a technical reference for the deep processing of grains.
作者
王永怡
郝建雄
饶欢
张美娜
赵丹丹
WANG Yongyi;HAO Jianxiong;RAO Huan;ZHANG Meina;ZHAO Dandan(College of Food Science and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,China;Hebei Tongfu Health Industry Co.,Ltd.,Shijiazhuang 051430,China)
出处
《包装与食品机械》
北大核心
2025年第5期59-68,共10页
Packaging and Food Machinery
基金
国家重点研发计划项目(2022YFF1100504)
关键词
谷物粥
超高压工艺
糊化特性
响应面优化
multi-grain congee
ultra-high pressure processing
pasting properties
response surface optimization
