摘要
采用响应曲面法对新型高抗性淀粉米的蒸煮工艺进行优化。选择浸泡温度、浸泡时间、米水比为响应因子,抗性淀粉含量为响应值,进行三因素三水平的响应曲面法分析。研究结果表明:高抗性淀粉米蒸煮最佳工艺条件为浸泡温度43℃、浸泡时间25min、米水比1:1.6,实际测得的抗性淀粉含量为6.79%,与理论预测值比较误差为0.45%。采用响应曲面法优化得到的工艺参数可供在生产应用中参考。
The objective was to optimize the cooking process of high resistant starch rice by response surface methodology.Soak temperature,soak time,rice and water ratio were chosen as the response factors.The content of resistant starch was chosen as response value,response surface analysis implemented by three factors and three levels,and mathematical model was established,and the optimum technological conditions were obtained.It was found that the best cooked conditions were as follows：soak temperature of 43℃,soak time of 25min,and rice-water ratio of 1：1.6.The actual measurement of resistant starch was 6.79%,the theoretical prediction error was 0.45%.The process proves stable and reliable,and was applicable for the production of cooked rice.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第3期204-207,共4页
Science and Technology of Food Industry
基金
上海市教委科研创新重点项目(09ZZ159)
上海市联盟计划和上海市重点学科建设项目(S30503)
关键词
高抗性淀粉米
抗性淀粉
含量测定
响应面
工艺优化
high resistant starch rice
resistant starch
quantitative determination
response surface methodology
process optimization
