摘要
采用恒温浸泡和微波膨化技术对薏仁进行预熟化处理,使其与大米实现共煮同熟。通过单因素试验和响应面法对薏仁与大米共煮同熟工艺进行优化,以糊化度和感官评分作为响应值,考察浸泡温度、浸泡时间、微波功率、微波时间对薏仁的影响。结果得到最佳工艺条件:浸泡温度46.4℃、浸泡时间3.9 h、微波功率600 W、微波时间85 s。在此条件下,薏仁的糊化度和感官评分分别为49.34%和90分,外观形态完整,水分含量为9.68%,该薏仁与大米共煮后能实现同熟。
The coix seed pregelatinizing treatment was carried out with thermostatic soaking and microwave puffing technology to achieve the same maturity when cooked with rice. The single factor method and response surface method were applied to optimize the above process. The effects of soaking temperature,soaking time,microwave power and working time on the coix seed were examined. The gelatinization degree and sensory evaluation were used as responses. The optimal conditions were soaking temperature 46.4 ℃,soaking time 3.9 h,microwave power 600 W and working time 85 s.Under above conditions,the gelatinization degree and sensory evaluation of the microwave puffed coix seed was 49.34% and 90 points,respectively. The coix seed was complete and the moisture was 9.68%. It could achieve the same maturity when cooked with rice.
出处
《粮食与油脂》
北大核心
2016年第4期62-67,共6页
Cereals & Oils
基金
吉林省重大科技攻关专项(20130204046NY)
关键词
薏仁
微波膨化
响应面
共煮同熟
糊化度
coix seed
microwave puffing
response surface method
same maturity when cooked with rice
gelatinization degree
