本文選題：糙米 + 速食粥�。� 參考：《湖南農(nóng)業(yè)大學(xué)》2015年碩士論文

【摘要】：主食工業(yè)化是糙米加工未來的主要趨勢,國家糧食局明確提出要提升米制主食工業(yè)化在食品工業(yè)化所占的比重,促進雜糧主食的工業(yè)化、方便化,提高即食性,以改進工藝、提高節(jié)能降耗水平為切入點,積極發(fā)展速食米粥食品。目前,人們也越來越多的意識到糙米加工工藝的重要性,且不少研究者已經(jīng)開始致力于糙米加工工藝的研究,但多數(shù)工藝設(shè)備投入較大、能耗較高,不適合產(chǎn)業(yè)化,因此開發(fā)適合產(chǎn)業(yè)化的速食糙米主食品,成為我國主食產(chǎn)業(yè)化的重要課題。本研究的目的就是開發(fā)一種適合產(chǎn)業(yè)化生產(chǎn)、低能耗、高食用品質(zhì)的速食糙米粥加工工藝路徑。本研究通過對擠壓膨化及煮沸-浸泡-蒸煮加工速食粥用糙米的工藝優(yōu)化參數(shù),并對擠壓膨化和煮沸-浸泡-蒸煮與非浸泡加工的速食粥用糙米進行了理化和質(zhì)構(gòu)分析,主要結(jié)論如下：1、通過單因素試驗得到擠壓膨化法加工速食糙米粥的最適單因素條件分別為：螺桿轉(zhuǎn)速為280r/min,物料水分為21%,機筒溫度為110℃,pH為7。以單因素試驗結(jié)果為依據(jù),通過3因素3水平的響應(yīng)面試驗,得到擠壓膨化加工速食糙米粥的最佳工藝條件為：機筒溫度為112℃,物料水分為21.8%,pH為7.1,在此條件下對糊化度及感官評價總分進行驗證試驗,得到糊化度為87.6%,感官評分總分為77。2、通過單因素試驗得到煮沸-浸泡-蒸煮加工速食粥用糙米的最適單因素條件為：煮沸時間為20min,pH為7,浸泡時間為1.50h,蒸煮時間為50min。以單因素試驗結(jié)果為依據(jù),通過3因素3水平的響應(yīng)面試驗,得到煮沸-浸泡-蒸煮法加工速食糙米粥的最佳工藝條件為：煮沸時間20.5min,浸泡時間1.51h,蒸煮時間為53.4min,在此條件下對糊化度及感官評價總分進行驗證試驗,得到糊化度為84.53%,感官評分總分為76。3、通過對擠壓膨化法、煮沸-浸泡-蒸煮法及非浸泡法三種不同工藝加工的速食糙米粥進行理化特性分析。發(fā)現(xiàn)經(jīng)擠壓膨化法加工的速食糙米粥,營養(yǎng)損失較少,色澤外觀略差,口感適宜,復(fù)水后不易老化回生,品質(zhì)不易變劣,沖泡方便；而經(jīng)煮沸-浸泡-蒸煮工藝加工的速食糙米粥營養(yǎng)損失較為嚴(yán)重,色澤外觀較好,口感較差,復(fù)水后不易老化回生,但粘度反彈性較差,粘度的穩(wěn)定性也差,可能導(dǎo)致速食糙米粥品質(zhì)變劣；而傳統(tǒng)非浸泡工藝加工的速食糙米粥營養(yǎng)豐富,色澤外觀與新鮮糙米接近,但口感較差,復(fù)水后易老化回生,且糊化溫度較高,沖泡時間較長。
[Abstract]:The industrialization of staple foods is the main trend of brown rice processing in the future. The State Food Administration has clearly proposed to increase the proportion of the industrialization of staple foods in the food industry, to promote the industrialization, convenience and readability of staple foods, so as to improve the technology. Improve energy saving and consumption reduction level as a breakthrough point, actively develop instant rice porridge food. At present, people are more and more aware of the importance of brown rice processing technology, and many researchers have begun to study the brown rice processing technology, but most of the process equipment investment, high energy consumption, is not suitable for industrialization. Therefore, the development of fast brown rice main food suitable for industrialization has become an important subject in the industrialization of staple food in China. The purpose of this study is to develop a processing technology of instant brown rice porridge suitable for industrial production, low energy consumption and high edible quality. In this study, the technological parameters of extruding and boiling, soaking and cooking of brown rice for instant porridge processing were optimized, and physicochemical and texture analysis were carried out for extruded, boiled and steeped brown rice for instant porridge processing. The main conclusions are as follows: 1. The optimum single factor conditions for processing instant brown rice porridge by extruding method are as follows: screw speed is 280 r / min, material water is 21 and barrel temperature is 110 鈩，

本文編號：1897345