方便米棒的研制及其工艺参数优化

研制了一种新型速食米饭产品———方便米棒,并对其工艺参数进行优化。在单因素试验的基础上,采用Box-Behnken Design模型,进行三水平三因素响应面优化试验,结合主成分分析法综合考察水/米比、水溶性大豆多糖(SSPS)添加量和热风干燥温度及其交互作用对品质的影响。结果表明:水/米比对品质影响显著,SSPS添加量和热风干燥温度影响极显著,因素间的交互作用大多也显著影响产品品质。方便米棒的优化工艺参数为水/米比0.89/1、SSPS添加量0.17%、热风干燥温度82℃,在此条件下制作的方便米棒,试验值与模型预测值基本一致,说明所建综合评价法和回归模型是可行的。

Studies on the Development of Instant Rice Sausage and Optimization of Processing Technology

A new fast food-instant rice sausage was developed and its processing technology was optimized. Based on the single factor experiments,three-level three-factor Box-Behnken design combined with principal component analysis was carried out to study the influence of the ratio of water to rice,SSPS addition,baking temperature and their interaction on the product quality.The results showed that the ratio of water to rice had a significant effect on the product quality.And SSPS addition,and baking temperature and most interaction of the three factors had a remarkable influence on the product quality.The optimum process parameters were the ratio of water to rice 0.89/1,SSPS addition 0.17%,and baking temperature 82 ℃.Therefore,it′s feasible for the established model and the comprehensive evaluation due to the consistent results between the prediction and experiments.