| 全营养冻干方便米饭的配方设计与研究 |
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| 引用本文： | 李建芳,严佩峰,周枫,蒲彪. 全营养冻干方便米饭的配方设计与研究[J]. 河南工业大学学报(自然科学版), 2012, 33(3): 49-53 |
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| 作者姓名： | 李建芳 严佩峰 周枫 蒲彪 |
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| 作者单位： | 1. 信阳农业高等专科学校食品科学系,河南信阳,464000
2. 四川农业大学食品学院,四川雅安,625014 |
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| 摘 要： | 采用线性规划法(LP),结合SPSS进行配方设计,得到冻干方便米饭的最佳配方为:主食大米650 g；配菜分别为猪肉140.195 g(20.67％)、豌豆167.740 g(24.73％)、菠菜186.946 g(27.56％)、土豆96.184 g(14.18％)、带鱼47.749 g(7.04％)、绿油菜39.465 g(5.82％).结合真空冷冻干燥技术,从营养和感官两个角度与四川得益方便米饭和贵州伊妹方便米饭进行比较,对产品进行综合评价.结果表明,方便米饭配方产品较四川得益和贵州伊妹具有一定的优势.
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| 关 键 词： | 方便米饭 冷冻干燥技术 配方设计 线性规划 |
STUDY ON FORMULA OF FULL-NUTRITION FREEZE-DRIED INSTANT RICE |
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| LI Jian-fang , YAN Pei-feng , ZHOU Feng , PU Biao. STUDY ON FORMULA OF FULL-NUTRITION FREEZE-DRIED INSTANT RICE[J]. Journal of Henan University of Technology Natural Science Edition, 2012, 33(3): 49-53 |
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| Authors: | LI Jian-fang YAN Pei-feng ZHOU Feng PU Biao |
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| Affiliation: | 1.Department of Food Science,Xinyang Agriculture College,Xinyang 464000,China;2.College of Food,Sichuan Agriculture University,Ya’an 625014,China) |
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| Abstract: | In this paper,we studied the optimum formula of the freeze-dried instant rice by linear programming(LP) in combination with SPSS.The optimum formula was as follows: rice 650 g,pork 140.195 g(20.67%),pea 167.740 g(24.73%),spinach 186.946 g(27.56%),potato 96.184 g(14.18%),hair-tail 47.749 g(7.04%),and green rape 39.465 g(5.82%).The freeze-dried instant rice was comprehensively evaluated from the nutrient and appearance,and the result showed that the freeze-dried instant rice was superior to Sichuan Deyi instant rice and Guizhou Yimei instant rice. |
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| Keywords: | instant rice freeze-drying technology formula design linear programming |
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