| 正交试验法优化米饭汉堡制备工艺条件 |
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| 引用本文： | 宋瑶瑶,陈杰,何剑飞,徐侃,孟岳成. 正交试验法优化米饭汉堡制备工艺条件[J]. 食品科学, 2011, 32(12): 88. DOI: 10.7506/spkx1002-6630-201112020 |
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| 作者姓名： | 宋瑶瑶 陈杰 何剑飞 徐侃 孟岳成 |
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| 作者单位： | 浙江工商大学食品与生物工程学院;浙江五芳斋实业股份有限公司; |
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| 基金项目： | 浙江省重大科技攻关专项项目(2009C12017) |
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| 摘 要： | 研制一种新型中式米制快餐食品——米饭汉堡,并对其工艺条件进行优化。通过单因素试验考察不同粳米糯米比、米水比、浸泡时间和品质改良剂对米饭汉堡质构特性的影响。以感官评价为依据,通过正交试验得到米饭汉堡的优化工艺条件为粳米糯米比3:7、米水比1:1、SSPS添加量0.2%。通过上述优化工艺条件制得的米饭汉堡品质最佳。
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| 关 键 词： | 米饭汉堡 工艺条件 质构分析 感官评价 |
Process Conditions Optimization for Rice Burger Production Using Orthogonal Array Design |
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| SONG Yao-yao,CHEN Jie,HE Jian-fei,XU Kan,MENG Yue-cheng. Process Conditions Optimization for Rice Burger Production Using Orthogonal Array Design[J]. Food Science, 2011, 32(12): 88. DOI: 10.7506/spkx1002-6630-201112020 |
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| Authors: | SONG Yao-yao CHEN Jie HE Jian-fei XU Kan MENG Yue-cheng |
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| Affiliation: | SONG Yao-yao1,CHEN Jie1,HE Jian-fei2,XU Kan1,MENG Yue-cheng1,(1.College of Food and Biological Engineering,Zhejiang Gongshang University,Hangzhou 310035,China,2.Zhejiang Wufangzhai Industry Co.Ltd.,Jiaxing 314000,China) |
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| Abstract: | As a novel fast food,rice burger was developed and its production process was optimized.The effects of japonica rice/glutinous rice ratio,rice/water ratio,soaking time and kind and amount of quality improvers on texture properties of rice burger were explored by one-factor-at-a-time method.The optimal processing conditions for producing rice burger with the highest sensory evaluation score was determined as follows: japonica rice-to-glutinous rice ratio of 3:7,rice-to-water ratio of 1:1 and water-soluble so... |
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| Keywords: | rice burger process conditions texture profile analysis sensory evaluation |
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