摘要
以红蓝草和糯米为原料,以色差、质构、感官评分为指标进行单因素试验,优化红色糯米饭制作工艺。在此基础上,以综合感官评分为指标,采用响应面试验进一步优化红蓝草提取液的制备工艺。结果表明:制作红色糯米饭的最佳工艺条件为色素提取料液比1︰10.4(g/mL)、色素提取温度82℃、色素提取时间1.8 min、糯米浸泡温度20℃、糯米浸泡时间6 h、糯米蒸煮时间40 min。在此工艺条件下制作的红色糯米饭香气、色泽、口感良好,综合感官评分为(85.7±2.7)分,与模型预测值86.7分基本一致。
Using Peristrophe bivalvis and glutinous rice as raw materials,taking the color-comparison,texture,and sensory scores as indicators,single factor experiment was used to the production process of red glutinous rice.Taking the comprehensive sensory score as indicator,response surface experiment was used to further optimize the process of extracting solution from Peristrophe bivalvis.The results showed that the best process conditions for making red glutinous rice were pigment extraction material-liquid ratio 1︰10.4(g/mL),pigment extraction temperature 82℃,pigment extraction time 1.8 min,glutinous rice soaking temperature 20℃,glutinous rice soaking time of 6 h and cooking time was 40 min.The red glutinous rice produced under these process conditions had good fragrance,color and taste,and the comprehensive sensory score was(85.7±2.7)points,which was basically consistent with the model predicted value of 86.7 points.
作者
袁芳
李丽
黄秋婵
邱诗铭
李文
孙健
YUAN Fang;LI Li;HUANG Qiuchan;QIU Shiming;LI Wen;SUN Jian(College of Biology and Food Engineering,Guangxi Normal University for Nationalities,Chongzuo 532200;Agro-food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007;Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology,Nanning 530007;Chongzuo Environmental Monitoring Station,Chongzuo 532200)
出处
《食品工业》
CAS
2021年第4期21-25,共5页
The Food Industry
基金
广西高校中青年教师基础能力提升项目(2019KY0791)
广西创新驱动发展专项项目(桂科AA17204042)
八桂学者工程专项经费([2016]21)
中央引导地方科技发展专项资金(桂科ZY1949014)
广西科技基地和人才专项(AD19110141)。
关键词
红蓝草
红色糯米饭
响应面
工艺优化
peristrophe bivalvis
red glutinous rice
response surface
process optimization
作者简介
通信作者:李丽。
