挤压工艺对保鲜方便米饭品质的影响

Effects of Extrusion Process on the Quality of Fresh Instant Rice

DOI：10.3969/j.issn.1673-1689.2014.04.008

中文关键词: 挤压工艺 保鲜方便米饭 食用品质 感官评定 质构分析

英文关键词: extrusion process, fresh instant rice, eating quality, sensory evaluation, texture profile analysis

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中文摘要:

以双螺杆挤压机加工保鲜方便米饭，研究了进料糊化度、进料水分含量、进料粒度、螺杆转速对方便米饭品质的影响。通过分析感官评定与质构参数的相关性，确定以硬度和咀嚼性为指标评价挤压保鲜方便米饭的挤压工艺。采用单因素试验和正交试验，优化了挤压工艺条件：进料粒度0.425 mm，进料糊化度50%，进料水分质量分数25%，挤压机螺杆转速90 r/min。在此条件下制备的方便米饭硬度为113.56 g，咀嚼性为63.81。米饭颗粒饱满，色泽晶莹，咀嚼性适中，口感好。

英文摘要:

The fresh instant rice using a twin-screw extruder was processed. The effects of gelatinization degree, moisture, grinding powder size, rotation speed of extruder screw on eating quality of instant rice were investigated. According to the correlation of sensory evaluation and texture parameters, the hardness and the chewiness were used to evaluate the extrusion process of instant rice. The results of the single factor experiment and orthogonal tests showed that the optimal conditions for the extrusion process were as follows: grinding powder size 0.425 mm, gelatinization degree 50%, moisture, 25%, and the rotation speed of extruder screw 90 r/min. The instant rice prepared at these conditions showed the hardness of 113.56 g and the chewiness of 63.81 and the rice shape with good color and mouth feeling.

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