中老年健脑米粉干燥工艺影响因素研究
Research on Influencing Factors of Drying Process for Brain-Boosting Rice Flour for Middle-Aged and Elderly
柏松 1杨英 1何静 1罗玲 1杜娟 1徐丽萍1
作者信息
- 1. 四川化工职业技术学院,四川泸州 646300
- 折叠
摘要
健脑米粉作为中老年人的营养补充品,其干燥工艺直接影响到米粉的口感与品质.本文通过响应面试验优化了健脑米粉的烘干工艺参数,结果表明糯玉米淀粉加入量是健脑米粉干燥工艺参数中吸水指数和感官评分的主要影响因素;响应面试验优化后的健脑米粉干燥工艺为滚筒转速 3.0 r·min-1,蒸汽压力0.5 MPa,糯玉米淀粉的加入量 21%,此条件下的样品感官评分的平均值为(94.3±0.6)分,吸水指数平均值为 4.31,试验值的置信区间为 95%,模型的实际值与预测值之间有较好的符合性,模型预测的可靠性较高.
Abstract
As a nutritional supplement for the middle-aged and elderly,the drying process of brain-boosting rice flour directly affects its taste and quality.In this paper,the drying process parameters of brain-boosting rice flour were optimized through response surface test.The results showed that the addition of waxy corn starch was the main influencing factor of water absorption index and sensory score in the drying process parameters of brain-boosting rice flour.The optimized drying process of brain-boosting rice flour after the response surface test is drum speed 3.0 r·min-1,steam pressure 0.5 MPa,and the amount of glutinous corn starch added 21%.Under these conditions,the average sensory score of the samples is(94.3±0.6)points,and the average water absorption index is 4.31.The confidence interval of the test value is 95%,and there is a good consistency between the actual value and the predicted value of the model,indicating high reliability of the model prediction.
关键词
健脑米粉/干燥工艺/响应面/工艺参数优化Key words
brain-boosting rice flour/drying process/response surface/optimization of process parameters引用本文复制引用
出版年
2024
NETL
NSTL
万方数据