摘要 为解决豆制品加工企业的豆渣副产物处理问题,研究以大米粉、糯米粉、豆渣粉、玉米粉为主要原料,以线性规划法为配方设计基础,以感官评分为评价指标,通过单因素试验及响应面试验确定最佳工艺配方:大米添加量50.97%,糯米粉添加量30.33%,豆渣粉添加量13.00%,玉米粉添加量5.70%。其后对产品进行质构测定及光学显微结构观察。结果表明,在加水量1~1.5倍条件下蒸煮的营养强化米表现出与天然大米较为相似的口感。 In order to solve the problem of by-product disposal of bean dregs in soy product processing enterprises,this experiment uses rice flour,glutinous rice flour,bean dregs powder,and corn flour as the main raw materials,linear programming method as the basis for formula design,sensory score as evaluation index,and single factor tests and response surface tests to determine the best technological formula parameters:rice addition amount 50.97%,glutinous rice flour addition amount 30.33%,bean dregs powder addition amount 13.00%,corn flour addition amount 5.70%.Afterwards,the product was subjected to texture measurement and optical microstructure observation.The results showed that the nutritionally fortified rice cooked under the condition of 1 to 1.5 times the amount of water showed a taste similar to that of natural rice.
出处 《食品科技》 CAS 北大核心 2021年第3期135-141,共7页 Food Science and Technology
基金 2019年企事业单位委托科技项目(2019-2200-0800-0371)。
