薏仁与大米共煮同熟工艺的研究.pdfVIP

62 粮食与油脂 2016 年第 29 卷第 4 期 薏仁与大米共煮同熟工艺的研究 刘佳男，于　雷，李帅斐，王　婷 （吉林农业大学食品科学与工程学院，　吉林长春　130118 ） 摘　要：采用恒温浸泡和微波膨化技术对薏仁进行预熟化处理，使其与大米实现共煮同熟。通过 单因素试验和响应面法对薏仁与大米共煮同熟工艺进行优化，以糊化度和感官评分作为响应值， 考察浸泡温度、浸泡时间、微波功率、微波时间对薏仁的影响。结果得到最佳工艺条件：浸泡温度 46.4 ℃、浸泡时间3.9 h、微波功率600 W、微波时间85 s。在此条件下，薏仁的糊化度和感官评分 分别为49.34% 和90 分，外观形态完整，水分含量为9.68%，该薏仁与大米共煮后能实现同熟。 关键词：薏仁；微波膨化；响应面；共煮同熟；糊化度 Optimization of the process of cooking coix seed to reach same maturity when cooked with rice LIU Jia-nan ，YU Lei ，LI Shuai-fei ，WANG Ting （College of Food Science and Engineering ，Jilin Agricultural University ，Changchun 130118 ，Jilin ，China ） Abstract ：The coix seed pregelatinizing treatment was carried out with thermostatic soaking and microwave puffing technology to achieve the same maturity when cooked with rice. The single factor method and response surface method were applied to optimize the above process. The effects of soaking temperature ，soaking time ，microwave power and working time on the coix seed were examined. The gelatinization degree and sensory evaluation were used as responses. The optimal conditions were soaking temperature 46.4 ℃，soaking time 3.9 h ，microwave power 600 W and working time 85 s.Under above conditions ，the gelatinization degree and sensory evaluation of the microwave puffed coix seed was 49.34% and 90 points ，respectively. The coix seed was complete and the moisture was 9.68%. It could achieve the same maturity when cooked with rice. Key words ：coix seed ；microwave puffing ；response surface method ；same maturity when cooked with rice ；gelatinization degree 中图分类号：TS213.3 文献标识码：A 文章编号：1008―9578（2016）04―0062―06 薏仁（Coix Seed）为禾本科（Gramineae/Poaceae） 能与大米正常蒸煮时达到同熟。这给广大消费者带来 薏苡属（Coix L.）草本植物，