利用响应面分析法研究大米蒸煮方式及参数对米饭物性的影响,为米饭的制作及食味的调节与改善提供参考.在常压蒸煮方法下研究大米加水、浸泡、蒸煮条件对米饭物性的影响确定各因素的水平范围,然后进行响应面设计与模型分析.通过响应面分析法建立了常压蒸煮法下大米加水量(水米比),浸泡时间和蒸煮方式三因素与米饭黏硬比的二次回归模型,方差分析证明了模型的可靠性.实验结果表明:水米比、浸泡时间和蒸煮方式及它们的交互作用对米饭黏硬比影响显著,三个因素对黏硬比的影响强弱依次为:蒸煮方式、水米比、浸泡时间.水米比与蒸煮方式的交互作用对米饭黏硬比的影响最显著,浸泡时间与蒸煮方式次之,而水米比与浸泡时间影响最小.%Response surface analysis method (RSAM) was used to study the effects of rice cooking patterns and parameters on textural property of cooked rice, which could provide a reference for rice cooking and taste improvement. The effects of water addition, soaking and cooking on the textural property of cooked rice in atmospheric pressure were determined by single factor test,RSAM and model analysis. The quadratic mathematical predictive model among the ratio of water and rice, soaking time and cooking pattern and the ratio of stickiness and hardness (S/H) of cooked rice was established. It was proved reliable by variance analysis test. The results showed that:The ratio of water and rice,soaking time,cooking pattern and their interactions affected S/H of cooked rice significantly:The decreasing order of three factors affected S/H was as that:cooking pattern,the ratio of water and rice and soaking time;The interaction between the ratio of water and rice and cooking pattern on S/H of cooked rice was the most significant,that of soaking time and cooking pattern was secondly,and that of the ratio of water and rice water rice ratio and soaking time was the least.
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