E3S Web Conf.
Volume 245, 20212021 5th International Conference on Advances in Energy, Environment and Chemical Science (AEECS 2021)
|Number of page(s)||6|
|Section||Chemical Performance Research and Chemical Industry Technology Research and Development|
|Published online||24 March 2021|
Optimization of the preparation process of rice quinoa gel by response surface methodology
1 Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China ;
2 Beijing Yunong High Quality Cultivation of Agricultural Products Company, Beijing 101400, China
3 Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China ;
* Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China ;
* Corresponding author’s e-mail: firstname.lastname@example.org
Rice noodles is a common food, but it is faced with the characteristics of hard texture and poor nutrition after aging. Quinoa is rich in dietary fiber and nutritious and can enrich the color and taste of rice noodles. In this paper, red quinoa is used as an additive, gelatinization time, quinoa added amount, and water added are selected as influencing factors on a single factor basis, and the hardness of rice quinoa gel is used as the response value to carry out experiments to optimize rice quinoa gelling Glue production process. The results show that the best process is: gelatinization time 30min, quinoa addition amount 30%, material to water ratio 1:2 (g/mL). The test product of this formula has uniform color, uniform gel, strong aroma, good taste and fine mouthfeel.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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