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Objective To study the optimization of convenient mixed grain rice process through response surface methodology. Methods Using purple rice, black rice, oatmeal rice and red rice as the main raw materials, the pregelatinization process was determined by the water absorption and pasting degree of the miscellaneous grains. To optimize the production process of convenient omnivorous rice through single-factor and response surface tests using sensory evaluation as an index. Results The result showed that the pregelatinization process of mixed grains was soaking at 23 ℃ for 120 min and steaming for 20 min; the suitable parameters of the process for the convenient mixed grain rice were 27% of mixed grain rice addition, 54 min of cooking time, and 1:1.30 of rice-water ratio. This time, it was possible to produce a convenient mixed grain rice with superior flavor, tissue state, texture and color. Conclusion In this study, a convenient and flavorful rice of convenient mixed grains was developed. This provides a certain theoretical basis for pre-cooking treatment in the processing of mixed grain rice and promotes the industrialization of mixed grain food.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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