本研究以小米为原料，研究米粥油的制作工艺。以感官评分、可溶性固形物含量和碘蓝值为考察指标，通过单因素试验研究浸泡时间、浸泡温度和蒸煮时间对米粥油品质的影响，确定各因素的最佳水平。在此基础上，进一步采用Box-Behnken试验设计构建多项式回归方程模型，并通过响应面试验分析，确定了米粥油的最佳工艺参数为：浸泡时间41 min，浸泡温度51 ℃，蒸煮时间47 min。此条件下，米粥油的感官评分为84.80分，可溶性固形物为4.79 g/100 g，碘蓝值为0.48，与理论值接近，数据可靠。同时，该工艺条件下制作出的米粥油具有剪切稀化特性，有助于吞食困难人群的食用，也有利于工业生产中的泵送和灌注工艺。本研究为米粥油的工业化生产提供了理论依据。

In this work, millet was used as the raw material for investigating the production process of millet porridge oil. The sensory score, soluble solids content and iodine blue value were used as evaluation indicators. The effects of soaking time, soaking temperature and cooking time on the quality of millet porridge oil were studied by single factor experiments, and the optimal levels of these factors were determined. On the basis of these results, the Box-Behnken experiment design was further used to construct a polynomial regression equation model, and through response surface tests, the optimal process parameters for producing millet porridge oil were determined: soaking time 41 min, soaking temperature 51 ℃, cooking time 47 min. Under these conditions, the sensory score of millet porridge oil was 84.80, the soluble solids content was 4.79 g/100 g, and the iodine blue value was 0.48 (which were close to the theoretical values, indicating that the data were reliable). In the meantime, the product obtained under such processing conditions exhibited shear thinning characteristics, which is beneficial not only to the people with difficulty in swallowing, but also to the pumping and perfusion processes in industrial production. This research provides a theoretical basis for the industrial production of millet porridge oil.

国家重点研发计划项目（2018YFD0400605）