To establish the laboratory processing method of pressed and fresh rice noodles,this study respectively screened the best conditions of soaking,pressing and aging.In the soaking phase,the optima1 soaking time was 8 ～ 10 h according to the hardness of rice.Based on the sensory evaluation scores of rice noodles,the optimum water temperature which adding to rice noodles machine was 70 ℃.The conditions in aging stage optimized by response surface methodology respectively were:temperature 15 ℃,time 6 h,relative humidity ≥ 80％.Under this condition,the relative error between actual and predictive sensory evaluation scores of rice noodles was small,and the actual scores of three samples were 79.63,79.50 and 80.19.%本试验研究压榨型鲜湿米粉条的制作方法,分别筛选出制作工艺中浸泡、制粉、老化3个阶段的最佳条件,以完善压榨型鲜湿米粉条的制作方法.在浸泡阶段,根据大米颗粒浸泡后硬度的变化,筛选出最适浸泡时间为8～10h;在制粉阶段,根据米粉条感官品质的变化,筛选出加入米粉机的最佳水温为70℃;在老化阶段,通过响应面分析法对米粉条老化工艺进行优化,得到的最佳老化条件为:温度15℃、时间6h、相对湿度≥80％,此条件下米粉条感官评分实际值与理论预测值的相对误差较小,3个米粉条样品感官评分实际值分别为79.63、79.50、80.19分.
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