摘要
主要研究膨化米粉对红枣粉冲调性的影响,以求改良枣粉的速溶性。通过单因素和正交试验,研究了各因素（膨化米粉添加量、膨化米粉粒径、温度等）对红枣粉冲调性的影响规律。最终确定于65℃冲调温度,添加40~60目的膨化米粉35%的条件下,能得到最佳的冲调效果。该条件下枣粉分散时间为8.57 s,较纯枣粉缩短了93.65%,分散稳定时间为122.33 s,较纯枣粉提高了1.72倍。膨化米粉的加入能显著缩短枣粉的分散时间,同时适当延长其分散稳定时间。
In this paper the test of the effects of expanded rice powder on the instant property of jujube powder was carried out to determine the instant property of jujube powder. Then through single factor test and orthogonal test to do the research on the effect rules of each factor such as the addition quantity of rice powder, the particle size of rice powder, and the water temperature on the instant property of jujube powder. The result showed that the stability and dispersion of the product were improved positively because of the increase of dextrin and reducing sugar in expanded role. The dispersion of jujube powder was affected by the particle size of rice powder clearly. Finally the addition quantity of rice powder, the particle size of rice powder, and the water temperature were determined to solve the instant problem. It was found that the conditions of dispersion test were 65 ℃, 35%, 0.250~0.425 mm, which the dispersion time and dispersion stable time were 8.57 s and 122.33 s, respectively. They were much better than jujube powder.
出处
《食品科技》
CAS
北大核心
2014年第8期153-156,共4页
Food Science and Technology
基金
陕西省重大科研创新项目(2009ZKC06-09)
关键词
膨化米粉
红枣粉
速溶性
分散性
expanded rice powder
jujube powder
instant property
dispersion
