摘要
本研究以产品成品率和维生素A保留率为指标,考察了套筒温度、螺杆转速、物料水分含量和乳化剂(单甘酯)用量对微量营养素强化大米单螺杆挤压生产成形品质的影响。试验结果表明:产品成品率与淀粉糊化度密切相关,淀粉糊化度过高或者过低均不利于挤压成形;随着淀粉糊化度的增大,强化大米产品的维生素A保留率总体呈现降低趋势;通过正交试验,确定了微量营养素强化大米单螺杆挤压生产的最佳工艺条件为:套筒温度20℃、物料水分质量分数36%、螺杆转速100 r/min、单甘酯用量0.6%(w/w);在此条件下,产品成品率和维生素A保留率分别为93.5%和88.0%。本研究为碎米的综合利用以及主食营养强化提供了一条合理简便的途径。
In this research, the production yield and retention rate of vitamin A were selected as the integrate targets. The influence factors on the molding quality of micronutrient - fortified rice by single - screw extruder had been investigated, which included the barrel temperature, screw speed, moisture content and emulsifier （monoglyc- eride） amount. The results showed that the production yield of micronutrient - fortified rice was closely related with the degree of starch gelatinization, and too high or low degree of starch gelatinization was disadvantageous to the pro- cessing of the extrusion forming; with the increase of the degree of starch gelatinization, the retention rate of vitamin A of micronutrient - fortified rice was reduced overall. The optimum conditions of the production of micronutrient - fortified rice was the barrel temperature of 20 ℃, moisture content of 36% （w/w） , screw speed of 100 r/rain, monoglyceride amount of 0.6% （w/w） by means of the orthogonal experiment.. Under these conditions, the produc- tion yield and retention rate of vitamin A were 93.5% and 88.0%, respectively. The study provided a reasonable and simple way for the comprehensive utilization of broken rice and the staple food micronutrient fortified.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2015年第11期6-11,共6页
Journal of the Chinese Cereals and Oils Association
基金
十二五国家科技支撑计划(2012BAD37B02)
江苏省科技支撑项目(BE2013311)
公益性行业(农业)科研专项(201303071)
关键词
强化大米
微量营养素
挤压糊化度
fortified rice, micronutrient, extrusion, degree of starch gelatinization
