摘要
以糙米粉为主要原料,加入一定量的黄豆粉和苦荞麦粉,利用双螺杆挤压膨化机制作营养速食复合粉粥,研究挤压参数对粥物化性质和感官的影响。糙米中维生素、膳食纤维与矿物质含量丰富,通过加入黄豆、苦荞麦补充更多的优质蛋白、生物类黄酮等多种营养素,使混合粉粥营养更加全面。结果发现:当物料含水量在18%,挤压机三区挤压温度为95℃,螺杆转速为150 r/min时,产品各项综合指标达到最优,得到的产品口感醇厚,粥体爽滑,颜色呈均匀浅黄色并有特殊糙米香味。
A co-rotating twin-screw extruderwas used to extrude the mixture of brown rice mixed soybean and fagopyrum tartaricum. As well as the effect of extrusion conditions on physical, chemical and sensory characteristics was studied. Brown rice is rich in vitamins, dietary fiber and minerals, and the mixed raw materials was nutritionally complete by adding soybean and fagopyrum tartaricum. The results suggested that moisture content 18 %, barrel temperatures （BT-3） 95℃, and screw speeds 150 r/min were optimal condition, the product taste mellow and smooth, color rendering uniform light yellow, and has the special flavor.
出处
《食品研究与开发》
CAS
北大核心
2017年第12期110-113,共4页
Food Research and Development
关键词
糙米
苦荞麦
黄豆
挤压膨化
brown rice
fagopyrum tartarieum
soybean
extrusion
