摘要
以糙米为主要原料,复配籽粒苋,通过双螺杆挤压机制备出糙米-籽粒苋挤压米。将套筒温度、螺杆转速、单甘酯添加量、籽粒苋添加量、水分添加量作为主要因素,以糊化度作为评价指标,研究制备出糙米-籽粒苋挤压米最佳的工艺参数。结果表明:螺杆转速130r/min、水分添加量19%、套筒温度50℃、单甘酯添加量0.1%、籽粒苋添加量10%条件下,制得的产品糊化度低,同普通大米一样具有一定的蒸煮性。通过快速黏度仪(RVA)、扫描电镜(SEM)、差示扫描量热仪(DSC)等方法对产品品质进行检测。
Brown rice was used as the main raw material and compounded grain amaranth, and the brown rice-grain amaranth reformed rice was prepared by twin-screw extruder. The factors such as the temperature of the sleeve, the rotation speed of the sleeve, the amount of monoglyeeride, the amount of grain amaranth, the amount of water added were taken as the main fac- tors, and the gelatinization degree was used as the evaluation index, we prepared the brown rice grain amaranth reformed rice with the same degree of gelatinization as the ordinary rice. The optimal process parameters were obtained as：the screw rotation speed of 130 r/min, the moisture content of 19 %, sleeve temperature 50℃, monoglyceride addition amount of 0.1%, the pro- portion of grain amaranth 10%. And the product quality were tested by rapid visco-analyser（RVA）, scanning electron micro- scope（SEM）and differential scanning calorimeter（DSC）.
作者
胡杨
乔艳秋
王雪松
汪磊
沈汪洋
HU Yang QIAO Yan-qiu WANG Xue-song WANG Lei SHEN Wang-yang(College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023,China COFCO Rice（Xiantao） Limited,Xiantao 433000 ,China Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Ed- ucation, Wuhan 430023,China Hubei Key Laboratory for Processing and Transformation of Agricultural Product, Wuhan 430023, China)
出处
《粮食与饲料工业》
CAS
2017年第8期27-30,共4页
Cereal & Feed Industry
基金
营养主食再生米制粒工艺及设备研究
粮食公益性行业科研专项(201313011-5)
关键词
糙米
籽粒苋
挤压米
工艺参数
品质
brown rice
grain amaranth
reformed rice
process parameter
quality
