摘要
设计一款适合于婴幼儿的麦胚米粉,主料是大米和脱脂小麦胚芽。试验以溶解度指数(DSI)和结块率为评价指标,确定主料的配比和辅料的添加量,并研究了粒度、冲调水温、冲调比例和冲调方法对婴幼儿麦胚米粉冲调性的影响。试验结果表明:当大米和脱脂小麦胚芽的比例为70%:30%,蔗糖浓度为10%,粒度为80~100目,冲调水温为50℃~60℃时,冲调料水比为1:4(g/mL),麦胚米粉具有最佳的冲调性。
A kind of rice cereal for infants and young children was designed. The rice and defatted wheat germ were the main ingredient. Drying-matter solubility index（DSI） and agglomeration rate were regarded as the standard to ensure the best proportion of each materials. After that, the influencing factors of the product＇s reconstituability were also researched. The experiment showed when the proportion of rice and defatted wheat germ was 70%：30%, sugar concentration was 10%, and particle size was 80-100 meshes, the ratio of material to water was 1：4（g/mL）, the temperature of water was 50℃-60℃, the rice cereal possessed the best sensory evaluation and reconstituability.
作者
胡毓元
杜蘅
李婕妤
郭怡雯
马传国
HU Yuyuan;DU Heng;LI Jieyu;GUO Yiwen;MA Chuanguo(National Engineering Laboratory for Wheat and Com Further Processing,Henan University of Technology（Zhengzhou 450000)
出处
《食品工业》
CAS
北大核心
2018年第8期44-47,共4页
The Food Industry
基金
工业化中试超临界萃取小麦胚芽及脱脂麦胚的应用研究
粮食公益性行业科研专项(编号:201513003-5)
关键词
婴幼儿米粉
脱脂小麦胚芽
配方设计
冲调性
rice cereal for infants and young children
defatted wheat germ
prescription design
reconstituability
