摘要
为使膨化食品的营养更加全面,该试验以大米为主要原料,利用正交试验设计确定薏米、山药、红枣的最佳添加量。向大米中添加薏米、山药、红枣制作成米糕条,然后进行干燥处理,采用传统气流膨化技术将干燥米糕条进行膨化,制作成混合膨化食品,并对其进行了膨化率、硬度、体积密度的测定和感官评价。结果表明:最佳添加量为薏米25%、山药7%、红枣10%,此时膨化率最大,为1.82;硬度最小,为5.47 N;体积密度最小,为0.058 g/mL;感官评价最好,为84.00。
In order to make the comprehensive nutritional puffed food,rice was used as main material and the optimal contents of pearl barley,yam,red jujube were determined by Orthogonal experimental design.Pearl barley,yam,dried red jujube was added into rice flour to make into rice cake,the dried rice cake was puffed by using the traditional explosion-puffing technology.The expansion index,hardness,bulk density and sensory evaluation were determined.The results showed that the optimal pearl barley,yam,and red jujube contents were 25%,7%and 10%,respectively.The maximum expansion index value was 1.82;the minimum hardness value was 5.47 N;the minimum bulk density value was 0.058 g/mL;the best sensory evaluation value was 84.00.
作者
高瑜璇
张雨
金铁
GAO Yuxuan;ZHANG Yu;JIN Tie(Agricultural College of Yanbian University,Yanji Jilin 133002,China)
出处
《延边大学农学学报》
2020年第3期80-86,共7页
Agricultural Science Journal of Yanbian University
基金
吉林省教育厅“十三五”科学技术研究项目(吉教科合字[2016]第253号)
延边大学科技发展应用项目(413090065)。
关键词
大米
薏米
山药
红枣
膨化食品
Rice
pearl barley
yam
red jujube
puffed food
