摘要
目的探究挤压膨化工艺和原料配方对葛根全粉膨化棒膨化特性和质构特性的影响,并对配方进行优化。方法在单因素试验中研究玉米粉添加量、葛根全粉添加量、水添加量、螺杆转速、挤压温度对膨化棒膨化度、质构、吸水性指数和水溶性指数的影响,以膨化度为考察指标通过正交试验确定葛根全粉挤压膨化棒制备工艺;此外,比较了不同原料制备的膨化棒的微观结构和膨化特性。结果葛根全粉膨化棒膨化度在葛粉全粉添加量12.5%、玉米粉添加量60%、水添加量2%、螺杆转速33 Hz、挤压温度175℃时最高;对比不同原料制备膨化棒的形态和特性发现最优工艺制备的膨化棒截面具有更小孔洞和更多褶皱,裂断强度最低,为591.91 g,硬度和脆度值介于玉米和大米膨化棒之间,分别为9660.30 g和8401.88 g;吸水性指数最高而水溶性指数最低,分别为597.76%和19.55%。结论通过工艺优化确定了挤压膨化棒最优制备工艺,葛根全粉添加量为12.5%,超过85%的葛根黄酮得以保留,该研究为粉葛全质化利用提供主要重要理论依据。
Objective To explore the influence of extrusion technology and raw material formula on the expansion characteristics and texture characteristics of puffed stick,and optimize the formula.Methods In single factor test,the effects of corn powder addition,Pueraria raw powder addition,water addition,screw speed,and puffed temperature on the degree of puffing,texture,water absorption index and water solubility index of puffed stick were studied.The technology and ingredients of puffing stick of was determined by orthogonal test with expansion degree as the index.Furthermore,the morphology and characteristics of puffed stick prepared from different raw materials were studied.Results The expansion degree of puffed stick was the highest as follows:12.5%Pueraria raw powder,60%corn flour,2%water,33 Hz screw speed,175℃screw temperature.The results showed that pueraria raw powder stick prepared under the optimal processes had smaller holes and more folds in surface.The stick also showed the lowest breaking strength(591.91 g).The hardness and frangibility value were between corn and rice stick,9660.30 g and 8401.88 g,respectively.The water absorption index was the highest and the water solubility index was the lowest,which were 597.76%and 19.55%respectively.Conclusions The optimal preparation process for the extrusion puffing stick is determined through process optimization.The addition amount of Pueraria raw powder reached 12.5%,and over 85%of Pueraria flavonoids are retained.This study provides an important theoretical basis for the comprehensive utilization of Pueraria.
作者
施建斌
隋勇
熊添
范传会
陈学玲
蔡沙
宦吉运
梅新
SHI Jian-Bin;SUI Yong;XIONG Tian;FAN Chuan-Hui;CHEN Xue-Ling;CAI Sha;HUAN Ji-Yun;MEI Xin(Institute of Agro-product Processing and Nuclear-agricultural Technology,Hubei Academy of Agricultural Science,Key Laboratory of Agricultural Products Cold Chain Logistics,Ministry of Agriculture and Rural Affairs,Agro-product Processing Research Sub-center of Hubei Innovation Center of Agriculture Science and Technology,Wuhan 430064,China;Hubei Zhongping Gegen Industry Development Co.,Ltd.,Xiangyang 441300,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2023年第16期250-258,共9页
Journal of Food Safety and Quality
基金
湖北省乡村振兴科技支撑项目(2022BBA088)。
关键词
葛根全粉
挤压膨化
膨化棒
工艺优化
膨化特性
Pueraria raw powder
extrusion
puffed stick
process optimization
puffing characteristic
