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膨化谷物早餐粉挤压工艺及其冲调性研究
发表时间：2012-10-15 浏览量：1874 下载量：511
| 全部作者： | 许亚翠，钱海峰，张晖 |
| 作者单位： | 江南大学食品学院 |
| 摘 要： | 将玉米、燕麦、红豆、小米、大米、黄豆、薏米按0.10∶0.10∶0.15∶0.25∶0.10∶0.10∶0.20比例复配，采用双螺杆挤压技术，得到复配谷物粉的氨基酸评分(amino acid score, AAS)达到71分. 经Box-Behnken试验设计，对复配谷物粉的挤压工艺进行优化得：挤压温度106.3℃，高温型α-淀粉酶加酶量20 U/g原料，螺杆转速102.5 r/min时，膨化米粉干物质溶解度指数（drying-matter solubility index，DSI）达到最大值33.11%，结块率降低至0.80%. 超微粉碎2 h的膨化谷物粉，平均体积直径为38.375 μm，溶解度达到34.75%，结块率0.75%，谷物粉色泽ΔE较小，便于消费者接受。膨化谷物粉冲调时，水温60～70℃，加水量为谷物粉的2～3倍冲调效果较好。喷涂0.1%阿拉伯胶、0.1%羧甲基纤维素-Na（CMC-Na）、0.1%单甘酯，均可以增加膨化谷物粉的溶解度，其中CMC-Na的作用尤为显著。蔗糖的添加可显著增大膨化谷物粉的溶解度，且随着蔗糖添加量的增加，溶解度逐渐增加。� |
| 关 键 词： | 食品加工技术；膨化谷物粉；氨基酸评分；冲调性� |
| Title： | Research on process and solubility of extruded cereal powder |
| Author： | XU Yacui, QIAN Haifeng, ZHANG Hui |
| Organization： | School of Food Science and Technology, Jiangnan University |
| Abstract： | Corn, oats, ormosia, millet, rice, soybeans and barley were mixed in proportion of 0.10∶0.10∶0.15∶0.25∶0.10∶0.10∶0.20, the amino acid score (AAS) of the mixed cereal powder after double screw extrusion cooking achieved 71. Optimization of process variables during double screw extrusion cooking of mixed cereal powder was carried out using Box-Behnken experimental design, and the optimum parameters were obtained: terminal barrel temperature 106.3℃, heat-stable α-amylase concentration 20 U/g, screw rotating speed 102.5 r/min. Drying-matter solubility index (DSI) of mixed cereal powder achieved 33.11%, the agglomeration rate decreased to 0.80%. Mixed cereal powder after superfine comminution for 2 h, mean volume diameter was 38.375 μm, DSI achieved maximum 34.75%, the agglomeration rate achieved 0.75% and the powder color was acceptable since its ΔE was relatively small. It was appropriate for solubility when water temperature was 60~70℃, amount of water was 2~3 times of the powder. The DSI of the mixed cereal powder increased with spraying 0.1% gum Arabic, 0.1% CMC-Na or 0.1% monoglycerides, and the effect of the CMC-Na was particularly significant. Adding the amount of sucrose could significantly increase the DSI of mixed cereal powder, and with the increasing addition of sucrose, DSI increased.� |
| Key words： | food processing technology; extruded cereal powder; amino acid score; solubility |
| 发表期数： | 2012年10月第19期 |
| 引用格式： | 许亚翠，钱海峰，张晖. 膨化谷物早餐粉挤压工艺及其冲调性研究[J]. 中国科技论文在线精品论文，2012，5（19）：1805-1814. |
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