期刊论文

Process optimization and quality of highland barley extruded rice

中文

食品科技

1005-9989

2019

44

7

202-210

10.13684/j.cnki.spkj.2019.07.032

(鄂财教发[2017]88号):中央引导地方科技发展专项资金项目 :武汉轻工大学自主研发项目 (2017260):博士科研启动基金项目

本校为第一机构

将青稞全粉原料添加碎米粉复配混合后,采用双螺杆挤压改性,使青稞全粉适度糊化和膨化,青稞口感得以改善,且同时保留青稞特有营养元素.采用响应面实验,优化了青稞挤压制粒工艺,得出最佳工艺参数为青稞添加比例为15％、单甘酯添加量为0.6％、水分添加量为22％、挤压糊化区温度为112℃、物料进料量为13 kg/h、双螺杆转速为107.5 r/min、切割刀转速为1110 r/min,最佳工艺产品感官评价得分为94.2分,其中糊化区温度、双螺杆转速、温度和螺杆转速交互作用对青稞米产品影响较显著,制得的青稞米米粒膨化度为1.50,容重0.76 g/mL,碱消值为4～5级,糊化温度适中.RVA快速黏度测量结果为挤压后的米粉糊化温度降...

After mixing the raw materials of highland barley whole flour with broken rice flour and adopting twin-screw extrusion modification,the barley flour can be properly gelatinized and expanded,the taste of highland barley can be improved while the unique nutritive elements of highland barley are preserved at the same time.The extrusion granulation process of highland barley was optimized by response surface test.The optimum technological parameters were as follows:the ratio of adding highland barley was 15%,the amount of monoglyceride was 0.6%,the...