期刊论文

Study on the preparation process and taste quality of red yeast compound nutritional rice

中文

粮食与油脂

1008-9578

2024

1

44-49

本校为第一机构

利用双螺杆挤压技术制备红曲复合营养米。以莫纳克林K含量和感官得分为指标,通过单因素与正交试验优化制备工艺参数,利用电子舌和电子鼻对产品食味品质进行评价。结果表明:当挤压四区温度为90℃、螺杆转速为120 r/min、喂料...展开更多 利用双螺杆挤压技术制备红曲复合营养米。以莫纳克林K含量和感官得分为指标,通过单因素与正交试验优化制备工艺参数,利用电子舌和电子鼻对产品食味品质进行评价。结果表明:当挤压四区温度为90℃、螺杆转速为120 r/min、喂料速度为8 kg/h时,得到的红曲复合营养米的感官得分及莫纳克林K含量最高。随着功能性红曲米粉添加量的增加,红曲复合营养米的食味品质有明显区...

Twin-screw extrusion technology was used to prepare red yeast compound nutritional rice.U-sing Monacolin K content and sensory score as indicators,the preparation process parameters were opti-mized through single factor and orthogonal experiments,and the taste quality o...MORE Twin-screw extrusion technology was used to prepare red yeast compound nutritional rice.U-sing Monacolin K content and sensory score as indicators,the preparation process parameters were opti-mized through single factor and orthogonal experiments,and the taste quality of the product was evaluated by electronic tongue and...