摘要
为丰富荞麦食品种类,增加荞麦产品附加值,以荞麦、玉米面、大米为原料,以糖、盐、单甘脂、柠檬黄等为辅料,对荞麦膨化食品加工工艺进行研究。以荞麦产品的感官评分和膨化度为评价指标,采用单因素试验和正交试验研究确定了荞麦膨化产品的最佳工艺。结果表明:荞麦、玉米面、大米配比(质量比)为4︰0.4︰0.6,混合粉水分含量为16%,膨化温度为170℃,喂料速度为6 Hz,螺杆转速为32 Hz。在此条件下制备的荞麦膨化食品,色泽诱人,膨化效果最好,保持了各谷物原有的营养特色。
In order to enrich the variety of buckwheat food and increase the added value of buckwheat products,buckwheat,corn flour and rice were used as raw materials,and sugar,salt,monoglyceride and lemon yellow were used as supplementary materials to study the processing technology of expanded buckwheat food.The sensory score and expansion degree of buckwheat products were used as evaluation indexes,and the optimum processing technology was determined by single factor test and orthogonal test.The results showed that the ratio of buckwheat,corn flour and rice was 4︰0.4︰0.6,the moisture content of mixed powder was 16%,the extrusion temperature was 170℃,the feeding speed was 6 Hz,and the screw speed was 32 Hz.Buckwheat puffed food prepared under these conditions had attractive color,puffed effect was the best,and the original nutritional characteristics of all grains were maintained.
作者
涂德星
焦云鹏
侯亚君
张梦珍
左双颖
汲臣明
TU Dexing;JIAO Yunpeng;HOU Yajun;ZHANG Mengzhen;ZUO Shuangying;JI Chenming(Food College,Jiangsu Food&Pharmaceutical Science College,Huai’an 223003)
出处
《食品工业》
CAS
北大核心
2020年第1期124-127,共4页
The Food Industry
基金
江苏省大学生创新创业训练计划项目(201813104008Y).
关键词
荞麦粉
挤压膨化
感官评分
膨化度
buckwheat flour
extrusion
sensory score
extrusion degree