膨化谷物粉在酸奶中的应用研究

Application of extruded cereals in yogurt

目的:研究膨化谷物粉在酸奶工艺中的应用;方法:对工艺中影响膨化谷物粉在酸奶中应用的主要因素膨化粉的水溶性指数、吸水性指数、冲调性、糊化度进行探讨,并用正交试验确定了适合于酸奶工艺中膨化粉的最佳工艺参数和产品改良剂的配比;结果:挤压膨化谷物最佳工艺参数为:物料加水量3%、进料量50kg/h、螺杆转速800r/min、模头温度180℃;品质改良剂最佳配比为:大豆磷脂0.8%,单甘酯0.7%、蔗糖酯0.3%。

Objective：The application of the extruded cereals in yogur was discussed Influences of WSI, WAI, dissolving quality and gelatinization of extruded cereals in the yogurt were investigated. Method：The best nperation parameters and ingredients of the quality improver of the extruded cereals in yogurt producing were determined by orthogonal experiments. Conclusion ：The results showed that the best operation parameters of extruded cereals were water addition3% , Feed rate 50 kg/h and Screw speed 800 r/min, die head temperature 180 ℃ ;The quality improver of the extruded cereals were Soya lecithin 0.8% , Glycerin monostearate 0.7% and sucrose ester 0.3%.