摘要
将膨化谷物食品与植脂末、乳粉配合以达到氨基酸的互补作用,提高谷物的营养价值。同时,寻求膨化谷物食品、植脂末、乳粉及其他添加剂的最佳配方,并讨论挤压膨化中原料的成分、理化性质等对膨化成品的影响。经实验表明,控制原材料的水分含量在13%～18%之间,以小米∶大米=2∶3的比例进行挤压膨化,以膨化物料为100、植脂末为20、奶粉为30、白砂糖为20%的配比最佳。
In this experiment, the expanded food mixed up with non-dairy creamer, milk powder. So, the amino acid are complementary, and the nutrition value of cereal are raising. At the same time, we find the best prescription of cereal food, non-dairy creamer, milk powder and other additives. Discuss the effect of finished product in the composition of raw material, physics and chemistry character. And as to it＇s the production process, method, quality standards did the expatiation, By experiment, it shows that we should control the moisture content of raw material at 13%-18%, in the expanded food we make millet：rice with 2：3. The result indicated that raw material 100, non-dairy creamer 20, milk powder 30, sugar 20 is the best.
出处
《食品科技》
CAS
北大核心
2008年第7期138-140,共3页
Food Science and Technology
关键词
膨化
营养
米粉
奶粉
expended
nutritious
millet flour
milk powder
