提高挤压膨化糙米粉的冲调分散性

Improving the dispersibility of extrusion brown rice powder

挤压膨化糙米粉冲调后具有营养丰富,米香突出,口感细腻爽滑等特点,但糊液粘稠度高,分散性差等带来食用上的不便。测得挤压膨化糙米粉稳定性好,分散性差。通过正交实验得出:挤压膨化糙米粉60目及添加麦芽糊精15%,蔗糖酯0.12%,单甘酯0.55%,可明显提高挤压膨化糙米粉冲调的分散性,改善其冲调性能。

By extrusion,brown rice powder after reconstitution was rich in nutrition,while rice smell was outstanding with the characteristics of a smooth delicate taste.But the paste liquid viscosity was high.And the poor water dissolved dispersion brought edible inconvenience.The results showed that the extrusion brown rice powder had good stability and poor dispersibility.Through orthogonal experiment：expanded brown rice powder 60 meshes,maltodextrin 15%,sucrose ester 0.12%,monoglyceride 0.55%,which could evidently improve the water dissolved dispersion of expanded brown rice powder.