摘要
通过采用双螺杆挤压蒸煮技术,比较研究了八种常见五谷杂粮挤压产物的物理性质(膨胀度、体积密度),功能性质(吸水指数、水溶指数),质构性质(硬度、脆性、保脆性),挑选出具有良好保脆性的原料,根据它们的营养成分,利用Lingo设计最优的配方组成。结果表明,小米、玉米、大麦、小麦具有良好的保脆性,适合做谷物早餐的原料。最佳配方为:小米55%、玉米25%、大麦10%、小麦10%,可使必需氨基酸指数达到最大值,营养价值最高。
Eight kinds of grains were processed using two -screw extrusion cooking technology. The physical properties （expansion ratio,bulk density）,functional properties （water absorption index,water solubility index） and textural properties （ hardness , crispness and bowl life ） of extruded products were determined and compared. The ones with good bowl life were chosen as ingredients. Lingo was used to design the best formula according to their different nutrition. The results showed that millet,corn,barely,wheat with better bowl life were suitable to be the ingredients of cereal breakfast. The best formula was as follows：55% millet,25% corn,10% barely,and 10% wheat. Based on the above formula,the product was most nutritious featuring the highest essential amino acid index（EAAI）.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第16期272-276,共5页
Science and Technology of Food Industry
基金
国家"十二五"科技支撑项目(2012BAD37B08)
关键词
谷物早餐
营养
保脆性
配方
cereal breakfast
nutrition
bowl life
formula
