营养强化油炸膨化食品的研究

Study on Nutrition Fortified Rice Frying-Poping Snack

采用正交实验法研究以大米、面粉为主料,强化钙、铁和蛋白质加工风味油炸膨化食品的配方和工艺用2份糯米与1份籼米混合浸泡,磨浆,压滤,加入熟面粉0.6份、大豆蛋白粉10%、乳酸钙800mg/100g、柠檬酸铁按150mg/kg、砂糖2%、食盐1.8%、味精0.3%,和面,成型,蒸煮,低温老化,切片,干燥至含水量7.5%,油炸,即可获得外形美观,质地松脆,营养丰富的风味膨化食品。

This paper studied processing technology of rice frying-poping snack,fortified with calcium lactate,ferric ammonium citrate and soybeen flour,by orthogoual experiment.