强化维生素A.D油膨化食品开发研制

对以玉米和胡萝卜为原料,添加维生素A.D油生产挤压膨化食品的工艺进行了研究。结果表明,当进料物料水含量为16%,挤压膨化温度为130℃,螺杆转速为60r/min时,VA和β-胡萝卜素损失较小,产品膨化率较高。在37℃贮存一个月后,VA和β-胡萝卜素损失率分别为4.2%和5.6%。

In the article,the technolog y of a expanding corn food by extruding based supplementary vitamin A.D oil has been developed.The result shown that,the loss of vitamin A andβ-carotene was smaller,the expanding ratio was larg er,when the water content in the feeding corn-carrot powder was 16percent,the extruding temperature was 130℃and the screw rational speed was 60rpm.The loss of vitamin A andβ-carotene stored for a month at 37℃was 4.2and5.6percent respectively.