籽粒苋脆片的制备及品质研究

Study on preparation technology and quality of grain amaranthcrisp tablets

将糙米-籽粒苋挤压米、籼米-籽粒苋挤压米挤压成型,进行传送式烘烤。两种原料均设定烘烤温度为220℃,以烘烤时间为单因素,以感官评价为指标,得到制备的最佳工艺条件,并检测产品的营养成分、黏度特性、热处理过程中物理化学性质的变化及微观结构等,评价产品品质。

The brown rice and the milled long-grain nonglutinous rice kernels were used as raw materials,and were sent to a tableting machine for tablet molding to carry out transfer baking.The baking temperature of the two raw materials was 220℃,the baking time was taken as a single factor,and the sensory evaluation was used as an index to obtain the best process conditions.The nutrients of the brown rice,ie,the milled long-grain nonglutinous rice kernels,were measured,and the quality was observed by a rapid viscosity meter(RVA),a differential calorimeter(DSC),and a scanning electron microscope(SEM).