摘要
用经过挤压膨化技术挤出改性后的燕麦麸生产燕麦麸片,按照感官评分为参考依据,通过单因素试验以及正交试验确定燕麦麸片最佳工艺配方。结果表明:在羧甲基淀粉钠用量为2.0%,微晶纤维素用量20%,木糖醇用量5.5%,柠檬酸用量为0.16%时燕麦麸片感官评分最高为93.84分。产品表面光滑细腻且有层次感、酸爽可口、软硬适中。
The oat bran flakes were produced by modified oat bran extruded by extrusion technology.According to the sensory score,the optimum formula of oat bran flake was determined by single factor experiment and orthogonal experiment.The results showed that when the addition of sodium carboxymethyl starch was 2.0%,microcrystalline cellulose was 20%,xylitol was 5.5%,and citric acid was 0.16%,the sensory score of oat bran flakes was the highest 93.84.The products had smooth and delicate product surface with well-structured,delicious taste and moderate hardness.
作者
李佳婷
王敏
LI Jia-ting;WANG Min(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi,China)
出处
《粮食与油脂》
北大核心
2019年第12期53-56,共4页
Cereals & Oils
关键词
燕麦麸
膳食纤维
工艺研究
正交试验
oat bran
dietary fiber
technology research
orthogonal experiment
