摘要
为提高藜麦挤压面条品质,以藜麦粉为主要原料制作藜麦挤压面条。通过单因素和正交试验优化,得到挤压处理面条的最佳工艺参数为:卡拉胶添加量为0.2%,物料水分42%,挤压温度130℃,螺杆转速75r/min。在此基础上对其进行模糊数学感官评价和体外消化特性研究,其模糊综合得分为89.32,消化速率低于普通小麦粉面条,HI为43,eGI为45,属于低GI食品。
In order to improve the quality of quinoa extruded noodles,quinoa flours were used as the main raw materials to produce quinoa extruded noodles.The results showed that the optimum processing parameters were as follows:2%carrageenan,42%material moisture,130℃extrusion temperature and 75 r/min screw speed.On this basis,the sensory evaluation and in vitro digestion characteristics of noodles were studied by fuzzy mathe⁃matics.The fuzzy comprehensive score was 89.32.The digestion rate of noodles was much lower than wheat flour noodles.HI was 43 and eGI was 45,which belonged to low GI food.
作者
张鑫
任元元
孟资宽
邹育
ZHANG Xin;REN Yuan-yuan;MENG Zi-kuan;ZOU Yu(Sichuan Food and Fermentation Industry Research&Design Institute Co.,Ltd.,Chengdu Sichuan 611130,China)
出处
《食品与发酵科技》
CAS
2021年第4期57-62,85,共7页
Food and Fermentation Science & Technology
基金
低血糖生成指数(GI)主食产品关键加工技术(2019YFN0171)。
关键词
低GI
藜麦
挤压工艺
体外消化特性
low GI
quinoa
extrusion process
in vitro digestion characteristics
