碎米胡萝卜膨化米糊的研制

Preparation of rice paste from broken rice and carrot by extrusion and puffing technology

采用挤压膨化技术,研究利用碎米和胡萝卜制作速溶米糊的工艺。通过试验确定合适的工艺条件为:胡萝卜在0.5%NaHCO_(3)溶液中于90℃漂烫4 min护色,然后打浆,干燥,磨粉;碎米在水分17%、挤压温度150℃、螺杆转速134 r/min、供料转速24 r/min条件下进行挤压膨化,然后粉碎。最后将膨化的碎米粉与10%胡萝卜粉、5%植物油混合调制成胡萝卜速溶米糊。采用该工艺制作的米糊易于冲调,颜色鲜艳,不分层,口感滑爽。该项研究为碎米综合利用提供了一条新的途径。

The technology of making instant rice paste with broken rice and carrot was studied by extrusion and puffing technology.The appropriate technological conditions were determined as follows:the carrots were blanched in 0.5%NaHCO3 solution at 90℃for 4 min to protect the color,then pulped,dried and ground.Broken rice was extruded under the conditions of 17%moisture,extrusion temperature 150℃,screw speed 134 r/min,feeding speed 24 r/min,and then crushed.At last,carrot instant rice paste was prepared by mixing the puffed rice flour with 10%carrot powder and 5%vegetable oil.The rice paste produced by this process was easy to be blended with hot water,bright in color,not stratified and smooth in taste.This study provided a new way for the comprehensive utilization of broken rice.