海鲜味玉米-糯米粉挤压膨化小吃工艺

Process of Corn-waxy Rice Flour Extruded Snack with Seafood Flavor

以玉米-糯米粉为原料,以感官评定和径向膨化率为指标,通过单因素试验和正交试验,设计并优化海鲜味玉米-糯米粉挤压膨化小吃配方,最优配方为:玉米粉与糯米粉质量比4︰6,糖和海鲜味调料添加量分别是混合粉质量的10%和1%。最优配方下,小吃径向膨化率为4.56%,感官评定总分为19.4分(总分20分),具有径向膨化率高、不粘牙、口感好、结构饱满均匀等优点。

The corn flour and waxyrice flour were mixed and extruded to prepare extruded snack with seafood flavor.The optimum formula was concluded by expansion ratio and sensory value of the extruded snack through the signal factor analysis and orthodoxy experiments.The optimum formula was as following:ratio of corn flour to waxy rice flour 4︰6,sugar level of10%,seasoning level of 1%.Under the above condition,the expansion ratio was 4.56%,and the sensory value was 19.4(total score 20).The extruded snack had a good mouth feel with non-stick,uniform structure and high expansion ratio.