摘要
以玉米、大米、小米的混合粉为材料,采用DSE-25型双螺杆挤压膨化实验室工作站加工谷物营养早餐食品,研究物料配比、蔗糖和单干酯添加量对产品质量指标和设备系统参数的影响,获得谷物营养早餐食品较优配方:玉米、大米、小米混合比例6:2:2(m/m),砂糖8%,甜蜜素0.1%,食盐0.5%。在此条件下,产品口感酥脆、颜色金黄、风味独特。
The mixture of corn, rice, and millet was extruded in Brabender Lab-station of DSE-25 Twin-Screw Extruder. The effects of multi-grain, sucrose, and distilled monoglyceride on the extrudate qualities and extrusion system parameters were studied. The best recipe for the nutritional cereal breakfast food was determined as follows： corn 60%, rice 20%, millet 20%, sucrose 8%, saccharin 0.1% and salt 0.5%. Under these conditions, the product obtained had improved qualities of color, texutre and flavor.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第9期1186-1189,1211,共5页
Modern Food Science and Technology
关键词
谷物早餐
膨化
产品质量
系统参数
cereal breakfast
extrusion
extrudate quality
system parameters
