摘要
以豆渣为主要原料,复配杂粮及药食同源食材制备豆基杂粮米稀,以物料加水量、螺杆转速、Ⅲ区机筒温度为响应因素,糊化度为考察指标,在单因素试验的基础上,利用Design-Expert 8.0.6设计试验得到挤压膨化技术制备豆基杂粮米稀的最佳工艺条件。结果表明,在物料加水量12.5%、螺杆转速330 r/min、Ⅲ区机筒温度160℃的条件下,制备的豆基杂粮米稀具有较高的糊化度(91.47%),冲调时口感细腻、香味浓郁、不易结块。
Taking bean dregs as the main raw material,compounding miscellaneous grains and homology of medicine and food to prepare soybean-based multigrain rice paste.The material addition amount,screw speed,and the temperature of the zone III barrel were used as response factors,and the gelatinization degree was the investigation index.On the basis of the single factor experiment,the optimal process conditions for the preparation of bean-based multigrain rice paste by the extrusion-expansion technique were obtained by Design-Expert 8.0.6 design test.The results showed that when the material addition amount was 12.5%,the screw rotation speed was 330 r/min,and the III zone barrel temperature was 160℃,the maximum expansion degree was 91.47%.The bean-based multigrain rice prepared under the optimal conditions had a high degree of gelatinization,with fine taste and rich flavor,meanwhile it was not easy to agglomerate.
作者
刘淑婷
王颖
沈琰
孙跃如
佐兆杭
LIU Shu-ting;WANG Ying;SHEN Yan;SUN Yue-ru;ZUO Zhao-hang(College of Food,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China;National Coarse Cereals Engineering Research Center,Daqing,Heilongjiang 163319,China;Key Laboratory of Agro-Products Processing and Quality Safety of Heilongjiang Province,Daqing,Heilongjiang 163319,China)
出处
《食品与机械》
北大核心
2019年第10期218-222,共5页
Food and Machinery
基金
国家自然科学基金项目（编号：2017YFD0401203）
黑龙江省农垦总局科技项目（编号：HNK135-05-02)
关键词
豆渣
杂粮米稀
挤压膨化
糊化度
bean dregs
multigrain rice paste
extrusion puffing
gelatinization degree
