摘要
为满足人们对糙米食品的需求,改善糙米的粗糙口感并保持其良好的营养品质,以黑龙江圆粒粳糙米和江西早籼糙米的复合粉为原料,通过挤压膨化技术对糙米复合粉进行加工,采用单因素实验探讨加工工艺参数对糙米挤压速食粥复水率、复水时间与米汤固形物含量之间的关系,经过响应面分析得到最佳加工工艺。结果表明:最佳工艺条件为挤压温度100℃、水分含量29.22%、螺杆转速185 r/min。该工艺制得的糙米挤压速食粥复水率为2.359%,复水时间为10.67 min,均与预期值无显著性差异,该工艺稳定可行。本研究为糙米挤压速食粥的制作提供技术指导,并为糙米的开发与利用提供理论基础。
In order to meet the demand for brown rice food and improve the rough taste of brown rice and maintain its good nutritional quality,the composite powder of Heilongjiang round brown rice and Jiangxi early nonglutinous brown rice was used as raw material to produce instant brown rice porridge by extrusion puffing technology.Single factor experiments were used to investigate the relationship between processing parameters and the rehydration rate,rehydration time and solid content of instant brown rice porridge.The optimal processing technology was obtained by response surface analysis.The results showed that the optimum process conditions were extrusion temperature of 100℃,moisture content of 29.22%,and screw speed of 185 r/min,which had no significant difference with the expected values.The process was stable and feasible,which provided technical guidance for the producers of instant brown rice porridge,and a theoretical basis for the development and utilization of brown rice.
作者
刘明
朱运恒
孟宁
岳崇慧
刘艳香
昝学梅
谭斌
LIU Ming;ZHU Yun-heng;MENG Ning;YUE Chong-hui;LIU Yang-xiang;ZAN Xue-mei;TAN Bin(Academy of National Food and Strategic Reserves Administration,Beijing 100037;Chinese Institute of Food Science and Technology,Beijing 100048;College of Tourism and Cooking,Harbin University of Commerce,Harbin Heilongjiang 150076;College of Food and Biological Engineering,Jimei University,Xiamen Fujian 361021)
出处
《粮油食品科技》
2019年第6期50-56,共7页
Science and Technology of Cereals,Oils and Foods
基金
“十三五”国家重点研发计划(2016YFD0400702)
关键词
糙米
挤压速食粥
响应面
挤压膨化技术
brown rice
instant porridge
response surface
extrusion technology
