摘要
以糯米粉、水、异麦芽糖浆、高麦芽糖浆为主要原料,研究打印温度、喷头直径以及糯米粉-水配比对麻薯样品的流变特性及质构特性的影响,并考察不同工艺条件下的打印产品的成型效果。结果表明:当配方为m(糯米粉)∶m(水)∶m(异麦芽糖浆)∶m(高麦芽糖浆):m(芝麻油)=29.37∶33.99∶16.20∶19.44∶1.00,喷头挤出温度为30℃及喷头直径为0.8 mm时,样品的流动性较好,对应的打印产品成型效果也较好。
In this paper,glutinous rice flour,water,isomalt maltose syrup and high maltose syrup were used as the main raw materials of the mochi to study the effects of extruding temperature,nozzle diameter,and glutinous rice flour/water ratio on the rheological and texture properties of the printed samples of the mochi.Besides,the modeling effect of printed samples of the mochi under different technological conditions was also investigated.The results showed that when the formula was glutinous rice flour:water:isomaltose syrup:high maltose syrup:sesame oil=29.37:33.99:16.20:19.44:1.00 based on weight,the extruding temperature was set to 30℃and the nozzle diameter was set to 0.8 mm,the flowability of the material was good,and the corresponding printed products also had the best modeling effect and the best intact shape which matched with the targeted geometry.
作者
杨帆
张慜
王维琴
YANG Fan;ZHANG min;WANG Weiqin(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Haitong Food Group Co.Ltd,Ningbo 315000,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2020年第4期71-75,共5页
Journal of Food Science and Biotechnology
基金
国家自然科学基金项目(3187101297)
食品科学与技术国家重点实验室创新项目(SKLF-ZZA-201706)。
关键词
麻薯
配方
打印温度
喷头直径
质构特性
流变特性
mochi
composition
extruding temperature
nozzle diameter
texture properties
heological properties
