螺杆挤压法制备即食葛米粥
发布时间：2019-03-31 10:19
【摘要】：将葛粉与籼米粉等主要原料按不同配比经螺杆挤压制备即食葛米粥。对产品的营养组成、质构特点和感官性质进行分析,结果表明:即食葛米粥的主要成分是淀粉、几乎不含黄酮;无论是非膨化的米粒状还是膨化的片状米粥产品,其体外消化率均比原料大幅提高;在能够成型的范围内,添加20%葛粉的米粥产品具有较高的粘性、咀嚼性、硬度和弹性;感官分析表明,20%葛粉的米粥产品容重较高、组织结构较为致密均匀,因而获得了相对较高的感官评分。
[Abstract]:Pueraria lobata and indica rice porridge were prepared by screw extruding according to different proportion of raw materials such as kudzu powder and indica rice flour. The nutritive composition, texture characteristics and sensory properties of the product were analyzed. The results showed that starch was the main component of instant Pueraria gruel, and almost no flavonoids was found in the instant Pueraria gruel. The in vitro digestibility of non-expanded rice gruel or expanded flake rice porridge products is significantly higher than that of raw materials, and the addition of 20% Pueraria lobata powder has higher viscosity, chewiness, hardness and elasticity in the range of forming ability of rice porridge products, and in the range of forming, the products with 20% Pueraria powder have higher viscosity, chewiness, hardness and elasticity. The results of sensory analysis showed that the 20% Pueraria lobata had higher bulk weight and more compact and uniform tissue structure, so the sensory score was relatively high in the rice porridge products with 20% Pueraria lobata powder.
【作者单位】： 长沙理工大学化学与生物工程学院健康谷物制品研究所;
【基金】：湖南省重点研发计划项目(编号:2016NK2066)
【分类号】：TS217
本文编号：2450816
[Abstract]:Pueraria lobata and indica rice porridge were prepared by screw extruding according to different proportion of raw materials such as kudzu powder and indica rice flour. The nutritive composition, texture characteristics and sensory properties of the product were analyzed. The results showed that starch was the main component of instant Pueraria gruel, and almost no flavonoids was found in the instant Pueraria gruel. The in vitro digestibility of non-expanded rice gruel or expanded flake rice porridge products is significantly higher than that of raw materials, and the addition of 20% Pueraria lobata powder has higher viscosity, chewiness, hardness and elasticity in the range of forming ability of rice porridge products, and in the range of forming, the products with 20% Pueraria powder have higher viscosity, chewiness, hardness and elasticity. The results of sensory analysis showed that the 20% Pueraria lobata had higher bulk weight and more compact and uniform tissue structure, so the sensory score was relatively high in the rice porridge products with 20% Pueraria lobata powder.
【作者单位】： 长沙理工大学化学与生物工程学院健康谷物制品研究所;
【基金】：湖南省重点研发计划项目(编号:2016NK2066)
【分类号】：TS217
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