杂粮代餐粉冲调性质的研究

发布时间：2018-01-19 21:28

  本文关键词： 杂粮粉 挤压膨化 冲调性 复配　出处：《沈阳农业大学》2017年硕士论文　论文类型：学位论文

【摘要】：杂粮中含有丰富的蛋白质、维生素、矿物质和膳食纤维,对降低血糖、调节肠道、延缓衰老等方面具有很好的作用,但杂粮质地粗糙,适口性差,因此其主食化加工受到较大限制。随着人们对健康的意识不断增强,杂粮愈加受到人们的重视,近年来,基于全谷物营养的杂粮主食化加工受到食品企业的喜爱。本论文主要是利用挤压膨化技术通过对杂粮粉进行处理,挤压膨化技术通过快速加压升温,促使淀粉糊化,瞬间减弱压力使杂粮组织结构发生变化,最终改善杂粮的质地口感,达到"粗粮细作"的效果。膨化后的杂粮粉在冲调过程中可能会出现的结块、粘度大、稳定性差等现与挤压膨化率密切相关,本论文以红豆、糙米、燕麦、荞麦、薏米为主要原材料,通过优化挤压膨化工艺参数调整各种杂粮粉的冲调性,采用全组分混料设计优化复合杂粮粉配方,筛选杂粮代餐饮的风味与口感。研究结果如下:1.优化杂粮粉挤压膨化工艺参数。(1)单因素实验。通过双螺杆挤压膨化机,以红豆粉、燕麦粉、糙米粉、荞麦粉以及薏仁粉为主要原材料,通过改变螺杆转速、机筒温度、进料频率和物料水分对五种原料的膨化效果进行研究,初步确定工艺参数的取值范围。(2)正交试验分析。通过正交试验优化这五种原材料的挤压膨化工艺参数,以产品的径向膨化度、产品的吸水性指数、产品的水溶性指数、产品的离心沉淀率为测量指标,得出五种原料比较理想的工艺参数组合:.红豆螺杆转速300r/min,机筒温度140℃,进料频率24Hz,物料水分18%;燕麦螺杆转速250r/min,机筒温度160℃,进料频率26Hz,物料水分20%;糙米螺杆转速170r/min,机筒温度150℃,进料频率25Hz,物料水分18%;薏仁螺杆转速300r/min,机筒温度150℃,进料频率25Hz,物料水分20%;荞麦螺杆转速300r/min,机筒温度150℃,进料频率26Hz,物料水分14%2.对杂粮粉的营养成分检测,所得结果如下:红豆:蛋白质20.2%脂肪0.6%膳食纤维6.7%水分9.1%碳水化合物63.4%;燕麦粉:蛋白质15%脂肪6.7%膳食纤维5.3%水分11.2%碳水化合物61.8%;糙米:蛋白质7.7%脂肪0.6%膳食纤维0.6%水分14.8%碳水化合物76.3%;荞麦:蛋白质9.7%脂肪2.7%膳食纤维5.8%水分8.8%碳水化合物73%;薏米:蛋白质12.8%脂肪3.3%膳食纤维2%水分10.8%碳水化合物71.1%3.对杂粮粉进行混料设计实验。通过混料设计,跟据产品的感官评分值对五种膨化粉进行配方优化,最终得出最优配方比为:红豆膨化粉29.83%糙米膨化粉9.48%、燕麦膨化粉19.51%荞麦膨化粉7.63%、薏米膨化粉8.54%、白砂糖添加量为24.97%。最终评分值为：98.81。
[Abstract]:There are abundant protein, vitamin, mineral and dietary fiber in the cereals, which have good effect on lowering blood sugar, regulating intestinal tract and delaying senescence, but coarse texture and poor palatability. Therefore, its staple food processing is greatly restricted. With the increasing awareness of health, people pay more and more attention to miscellaneous grains in recent years. The staple food processing based on whole grain nutrition is popular by food enterprises. In this paper, extruding technology is mainly used to treat miscellaneous grain powder, extrusion technology through rapid pressure heating. Promote starch gelatinization, instantly reduce the pressure to change the tissue structure of cereals, and ultimately improve the texture of the grain texture. To achieve the effect of "fine farming of coarse grain". The agglomeration, high viscosity and poor stability of the expanded miscellaneous grain powder may appear in the course of the process of punching. This paper is based on red bean, brown rice and oat. Buckwheat, barley as the main raw materials, through the optimization of extrusion process parameters to adjust the impact of various miscellaneous grain powder, the use of all-component mixture design optimization of composite miscellaneous grain powder formula. The research results are as follows: 1. Optimize the extruding process parameters. Single factor experiment. By twin-screw extruding machine, red bean powder, oat meal, brown rice powder. Buckwheat powder and barley powder were used as main raw materials. The expansion effect of five raw materials was studied by changing screw speed, barrel temperature, feed frequency and material moisture. Through the orthogonal test, the extrusion process parameters of the five raw materials were optimized, the radial expansion degree of the product and the water absorption index of the product were determined. The water solubility index of the product and the centrifugal precipitation rate of the product are the measuring indexes, and the optimum technological parameters of the five raw materials are obtained: 1. 1. The rotation speed of the screw of red bean is 300 r / min, and the barrel temperature is 140 鈩，

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