高钙直条米粉的研制  

Preparation of calcium-enriched straight rice noodles

作　　者：苏坤明[1] 刘伟[1] 刘成梅[1] 付桂明[1] 罗舜菁[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品与机械》2012年第3期236-239,共4页Food and Machinery

摘　　要：采用双螺杆挤压工艺,在拌粉过程中添加柠檬酸-苹果酸钙(CCM),制备高钙直条米粉。在单因素试验基础上,采用正交设计试验研究早晚米比例、CCM添加量和生料水分含量对营养强化米粉感官品质的影响。结果表明,早晚米比例为4∶1、CCM添加量为10g/kg、生料水分含量为30%时,制备出的产品品质最佳。Calcium Citrate Malate（CCM） was added in powder,then calcium-enriched straight rice noodles were prepared using twin-screw extruder technology.Based on Single-factor test,orthogonal design test was adopted to study the effects of the ratio of early indica rice to late indica rice,the dosage of CCM and the moisture content of raw material on organoleptic quality of calcium-fortified rice.The results showed that the optimal formula for straight rice noodles were as follows： ratio of early indica rice to late indica rice 4∶1,dosage of CCM 10 g/kg,moisture content of raw material 30%.

关 键 词：米粉 双螺杆挤压 柠檬酸-苹果酸钙 营养强化 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]