薏米苦荞麦糊的工艺条件优化  

Discussion of manufacture process for paste of adlay and bitter buckwheat

作　　者：黄利华[1] 刘晓娟[2] 刘欣[2] 毛新[2] 龚丽[3] 

机构地区：[1]广州城市职业学院食品系,广州510405 [2]华南农业大学食品学院,广州510642 [3]广东省农业机械研究所,广州510630

出　　处：《食品科技》2013年第3期157-161,共5页Food Science and Technology

摘　　要：以高温短时气流膨化技术加工薏米与苦荞麦,粉碎和过筛后将两种原料进行复配,确定混合粉比例、颗粒大小和木糖醇添加量为影响产品品质的3种指标,通过单因素实验和正交实验优化得到最佳工艺。实验结果显示薏米苦荞麦糊的最佳制作工艺条件为:薏米苦荞麦配比为1:4,粉颗粒大小为140～200目,20g薏米苦荞麦混合粉木糖醇添加量为4g,在该工艺条件下复配糊的感官品质最好,薏米苦荞麦糊产品影响程度大小的因素依次为:颗粒大小>薏米苦荞麦配比>木糖醇添加量。Adlay and bitter buckwheat were processed by high temperature airflow extrusion, and then which were mixed after crushed and sieved. The proportion of mixed paste, particle size and xylitol content were three kinds of indication, which are affect the quality of mixed paste. The optimal process was obtained by single factor experiment and orthogonal experiment. The experimental results showed that the condition of best sensory quality. The condition included the proportion of mixed paste of 1：4, particle size from 140 to 200 holes in each square inch, and xylitol content of 4 g in 20 g mixed paste. The influencing factors of adlay and bitter buckwheat paste product as follows： particle size〉proportion of mixed paste〉xylitol content.

关 键 词：薏米 苦荞麦 制作工艺 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]