改善营养糊冲调性和流动性的配方优化和工艺研究  

Formula Optimization and Technology Research for the Improvement of Dispersibility and Flowability of Nutritious Cereal Paste

作　　者：马永轩[1,2] 魏振承[1,2] 张名位[1,2] 唐小俊[1,2] 张雁[1,2] 张瑞芬[1,2] 邓媛元[1,2] 张业辉[1,2] 

机构地区：[1]广东省农业科学院农业生物技术研究所 [2]广东省农业科学院蚕业与农产品加工研究所,广州510610

出　　处：《中国粮油学报》2013年第7期81-87,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家科技支撑计划(2012BAD33B10;2012BAD37B08;2011-G8-5);广东省科技计划项目(2010B031300017;2011A090200062;2011A090200078;2011A080803011);广州市科技项目(11BppZXbb1110023)

摘　　要：以黑米、黑大豆、黑芝麻、大米、植脂末、麦芽糊精、蔗糖为原料研制速溶即食营养糊。黑米、黑大豆和大米经过挤压膨化,将制得的膨化粉与黑芝麻、植脂末、麦芽糊精、蔗糖按不同比例调配,研究其添加量对粉体性质、冲调性和流动性的影响。结果表明:原料添加量为黑米5%,黑大豆2.5%,黑芝麻5%,大米42.5%,植脂末5%,麦芽糊精17.5%,蔗糖22.5%时,所得营养糊颜色、风味、口感、冲调性及流动性为最佳。Black rice, black soybean, black sesame, rice, creamer, maltodextrin and sugar were used as major materials to develop an instant nutritious cereal paste in this study. Black rice, black soybean and rice were first treated with extrusion puffing, and a puffing powder was obtained by pulverization. The obtained puffing powder and black sesame, creamer, maltodextrin, sugar were mixed in different proportions to study the effect of their addition on the powder properties, dispersivity and flowability of the instant nutritious cereal paste. The results showed that when the proportions of black rice, black soybeans, black sesame, rice, creamer, maltodextrin and sugar in the instant nutritious cereal paste were 5%, 2.5% , 5%, 42.5%, 5%, 17.5% and 22.5% , respectively, the premium color, smell, savor, dispersibility and flowability were achieved.

关 键 词：速溶 营养糊 冲调性 流动性 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]