啤酒糟复合即食营养糊的研制  

Development of Instant Nutritious Paste Produced by Brewer's Spent Grains

作　　者：李丽[1] 宗绪岩[1] 张静[1] 王雯婷[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《酿酒科技》2013年第11期92-94,97,共4页Liquor-Making Science & Technology

基　　金：四川理工学院科技项目(编号:2010XJKRL002)

摘　　要：为了合理利用啤酒糟,对啤酒糟的处理方法、原料配比及膨化条件进行了研究。结果表明,添加15%的啤酒糟、15%的大豆、42%的玉米和28%的大米,经粉碎、混合后调整水分含量为15%,在膨化温度140℃条件下膨化,粉碎后过100目筛,生产的啤酒糟复合即食营养糊具有较好的感官质量。Brewer＇s spent grains was used to produce instant nutritious paste. The producing process was investigated and the optimum technical parameters were summed up as follows： the ratio of raw materials was 15 % brewer＇s spent grains, 15 % soybean, 42 % corn, and 28 % rice; then after the grinding and the mixture of raw materials, the moisture content regulated to 15 %, and raw materials extruded at 140 ~C, and then screened by 100 mesh after crushing. The produced paste had satisfactory sensory evaluations.

关 键 词：啤酒副产物 挤压膨化 感官评价 配方 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]