速溶风味油莎豆粉的制备工艺研究  

Preparation of instant flavour cyperus flour

作　　者：刘雷[1] 邹险峰[1] 陈星[1] 

机构地区：[1]长春大学农产品深加工重点实验室,长春130022

出　　处：《食品科技》2014年第5期88-91,共4页Food Science and Technology

摘　　要：以油莎豆、花生为原料制备速溶风味油莎豆粉,选择影响提取率及产品品质的主要因素进行了单因素实验及正交实验。通过酶解单因素实验和正交实验得出了速溶风味油莎豆粉酶解的最佳工艺条件是α-淀粉酶添加量0.8%、酶解温度65℃、酶解时间40 min。均质及喷雾干燥工艺参数对产品品质影响的正交实验结果表明:均质及喷雾干燥的最佳工艺条件为,均质压力40 MPa,进风温度190℃,出风温度90℃。此条件下制得的速溶花生风味油莎豆粉粉质松散,易分散溶解,冲调性好。As raw material, Cyperus and peanut was made into instant flavour Cyperus flour. Base on the amount and quality of flour, optimum conditions were obtained by single-factor and orthogonal test. Results showed that optimum conditions of enzymolysis were followed： 0.8% of α-amylase content, 65 ℃ of enzymolysis temperature, 40 min of enzymolysis time. In addition, orthogonal test results of homogenization and spray drying parameters were followed： 40 MPa of homogenization pressure, 190℃ of inlet temperature, 90 ℃ of outlet temperature. In these condition, the instant flavour Cyperus flour had loose character and high dissolubility.

关 键 词：油莎豆粉 酶解作用 喷雾干燥 

分 类 号：TS214.9[轻工技术与工程—粮食、油脂及植物蛋白工程]