营养强化油炸膨化食品的研究  

A Study on Nutrition Fortified Fried-Popping

作　　者：邓放明[1] 尹华[2] 杨钦佳[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南农业大学教务处,湖南长沙410128

出　　处：《湖南农业大学学报（自然科学版）》2001年第6期483-485,共3页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：湖南省科技厅资助项目 (0 0 NKY10 0 5 )

摘　　要：采用正交试验法研究了以大米、面粉为主料 ,强化钙、铁和蛋白质加工风味油炸膨化食品的配方和工艺 .用2份糯米与 1份籼米混合浸泡、磨浆、压滤、加入熟面粉 0 .6份、大豆蛋白粉 10 %、乳酸钙 80 0 mg/ 10 0 g、柠檬酸铁铵15 0 mg/ kg、砂糖 2 %、食盐 1.8%、味精 0 .3%,和面、成型、蒸煮、低温老化、切片、干燥至含水量为 7.4%,油炸 ,即可获得外形美观、质地松脆、营养丰富的风味膨化食品 .Processing technology of fried-popping snack of rice,fortifying calcium lactate,ferric ammonium citrate and soybeen flour by orthogoual experiment was studied.The processing is as follows.First,rice(glutinous rice∶indica rice=2∶1) are dipped,pulped,pressure filtered.Then they are mixed with 17% steamed flour,10% soybeen flour,800 mg/100 g calcium lactate,150 mg/kg ferric ammonium citrate,2% sugar,1.8% salt,0.3% monosodium glutamate.Next, they are moulded,cooked,low temperature aged,cut,and dried.At last,they are fried.A fried-popping food with delicious taste, good flavour,color,texture and rich nutrition is made.

关 键 词：油炸膨化食品 加工工艺 营养强化 产品质量 水分含量 

分 类 号：TS972.116.3[轻工技术与工程]