小米挤压膨化加工营养方便粥的工艺研究  

Technological Study on Instant Nutritional Porridge Processed With Extrusion of Millet Grain

作　　者：卢健鸣[1] 巫东堂[1] 杨春[1] 徐琳[1] 高忠东[1] 

机构地区：[1]山西省农业科学院农产品综合利用研究所

出　　处：《农业工程学报》2002年第3期123-127,共5页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：通过氨基酸分析评价 ,了解本项目主料小米氨基酸品质 ,利用双螺杆挤压膨化机熟化 ,并采用调整膨化物料含水率、膨化喂料量 ,再结合乳化剂的使用和添加玉米等技术措施 ,改进小米的膨化效果。采用正交试验 ,设计产品配方。结果表明 ,选用小米为主料 ,其蛋白质基本符合模式标准 ,优于大米、小麦、玉米等多种谷物。控制上述 4种膨化辅助条件 ,解决了小米膨化的难题 ,而且蛋白质、淀粉等大分子物质部分降解更有利于吸收。经正交试验选择出主料与多种辅料的最佳组合 ,使产品蛋白质含量和蛋白质质量大幅度提高 ,达到了全价蛋白质的营养水平 ,维生素、矿物质等多种营养元素含量也显著提高 ,营养很丰富。同时由于多种辅料的配合 ,产品的调溶性、复水性、口感等感官质量高 。Quality of amino acids was evaluated by analytical test. Extrusion effect was improved through ripening by screw extruder, adjusting water content of extruded material and feeding rate of extrusion, applying emulser and adding maize. The results show protein contained in the main ingredient, millet, meets standard and is superior to many other cereals such as rice, wheat and maize. Difficulties in millet extrusion were solved by controlling the above mentioned processing conditions, and protein and macro molecular substance of the starch were partly decomposed for better absorption. The best ratio of main ingredients to supplementary ingredients was obtained through orthogonal experiment, greatly increasing protein content and quality of the product and reaching the nutritional level of complete protein. At the same time many other nutritional elements such as vitamins and minerals were also greatly increased. As many supplementary ingredients were added, the product was improved in uniform mixing, water absorption, taste and contained rich health care compositions from supplementary ingredients.

关 键 词：小米粥 挤压膨化 必需氨基酸 加工工艺 营养方便食品 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程] TS218[轻工技术与工程—食品科学与工程]