速食营养粉加工工艺的研究  

Research on Production Technique of Instant Nutrition Powder

作　　者：何欢[1] 齐森[1] 吕美[1] 刘春德[1] 封义冬 

机构地区：[1]沈阳市粮油食品科学研究所,辽宁沈阳110025

出　　处：《食品研究与开发》2014年第16期65-68,共4页Food Research and Development

摘　　要：利用糙米、大豆、玉米、花生、红薯为主要生产原料,以高粱米、小米、绿豆、黑豆、红小豆、燕麦、大枣、黑芝麻、核桃仁为辅料,经过烘炒、混合调配、挤压膨化等工艺生产出口感细腻、营养全面、冲调方便的速食营养粉产品。对各种原辅材料的烘炒条件和挤压膨化工艺进行了研究分析,结果表明:糙米、大豆、绿豆、黑豆、黑芝麻、核桃仁的最佳烘炒条件为100℃/15min,玉米、花生、高粱米、红豆、燕麦的最佳烘炒条件为100℃/20min,小米的最佳烘炒条件为100℃/10min;最佳的挤压膨化工艺参数是:物料粒度60目、物料含水量17%、膨化温度160℃、螺杆转速400r/min。Using Brown rice, soybean, corn, peanut, sweet potato as main raw material,using sorghum rice, millet, mung bean, black bean, red bean, oats, jujube, black sesame, walnut as adjuvant material,by baking, mixing and extrusion,producting instant nutrition powder of exquisite taste,comprehensive nutrition and convenient beverage. All kinds of raw material baked conditions and extrusion are studied and analyzed.Results indicate that the best baking condition of brown rice, soybean, mung bean, black soya bean, black sesame, walnut is 100℃/15 min, the best baking condition of corn, peanuts, red beans, oats, sorghum rice is 100 ℃/20 min,the best baking condition of millet is 100 ℃/10 min;and the optimum technological conditions of extrusion are particle size 60 mesh,moisture content 17%,extrusion temperature 160℃, and screw speed 400 r/min.

关 键 词：速食营养粉 烘炒 挤压膨化 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]