发芽高粱重组营养片的制备  

Preparation of reconstitute germination sorghum flake

作　　者：李艳[1] 易翠平[1] 李梦婷[1] 杨阳[1] 

机构地区：[1]长沙理工大学化学与生物工程学院健康谷物制品研究所,湖南长沙410114

出　　处：《食品与机械》2015年第5期243-245,269,共4页Food and Machinery

基　　金："十二五"国家科技支撑计划(编号:2012BAD34B08);国家自然科学基金(编号:31301404)

摘　　要：为改善高粱的食用品质和营养品质,将高粱发芽后,与籽粒苋及籼米互配,以蛋白质和膳食纤维为营养指标,经软件设计配方后,采用挤压成型+辊筒压片的方法制备发芽高粱重组营养片。结果表明,两个重组营养片的配方为:1发芽红高粱17.3%+籽粒苋18.1%+籼米64.6%,经加工后的重组营养片中蛋白质和膳食纤维含量分别可达8.8%,7.3%;2发芽白高粱22.2%+籽粒苋22.2%+籼米55.6%,经加工后的重组营养片中蛋白质和膳食纤维含量分别可达9.5%,6.6%。感官评定的结果表明,该产品口感较好。In order to improve the eating quality and nutrition quality of sorghum,reconstitute germination sorghum flakes were prepared by mixing germination sorghum with grain amaranth and non-waxy rice through screw extrusion and roller press.The protein and dietary fiber contents were used as the nutrition index and the processing formula was designed by software.The results indicated that the protein and dietary fiber contents got to 8.8% and 7.3%,respectively,when the products was prepared by mixing 17.3% of germination red sorghum,18.1% of amaranth and 64.6% of non-waxy rice.And the contents of protein and dietary fiber were 9.5% and6.6%,respectively,with 22.2% of germination white sorghum,22.2% of amaranth and 55.6% of non-waxy rice as raw materials.The products tasted well after being evaluated by sensory.

关 键 词：发芽高粱 籽粒苋 重组食品 挤压 

分 类 号：TS205[轻工技术与工程—食品科学]