小米速溶粉的工艺研究  

Research on the Processing Technology of Millet Instant Powder

作　　者：司俊玲[1,2] 李红[1,2] 李冬青[1,2] 申瑞玲[1,2] 

机构地区：[1]郑州轻工业学院食品与生物工程学院,郑州450002 [2]郑州轻工业学院食品生产与安全协同创新中心,郑州450002

出　　处：《食品工业》2015年第12期56-61,共6页The Food Industry

基　　金：郑州轻工业校基金(2013XJJ007)

摘　　要：以小米为原料,通过对小米微粉碎和喷雾干燥等工艺参数的研究,获得了小米速溶粉的喷雾干燥最佳工艺为:小米浆液中可溶性固形物含量12.7 Brix,进风温度177.8℃,进料速度400 mL/h,均质压力20 MPa,制品的集粉率22.49%。在此条件下添加助干剂(麦芽糊精2.5%),稳定剂(蔗糖酯0.45%、黄原胶0.20%、单甘脂0.35%、CMC-Na0.20%)和速溶剂(卵磷脂2.5%),研制出一种风味浓厚,米香风味突出,营养丰富的新型营养速溶粉。With millet as material, study on the f ine crushing and spray technology indexes. The experimental results showed that the best formula was that the millet instant powder for slurry millet in the soluble solids content of 12.7 Brix, inlet air temperature of 177.8 ℃, and feeding rate of 400 mL /h, homogeneous pressure to 20 MPa, and the product of instant rate was 22.49%. Add dry aid under the condition of malt dextrin（2.5%）, stabilizer（sucrose ester gum 0.45%, xanthenes gum 0.20%, monoglyceride 0.35%, CMC-Na 0.20%） and solvent（lecithin 2.5%）. The products of millet instant powder had good f lavor and instant.

关 键 词：小米 速溶性 风味 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]