薏苡仁玉米果膨化制作工艺优化  

Optimization on the puffing technology of coix seed and corn

作　　者：王若兰[1] 岳佳[1] 黄南[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《食品科技》2016年第1期130-135,共6页Food Science and Technology

摘　　要：以薏苡仁为主要原料,添加玉米粉及其他辅料,采用挤压膨化技术,研制出一种营养丰富、风味独特、易被人体消化吸收,方便食用的薏苡仁玉米膨化食品。选择薏苡仁与玉米粉比例、物料含水量、膨化温度、螺杆转速、白砂糖含量因素,以感官评价和膨化度为指标,通过单因素和正交试验对薏苡仁玉米膨化食品的加工工艺和优化配方进行研究,确定最优配方为:薏仁粉与玉米粉比例为1:4,白砂糖7%,食盐1%,食用油3%;制备的最佳工艺参数:物料含水量为18%,膨化温度170℃,螺杆转速10 Hz。成品水分含量4.03%,蛋白质含量8.69%,脂肪含量5.87%,多糖含量4.43%,卫生指标符合GB/T 22699—2008膨化食品卫生标准。This paper used coix seed as the main raw material, added corn flour and other ingredients and used extrusion technology to develop a nutrient rich, unique flavor, easy to be absorbed by human body, convenient to eat coix seed and corn puffed food. This paper selected the proportion of coix seed and corn flour, moisture content, extrusion temperature, screw speed, sugar content as factors and sensory evaluation and piffing degree as index, through single factor and orthogonal experiments to study processing technology and optimized formulation. The optimal formula was that coix seed flour and corn flour ratio of 1：4, white sugar 7% and 1% salt, edible oil 3%. Optimal process parameters was that material moisture content of 18%, puffing temperature was 170 ℃, the rotate speed of screw was 10 Hz. The moisture content of finished puffed food was 4.03%, protein content of 8.69% and fat content of 5.87%, the food＇s polysaccharide content was 4.43. All the health indexes above were conformed to the GB/T 22699-2008.

关 键 词：薏苡仁 膨化食品 最佳配方 工艺参数 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]