挤压膨化胡萝卜粉冲调工艺的研究  

Research on the Preparing Process of Extruded-carrot Powder

作　　者：乔聚林[1] 刘学梅 

机构地区：[1]山东农业大学食品科学与工程学院,泰安271000 [2]济宁市农业高新技术示范园,兖州272100

出　　处：《食品工业》2017年第1期6-9,共4页The Food Industry

摘　　要：在单因素试验的基础上,采用正交试验对挤压膨化胡萝卜粉的冲调工艺进行研究。结果表明,影响胡萝卜粉冲调效果的主要因素是蔗糖添加量,其次是糊精添加量,食盐添加量的影响最小,挤压膨化胡萝卜粉的最佳冲调工艺为:粉碎程度90目、冲调加水量90%、水温70℃~80℃、蔗糖添加量4%、食盐添加量0.75%、糊精添加量2.5%,冲调食用方便,口味纯正,酸甜适中,细腻润滑,冲调时无结块,具有胡萝卜香气。On the base of single factor trial, the feasible technological trial was conducted to study the preparing process of extruded-carrot powder. The results showed that the main factors influencing the carrot powder mixing effect was sucrose content, followed by the addition ratio of dextrin, minimum the influence of salt content, and the optimum preparing condition was as following： 90 mesh number of product size, 90% of water amount, 70℃~80℃ of water temperature, 4% of sucrose amount, 0.75% of salt amount, 2.5% of dextrin amount. In this condition, the product had pure taste and nice flavor, was lubricant and convenient to prepare.

关 键 词：脱水胡萝卜 挤压膨化 冲调工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]