膨化红高粱速溶饮料工艺研究  

Study on the Process of Instant Beverage of Expanded Red Sorghum

作　　者：李文钊[1] 王未[1] 吴静[1] 余平莲[1] 李文杰[1] 阮美娟[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津食品安全低碳制造协同创新中心,天津300457

出　　处：《食品工业》2017年第4期4-8,共5页The Food Industry

基　　金：国家自然科学基金青年基金项目(31401663)

摘　　要：以红高粱为原料,研究不同挤压膨化条件(物料含水量、挤压温度和螺杆转速)对红高粱速溶饮料品质的影响。以结块率和溶解度指数为指标,对物料含水量、挤压温度和螺杆转速3个因素进行单因素及正交试验分析。以优化条件下得到的高粱粉为基础,添加红豆粉、白砂糖和麦芽糊精,以感官评分为指标,对红豆粉、白砂糖和麦芽糊精进行单因素及配方优化。结果表明:最佳挤压膨化条件为物料含水量15%,挤压温度160℃,螺杆转速160 r/min。最佳配方为红豆粉添加量10%,白砂糖粉添加量35%,麦芽糊精添加量20%。With red sorghum as the raw material, research the influence on the quality of instant beverage of expanded red sorghum under different extrusion conditions, such as material moisture, extrusion temperature and screw speed. With agglomerate rate and solubility index as the index, analyze three factors of the material moisture, extrusion temperature and screw speed on single factor and orthogonal test. On the basis of the optimized conditions of sorghum powder, add red bean powder, sugar, malt dextrin, with sensory score as the indicator, to analyze red bean powder, sugar, malt dextrin on single factor and formula optimization. The results show the optimum extrusion conditions for material moisture 15%, extrusion temperature 160℃ and the screw rotation speed 160 r/min. The best formula is red bean powder adding quantity 10%, sugar 35%, and malt dextrin 20%.

关 键 词：高粱粉 膨化 饮料 工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]