挤压稳定化米糠在酥性饼干中的应用研究  

Application of extruded stabilized rice bran in crisp biscuit

作　　者：刘雪澜 李凡姝[2] 曹慧英[2] 肖志刚[2] 

机构地区：[1]沈阳师范大学化学化工学院,辽宁沈阳110034 [2]沈阳师范大学粮食学院,辽宁沈阳110034

出　　处：《粮食与油脂》2017年第4期72-75,共4页Cereals & Oils

基　　金：国家星火计划重点项目(2015GA650007);辽宁省"百千万人才工程"资助项目(2013921038);沈阳市科技创新专项资金(F14–104–3–00)

摘　　要：利用挤压稳定化米糠代替部分面粉制作酥性饼干,将米糠添加量选值范围定为10%~80%,其他主辅料按照国标中方法进行添加。通过研究不同稳定化米糠添加量对酥性饼干物理及感官性质的影响,揭示挤压稳定化米糠的加工性质,综合得出米糠饼干的最佳工艺配方,为实现挤压稳定化米糠在食品中的应用及其可持续发展提供新途径。The crisp biscuit was made by extruded stabilized rice bran instead of some flour. The range of rice bran addition amount was 10%-80%, and other primary materials were added in accordance with the national standard method. By studying the effect of different amount of stabilized rice bran on the physical and sensory properties of crisp biscuit, the processing properties of extruded stabilized rice bran were revealed. The optimum process formula of rice bran biscuits was concluded, which provided a new way to realize the application of extruded stabilized rice bran in food and its sustainable development.

关 键 词：挤压 米糠 酥性饼干 感官特性 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]