复合全谷物挤压膨化产品的配方优化研究  

Formula Optimization of Compound Whole-Grained Extrusion Product

作　　者：孙元琳[1] 仪鑫 李云龙 胡俊君 刘瑞[1] 

机构地区：[1]运城学院生命科学系,运城044000 [2]山西省农科院农产品加工研究所,太原030031

出　　处：《中国粮油学报》2017年第11期47-52,共6页Journal of the Chinese Cereals and Oils Association

基　　金：山西省自然科学基金(2012011031-1);山西省高校研究生教改项目(2015JG16);现代农业产业技术体系建设专项(CARS-08-D2-04);山西省"1311"工程重点学科项目(098-091704)

摘　　要：以黑小麦、荞麦、燕麦为原料,通过挤压膨化技术,研究大豆蛋白、大豆卵磷酯及蔗糖等配料对复合全谷物挤压膨化产品品质的影响。结合模糊数学综合评判方法,对挤压膨化产品进行感官评定,以膨化率和感官评定结果作为产品综合评分,采取五分制,采用响应面分析法对挤压膨化产品配方进行优化,得到全谷物挤压膨化产品的最佳配方为:大豆蛋白3.3%,大豆卵磷脂0.4%,蔗糖8.3%。在此优化条件下,复合全谷物挤压膨化产品的综合评分为3.94,产品可被大多数人接受。Using black wheat, buckwheat and oats as raw materials, the effects of soybean protein, soybean lecithin and sucrose on the quality of whole grain extruded products were studied by extrusion technology. The sensory evaluation of the extruded products was carried out by the fuzzy comprehensive evaluation method. Expansion rate and sensory evaluation were used to be comprehensive score of five - grade making system. The extrusion product formula- tion was optimized by response surface methodology. The optimum formulas were thus obtained as follows： 3.3 % of soybean protein, O. 4% of soy lecithin, 8.3% of sucrose. Under these conditions, the comprehensive score of the whole grain extrusion puffing product was 3.94 and the product could be aceeoted bv most people.

关 键 词：黑小麦 荞麦 燕麦 全谷物 挤压膨化 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]