怀山药米果配方研究  

Study on the Formula of the Dioscoreae rhizoma Rice Cracker

作　　者：王漫 陈静慧 黄凯信 WANG Man, CHEN Jinghui, HUANG Kaixin(Guangdong Suntree Food Stuff Co., Ltd., Chaozhou, Guangdong 521000, Chin)

机构地区：[1]广东展翠食品股份有限公司,广东潮州521000

出　　处：《农产品加工（下）》2018年第8期43-46,共4页Farm Products Processing

摘　　要：以怀山药粉为基料,采用挤压膨化工艺,设计正交试验,研究玉米粉、大米粉、木薯淀粉添加量对怀山药米果L*值、b*值、水溶性、容重等品质指标的影响。优选出以怀山药粉为基准(100%)时,最佳配料比为玉米粉添加量40%,木薯淀粉添加量25%,大米粉添加量15%;此配方得到的产品L值为58.83,b值为14.21,水溶性指数为32.55%,容重为100.73 g/L,产品品质优良。This article described the influences of the added amount of corn power, rice power and cassava starch on the Dioscoreae rhizoma rice cracker＇s L value, b value, WSI and weight by extrusion process and orthogonal test. The L value was 58.83, b value 14.21, WSI 32.55% and weight 100.73 g/L as the optimal proportion was corn power 40%, cassava starch 25% and rice power 15% when the dioscoreae rhizoma was 100%.

关 键 词：怀山药米果 挤压嘭化 品质 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]