挤压膨化联合蒸煮技术制备富硒杂粮粉  

Preparation of Selenium-Rich Grain Powder by Extrusion-Expansion Combined Cooking Technology

作　　者：王丽爽[1] 肖志刚[1] 郭世龙 刘璐[1] 孟繁菁 杨庆余[1] WANG Lishuang;XIAO Zhigang;GUO Shilong;LIU Lu;MENG Fanjing;YANG Qingyu*(Shenyang Normal University,Shenyang 110034)

机构地区：[1]沈阳师范大学

出　　处：《食品工业》2019年第11期129-133,共5页The Food Industry

基　　金：沈阳市中青年科技创新人才计划项目(RC170367);辽宁特聘教授课题项目(马铃薯主食品制造关键技术研究及新产品创制，2017);2018沈阳市“双百工程”科技计划重大科技成果转化项目(Z18-5-019);沈阳师范大学博士、引进人才科研项目启动基金(BS201829);黑龙江省普通高等学校谷物副产物综合利用重点实验室开放课题基金(HCW2017114);大学生创新创业训练计划项目(201810166020)

摘　　要：试验以多种杂粮为原料,探讨挤压膨化技术联合蒸煮熟化技术对杂粮速溶粉结构及性质的研究。杂粮中杂豆经蒸煮预熟化处理后,采用挤压膨化技术制备富硒杂粮营养速溶粉。通过对杂粮营养速溶粉的结构特性及品质特性研究发现,其中FT-IR、DSC和XRD表明杂粮营养速溶粉中淀粉与脂肪形成淀粉脂复合物,淀粉分子发生降解,该复合物具有典型的A+V型晶体特征峰。DE值的结果说明速溶粉中还原糖含量下降,颜色加深,溶解性显著提高,结块率明显下降。此次试验改善了传统速溶粉营养单一、口感粗糙、溶解性差和味道不佳等缺陷。Different kinds of grains were used as raw materials in this experiment.Mainly discuss the extrusion expansion cooking technology on the structure and nutritional properties of grain instant powder.After precooking treatment,extrusion expansion technique was used for preparing selenium enriched grains nutrients instant powder.FT-IR,DSC and XRD showed that the starch and fat formed starch-lipid complex in the instant powder of nutritious food by structural characteristics and quality characteristics of the instant powder of grain instant powder.Starch molecules were degraded and the complexes showed a typical A+V crystal type.The DE value indicates that the reducing sugar content was decreased,the solubility increased significantly,the color become deeply,and the agglomeration rate was reduced significantly.The single nutrition,rough taste,poor solubility and poor taste of instant powders were improved.

关 键 词：杂粮 挤压膨化 结构特性 

分 类 号：TS2[轻工技术与工程—食品科学与工程]