全谷物黑米代餐泡腾片的工艺优化  

Process Optimization of Whole Grain Black Rice Meal Effervescent Tablet

作　　者：马永轩[1] 张名位[1] 张瑞芬[1] 贾栩超 刘磊[1] 黄菲[1] 董丽红[1] Ma Yongxuan;Zhang Mingwei;Zhang Ruifen;Jia Xuchao;Liu Lei;Huang Fei;Dong Lihong(Sericultural&Agri-food Research Institute,Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广州510610

出　　处：《中国食品学报》2020年第10期193-198,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目(2016YFD0400702);广东省科技计划项目(2014A020220005);广州市科技计划项目(201803010079)。

摘　　要：采用酸碱分开湿法制粒工艺,经原辅料混合、制软材、干燥、整粒、压片等工序,制备黑米泡腾片,通过正交试验优化黑米泡腾片的产品配方。结果表明,黑米的最佳膨化条件:水分含量16%,挤出温度130℃,螺杆转速28 Hz;产品的最佳配方:黑米膨化粉添加量7.5%,NaHCO3与柠檬酸的质量比1∶1,木糖醇添加量8%,为改善口感,添加了0.3%的三氯蔗糖,32.2%的麦芽糊精。在此条件下制得的泡腾片呈弱酸性,可迅速崩解,发泡量为12.6 mL/g,溶液为紫红色,有一些沉淀,具有较浓的黑米香气,酸甜可口,营养丰富。Black rice effervescent tablets were prepared by acid and alkali separation wet granulation process,and the product formula of black rice effervescent tablets was optimized by orthogonal test.The results showed that the best puffing conditions was moisture content 16%,extrusion temperature 130℃,28 Hz for the screw rotation,and the optimal formula of black rice effervescent tablet was composed of 7.5%puffing black rice powder,NaHCO3 and citric acid mass ratio of 1∶1,8%xylitol,in order to improve the taste,also added 0.3%sucralose,32.2%maltodextrin.Under the conditions,the effervescent tablets were weakly acidic and could be rapidly disintegrated.The amount of foam was 12.6 mL/g,and the solution was purplish red with certain precipitation.

关 键 词：全谷物 黑米 膨化 泡腾片 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]