高膳食纤维濑粉工艺及特性研究  

Study on the Technology and Characteristics of High Dietary Fiber Powder

作　　者：周丽 彭吴 文瑜 包小玉 陈涛 熊双丽[1] 陆爱霞[1] ZHOU Li;PENG Wu;WEN Yu;BAO Xiaoyu;CHEN Tao;XIONG Shuangli;LU Aixia(School of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621000,China)

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621000

出　　处：《现代食品》2021年第3期95-98,112,共5页Modern Food

基　　金：西南科技大学大学生创新基金项目(编号:CX20-047)。

摘　　要：为研究高膳食纤维濑粉的最佳工艺,本试验以大米粉和玉米粉为主要原料,菊粉和魔芋胶为辅料,通过单因素试验和正交试验对濑粉配方进行优化。结果表明,高膳食纤维濑粉的工艺参数为大米粉∶玉米粉=1∶4、菊粉添加量6.5%、魔芋胶添加量2%,测定最优组的濑粉与纯大米制作的濑粉的理化指标,经比较得出高膳食纤维濑粉的品质更佳。In order to study the best technology of high dietary fiber rice flour,this experiment uses rice flour and corn flour as the main raw materials,inulin and konjac gum as auxiliary materials,and optimizes the formulation of the rice flour through single factor experiment and orthogonal experiment.The results show that the process parameters of high dietary fiber rice flour are:the ratio of rice flour to corn flour is 1∶4,the addition of inulin is 6.5%,the addition of konjac gum is 2%.The physical and chemical indexes of the optimal group and the pure rice setter powder were determined,and the high dietary fiber setter powder had better quality.

关 键 词：膳食纤维 濑粉 配方优化 正交实验 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]