黑木耳玉米复合营养米生产工艺研究  

Study on the production technology of black fungus corn compound nutritional rice

作　　者：杨玉娜 周家旭 禚同友 李凤林 刘静雪 谢天 YANG Yu-na;ZHOU Jia-xu;ZHUO Tong-you;LI Feng-lin;LIU Jing-xue;XIE Tian(College of Food Engineering,Jilin Agricultural Science and Technology College,Jilin 132101,Jilin,China;Jilin Province Brewing Technology Innovation Center,Jilin 132101,Jilin,China;National Sugar Processing Technology R&D Center of the Ministry of Agriculture,Jilin 132101,Jilin,China)

机构地区：[1]吉林农业科技学院食品工程学院,吉林吉林132101 [2]吉林省酿造技术科技创新中心,吉林吉林132101 [3]农业农村部国家糖料加工技术研发分中心,吉林吉林132101

出　　处：《粮食与油脂》2022年第1期53-57,共5页Cereals & Oils

基　　金：吉林农业科技学院国家级大学生科技创新资助项目(202111439025);吉林农业科技学院食品科学与工程重点学科培育项目(2019X2001);吉林农业科技学院营养与健康食品科研团队经费资助;吉林省科技厅重点研发项目(20200402065NC)。

摘　　要：以黑木耳粉、籼米粉、玉米粉、小米粉为主要原料,应用单螺杆两段挤出技术制得复合再生营养米,通过单因素和响应面试验对黑木耳粉粒度、水分添加量、一段挤出温度、二段挤出温度4个因素进行优化,通过质构仪对黑木耳玉米复合营养米和盘锦大米进行物性分析测定。结果表明:黑木耳玉米复合营养米制作最佳工艺参数为黑木耳粉粒度125μm、水分添加量20%(以混合粉质量计)、一段挤出温度150℃、二段挤出温度90℃。通过对黑木耳玉米复合营养米及盘锦大米进行胶黏性、弹性、硬度、内聚性、咀嚼性、回复性6项物性测定试验,证明最佳工艺参数所制得黑木耳玉米复合营养米符合营养需求、口感细腻、米粒饱满均匀、胶质浓厚。Black fungus powder,indica rice flour,corn flour and small rice flour were used as the main raw materials,and the compound regenerative nutrient rice was remoulded with the single-screw two-stage extrusion technology. The influence of black fungus powder particle size,water addition,first stage extrusion temperature and second stage extrusion temperature were determined according to the optimization of single factor and response surface methodology. Black fungus corn compound nutrition rice was analyzed by texture analyzer. The results showed that the optimum technological parameters for the preparation of black fungus corn compound nutritional rice were as follows: particle size of black fungus powder125 μm,water content 20 %( by mass of mixed powder),first stage extrusion temperature 150 ℃,and the second stage extrusion temperature 90 ℃ . Through the test of stickiness,elasticity,hardness,cohesion,chewability and recovery of black fungus corn compound nutritional rice and Panjin rice,it was proved that the black fungus corn composite nutritional rice prepared with the best process parameters could meet the demend of nutrition,had fine taste,full and uniform rice grains and strong gum.

关 键 词：黑木耳粉 玉米粉 营养米 优化 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]