双螺杆挤压复合方便粥配方优化及品质分析  

Formula Optimization and Quality Analysis of Double Screw Extrusion Compound Instant Porridge

作　　者：王晨 王燕 吴卫国 廖卢艳 WANG Chen;WANG Yan;WU Weiguo;LIAO Luyan(College of Food Science and Technology,Hunan Agricultural University,Changsha 412000,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙412000

出　　处：《食品工业科技》2022年第5期245-254,共10页Science and Technology of Food Industry

基　　金：湖南省重点领域研发项目《低值大米深加工综合安全利用与示范》(编号:2019NK2131)。

摘　　要：为促进低值大米深加工综合利用及满足市场对营养方便速食粥的需求,本研究特开发研制高蛋白、高膳食纤维的方便粥。本实验采用D-最优混料设计研究碎米、大豆蛋白粉、藜麦、黑豆、燕麦、黑米6种原料的不同配比对方便粥感官及品质的影响。结果表明:方便粥主要混合原料最优配方为碎米粉50%、大豆蛋白粉14%、藜麦粉20%、燕麦粉5%、黑豆粉5%、黑米粉6%。该混料配方制作的方便粥糊化度为97.48%、复水率为488.36%、吸水性为493.89%、感官评分为91.14分,方便粥蛋白质含量为15.37%,膳食纤维含量为8.42%。本研究为功能性营养方便速食粥开发提供了新途径,也为低值大米深加工综合利用开拓了新途径。In order to promote the deep processing and comprehensive utilization of low-value rice and meet the market demand for nutritious instant porridge,the high protein and high dietary fiber instant porridge was specially developed by this study.In this experiment,D-optimal mixture design was used to study the effects of different proportions of broken rice,soybean protein powder,quinoa,black beans,oats and black rice on the sensory and quality of instant porridge.The results showed that the best ingredients of instant porridge were broken rice flour 50%,soybean protein flour 14%,quinoa flour 20%,oat flour 5%,black bean flour 5% and black rice flour 6%.The gelatinization degree,rehydration rate,water absorption,sensory score,protein and dietary fiber content of the instant porridge prepared by the mixture formula were97.48%,488.36%,493.89%,91.14,15.37% and 8.42% respectively.This study provides a new way for the development of functional nutritional instant porridge,and also opens up a new way for the deep processing and comprehensive utilization of low-value rice.

关 键 词：方便粥 双螺杆挤压膨化 配方优化 D-最优混料设计 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]