藜麦高膳食纤维再制米生产工艺研究  

Study on the Production Technology of Quinoa High Dietary Fiber Remanufacturing Rice

作　　者：刘静雪 李昊睿 高婷婷 李凤林 禚同友 谢天 周美辰 LIU Jingxue;LI Haorui;GAO Tingting;LI Fenglin;ZHUO Tongyou;XIE Tian;ZHOU Meichen(School of Food Engineering,Jilin Agricultural Science and Technology University,Jilin 132101;Jilin Province Brewing Technology Innovation Center,Jilin 132101;National Sugar Processing Technology R&D Center of the Ministry of Agriculture,Jilin 132101)

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

出　　处：《吉林农业科技学院学报》2022年第2期10-14,62,共6页Journal of Jilin Agricultural Science and Technology University

基　　金：吉林农业科技学院校青年基金资助项目(吉农院合字第20200008号);吉林市科技创新发展计划项目(20210502076);吉林省科技厅重点研发项目(20200402065NC);吉林农业科技学院食品科学与工程重点学科培育项目(2019X2008);吉林农业科技学院营养与健康食品科研团队经费资助。

摘　　要：以玉米粉、藜麦粉和藜麦麸皮粉为试材,采用单螺杆挤出工艺,通过单因素试验设计和响应面法优化了产品工艺.结果表明:影响藜麦高膳食纤维再制米的因素为一段挤出温度>二段挤出温度>藜麦粉>藜麦麸皮粉.当一段挤出温度为145℃、二段挤出温度为90℃、藜麦粉添加量为10.00%、藜麦麸皮粉添加量为1.00%时,营养米感官评分为96.13分.本研究制得的藜麦高膳食纤维再制米质量高、品质好.Using corn flour,quinoa flour,and quinoa bran flour as test materials,single-screw extrusion technology was used,and the production technology was optimized through single-factor experimental design and response surface methodology.The results showed that the factors affecting quinoa high dietary fiber remanufacturing rice were first-stage extrusion temperature>second-stage extrusion temperature>quinoa flour>quinoa bran flour.When the first-stage extrusion temperature is 145℃,and the second-stage extrusion temperature is 90℃,the addition amount of quinoa flour is 10.00%,and the addition amount of quinoa bran flour is 1.00%,and the sensory score of nutritional rice is 96.13.The quinoa high dietary fiber remanufacturing rice produced in this study is of high quality.

关 键 词：藜麦粉 藜麦麸皮粉 挤出温度 高膳食纤维 再制米 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]