碎米胡萝卜膨化米糊的研制  

Preparation of rice paste from broken rice and carrot by extrusion and puffing technology

作　　者：缪小兰 梁桉婕 黄伯初 段杉[1] MIAO Xiao-lan;LIANG An-jie;HUANG Bo-chu;DUAN Shan(Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods,College of Food Science,South China Agricultural University//Guangdong Provincial Technological Research Center of Natural Nutraceuticals.Guangzhou 510642,China;Yangjiang Moyangxiang Agricultural Development Co.,Ltd,Yangjiang 529500,China)

机构地区：[1]华南农业大学食品学院广东省功能食品活性物重点实验室//广东省天然活性物工程技术研究中心,广东广州510642 [2]阳江市漠阳香农业发展有限公司,广东阳江529500

出　　处：《粮食与饲料工业》2022年第6期28-32,共5页Cereal & Feed Industry

基　　金：阳江市科学技术局2021年省科技创新项目(SDZX2021039)。

摘　　要：采用挤压膨化技术,研究利用碎米和胡萝卜制作速溶米糊的工艺。通过试验确定合适的工艺条件为:胡萝卜在0.5%NaHCO_(3)溶液中于90℃漂烫4 min护色,然后打浆,干燥,磨粉;碎米在水分17%、挤压温度150℃、螺杆转速134 r/min、供料转速24 r/min条件下进行挤压膨化,然后粉碎。最后将膨化的碎米粉与10%胡萝卜粉、5%植物油混合调制成胡萝卜速溶米糊。采用该工艺制作的米糊易于冲调,颜色鲜艳,不分层,口感滑爽。该项研究为碎米综合利用提供了一条新的途径。The technology of making instant rice paste with broken rice and carrot was studied by extrusion and puffing technology.The appropriate technological conditions were determined as follows:the carrots were blanched in 0.5%NaHCO3 solution at 90℃for 4 min to protect the color,then pulped,dried and ground.Broken rice was extruded under the conditions of 17%moisture,extrusion temperature 150℃,screw speed 134 r/min,feeding speed 24 r/min,and then crushed.At last,carrot instant rice paste was prepared by mixing the puffed rice flour with 10%carrot powder and 5%vegetable oil.The rice paste produced by this process was easy to be blended with hot water,bright in color,not stratified and smooth in taste.This study provided a new way for the comprehensive utilization of broken rice.

关 键 词：碎米 胡萝卜 膨化 米粉 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]