挤压技术对乳蛋白和米粉混合粉及混合面团品质的影响  

Effect of extrusion technique on quality of milk protein and rice flour mixture and mixed dough

作　　者：刘晓飞[1] 赵香香 戚月娜 吴浚滢 刘畅[1] 张娜[1] LIU Xiao-fei;ZHAO Xiang-xiang;QI Yue-na;WU Jun-ying;LIU Chang;ZHANG Na(College of Food Engineering,Harbin University of Commerce,Key Laboratory of Food Science and Engineering of Heilongjiang Ordinary Higher Colleges,Key Laboratory of Grain Food and Comprehensive Processing of Heilongjiang Province,Harbin 150028,Heilongjiang,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江省普通高等学校食品科学与工程重点实验室,黑龙江省谷物食品与资源综合加工重点实验室,黑龙江哈尔滨150028

出　　处：《粮食与油脂》2023年第3期39-43,48,共6页Cereals & Oils

基　　金：黑龙江省“百千万”工程科技重大专项(2020ZX08B02)。

摘　　要：以碎米和乳蛋白为原料制备混合粉和混合面团,分别以糊化度和质构综合评分为指标,在单因素试验的基础上,通过响应面法优化生产工艺。结果表明:最佳生产工艺为以300 g碎米粉为基准,乳蛋白添加量3.10%、水分含量28.00%、挤压温度180℃、螺杆转速180 r/min,在此条件下混合粉的糊化度为92.75%±2.39%,混合面团的质构综合评分为90.82±3.26。混合粉与大米粉和小麦粉相比,峰值黏度、谷值黏度、崩解值、终值黏度和回生值均降低。混合面团与大米面团相比,硬度和咀嚼性降低,弹性和内聚性升高;与小麦面团相比,硬度降低,弹性、咀嚼性和内聚性升高。Using broken rice and milk protein as raw materials to prepare mixed flour and mixed dough. The gelatinization degree and texture comprehensive score were used as indexes, respectively, and the production process was optimized by response surface method on the basis of single factor test. The results showed that the optimum production process was based on 300 g of crushed rice flour, with milk protein addition of 3.10 %, water content of 28.00 %, extrusion temperature of 180 ℃, screw speed of 180 r/min, and the gelatinization degree of the mixed flour was 92.75 %±2.39 %, and the texture comprehensive score of the mixed dough was(90.82±3.26). Compared with rice flour and wheat flour, the peak viscosity, valley viscosity, disintegration value, final viscosity and retrogradation value of the mixed flour were decreased. Compared with rice dough, the hardness and chewability of mixed dough were decreased, and the elasticity and cohesion were increased. Compared with wheat dough, the hardness of mixed dough was decreased, and the elasticity, chewability and cohesion were increased.

关 键 词：大米粉 乳蛋白 糊化度 质构综合评分 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]