金耳粉添加量对重组营养强化米质构和品质的影响  

Effect of Naematelia aurantialba Contents on Texture and Quality of Extruded Rice

作　　者：苟学磊 孙达锋[2] 张微思[2] 吴素蕊 曹晶晶[2] 罗晓莉[2] GOU Xue-lei;SUN Da-feng;ZHANG Wei-si;WU Su-rui;CAO Jing-jing;LUO Xiao-li(Yunnan Academy of Edible Fungi Industry Development,Kunming 650221,Yunnan,China;All-China Federation of Supply and Marketing Cooperatives,Kunming Institute of Edible Fungi,Kunming 650221,Yunnan,China)

机构地区：[1]云南省食用菌产业发展研究院,云南昆明650221 [2]中华全国供销合作总社昆明食用菌研究所,云南昆明650221

出　　处：《食品研究与开发》2023年第8期61-66,共6页Food Research and Development

基　　金：云南省科技厅科技计划项目(202104AR040011)。

摘　　要：以粳米粉、金耳粉、玉米粉为主要原料,采用双螺杆挤压工艺,研制了金耳粉重组营养强化米,分析金耳粉添加量对重组营养强化米质构和品质的影响。对金耳粉重组营养强化米色差、质构、蒸煮品质及营养成分等进行综合评价结果表明,当金耳粉添加量为10%时,重组营养强化米具有良好的质构及综合品质。In this study,extruded rice was developed by twin-screw extrusion,with japonica rice powder,powder of Naematelia aurantialba and corn powder as main raw materials,and investigated the effects of king oyster mushroom content on the texture and quality of extruded rice.According to the comprehensive assessment of the chromatic aberration,texture,cooking quality and nutrient composition of the extruded rice,it had the preferable texture and comprehensive quality when 10%Naematelia aurantialba was added.

关 键 词：金耳 重组营养强化米 质构 蒸煮品质 营养组成 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]