双螺杆挤压即食杂粮粉配方及工艺优化  

Formulation and Process Optimization of Ready-to-eat Multigrain Powder Extruded by Twin-screw

作　　者：王春晓 方海滨 陈志周 甘笑静 王颉[1] 刘媛 王健 牟建楼[1] WANG Chun-xiao;FANG Hai-bin;CHEN Zhi-zhou;GAN Xiao-jing;WANG Jie;LIU Yuan;WANG Jian;MU Jian-lou(College of Food Science and Technology,Hebei Agricultural University,Baoding 071001,Hebei,China;Jinmailang Food Co.,Ltd.,Xingtai 100001,Hebei,China;College of Mechanical and Electrical Engineering,Hebei Agricultural University,Baoding 071001,Hebei,China;Hebei Key Laboratory of Quality&Safety Analysis Testing for Agro-Products and Food,Hebei North University,Zhangjiakou 075000,Hebei,China)

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]今麦郎食品股份有限公司,河北邢台100001 [3]河北农业大学机电工程学院,河北保定071001 [4]河北北方学院河北省农产品食品质量安全分析检测重点实验室,河北张家口075000

出　　处：《食品研究与开发》2023年第8期89-95,共7页Food Research and Development

基　　金：2020年度河北省引进留学人员资助项目(C20200333);2021年度河北省引进国外智力项目;张家口市重点研发计划项目(1911016-C);国家现代农业(燕麦荞麦)产业技术体系建设专项(CARS-07-E-2)。

摘　　要：为开发一种必需氨基酸含量均衡且估计血糖生成指数(estimated glycemic index,eGI)低的功能性即食杂粮粉,将薏仁、苦荞、燕麦、小米、绿豆、黑豆和鹰嘴豆粉单独挤压加工,以挤压后原料的eGI值为指标,将eGI值较低的燕麦、苦荞和黑豆确定为即食杂粮粉的目标原料。通过氨基酸评分原则确定苦荞、麦、黑豆的适宜配比为52∶35∶13(质量比)。通过单因素试验和正交试验,以水溶性指数为指标(water solubility index,WSI)确定杂粮粉的适宜挤压工艺参数为物料加水量14%,挤压温度120℃,螺杆转速360 r/min,此条件下杂粮粉的WSI为8.98%。In order to develop a functional ready-to-eat multigrain powder with balanced content of essential amino acids and low estimated glycemic index(eGI),the coix seed,tartary buckwheat,oats,millet,mung bean,black bean,and chickpea flour were extruded separately.With the eGI value of the raw materials after extruding as the index,the oats,tartary buckwheat,and black bean with lower eGI value were selected as the target raw materials of ready-to-eat multigrain powder.According to the amino acid scoring principle,the optimum ratio of tartary buckwheat,oats,and black bean was 52∶35∶13(mass ratio).Through single factor test and orthogonal test,the water solubility index(WSI)was used as the index to determine the optimal extrusion process parameters of multigrain powder as follows:water addition of 14%,extrusion temperature at 120℃,and screw speed at 360 r/min.Under these conditions,WSI of multigrain powder was 8.98%.

关 键 词：杂粮 挤压膨化 估计血糖生成指数 氨基酸评分 工艺优化 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]