藜麦紫薯挤压膨化食品加工工艺优化及品质分析  

Process Optimization and Quality Analysis of Quinoa-purple Sweet Potato Extruded Food

作　　者：张文刚 ZHANG Wen'gang(Academy of Agriculture and Forestry Sciences,Key Laboratory of Tibetan Plateau Agricultural Products Processing of Qinghai Province,Laboratory for Research and Utilization of Tibeten Plateau Germplasm Resources,Qinghai University,Xi'ning,Qinghai 810016,China)

机构地区：[1]青海大学农林科学院,青海省青藏高原农产品加工重点实验室,青藏高原种质资源研究与利用实验室,青海西宁810016

出　　处：《农产品加工》2023年第12期29-33,共5页Farm Products Processing

基　　金：青海省创新平台建设项目(2022-ZJ-Y19,2022-ZJ-Y01);青海省农林科学院专项科研项目(2018-NKY-009)。

摘　　要：以藜麦和紫薯为原料,研究藜麦紫薯挤压膨化食品加工工艺并分析产品品质。首先,以膨化率、水溶性指数和感官评分为指标,采用单因素试验探讨藜麦紫薯质量配比、挤压温度、螺杆转速和水分含量对膨化物品质的影响,其次通过正交试验优化并测定产品营养成分和抗氧化活性。结果表明,藜麦紫薯挤压膨化产品最优工艺条件为藜麦紫薯质量比3∶1,挤压温度160℃,螺杆转速170 r/min,水分含量16%。最优条件下,产品感官评分达到89.28分。产品粗蛋白、粗纤维、粗脂肪和灰分含量分别为9.76%,2.13%,1.53%,1.96%,低于单一挤压膨化藜麦。产品ABTS·+清除率相比单一挤压膨化藜麦有所降低,但其DPPH·清除率和FRAP还原力显著升高(p<0.05)。The process of quinoa-purple potato extruded food was optimized using quinoa and purple sweet potato as raw materials,and the product quality was analyzed.Firstly,based on the indicators of puffing rate,water solubility index and sensory score,the single factor test was used to explore the effects of mass ratio of quinoa to purple sweet potato,extrusion temperature,screw speed and moisture content on the quality of extruded products.Then the orthogonal test was used to optimize the process of product and its nutritional components and antioxidant properties were determined.Results showed that the optimum process conditions for quinoa-purple sweet potato extruded food were mass ratio of quinoa to purple potato of 3∶1,extrusion temperature of 160℃,screw speed of 170 r/min and moisture content of 16%.Under these conditions,the sensory score of product reached 89.28 points.The crude protein,crude fiber,crude fat and ash content of the product were 9.76%,2.13%,1.53%,1.96%,respectively,which were lower than those of singly extruded quinoa.Compared with singly extruded quinoa,the ABTS·+scavenging power of product decreased,while the DPPH·scavenging power and FRAP reducing power of product were significantly increased(p<0.05).

关 键 词：藜麦 紫薯 挤压膨化 工艺优化 品质分析 

分 类 号：TS217.1[轻工技术与工程—粮食、油脂及植物蛋白工程]