挤压工艺制备藜麦绿豆重组米  

Preparation of quinoa and mung bean recombinant rice by extrusion technology

作　　者：韩风 朱潇 龚魁杰[2] 陈善峰[1] HAN Feng;ZHU Xiao;GONG Kui-jie;CHEN Shan-feng(College of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255049,Shandong,China;Crop Research Institute,Shandong Academy of Agriculture Science,Jinan 250100,Shandong,China)

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255049 [2]山东省农业科学院作物研究所,山东济南250100

出　　处：《粮食与油脂》2023年第11期34-38,共5页Cereals & Oils

基　　金：山东省重点研发计划(重大科技创新工程)项目(2020CXGC0108053)。

摘　　要：在单因素试验的基础上,通过正交试验优化确定藜麦绿豆重组米的最佳挤压工艺参数为挤压温度140℃、螺杆转速150 r/min、水分含量33%,在此条件下制得的藜麦绿豆重组米的游离多酚和结合多酚含量分别提高了14.58%和13.43%,且质构特性良好,感官评分高。On the basis of single factor experiments,the optimal extrusion process parameters for quinoa and mung bean recombinant rice were determined through orthogonal experiments to be extrusion temper-ature of 140℃,screwspeed of150r/min,and moisturecontentof33%.Undertheseconditions,the free and bound polyphenol contents of quinoa and mung bean recombinant rice were increased by 14.58%and 13.43%,respectively,with good texture characteristics and high sensory scores.

关 键 词：挤压温度 螺杆转速 水分含量 多酚 品质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]