营养小米糊工艺配方研究  

Study on the process and formula of nutritious millet paste

作　　者：陈健鹏 刘洋 张婉 商亚芳 冯俊俏 马意龙 SHANG Ya-fang;FENG Jun-qiao;MA Yi-ong(School of Food and Biological Engineering,Hefei University of Technology,Hefei 230601,Anhui,China;Anhui Jiaotianxiang Biotechnology Co.,Ltd.,Xuancheng 242000,Anhui,China)

机构地区：[1]合肥工业大学食品与生物工程学院,安徽合肥230601 [2]安徽焦甜香生物科技有限公司,安徽宣城242000

出　　处：《粮食与油脂》2024年第1期74-78,共5页Cereals & Oils

基　　金：国家大学生创新创业计划项目(202210359114);安徽省重大科技专项项目(18030701144);安徽焦甜香生物科技有限公司技术开发项目(JTX/KJ-XM-2022-7-4)。

摘　　要：以小米为主要原料,通过膨化工艺制备营养小米糊。在单因素试验的基础上,通过正交试验优化小米膨化工艺和营养小米糊工艺配方。结果表明:小米最佳膨化工艺为水分添加量9%(以小米粉质量为基准)、机筒温度150℃、螺杆转速160r/min;营养小米糊最佳工艺配方为膨化小米粉100g、蔗糖20g、石斛粉15g、山药粉5g、红枣粉15g和党参粉5g。Nutritious millet paste was prepared by expansion process with millet as the main raw materi-al.The expansion process of millet and the formula of nutritious millet paste were optimized by orthogonal experiments based on single factor experiments.The results showed that the optimal expansion process of millet were as follows:moisture content 9%(based on the mass of millet flour),barrel temperature 150℃,screwspeed 160r/min.The optimal formula of nutritious millet paste was extruded millet pow-der 100 g,sucrose 20 g,Dendrobium candidum powder 15 g,Chinese yam powder 5 g,jujube powder 15 g and Codonopsis pilosula powder 5 g.

关 键 词：营养小米糊 膨化工艺 配方 

分 类 号：TS201.2[轻工技术与工程—食品科学]