母芋重组米的制备及其品质研究
首发时间:2017-12-26
摘要:以母芋和碎米为原料,采用双螺杆挤压技术制备母芋重组米,极大地提高了母芋的资源利用率。以母芋重组米的各项品质为指标,对挤压参数进行优化实验,并研究母芋重组米的最佳干燥条件。研究结果表明,最佳挤压参数为:4区机筒温度为100℃,螺杆转速为100 r/min,加水量为20%;挤压后的母芋重组米在45℃的电热恒温鼓风干燥箱中进行热风干燥,干燥时间为80 min。在此条件下制备的母芋重组米膳食纤维含量高、脂肪含量低,营养成分比市售白米更佳,并且蒸煮时间短、米汤固形物低、成型率高、色泽好,质构特性和市售白米接近。
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Study on the Preparation and Quality of Taro Recombinant Rice
Abstract:The taro recombinant rice was made of taro and rice by extrusion, which greatly improved the utilization rate of taro. Based on the qualities of taro recombinant rice, the extrusion parameters were optimized by orthogonal experiment, and the drying conditions were studied. The optimized extrusion parameters were as follows: 100℃ of barrel temperature, 100 r/min of screw speed, 20% of water amount. The product was dried at 45℃ for 80 minutes. The taro recombinant rice has the advantages of low cooking loss, high molding rate and good color. Compared to commercial rice, the texture properties were similar, but it was more nutritious with more dietary fiber and less fats, and it takes less time to cook.
Keywords: Engineering taro recombinant rice twin-screw extrusion quality
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