| 籽粒苋脆片的制备及品质研究 |
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| 引用本文： | 程科,张扬星,沈汪洋,郜培,汪兰,秦正平.籽粒苋脆片的制备及品质研究[J].粮食与饲料工业,2019(5):7-11. |
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| 作者姓名： | 程科 张扬星 沈汪洋 郜培 汪兰 秦正平 |
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| 作者单位： | 国粮武汉科学研究设计院有限该公司,湖北武汉,430079;湖北省农业科学院农产品加工与核农技术研究所∥湖北省农业科技创新中心农产品加工研究分中心,湖北武汉,430064;武汉轻工大学食品科学与工程学院,湖北武汉,430205 |
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| 摘 要： | 将糙米-籽粒苋挤压米、籼米-籽粒苋挤压米挤压成型,进行传送式烘烤。两种原料均设定烘烤温度为220℃,以烘烤时间为单因素,以感官评价为指标,得到制备的最佳工艺条件,并检测产品的营养成分、黏度特性、热处理过程中物理化学性质的变化及微观结构等,评价产品品质。
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| 关 键 词： | 籽粒苋 糙米 籼米 脆片 品质 |
Study on preparation technology and quality of grain amaranthcrisp tablets |
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| CHENG Ke,ZHANG Yang-xing,SHEN Wang-yang,GAO Pei,WANG Lan,QIN Zheng-ping.Study on preparation technology and quality of grain amaranthcrisp tablets[J].Cereal & Feed Industry,2019(5):7-11. |
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| Authors: | CHENG Ke ZHANG Yang-xing SHEN Wang-yang GAO Pei WANG Lan QIN Zheng-ping |
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| Affiliation: | (China Grain Wuhan Science Research & Design InstituteCo.,Ltd.Wuhan430079,China;Institute of Agricultural Products Processing and Nuclear Agricultural Technology,Hubei Academy of Agricultural Sciences∥Agricultural Processing Innovation Center,Hubei Agricultural Science and Technology Innovation Center,Wuhan 430064,China;School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China) |
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| Abstract: | The brown rice and the milled long-grain nonglutinous rice kernels were used as raw materials,and were sent to a tableting machine for tablet molding to carry out transfer baking.The baking temperature of the two raw materials was 220℃,the baking time was taken as a single factor,and the sensory evaluation was used as an index to obtain the best process conditions.The nutrients of the brown rice,ie,the milled long-grain nonglutinous rice kernels,were measured,and the quality was observed by a rapid viscosity meter(RVA),a differential calorimeter(DSC),and a scanning electron microscope(SEM). |
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| Keywords: | grain amaranth brown rice the milled long-grain nonglutinous rice crisp tablets quality |
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