全蛋白挤压复配米配方的研究

为提高复配米的营养价值及其蛋白质利用率, 以莲子、香菇、碎米为主要原料，使用混料试验设计中的单形重心试验设计，通过挤压重组技术，以感官评分、氨基酸评分为考察指标，开发一款全蛋白营养米。结果表明，当莲子粉、香菇粉和碎米粉的混合比例为5:3:2时，氨基酸评分接近100分，氨基酸模式最为接近理想蛋白模式，其感官评分为80.26分，接近普通大米感官品质。

Study on the Whole Protein Extrusion Compound Rice Formula

In order to improve the nutritional value and protein utilization of the compound rice, this paper used lotus seed, lentinusedodes and broken rice as the main raw materials, and the experiment was designed by simplex centroid design of mixed experimental design. By means of extrusion technology, the sensory score and amino acid score are used as the investigation indicators to create a whole protein nutritious rice. According to the results, when the mixing ratio of lotus seed powder, mushroom powder and rice flour was 5:3:2, the amino acid score was close to 100 points, and the amino acid pattern was closet to the ideal protein pattern, and its sensory score was 80.26 points, close to the sensory quality of ordinary rice.