复合米粉挤压膨化制品配方的研究

以大米为基料,面粉、糯米粉、玉米淀粉、马铃薯淀粉为辅料,采用挤压膨化工艺制作膨化制品,研究了大米粉进料颗粒度、各辅料添加量对膨化制品L值、b值、吸水性、水溶性、容重、硬度等品质指标的影响,筛选出了大米粉最佳进料颗粒度为60目。在此基础上设计正交试验,优选出最佳配方为以大米粉为基准(计为100),辅料配比为面粉25%、糯米粉20%、玉米淀粉15%、马铃薯淀粉15%;利用该配方制得产品的L值为59.69、b值为12.96、水溶性指数为30.95%、吸水性指数为5.08g/g、容重为126.72g/L、硬度为617.3g,产品感官品质优良。

Study on the Formula of Extruded and Expanding Foods with Compound Rice Flour

Rice flour as the base material, wheat flour, glutinous rice flour, corn starch, potato starch as excipients, the extrusion process was adopted to making extruded products. The effect of rice flour feed particles of various accessories and adding quantity on the L value, b value, water absorption, water soluble, bulk density, and hardness of extruded products was studied. The optimal option was the most suitable mesh for extrusion of the particle size was 60. On base of above results, an orthogonal erperimental design was designed, and the results showed that the optimal formula were the wheat flour content 25%, glutinous rice flour 20%, corn l 5 % and potato starch 15%. Using the formula of products, the L value was 59.69, b value was 12.96, water solubility index was 30.95%, water absorption index was 5.08 g / g, bulk density was 126.72 g/L, hardness was 617.3 g, and product senses were of good quality.