海鲜味玉米-糯米粉挤压膨化小吃工艺
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摘要
以玉米-糯米粉为原料,以感官评定和径向膨化率为指标,通过单因素试验和正交试验,设计并优化海鲜味玉米-糯米粉挤压膨化小吃配方,最优配方为:玉米粉与糯米粉质量比4︰6,糖和海鲜味调料添加量分别是混合粉质量的10%和1%。最优配方下,小吃径向膨化率为4.56%,感官评定总分为19.4分(总分20分),具有径向膨化率高、不粘牙、口感好、结构饱满均匀等优点。
The corn flour and waxyrice flour were mixed and extruded to prepare extruded snack with seafood flavor. The optimum formula was concluded by expansion ratio and sensory value of the extruded snack through the signal factor analysis and orthodoxy experiments. The optimum formula was as following: ratio of corn flour to waxy rice flour 4︰6, sugar level of10%, seasoning level of 1%. Under the above condition, the expansion ratio was 4.56%, and the sensory value was 19.4(total score 20). The extruded snack had a good mouth feel with non-stick, uniform structure and high expansion ratio.
The corn flour and waxyrice flour were mixed and extruded to prepare extruded snack with seafood flavor. The optimum formula was concluded by expansion ratio and sensory value of the extruded snack through the signal factor analysis and orthodoxy experiments. The optimum formula was as following: ratio of corn flour to waxy rice flour 4︰6, sugar level of10%, seasoning level of 1%. Under the above condition, the expansion ratio was 4.56%, and the sensory value was 19.4(total score 20). The extruded snack had a good mouth feel with non-stick, uniform structure and high expansion ratio.
引文
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[13]李倩倩,陈海华,张楠,等.低M/G型海藻酸钠脂肪替代物的制备及在低脂鸡肉丸中的应用[J].青岛农业大学学报(自然科学版),2015,32(4):270-276.
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[17]刘超,张波,魏益民.影响淀粉类挤压膨化产品膨化率的因素研究进展[J].中国粮油学报,2013,28(7):132-136.
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[20]薛军.莲子粉加工工艺与应用研究[D].无锡:江南大学,2007.
[2]陈雪,刘明,刘艳香,等.三种配料对玉米挤压速食粥食用品质的影响[J].粮油食品科技,2017,25(1):6-10.
[3]张群.高品质糯米粉生产技术研究[J].食品与生物技术学报,2015,34(1):112.
[4]张华,赵学伟,白艳红,等.糯米粉的水分等温解吸及孔特性[J].食品科学,2017,38(7):88-95.
[5]刘宇欣,肖志刚,杨庆余,等.挤压复合酶法制备玉米多孔淀粉工艺参数优化[J].农业机械学报,2013,44(4):171-178.
[6]任海斌,肖志刚,赵妍,等.挤压-酶解联用抗性淀粉制备工艺的优化研究[J].中国粮油学报,2017,32(2):30-36,56.
[7]杨庆余,罗志刚,肖志刚,等.低温挤压法制备玉米淀粉-GMS复合物及其回生性质研究[J].现代食品科技,2017,33(1):132-138,158.
[8]王庆,张光,杨春华,等.挤压膨化对大米粉糊化度及蛋白质体外消化率的影响[J].食品工业科技,2017,38(7):230-234.
[9]冉新炎,董海洲,刘传富,等.玉米挤压工艺条件的优化及其理化特性的研究[J].中国食品学报,2011,11(7):140-147.
[10]苏安祥,刘俊飞,扈战强,等.糙米及改性糙米对玉米挤压产品特性的影响[J].中国粮油学报,2017,32(5):1-6,12.
[11]DITUDOMPO S,TAKHAR P S,GANJYAL G M,et al.Effect of extrusion conditions on expansion behavior and selected physical characteristics of cornstarch extrudates[J].Transactions of the Asabe,2016,59(4):969-983.
[12]陈海华,王雨生,王慧云,等.脂肪酸碳链长度与不饱和度对脂肪酸-普通玉米淀粉包合物体外消化性质的影响[J].现代食品科技,2016,32(2):19-26.
[13]李倩倩,陈海华,张楠,等.低M/G型海藻酸钠脂肪替代物的制备及在低脂鸡肉丸中的应用[J].青岛农业大学学报(自然科学版),2015,32(4):270-276.
[14]井月欣,董海洲,吴澎,等.白糯小麦粉与糯米粉物化特性的比较[J].中国粮油学报,2014,29(9):1-6.
[15]魏益民,杜双奎,赵学伟.食品挤压理论与技术[M].北京:中国轻工业出版社,2009:111.
[16]岳崇慧,刘明,谭斌,等.大米淀粉组成与挤压特性之间的相关性研究[J].粮油食品科技,2016,24(3):1-5.
[17]刘超,张波,魏益民.影响淀粉类挤压膨化产品膨化率的因素研究进展[J].中国粮油学报,2013,28(7):132-136.
[18]FAN J,MITCHELL J R,BLANSHARD J M V.The effect of sugars on the extrusion of maize grits:I.the role of the glass transition in determining product density and shape[J]International Journal of Food Science&Technology,2010,31(1):55-65.
[19]MEZREB K,GOULLIEUX A,RALAINIRINA R,et al.Effect of sucrose on the textural properties of corn and wheat extrudates[J].Carbohydrate Polymers,2006,64(1):1-8.
[20]薛军.莲子粉加工工艺与应用研究[D].无锡:江南大学,2007.