婴幼儿麦胚米粉配方及其冲调性的研究
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摘要
设计一款适合于婴幼儿的麦胚米粉,主料是大米和脱脂小麦胚芽。试验以溶解度指数(DSI)和结块率为评价指标,确定主料的配比和辅料的添加量,并研究了粒度、冲调水温、冲调比例和冲调方法对婴幼儿麦胚米粉冲调性的影响。试验结果表明:当大米和脱脂小麦胚芽的比例为70%:30%,蔗糖浓度为10%,粒度为80~100目,冲调水温为50℃~60℃时,冲调料水比为1:4(g/mL),麦胚米粉具有最佳的冲调性。
A kind of rice cereal for infants and young children was designed. The rice and defatted wheat germ were the main ingredient. Drying-matter solubility index(DSI) and agglomeration rate were regarded as the standard to ensure the best proportion of each materials. After that, the influencing factors of the product's reconstituability were also researched. The experiment showed when the proportion of rice and defatted wheat germ was 70%:30%, sugar concentration was 10%, and particle size was 80-100 meshes, the ratio of material to water was 1:4(g/mL), the temperature of water was 50℃-60℃, the rice cereal possessed the best sensory evaluation and reconstituability.
A kind of rice cereal for infants and young children was designed. The rice and defatted wheat germ were the main ingredient. Drying-matter solubility index(DSI) and agglomeration rate were regarded as the standard to ensure the best proportion of each materials. After that, the influencing factors of the product's reconstituability were also researched. The experiment showed when the proportion of rice and defatted wheat germ was 70%:30%, sugar concentration was 10%, and particle size was 80-100 meshes, the ratio of material to water was 1:4(g/mL), the temperature of water was 50℃-60℃, the rice cereal possessed the best sensory evaluation and reconstituability.
引文
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[2]彭伟,周惠明.脱脂小麦胚袋泡固体饮料的研究和开发[D].无锡:江南大学,2008.
[3]HUANG Z,SHI X H,JIANG W J.Theoretical models for supercritical fluid extraction[J].Journal of Chromatography A,2012,1250(SI):2-26.
[4]GELMEZ N,KINCAL N S,YENER M E.Optimization of supercritica carbon dioxide extraction of antioxidants from roasted wheat germ based on yield,total phenolic and tocopherol contents,and antioxidant activities of the extracts[J].The Journal of Supercritical Fluids,2009,48(3):217-224.
[5]李永盼.小麦胚芽脱脂及脱脂小麦胚芽的利用[D].郑州:河南工业大学,2016.
[6]王素雅,刘长鹏,杨玉玲,等.酶法生产速溶慈姑粉的工艺研究[J].食品与发酵工业,2008,34(4):80-83.
[7]李冀新,郑刚,刘娅,等.膨化玉米早餐粉冲调性的研究[J].粮油食品科技,2000,8(3):23-24.
[8]柴春祥,GUNASEKARAN S.黄原胶对马铃薯淀粉糊流变特性的影响[J].食品工业科技,2007,196(8):115-118.
[9]RILEY C K,ADEBAYO S A,WHEATLEY A O,et al.Surface properties of yam(Dioscorea sp)starch powders and potential for use as binders and disintegrants in drug formulations[J].Powder Technology,2008,185(3):280-285.
[10]许亚翠.谷物早餐粉挤压工艺及其冲调性的研究[D].无锡:江南大学,2013.
[11]于小青,戴榕杉,唐晓珍.方便粥粉配方及其冲调性的研究[J].食品研究与开发,2017,38(5):152-155.
[12]钟立人.食品科学与工艺原理[M].北京:中国轻工业出版社,1999:62-73.