杂粮米型营养强化剂的生产技术研究
|
摘要
营养缺乏是全球普遍存在的状况,为提高国民整体身体素质和健康水平,不少国家都先后推出营养强化食品,来补充日常膳食中所缺乏的重要营养素。特别是在美国,营养强化产品已近万种,占到所有食品的80%。稻米是世界特别是我国人民的主食,但是在加工、淘洗过程中其营养素损失严重。为提高国民营养,对大米进行营养强化,补充人们在营养摄入中的不足具有十分重要的战略意义。在营养强化米的制作技术中,蒸煮挤压营养强化技术是目前的最新技术,一些科研人员在蒸煮挤压营养强化米的研究中取得了一些研究成果,但也存在一些研究空白和不足,如对蒸煮挤压营养强化米的配方优化技术、挤压成型技术、湿样品的干燥技术、营养素的贮存稳定性及成品贮存条件的研究、品质评价体系、工业化生产线的设备配套研究等等,这些问题严重阻碍了营养强化米的工业化生产。为此,本研究提出利用杂粮作为营养素的载体原料,使用单螺杆蒸煮挤压技术,制作全新的可用于大米强化的杂粮米型营养强化剂,用以实现对大米的营养强化并彻底改变了过去大米强化的方式,对杂粮的深加工也开辟了一条新途径。本论文的研究结果如下:
1.对杂粮米型营养强化剂配方的设计
(1)在对挤压原料特性分析的基础上,根据线性规划理论,针对产品营养要求及原料挤压特性的一些限制条件,采用计算机编程,设计出了适合不同人群食用的杂粮米型营养强化剂的基础配方三个(普通型、青少年型、高纤维钙型)。其基础配方为:①普通型:标准籼米30.0%,玉米(黄)64.0%,糯米0.5%,小麦标粉2.0%,燕麦全粉0.5%,高粱1.0%,黄豆粉2.0%;②青少年型:标准籼米24.5%,玉米(黄)60.0%,糯米1.0%,小麦标粉3.0%,燕麦全粉2.4%,高粱4.0%,黄豆粉5.0%;③高膳食纤维钙型:标准籼米28.2%,玉米(黄)60.7%,糯米0.5%,小麦标粉0.5%,燕麦全粉1.0%,高粱1.0%,黄豆粉3.0%,麸皮5.0%。
(2)在综合考虑《食品营养强化剂使用卫生标准》(GB14880-94)、《食品添加剂使用卫生标准》(GB2760-2007)、中国居民膳食营养参考摄入量Chinese DRIs、与普通大米混配比例、加工损失等各种因素后,确定了各种营养素在试验原料的添加量:①普通型:V_(B1)、V_(B2)、V_(B6)、V_(B12)、V_C、V_(D3)、碳酸钙、硫酸亚铁、硫酸锌的添加量每100g分别为1.75mg、1.75mg、2.5mg、1μg、75mg、75μg、2100 mg、45.59 mg、50.66mg;②青少年型:V_(B1)、V_(B2)、V_(B6)、V_(B12)、V_C、V_(D3)、碳酸钙、硫酸亚铁、硫酸锌的添加量每100g分别为1.75mg、1.75mg、2.5mg、1μg、75mg、75μg、2200 mg、65.1 mg、54.15 mg;③高膳食纤维钙型:V_(B1)、V_(B2)、V_(B6)、V_(B12)、V_C、V_(D3)、碳酸钙、硫酸亚铁、硫酸锌的添加量每100g分别为1.75mg、1.75mg、2.5mg、1μg、75mg、75μg、2400mg、45.59 mg、50.66mg。
2.对杂粮米型营养强化剂的蒸煮挤压造粒技术的研究
(1)通过单因素试验,确定了杂粮米型营养强化剂的工艺参数范围:物料加水量22%～30%,挤压螺杆转速35rpm～45rpm,三段机筒温度控制在120℃～140℃(指中间温度),出料端机筒温度80℃,模板选用32孔的椭圆孔模板,进料器转速9rpm,切刀转速根据螺杆转速对应。
(2)通过SAS8.0软件建立了弹性、咀嚼性、粘附性、耐煮性及感官评分与各影响因素的多项式数学模型(y_1为弹性,y_2为耐煮性,y_3为咀嚼度,y_4为粘附性,y_5感官评分,x_1为螺杆转速,x_2为机筒温度,x_3为物料加水量):
(3)在单因素试验、响应面分析及相关性分析的基础上,得杂粮米型营养强化剂的最优成型工艺参数是:当出料端机筒温度80℃、模板选用32孔的椭圆孔模板、进料器转速9rpm、切刀转速为600 rpm时,物料加水量25%,挤压螺杆转速40rpm,三段机筒温度控制在118℃～128℃138℃,可得到品质优化的杂粮米型营养强化剂产品。
3.杂粮米型营养强化剂的干燥技术研究
(1)通过单因素试验,确定了杂粮米型营养强化剂的干燥条件范围为:热风温度45～60℃、热风风速0.2～0.4 m/s、铺放厚度0.5～1.5 kg/m~2。
(2)用Matlab7.0软件,对不同干燥条件下的杂粮米型营养强化剂的干基含水率与干燥参数热风温度、风速、铺放厚度进行拟合,得出拟合方程:
①不同温度条件下:
②50℃,不同风速条件下:
③温度50℃、风速0.2m/s、不同厚度条件下:
在曲线拟合的基础上研究了杂粮米型营养强化剂的干燥特性,得出杂粮米型营养强化剂的干燥特性不同于一般的农产品原料。
(3)在单因素试验的基础上进行正交试验,并通过极差分析和方差分析得出,干燥时热风温度、热风风速及铺放厚度对杂粮米型营养强化剂的耐煮性、咀嚼性、粘附性、弹性及感官评定没有显著影响,而对杂粮米型营养强化剂的干燥速率有显著影响,其中热风温度呈极显著的影响。
(4)综合考虑干燥速率、生产效率及能源消耗,最终确定干燥最佳参数为:热风温度60℃、风速0.2m/s、铺放厚度1.5kg/m~2。在此条件下,干燥时间为36min,杂粮米型营养强化剂即可达到安全贮藏水分要求(湿基水分约为12%)。
4.杂粮米型营养强化剂的贮藏稳定性研究
(1)杂粮米型营养强化剂在储藏过程中随储藏期的延长、储藏温度的升高,维生素保存率下降(特别维生素C和维生素D_3下降明显,B族维生素相对稳定),水分和酸价上升,钙、铁、锌基本稳定。
(2)包装方式对杂粮米型营养强化剂的各成分有一定影响:罐装对维生素有较好的保持作用,4℃、罐装储藏条件是杂粮米型营养强化剂的最佳储藏条件。
(3)暴晒条件下,杂粮米型营养强化剂的维生素保存率小于4℃,与20℃基本接近,总体高于37℃。
5.对杂粮米型营养强化剂的品质研究
(1)加水量、保温时间对杂粮米型营养强化剂米饭的最终品质均有很大影响。试验结果表明,杂粮米型营养强化剂按1:1的米水比进行加热蒸煮:加热停止后,保温15min～30min,可得食味较佳的杂粮米型营养强化剂米饭。
(2)验证试验结果:感官评定试验结果表明,挤压普通杂粮米型营养强化剂的米饭感官方面优于魔芋挤压米和日本淀粉营养强化米,稍低于普通米饭。
(3)对杂粮米型营养强化剂的营养成分进行检测,确定了三种杂粮营养强化剂产品的营养素含量,同时确定杂粮米型营养强化剂与大米的合适混配比例为1:4或1:5,并提出了产品的质量标准。
6.杂粮米型营养强化剂的生产设备配套研究
确立了工业化生产杂粮米型营养强化剂的工艺流程,对杂粮米型营养强化剂的工业化生产设备进行了选择,绘出了生产线的设备工艺流程立面图和设备工艺流程平面图。
本论文具有以下几方面的创新:(1)首次将杂粮作为营养素的载体原料,并制作出了杂粮米型营养强化剂而运用于大米的强化,改变了过去大米营养强化的方式;(2)首次利用单螺杆蒸煮挤压技术和薄层干燥试验设备,对杂粮米型营养强化剂的生产工艺和设备配套进行了研究,获得了一套完整的杂粮米型营养强化剂工业化生产技术。
本论文的部分研究内容已在《食品科学》和《食品工业科技》上发表了4篇研究文章。
Lack of the nutrition is the widespread situation in the whole world. In order to improve the bodyqualities and healthy standards of their own country's citizen, most countries have put out thefortification food successively, in this way they can fill up the lack of the important nutrition simples inpeople's daily meals. Especially in America, the nutrition fortification products has reached tenthousands species, which take possession of the 80% in food. Rice is the main food of the people allover the word especially in our country, but the nutrition simples of the rice lose seriously in processingand washing process. Thus, in order to improve the body qualities and healthy standards and fill up thelack of the important nutrition simples in people's daily meals, it has very important strategysignificance to fortify the rice. Cooking extrusion fortification is a new technique in producing thefortification rice and researchers have obtained some achievements in this field. But, some black anddeficiency in studying exist, it are as following: optimizing prescription, extrusion shaping, drying thewet samples, the storage stability and storage conditions of the nutrients, performance evaluation systemof the quality and the industrial production line. These problems hampered the industrial production ofthe extrusion fortification rice seriously. Aim directly at the problems, by means of using the cereal asthe carrier of the nutrition simples and making use of the single-screw cooking extrusion techniques, wehave produced the completely new cereal rice-typed dietary supplement which can used as ricefortification, thus the rice can be fortified by the cereal rice-typed dietary supplement. This methodaltered the nutrition fortification way the past of the rice and opened up a new way to the deepprocessing of the cereal. The main research results are as following:
1. Working out the prescription of the cereal rice-typed dietary supplement
(1) On the base of analysis of the extrusion characteristics of the raw material, according to the linearity layout theory, aiming directly at the nutrition request of product and some limited condition ofraw material extrusion characteristics, programming with computer, we have worked out three baseprescriptions of the cereal rice-typed dietary supplement which adapt to different people's edible (thecommon, the adolescent, the high food fibrin and calcium). The prescriptions of the three types are asfollowing: the common: standard rice30.0%,maize(yellow)64.0%,glutious rice0.5%,wheat standardpowder2.0%,oats powder0.5%,sorghum powder1.0%,soybean powder2.0%;②the adolescent: standardrice24.5%,maize(yellow)60%,glutious rice1.0%,wheat standard powder3.0%,oats powder2.4%,sorghumpowder4%,soybean powder5.0%;③the high food fibrin and calcium: standardrice28.232%,maize(yellow)60.7%,glutious rice0.5%,wheat standard powder0.5%,oatspowder1.0%,sorghum powder 1.0%,soybean powder3.0%,bran5.0%.
(2) Considering synthetically of the《Hygienic standard for the use of nutritional fortificationsubstances in foods》(GB14880-94),《Hygienic Standards for Uses of Food Additives》GB2760-2007),Chinese Dietary Reference Intakes(Chinese DRls),blending ratio with the standard rice and processingloss, we definite the adding capacities of the various kinds of nutrition simples on the experiment rawmaterial:①The common: The addition quantities of per hundred gram of the V_(B1),V_(B2), V_(B6),V_(B12),V_C,V_(D3), CaCO_3, FeSO_4and ZnSO_4 separately are 1.75mg, 1.75mg, 2.5mg, 1μg, 75mg, 7.5μg,2100 mg, 45.59 mg, 50.66 mg;②The adolescent: The addition quantities per hundred gram of the V_(B1),V_(B2),V_(B6),V_(B12),V_C, V_(D3), CaCO_3, FeSO_4 and ZnSO_4 separately are 1.75mg, 1.75mg, 2.5mg, 1μg,75mg, 7.5μg, 2200 mg, 65.1 mg, 54.15 mg;③The high food fibrin and calcium: the addition quantitiesper hundred gram of the V_(B1),V_(B2),V_(B6),V_(B12),V_C, V_(D3), CaCO_3, FeSO_4 and ZnSO_4 separately are1.75mg, 1.75mg, 2.5mg, 1μg, 75mg, 7.5μg, 2400mg, 45.59 mg, 50.66 mg..2. Studying on the cooking extrusion processing techniques of the cereal rice-typed dietary supplement.
(1)We define the craft parameter range of the cereal rice-typed dietary supplement by means ofstudying the single factor experiment: the adding capacity of water to the raw material is 22%～30%,therotate speed of the extrusion screw is 35～45rpm,the three machine tube temperatures are120℃～140℃( middle temperature),the machine tube temperature of the discharging end is 80℃,the templateholes are elliptic and the hole quantities are 32 holes, the rotate speed of feeder is 9rpm.The rotate speedof the cutter fits the rotate speed of the extrusion screw.
(2) We set up the multinomial mathematics models by means of the SAS8.0 software between thespringiness, chewiness, adhesiveness, cooking properties, sensory scoring and the every effecting factor(y_1 is springiness, y_2 is cooking properties,y_3 is chewiness,y_4 is adhesiveness,y_5 is sensory scoring, x_1 isrotate speed of the extrusion screw, x_2 is machine tube temperature, x_3 is the adding capacity of water tothe raw material):
(3)We succeed in getting the optimal craft parameter of producing the cereal rice-typed dietarysupplement based on the single factor experiment and analysis of the response surface and correlation:the machine tube temperature of the discharging end is 80℃, the template holes are elliptic and the holequantities are 32 holes, the rotate speed of feeder is 9rpm , the rotate speed of the cutter is 600 rpm ,theadding capacity of water to the raw material is 25%, rotate speed of the extrusion screw is 40 rpm, thethree machine tube temperatures is 118℃～128℃～138℃.We can obtained good-quality products ofthe cereal rice-typed dietary supplement by means of these parameters.
3. The study on the drying techniques of the cereal rice-typed dietary supplement
(1)We define the optimal drying conditions of the cereal rice-typed dietary supplement throughthe analysis of the single factor: the hot air temperature is 45～60℃,the hot air speed is 0.2～0.4 m/sand the paving thickness is 0.5～1.5 kg/m~2.
(2)By making use of the software of Matlab7.0 we reach the fitting curve about the drying basewater content and the drying parameter (hot air temperature, hot air speed and the paving thickness) ofthe cereal rice-typed dietary supplement in different drying conditions:
①On condition of different temperature:
②On condition of 50℃and different hot air speed:
③On condition of 50℃, 0.2m/s and different paving thickness:
By means of the study on the drying characteristics of the cereal rice-typed dietary supplementbased on curve fitting, we conclude that the drying characteristics of the cereal rice-typed dietarysupplement is different from the common agricultural product material.
(3)By means of orthogonal test on basis of single factor experiment and range analysis andanalysis of variance we conclude that The hot air temperature, hot air speed and the paving thicknesshas no remarkable influence to the springiness, chewiness, adhesiveness, cooking properties, sensoryscoring of the cereal rice-typed dietary supplements, but remarkably affected the drying speed of thecereal rice-typed dietary supplement. Further more, the hot air temperature significantly affected thedrying speed.
(4)Considering drying speed, processing efficiency and energy consumption compositly,we definethe optimal drying parameters: hot air temperature is 60℃,hot air speed is 0.2m/s and the pavingthickness is 1.5kg/m~2.In this drying condition, it take only 36min to reduce the water content of wetproduct to safety storage water content (about 12% ).
4. The study on the storage stability of the cereal rice-typed dietary supplement.
(1) Along with the wake of prolong the storage times and heightening storage temperatures, thepreservation ratio of the vitamins lower(especially the Vc and V_(D3),but the Vitamin B is relativelystable),the water contents and acid values rise and the Ca,Fe and Zn are stable essentially.
(2) Package ways affect the components of the cereal rice-typed dietary supplements: the canpackage can maintain the Vitamins well, and the best storage condition is that the temperature is 4℃and the package way is can package.
(3) The preservation ratios of vitamins of the cereal rice-typed dietary supplements are less thanthe ones of 4℃, near the ones of 20℃and totally higher the ones of 37℃
5. The study on the quality of the cereal rice-typed dietary supplements
(1) Water adding amount and heat preservation time played an important role in the ultimatequality of the cereal rice-typed dietary supplements. Qualities were good when the ratio of rice andwater was 1:1 and heat preservation time was 15min～30min.
(2) The experiment result test: It make clear that by means of the sensory evaluation the sensoryqualities of the cereal rice-typed dietary supplement is better than extruding amorphaphollus cereal andthe Japan fortification rice, but a little lower than the common rice.
(3)The nutrition components of the cereal rice-typed dietary supplements are determined .At thesame time, the optimal compounding ratio between the cereal rice-typed dietary supplements and thecommon rice is 1:4 or 1:5, and besides the quality standards of the cereal rice-typed dietary supplementsare posed.
6. Working out the production line of the cereal rice-typed dietary supplements
The industrial processing craft flow is established, the industrial processing equipments are chosen,and the plane layout drawing and vertical layout drawing of production line are protracted.
The innovations of this paper as following:
(1) The cereal rice-typed dietary supplements have been manufactured using the cereal as thecarrier of the nutrients the first time, thus the fortifying way in the past of the rice was been changed.
(2) The processing technology and equipments of the cereal rice-typed dietary supplements arestudied the first time with the single-screw cooking extrusion and thin-layer drying techniques, and alsoa set of complete industrial production techniques of the cereal rice-typed dietary supplements aregained.
1.对杂粮米型营养强化剂配方的设计
(1)在对挤压原料特性分析的基础上,根据线性规划理论,针对产品营养要求及原料挤压特性的一些限制条件,采用计算机编程,设计出了适合不同人群食用的杂粮米型营养强化剂的基础配方三个(普通型、青少年型、高纤维钙型)。其基础配方为:①普通型:标准籼米30.0%,玉米(黄)64.0%,糯米0.5%,小麦标粉2.0%,燕麦全粉0.5%,高粱1.0%,黄豆粉2.0%;②青少年型:标准籼米24.5%,玉米(黄)60.0%,糯米1.0%,小麦标粉3.0%,燕麦全粉2.4%,高粱4.0%,黄豆粉5.0%;③高膳食纤维钙型:标准籼米28.2%,玉米(黄)60.7%,糯米0.5%,小麦标粉0.5%,燕麦全粉1.0%,高粱1.0%,黄豆粉3.0%,麸皮5.0%。
(2)在综合考虑《食品营养强化剂使用卫生标准》(GB14880-94)、《食品添加剂使用卫生标准》(GB2760-2007)、中国居民膳食营养参考摄入量Chinese DRIs、与普通大米混配比例、加工损失等各种因素后,确定了各种营养素在试验原料的添加量:①普通型:V_(B1)、V_(B2)、V_(B6)、V_(B12)、V_C、V_(D3)、碳酸钙、硫酸亚铁、硫酸锌的添加量每100g分别为1.75mg、1.75mg、2.5mg、1μg、75mg、75μg、2100 mg、45.59 mg、50.66mg;②青少年型:V_(B1)、V_(B2)、V_(B6)、V_(B12)、V_C、V_(D3)、碳酸钙、硫酸亚铁、硫酸锌的添加量每100g分别为1.75mg、1.75mg、2.5mg、1μg、75mg、75μg、2200 mg、65.1 mg、54.15 mg;③高膳食纤维钙型:V_(B1)、V_(B2)、V_(B6)、V_(B12)、V_C、V_(D3)、碳酸钙、硫酸亚铁、硫酸锌的添加量每100g分别为1.75mg、1.75mg、2.5mg、1μg、75mg、75μg、2400mg、45.59 mg、50.66mg。
2.对杂粮米型营养强化剂的蒸煮挤压造粒技术的研究
(1)通过单因素试验,确定了杂粮米型营养强化剂的工艺参数范围:物料加水量22%～30%,挤压螺杆转速35rpm～45rpm,三段机筒温度控制在120℃～140℃(指中间温度),出料端机筒温度80℃,模板选用32孔的椭圆孔模板,进料器转速9rpm,切刀转速根据螺杆转速对应。
(2)通过SAS8.0软件建立了弹性、咀嚼性、粘附性、耐煮性及感官评分与各影响因素的多项式数学模型(y_1为弹性,y_2为耐煮性,y_3为咀嚼度,y_4为粘附性,y_5感官评分,x_1为螺杆转速,x_2为机筒温度,x_3为物料加水量):
(3)在单因素试验、响应面分析及相关性分析的基础上,得杂粮米型营养强化剂的最优成型工艺参数是:当出料端机筒温度80℃、模板选用32孔的椭圆孔模板、进料器转速9rpm、切刀转速为600 rpm时,物料加水量25%,挤压螺杆转速40rpm,三段机筒温度控制在118℃～128℃138℃,可得到品质优化的杂粮米型营养强化剂产品。
3.杂粮米型营养强化剂的干燥技术研究
(1)通过单因素试验,确定了杂粮米型营养强化剂的干燥条件范围为:热风温度45～60℃、热风风速0.2～0.4 m/s、铺放厚度0.5～1.5 kg/m~2。
(2)用Matlab7.0软件,对不同干燥条件下的杂粮米型营养强化剂的干基含水率与干燥参数热风温度、风速、铺放厚度进行拟合,得出拟合方程:
①不同温度条件下:
②50℃,不同风速条件下:
③温度50℃、风速0.2m/s、不同厚度条件下:
在曲线拟合的基础上研究了杂粮米型营养强化剂的干燥特性,得出杂粮米型营养强化剂的干燥特性不同于一般的农产品原料。
(3)在单因素试验的基础上进行正交试验,并通过极差分析和方差分析得出,干燥时热风温度、热风风速及铺放厚度对杂粮米型营养强化剂的耐煮性、咀嚼性、粘附性、弹性及感官评定没有显著影响,而对杂粮米型营养强化剂的干燥速率有显著影响,其中热风温度呈极显著的影响。
(4)综合考虑干燥速率、生产效率及能源消耗,最终确定干燥最佳参数为:热风温度60℃、风速0.2m/s、铺放厚度1.5kg/m~2。在此条件下,干燥时间为36min,杂粮米型营养强化剂即可达到安全贮藏水分要求(湿基水分约为12%)。
4.杂粮米型营养强化剂的贮藏稳定性研究
(1)杂粮米型营养强化剂在储藏过程中随储藏期的延长、储藏温度的升高,维生素保存率下降(特别维生素C和维生素D_3下降明显,B族维生素相对稳定),水分和酸价上升,钙、铁、锌基本稳定。
(2)包装方式对杂粮米型营养强化剂的各成分有一定影响:罐装对维生素有较好的保持作用,4℃、罐装储藏条件是杂粮米型营养强化剂的最佳储藏条件。
(3)暴晒条件下,杂粮米型营养强化剂的维生素保存率小于4℃,与20℃基本接近,总体高于37℃。
5.对杂粮米型营养强化剂的品质研究
(1)加水量、保温时间对杂粮米型营养强化剂米饭的最终品质均有很大影响。试验结果表明,杂粮米型营养强化剂按1:1的米水比进行加热蒸煮:加热停止后,保温15min～30min,可得食味较佳的杂粮米型营养强化剂米饭。
(2)验证试验结果:感官评定试验结果表明,挤压普通杂粮米型营养强化剂的米饭感官方面优于魔芋挤压米和日本淀粉营养强化米,稍低于普通米饭。
(3)对杂粮米型营养强化剂的营养成分进行检测,确定了三种杂粮营养强化剂产品的营养素含量,同时确定杂粮米型营养强化剂与大米的合适混配比例为1:4或1:5,并提出了产品的质量标准。
6.杂粮米型营养强化剂的生产设备配套研究
确立了工业化生产杂粮米型营养强化剂的工艺流程,对杂粮米型营养强化剂的工业化生产设备进行了选择,绘出了生产线的设备工艺流程立面图和设备工艺流程平面图。
本论文具有以下几方面的创新:(1)首次将杂粮作为营养素的载体原料,并制作出了杂粮米型营养强化剂而运用于大米的强化,改变了过去大米营养强化的方式;(2)首次利用单螺杆蒸煮挤压技术和薄层干燥试验设备,对杂粮米型营养强化剂的生产工艺和设备配套进行了研究,获得了一套完整的杂粮米型营养强化剂工业化生产技术。
本论文的部分研究内容已在《食品科学》和《食品工业科技》上发表了4篇研究文章。
Lack of the nutrition is the widespread situation in the whole world. In order to improve the bodyqualities and healthy standards of their own country's citizen, most countries have put out thefortification food successively, in this way they can fill up the lack of the important nutrition simples inpeople's daily meals. Especially in America, the nutrition fortification products has reached tenthousands species, which take possession of the 80% in food. Rice is the main food of the people allover the word especially in our country, but the nutrition simples of the rice lose seriously in processingand washing process. Thus, in order to improve the body qualities and healthy standards and fill up thelack of the important nutrition simples in people's daily meals, it has very important strategysignificance to fortify the rice. Cooking extrusion fortification is a new technique in producing thefortification rice and researchers have obtained some achievements in this field. But, some black anddeficiency in studying exist, it are as following: optimizing prescription, extrusion shaping, drying thewet samples, the storage stability and storage conditions of the nutrients, performance evaluation systemof the quality and the industrial production line. These problems hampered the industrial production ofthe extrusion fortification rice seriously. Aim directly at the problems, by means of using the cereal asthe carrier of the nutrition simples and making use of the single-screw cooking extrusion techniques, wehave produced the completely new cereal rice-typed dietary supplement which can used as ricefortification, thus the rice can be fortified by the cereal rice-typed dietary supplement. This methodaltered the nutrition fortification way the past of the rice and opened up a new way to the deepprocessing of the cereal. The main research results are as following:
1. Working out the prescription of the cereal rice-typed dietary supplement
(1) On the base of analysis of the extrusion characteristics of the raw material, according to the linearity layout theory, aiming directly at the nutrition request of product and some limited condition ofraw material extrusion characteristics, programming with computer, we have worked out three baseprescriptions of the cereal rice-typed dietary supplement which adapt to different people's edible (thecommon, the adolescent, the high food fibrin and calcium). The prescriptions of the three types are asfollowing: the common: standard rice30.0%,maize(yellow)64.0%,glutious rice0.5%,wheat standardpowder2.0%,oats powder0.5%,sorghum powder1.0%,soybean powder2.0%;②the adolescent: standardrice24.5%,maize(yellow)60%,glutious rice1.0%,wheat standard powder3.0%,oats powder2.4%,sorghumpowder4%,soybean powder5.0%;③the high food fibrin and calcium: standardrice28.232%,maize(yellow)60.7%,glutious rice0.5%,wheat standard powder0.5%,oatspowder1.0%,sorghum powder 1.0%,soybean powder3.0%,bran5.0%.
(2) Considering synthetically of the《Hygienic standard for the use of nutritional fortificationsubstances in foods》(GB14880-94),《Hygienic Standards for Uses of Food Additives》GB2760-2007),Chinese Dietary Reference Intakes(Chinese DRls),blending ratio with the standard rice and processingloss, we definite the adding capacities of the various kinds of nutrition simples on the experiment rawmaterial:①The common: The addition quantities of per hundred gram of the V_(B1),V_(B2), V_(B6),V_(B12),V_C,V_(D3), CaCO_3, FeSO_4and ZnSO_4 separately are 1.75mg, 1.75mg, 2.5mg, 1μg, 75mg, 7.5μg,2100 mg, 45.59 mg, 50.66 mg;②The adolescent: The addition quantities per hundred gram of the V_(B1),V_(B2),V_(B6),V_(B12),V_C, V_(D3), CaCO_3, FeSO_4 and ZnSO_4 separately are 1.75mg, 1.75mg, 2.5mg, 1μg,75mg, 7.5μg, 2200 mg, 65.1 mg, 54.15 mg;③The high food fibrin and calcium: the addition quantitiesper hundred gram of the V_(B1),V_(B2),V_(B6),V_(B12),V_C, V_(D3), CaCO_3, FeSO_4 and ZnSO_4 separately are1.75mg, 1.75mg, 2.5mg, 1μg, 75mg, 7.5μg, 2400mg, 45.59 mg, 50.66 mg..2. Studying on the cooking extrusion processing techniques of the cereal rice-typed dietary supplement.
(1)We define the craft parameter range of the cereal rice-typed dietary supplement by means ofstudying the single factor experiment: the adding capacity of water to the raw material is 22%～30%,therotate speed of the extrusion screw is 35～45rpm,the three machine tube temperatures are120℃～140℃( middle temperature),the machine tube temperature of the discharging end is 80℃,the templateholes are elliptic and the hole quantities are 32 holes, the rotate speed of feeder is 9rpm.The rotate speedof the cutter fits the rotate speed of the extrusion screw.
(2) We set up the multinomial mathematics models by means of the SAS8.0 software between thespringiness, chewiness, adhesiveness, cooking properties, sensory scoring and the every effecting factor(y_1 is springiness, y_2 is cooking properties,y_3 is chewiness,y_4 is adhesiveness,y_5 is sensory scoring, x_1 isrotate speed of the extrusion screw, x_2 is machine tube temperature, x_3 is the adding capacity of water tothe raw material):
(3)We succeed in getting the optimal craft parameter of producing the cereal rice-typed dietarysupplement based on the single factor experiment and analysis of the response surface and correlation:the machine tube temperature of the discharging end is 80℃, the template holes are elliptic and the holequantities are 32 holes, the rotate speed of feeder is 9rpm , the rotate speed of the cutter is 600 rpm ,theadding capacity of water to the raw material is 25%, rotate speed of the extrusion screw is 40 rpm, thethree machine tube temperatures is 118℃～128℃～138℃.We can obtained good-quality products ofthe cereal rice-typed dietary supplement by means of these parameters.
3. The study on the drying techniques of the cereal rice-typed dietary supplement
(1)We define the optimal drying conditions of the cereal rice-typed dietary supplement throughthe analysis of the single factor: the hot air temperature is 45～60℃,the hot air speed is 0.2～0.4 m/sand the paving thickness is 0.5～1.5 kg/m~2.
(2)By making use of the software of Matlab7.0 we reach the fitting curve about the drying basewater content and the drying parameter (hot air temperature, hot air speed and the paving thickness) ofthe cereal rice-typed dietary supplement in different drying conditions:
①On condition of different temperature:
②On condition of 50℃and different hot air speed:
③On condition of 50℃, 0.2m/s and different paving thickness:
By means of the study on the drying characteristics of the cereal rice-typed dietary supplementbased on curve fitting, we conclude that the drying characteristics of the cereal rice-typed dietarysupplement is different from the common agricultural product material.
(3)By means of orthogonal test on basis of single factor experiment and range analysis andanalysis of variance we conclude that The hot air temperature, hot air speed and the paving thicknesshas no remarkable influence to the springiness, chewiness, adhesiveness, cooking properties, sensoryscoring of the cereal rice-typed dietary supplements, but remarkably affected the drying speed of thecereal rice-typed dietary supplement. Further more, the hot air temperature significantly affected thedrying speed.
(4)Considering drying speed, processing efficiency and energy consumption compositly,we definethe optimal drying parameters: hot air temperature is 60℃,hot air speed is 0.2m/s and the pavingthickness is 1.5kg/m~2.In this drying condition, it take only 36min to reduce the water content of wetproduct to safety storage water content (about 12% ).
4. The study on the storage stability of the cereal rice-typed dietary supplement.
(1) Along with the wake of prolong the storage times and heightening storage temperatures, thepreservation ratio of the vitamins lower(especially the Vc and V_(D3),but the Vitamin B is relativelystable),the water contents and acid values rise and the Ca,Fe and Zn are stable essentially.
(2) Package ways affect the components of the cereal rice-typed dietary supplements: the canpackage can maintain the Vitamins well, and the best storage condition is that the temperature is 4℃and the package way is can package.
(3) The preservation ratios of vitamins of the cereal rice-typed dietary supplements are less thanthe ones of 4℃, near the ones of 20℃and totally higher the ones of 37℃
5. The study on the quality of the cereal rice-typed dietary supplements
(1) Water adding amount and heat preservation time played an important role in the ultimatequality of the cereal rice-typed dietary supplements. Qualities were good when the ratio of rice andwater was 1:1 and heat preservation time was 15min～30min.
(2) The experiment result test: It make clear that by means of the sensory evaluation the sensoryqualities of the cereal rice-typed dietary supplement is better than extruding amorphaphollus cereal andthe Japan fortification rice, but a little lower than the common rice.
(3)The nutrition components of the cereal rice-typed dietary supplements are determined .At thesame time, the optimal compounding ratio between the cereal rice-typed dietary supplements and thecommon rice is 1:4 or 1:5, and besides the quality standards of the cereal rice-typed dietary supplementsare posed.
6. Working out the production line of the cereal rice-typed dietary supplements
The industrial processing craft flow is established, the industrial processing equipments are chosen,and the plane layout drawing and vertical layout drawing of production line are protracted.
The innovations of this paper as following:
(1) The cereal rice-typed dietary supplements have been manufactured using the cereal as thecarrier of the nutrients the first time, thus the fortifying way in the past of the rice was been changed.
(2) The processing technology and equipments of the cereal rice-typed dietary supplements arestudied the first time with the single-screw cooking extrusion and thin-layer drying techniques, and alsoa set of complete industrial production techniques of the cereal rice-typed dietary supplements aregained.
引文
[1]汤兆铮.杂粮主食品及其加工新技术[M].北京:中国农业出版社,2002
[2]谭斌,任保中.杂粮资源深加工技术研究开发现状与趋势[J].中国粮油学报,2006,21(3):229～234
[3]侯冬岩,回瑞华.荞麦、大麦和燕麦抗氧化性能的比较[J].食品科学, 2004, 25(10):54·
[4] Kayashita J·MuscleHypertrophy in Rats Fed On a Buckwheat Protein Extract [J].Biosci Biotechnol Biochem, 1999,63(7): 1242·
[5] WantanableM, SatoA,Osawa R, et al·Antioxidative Activity ofBuckwheatSeed Extracts and its rapid Estimate forEvaluation ofBreeding Materials [J]·JPN Soc Food Sci Techno,l 1995, 42:649～655·
[6] PrzybylskiR,LeeY C,EskinNAM-AntioxidantandRadical-Scavenging Activities of Buckwheat Seed Components [J]·AOCS, 1998, 75(11): 1595～1601·
[7] XingYM·Pamela JWhite [J]·AOCS, 1997, 74(3): 303～307
[8]张喜忠.复合膳食纤维对大鼠脂代谢的短期作用[J].营养学报,1999,21(3):69～71·
[9]汪海波,谢笔钧.燕麦中抗氧化成分的初步研究[J].食品科学,2003,24(7):62～64
[10] Hegde P S, Chandra T S·ESR spectroscopic study revealshigher free radical quenching potential in kodo millet(Paspalum scrobiculatum) compared to othermillets [J]·Food Chemistry·2005, 92(1):177～182·
[11]徐柏生.五谷杂粮各有所长[J].粮食与饲料工业,1995(8):41～42·
[12]张钟,王德生.玉米膳食纤维对实验性高脂血症小鼠降脂作用的影响[J].中国粮油学报,2005,20(5):120～123·
[13] Demonty I, Deshaies Y, Lamarche B, et al·Interaction between dietary protein and fat in triglyceride metabolism in the rat: effects of soy protein and menhaden oil [J]·Lipids, 2002, 37(7): 693～699·
[14] Smit E, Nieo F J, Crespo C J·Blood cholesterol and apolipoprotein B levels in relation to intakes of animal and plant proteins inUS adults [J]·The British Journal ofNutrition, 1999,82(3): 193～201·
[15] LeeY S, Jung E H·Dietary soy protein and calcium reduce serum lipid and cholesterol in rats fed fatenriched diets [J]·Nutraceuticals and Food, 2003, 7(4): 367～372·
[16] HigashiK,Abata S, Iwamoto N, et al·Effects of soy protein on levels of remnant-like particles cholesterol and vitamin E in healthmen[J]·Journal ofNutritional Science and Vitaminology, 2001, 47(4): 283～288·
[17] Kanazawa T,OsanaiT, et al·Protective effects of soy protein on the peroxidizability of lipoproteins in cerebrovascular diseases[J]·Journal ofNutrition, 1995, 125(3S): 639S～646S
[18]赵霖,鲍善芬.花生蛋白质对大鼠脂代谢的影响[J].中国食品学报,2006,6(3):79～81
[19]程坷伟.甘薯糖蛋白的分离纯化和组成[J].食品与发酵工业,2004,30(11):130～134
[20]邵红.论红薯的营养价值与药用价值[J].食品工业科技,2002(5):74～75
[21] Yoshimoto M·Antimutagenicity of Sweet potato(Ipomoea Batatas)Roots [J]·Bioscience-Biotechnology and Biochemistry, 1999, 63(3): 537～540
[22]赵晓红.薏米的营养、医用价值及制作饮料的开发前景[J].山西食品工业,2002(3):35～36
[23]吴朝霞,丁霞.杂粮的营养价值及杂粮保健食品的开发和应用[J].杂粮作物,2001,21(5):48～50
[24]郭志莉.小杂粮利用价值及产业竞争力分析研究[D].中国农业大学硕士学位论文,2005,9
[25]周昇昇,赵玉生.我国杂粮深加工初探[J].粮食与食品工业,2005,12(5):6～8
[26]李丹,丁霄霖.养麦生物活性成分的研究进展-养麦蛋白质的结构、功能及食品利用[J].西部粮油科技,2000,25(5):30～33.
[27]顾尧臣.小宗粮食加工(四)-荞麦加工[[J].粮食与饲料工业,1999(7):19～23
[28]胡爱军,丘泰球,梁汉华等.超声强化提取薏苡仁油的,研究现代化工[J].现代化工,2002,22(10):34～37
[29]赵钢,唐宇,马荣等.苦荞麦的营养和药用价值及其开发应用[J].农牧产品开发,1999(7):17～18
[30]顾尧臣.小宗粮食加工(七)-大麦加工[[J].粮食与饲料工业,1999(10):18～20
[31]杜连起.谷物杂粮食品加工技术[M].北京:化学工业出版社,2004,8
[32]吴传茂,吴周和,姜发堂等.薏苡酸奶工艺的探讨[J].饮料工业,2000,3(3):21～22
[33]刘恩歧,梁丽雅,张生海等.用含黄酮类化合物的植物叶生产焙烤类保健食品[J].食品工业,2001(5):23～25
[34]董文彦,哈佳,荣蓉等.籽粒苋保健面包的研制[J].食品工业科技,2001,22(2):54～56
[35]郑晓冬,周曼,傅承新等.薏米多糖提取工艺的优化[J].中国粮油学报,2000,15(5):1922
[36]胡爱军,丘泰球,梁汉华等.超声强化提取薏苡仁油的,研究现代化工[J].现代化工,2002,22(10):34～37
[37]田志芳,陕方,仲丽佳等.燕麦增值技术与产业化前景[J].粮油食品科技,2003,11(6):22～23
[38]张美丽,吴继红.杂粮食品加工[M].北京:中国农业科学技术出版社,2006,7
[39]韦公远.保健调味新品荞麦酱[J].山东食品科技,2004(4):18
[40]郑森.杂粮醋酿造技术[J].农机具之友,1999,2:38～39
[41]王武生.如何加工杂粮醋[J].吉林农业,2007,2:33
[42]仇菊,任长忠,李再贵等.杂粮醋的抗氧化特性研究[J].食品科技,2009,34(1):218～227
[43]成剑峰.苦荞麦醋酸发酵保健饮料[J].山西食品工业,2001(3):17～18
[44]姚惠源.稻谷深加工[M].北京:化学工业出版社,2004,5
[45]周显青.稻谷精深加工技术[M].北京:化学工业出版社,2006,3
[46]程式华,李建.现代中国水稻[M].北京:金盾出版社,2007,1
[47]李新华,董海洲.粮油加工学[M].北京:中国农业大学出版社,2002,7
[48]睢平勤,张心玲.粳米、籼米、糯米有啥不同[J].河南农业,2002,2:35
[49]傅金泉.糯米、粳米、籼米的分析及其酿酒试验[J].酿酒科技,1992,2:6～9
[50]杨月欣.中国食物营养成分2004(第二册)[M].北京:北京大学医学出版社,2005,5
[51]迟明梅,方伟森.浅谈营养米[J].粮油加工与食品机械,2005,9:62～70
[52]迟明梅,方伟森.浅谈营养米与功能米[J].粮食加工,2005,5:26～32
[53]钟丽玉,韦光果,徐晖等.碾白精度与大米营养成分关系的研究[J].无锡轻工业学院学报,1989,8(4):23～30
[54]王佰光.论营养强化大米与大米的营养强化[J].粮食经济与科技,1994,2:34～37
[55]李敏.大米品质及其营养卫生[J].武汉工业学院学报.2003,3:11～13
[56]金龙飞.食品与营养学[M].北京:中国轻工业出版社.2000,8
[57]中国国家RETA组课题组.公众营养与发展.经济研究参考[J].2002,9:2～5
[58]于小东.中国公众营养状况及改善行动.粮油食品科技[J].2006,14(1):1～5
[59]于小东.中国公众营养状况及国家改善行动.农产品加工(学刊)[J].2005,10:5～10
[60]周希华,杨文甫,姜国华等.营养强化食品改善公众营养的紧迫性与发展对策[J].中国食物与营养,2007,(12):57～59
[61]金增辉.营养强化米及其加工方法[J].粮食与油脂,2004,9:40～43
[62]任宇鹏,朱永义.主食营养强化若干问题的探讨[J].粮食与饲料工业,2004,(12):6～7
[63]李景明,马丽艳,温鹏飞等.食品营养强化技术[M].北京:化学工业出版社,2006,9
[64]张瑾瑾,李庆龙,王学东等.喷涂法生产营养强化米的试验室研究[J].粮食加工,2007,32(1):29～32
[65]金增辉.营养强化米及其加工方法[J].粮食与油脂,2004,9:40～44
[66] Chitpan, Monthana; Chavasit, Visith; Kongkachuichai, Ratchanee. Development of fortified dried broken rice as a complementary food[J]. Food and Nutrition Bulletin, 2005, 26(4): 376～384
[67]编辑部.《营养强化大米》国家标准将颁布[J].农产品加工,2008,2:11
[68]朱永义.稻谷加工与综合利用[M].北京:中国轻工业出版社,1999,8
[69]朱永义.稻谷加工工程[M].北京:中国轻工业出版社,1988,10
[70]朱永义.谷物加工工艺与设备[M].北京:科学出版社,2002,9
[71]阮竞兰,阮少兰.营养型大米的加工[J].农产品加工,2003,12:14～15
[72]武洋.大米营养强化工艺研究[D].西化大学硕士学位论文,2007.3
[73]劳民弟.强化营养米的生产[J].粮食与食品工业,1988,1:14～15
[74]国标8875-1988,碾米工业名词术语[S]
[75]谭洪卓.蒸谷米的加工[J].湖南农业.2002,6:10
[76]方福平,江建设.我国蒸谷米的起源与发展[J].中国稻米.2007,1:14～15
[77]叶永铭.蒸谷米的加工技术[J].吉林畜牧兽医.1999,12:33
[78]郑有川.蒸谷米的开发价值及其加工方法[J].中国水稻.1995,6:21～22
[79]左青.谈蒸谷米生产[J].粮食加工.1993,3:25～27
[80] Prom～u～thai C, Glahn RP, Cheng ZQ, Fukai S et al. The Bioavailability of Iron Fortified in Whole Grain Parboiled Rice[J]. Food Chem, 2009, 112 (4): 982～986
[81] Lamberts L, De Bie E, Derycke V et al. Effect of Processing Conditions on Color Change of Brown and Milled Parboiled Rice[J]. Cereal Chem., 2006, 83 (1): 80～85
[82] Marshall.W.E, Wadsworth.J.I, Verma.L.R., et al. Determining the Degree of Gelatinization in Parboiled Rice: Comparison of a Subject Method[J]. Cereal Chem., 1993, 70(2): 226～20
[83] Biswas.S.K, JuIiano.B.O.Laboratory Parboiling Procedures and Properties of Parboiled Rice from Varieties in Differing Starch Properties[J]. Cereal Chem., 1988, 65 (5): 417～423
[84] Prom～U～Thai C, Fukai S, Godwin ID et al. Iron-Fortified Parboiled Rice: A-novel Solution to High Iron Density in Rice based Diets[J]. Food Chem., 2008, 110(2): 390～398
[85] Lamberts.L, Brijs. K, Mohamed. R, et al. Impact of Browning Reactions and Bran Pigments on Color of Parboiled Rice[J]. Journal of Agricultural and Food Chemistry , 2006, 54 (26): 9924～9929
[86] Lamberts. L, Gomand, SV, Derycke, V et al. Presence of Amylose Crystallites in Parboiled Rice[J]. Journal of Agricultural and Food Chemistry, 2009, 57 (8): 3210～3216
[87] Heinemann, RJB, Behrens, JH, Lanfer-Marquez, UM et al. A study on The Acceptability and Consumer Attitude Towards Parboiled rice[J].International Journal of Food Science and Technology, 2006, 41 (6): 627～634
[88] Jagtap PS, Subramanian R, Singh V et al. Influence of Soaking on Crushing Strength of Raw and Parboiled Rice[J]. International Journal of Food Properties, 2008, 11 (1): 127～136
[89] Derycke, V, Veraverbeke, WS, Vandeputte, GE, et al. Impact of Proteins on Pasting and Cooking Properties of Nonparboiled and Parboiled rice[J]. Cereal Chem., 2005, 82 (4): 468～474
[90]王九菊.蒸谷米加工工艺及营养、储存特性探讨[J].粮食与饲料工业.2008,1:3～4
[91]方阮少兰,阮竞兰.蒸谷米生产技术[J].粮食加工.2007,3:35～37
[92]胡刚,张敏娟.蒸谷米生产工艺简析[J].粮食与食品工业.2005,1:21～23
[93]王九菊,胡小云,付桂明等.浅析国际蒸谷米市场[J].粮食科技与经济.2002,4:34～36
[94]孙义章.蒸谷米的生产[J].农村实用工程技术,2000,6:28
[95]周旭东,熊善柏,董汉萍等.浅色蒸谷米生产工艺研究[J].武汉工业学院学报,1999,4:13～18
[96]董汉萍,周旭东,熊善柏等.蒸谷米的湿热处理与工艺优化[J].粮食与饲料工业.1999,12:16～17
[97]朱永义.天然强化米---留胚米[J].粮食与油脂.2001,1:41～42
[98]振环.留胚米的碾制及质量要求[J].粮食与饲料工业.2008,7:1～2
[99]金增辉.留胚米[J].粮食加工.2007,2:39～40
[100]金增辉.留胚米碾制[J].粮食与油脂.2001,1:40～42
[101]赵忠星,韩克文.浅谈留胚米生产过程中应注意的问题[J].吉林粮食高等专科学校学报.2001,2:11～13
[102]刘秀芳,阮少兰.留胚米生产技术[J].粮食流通技术.2008,6:39～41
[103]金增辉.回归型营养米加工初探[J].粮食与饲料工业.2002,9:11～12
[104]李天真,周惠明.浸吸法生产锌强化营养米工艺的研究[J].中国粮油学报,2005,4:1～3
[105]蔡丽明,高群玉.大米营养强化技术及应用研究进展[J].粮食与油脂,2006,8:20～22
[106]程北根.挤压营养强化米生产工艺[J].粮油加工与食品机械.2005,5:18～19
[107]布勒设备工程(无锡)有限公司.一种新型大米营养强化技术[J].粮油加工与食品机械.2004,7:19
[108]程北根.挤压营养强化米生产工艺简介[J].食品工业科技.2005,10:140～141
[109]陈厚荣,阚建全,张甫生等.营养米的研究现状与前景[J].食品工业科技.2008,11:272～275
[110]编辑部.人造米[J].食品科技.1982,2:18
[111]编辑部.人造米[J].食品科技.1983,1:20
[112]金增辉.人造米及其加工工艺[J].粮食与饲料工业,1993,6:5～7
[113]周定福,陈春玲.人造米生产技术[J].食品科技.1993,5:25～26
[114]肖康.人造米的加工制作[J].农村天地.1995,7:34
[115]熊善柏,赵思明,孙自轮等.人造米加工工艺的研究[J].粮食与油脂.1995,4:8～12
[116]赵思明,熊善柏.人造米热风干燥数学模型的建立及其应用[J].农业工程学报,1997,13(1):211～215
[117]赵思明,董汉萍.人造米复水过程水分传递特性的研究[J].粮食与饲料工业,1998,(9):43～45
[118]赵思明,熊善柏.造米干燥过程内部水分传递特性的研究[J].食品科学,1998,19(2):7～10
[119]赵思明,熊善柏.人造米干燥动力学及其仿真研究[J].华中农业大学学报,1998,17(6):578～583
[120]熊善柏,赵思明.人造米高温高湿干燥研究[J].食品科学,2000,21(8):31～33
[121]林道.用玉米粉生产人造米[J].农村实用科技信息,1998,9:21
[122] Katsuya. Process for Producing Enriched Artificial Rice[P]. US Patent (3, 628, 966), 1971
[123] Harrow, A.D.et al.Reformed Rice product. [P].U.S., 4325976.1982
[124] Galle, E.L.et al.Process of manufacturing a Starch-base Food Oroduct[P].U.S., 4446163.1984
[125] Wenger, M.L.et al.Low Shear Extrution Process for Manfacture of Quick Cooking Rice[P]. U.S.,4769251.1988
[126] Kurachi. Process of making enriched artificial rice[P]. US Patent (5, 403, 606), 1995
[127] Lee, E, Wissgou-U.Instant soakable rice[P].U.S.2001
[128]丁虹,董贝森,程强等.挤压技术及其在食品工业中的应用[J].轻工机械,1998,3:12～15
[129]丁继峰,沈善奎.挤压技术在食品加工中的应用[J].现代化农业,2006,3:37～39
[130]杨薇.螺杆挤压机及其在食品工业中的应用[J].昆明理工大学学报,2001,26(3):78～83
[131]姜南,邢应生,闫宝瑞等.食品加工用三螺杆挤压机[J].昆明理工大学学报,2003,19(1):151～153
[132]高福成,王海殴.现代食品工程高新技术[M].北京:中国轻工业出版社,1997.560～569.
[133]刘学文,王文贤,冉旭等.鸡肉挤压膨化休闲食品的开发研究[J].食品科学,2003,24(12):63～67.
[134]蔡林昌.挤压食品生产技术[J].食品与发酵工业,1993,5:66～71
[135]张泽庆.食品挤压技术[J].粮食加工,2008,33(12):63～66
[136]安红周,金征宇,陆建安等.进料水分对挤压人造米理化特性和物性的影响[J].食品工业技,2004,25(9):55～58
[137]安红周,金征宇,赵晓文等.机筒温度对挤压工程重组米理化特性和物性的影响[J].食品科技,2005,(3):20～23
[138]安红周,金征宇,赵晓文等.挤压法制备营养方便米的品质[J].食品与生物技术学报,2005,24(2):22～26
[139]蒋立茂,郭曦,吴唐伟等.营养强化甘薯米的开发研究[J].四川农机,2005,6:30～33
[140]安红周,金征宇,赵晓文等.新型方便米食用品质的研究[J].食品科学,2005,26(4):145～149
[141]安红周,赵琳,金征宇等.工程重组方便米复配机理的研究[J].食品科学,2006,27(9):126～131
[142]田耀旗,金征宇,邓力等.V_(D3)-β-环糊精包合物在挤压营养米中的应用研究[J].食品与发酵工业,2007,23(12):52～55
[143] Ken'ichi Ohtsubo, Keitaro Suzuki, Yuji Yasui et al. Bio-functional Components in The Processed Pre-germinated Brown rice By a Twin-screw Extruder [J]. Journal of Food Composition and Analysis, 2005, 18:303～316
[144] G. S. Choudhury, A. Gautam. Comparative Study of Mixing Elements During Twin-screw Extrusion of Rice Four [J]. Food Research International, 1998, 31 (1):7～17
[145] George Chao-Chi Chuang, An-I Yeh. Efect of Screw Profile on Residence Time Distribution and Starch Gelatinization of Rice Four During Single Screw Extrusion Cooking [J]. Journal of Food Engineeringl, 2004, 63:21～31
[146] An-I Yeh, Yih-Mon Jaw. Predicting Residence Time Distributions in A Single Screw Extruder From Operating Conditions [J]. Journal of Food Engineeringl, 1999, 39:81～89
[147] Hulya Akdogan. Pressure, Torque and Energy Responses of A Twin Screw Extruder at High Moisture Contents [J]. Food Research International, 1996, 29:423～429
[148] H ulya Akdogan, Rui L.Tomas and Jorge C.Oliveira, Rheological Properties of Rice Starch at High Moisture Contents duringTwin-screwExtrusion[J].Lebensm.-Wiss.u.-Techno , 1997 , 30:488～496
[149] Suvendu Bhattacharya, Win-screw Extrusion of Rice-Green Gram Blend: Extrusion and Extrudate Characteristics[J]. Joumul of Food Engirwing, 1997, 32:83～99
[150] A. Plunkett, P. Ainsworth, The Influence of Barrel Temperature and Screw Speed on The Retention of L-ascorbic Acid In an Extruded Rice Based Snack Product [J]. Joumul of Food Engirwing, 2007, 78:1127～1133
[151] O. O. Lasekan, W. Lasekan, M. A. Idowu et al, Effect of Extrusion Cooking Conditions on the Nutritional Value, Storage Stability and Sensory Characteristics of a Maize-Based Snack Food [J]. Journal of Cereal Science, 1996, 24:79～85
[152] An-I Yeh ,Yih-Mon Jaw.Modeling Residence Time Distributions for Single Screw Extrusion Process[J]. Joumul of Food Engirwing, 1998, 35:211～232
[153] Lou, W.C.et al.Rehydratable rice Product [P].U.S.., 4521436.1984
[154] Scelia, R.P.et al.Extruded Quick-cooking Rice-like Product[P].E.P., 0226375.1986
[155] Moretti D, Lee TC, Zimmermann MB, Nuessli J, Hurrell RF. Development and evaluation of iron-fortified extruded rice grains [J]. Journal of food science, 2005, 70(5):330～336
[156] Lee YT, Schwarz PB, Physical and Cooking Properties of Restructured Grain Extruded From Selected Cereal and Legume Flours[J].Food Science and Biotechnology, 2004, 13(4 ): 438～442
[157] Gallali Y.M.,Abujnah Y.S.,Bannani F.K..Preservation of fruits and vegetables using solar drier :a comparative study of natural and solar drying,Ⅲ;chemical analysis and sensory evaluationdata of the dried samples(grapes,figs,tomatoes and onions).Renewable Energy.2000 (19)1-2:203～212
[158] Nijhuis H.H.,Torringa H.M.,Muresan S.. Approaches to improving the guality of dried fruit and vegetables. Trends in Food Science and technology. 1998,(9)1:13～20
[159] Esper A.,Muhlbauer W..Solar drying-An Effective Means of Food Preservation. Renewable Energy. 1998,15(1-4):95～100
[160]张璧光.太阳能与热泵节能干燥技术[J].通用机械,2006(7):18～20
[161]谢英柏等.热泵干燥技术的应用及其发展趋势[J].农机化研究,2006(4):12～15
[162]张绪坤等.热泵干燥技术在食业中的应用[J].食品科技,2004(11):10～13
[163]侯红运等.低温吸附干燥技术[J].通用机械,2006(2):50～52
[164]程盛华等.超临界流体技术发展与应用概况[J].热带农业工程学报,2005(2):24～27
[165]张憨等.国内外果蔬联合干燥技术的研究进展[J1.无锡轻工业大学学报,2003,22(6):103～106
[166]潘永康.中国现代干燥技术发展概况[J].通用机械,2005(8):42～43
[167]肖旭霖.洋葱真空远红外博层干燥模型.食品科学,2002(5):40-43
[168]王俊等.蘑菇热风干燥的水分扩散模型.浙江农业大学学报.1998,24(4):339-343
[169]刘正怀等.切片土豆干燥中传质过程模拟与分析.科技通报.2001(4):6-10.
[170]夏璐等.龙眼热风干燥特性的研究.食品工业2004(1):40-41
[171]薛文等.新疆番茄热风干燥工艺试验研究.食品工业科技.2004(10):88-92
[172]杨大伟等.温度对薄层黄花菜干燥的影响.湖南农业大学学报(自然科学版),2004,30(1):62-64
[173] karathanos VT.belessiotis VGappIication of a thin-layer equation to drying data of fresh and semi-dried fruits[J] journal of agricultural engineering research .1999,74(4):355-361
[174] doymaz I.pala M.the thin-layer drying characteristics of corn [J]. journal of food engineering . 2003,60(2): 125-130
[175] doymaz I.convective air drying characteristics of thin layer carrots [J]. journal of food engineering . 2004,61(3):359-364
[176] jannot Y.talla A.nganhou J.puiggali JR.modeling of banana convective drying by the drying characteristics curve (DCC)method [J].drying technology.2004,22(8): 1949-1968
[177]张建军,王海霞,马永昌等.辣椒热风干燥特性的研究.农业工程学报,2008(3):298-301
[178]佟月英,孙永海,石晶等.干燥方法对营养强化方便米饭复水性的影响[J].农业机械学报,2003,34(2):54-57
[179]于进芝,庞道华,宋煌炜等.营养质里指数法在膳食营养质量评价中的应用研究[J].中国卫生学报,1994,13(2):128
[180] Hansen RG.An Index of Food Qualury [J].Nutr Rev1973,1: 31.
[181]林丽钦,徐扬辉.纯麦花生粥的营养配方设计[J].福建轻纺.2004,1:5-10
[182]李建芳.冷冻干燥压缩全营养方便米饭的开发与工艺研究[D].四川农业大学硕士学位论文,.2005,5
[183]赵思明.食品科学中的计算机应用[M].北京:化学工业出版社,2005,5
[184]郝文育,李亚白,王宁生等.基于线性规划的配方优化模型研究[J].控制工程,2004,11(6):488～490
[185]龙际飞,赵胜军,刘叶枝等.利用Excel线性规划设计优化畜禽饲料配方[J].黑龙江畜牧兽医,2008,2:55～57
[186]宋亚攀,王继文,孙丽萍等.利用Excel 2003“线性规划”程序优化设计饲料配方[J].饲料研究,2006(1):62～66.
[187]刘长辉,马恩香,张立新等.线性规划与多目标规划优化饲料配方的比较[J].中国家禽,2006,28(2):27～31.
[188]孟岳成,俞小良.谷物杂粮的复配技术及其营养互补[J].农产品加工,2009,1:20～21
[189]张桂兰.利用Excel2003线性规划设计饲料配方[J].畜禽业,209,2:10～13.
[190]党维勤,马三保,艾绍周等.Excel软件在优化饲料配方设计中的应用[J].家禽科学,2007,9:26～28
[191]李桂枝,唐晓玲,丰艳平等.运用Excel线性规划设计最低成本饲料配方方法[J].饲料研究,2007,12:43～46
[192]唐晓玲,姚军.用Excel2000线性规划最低成本法设计饲料配方[J].湖南环境生物职业技术学院学报,2004,10(4):35～340
[193]习海波,李明胜.用Excel 2000做饲料配方[J].广东饲料,2003,12(5):17～18
[194]何建君,廖显珍.线性规划在复合蔬菜汁饮料配方中的应用[J].食品科学,1992,5:5～9
[195]张坤生,汉什尔.线性规划在低脂肪、低胆固醇肉麸型肉食品研究中的应用[J].天津商学院学报
[196]朱海俊.婴儿断乳配方食品的研究[J].食品科学,1993,11:20～27
[197]马兴胜,付艳.婴儿配方乳粉的线性程序设计[J].中国乳品工业,1996,24(1):28～32
[198]田三德,王东,郑蕾等.幼儿营养粉的制备加工[J].食品科技,2004,6:48～52
[199]文新华.挤压五谷杂粮营养早餐谷物食品的研究[D].江南大学硕士学位论文,2004,5
[200]吴卫国.挤压营养早餐谷物及茶叶减肥谷物食品研究[D].湖南农业大学博士学位论文,2004,7
[201]黄汉英,魏明新,姚继承等.线性规划在白酒勾兑技术中的应用[J].华中农业大学学报,2001,20(4):400～403
[202]谢涛,唐柳春.青少年营养平衡食谱优化设计[J].中南林学院学报,2003,2:55～58,1993,13(3):11～18,25
[203] Darmon N, Ferguson EL, Briend A, et al. A cost constraint alone has adverse effects on food selection and nutrient density: An analysis of human diets by linear programming[J]. Journal of Nutrition ,2002, 132 (12): 3764～3771
[204] Briend A, Darmon N, Ferguson E, Erhardt JG, et al. Linear programming: A mathematical tool for analyzing and optimizing children's diets during the complementary feeding period[J]. Journal of Pediatric Gastroenterology and Nutrition,2003,36(1):12～22
[205]战旭梅,郑铁松,陶锦鸿等.质构仪在大米品质评价中的应用研究[J].食品科学,2007,28(9):62～65
[206]任顺成,周瑞芳,李永红.大米陈化过程中谷蛋白与大米质构特性的变化[J].中国粮油学报,2002,17(2):4-46.
[207]赵学伟,卞科,王金水,等.蛋白质与淀粉的相互作用对陈化大米质构特性的影响[J].郑州粮食学院学报,1998,19(3):23-29.
[208]王金水,赵友梅,卞科.不溶性直链淀粉与储藏大米质构特性的关系[J].中国粮油学报,2000,15(4):5-8.
[209]任顺成,周瑞芳.大米陈化过程中蛋白质与大米质构特性的变化[J].郑州工程学院学报,2001,22(1):42-46.
[210]郭兴凤,慕运动.蒸煮大米质构特性测定方法分析[J].中国粮油学报,2006,21(2):9-11.
[211]王灵昭,陆启玉,袁传光等.用质构仪评价面条质地品质的研究[J].郑州工程学院学报, 2003,24(3):29～33
[212]屠康,赵艺泽,洪莹等.利用质构仪对不同类型干酪质地品质的研究[J].中国乳品工业,2004,12:16～18
[213]郑铁松.质构仪在面团和面包品质评定中的应用研究[J].食品科学,2004,25(10):37～40
[214]丁武,寇莉萍,张静等.质构仪穿透法测定肉制品嫩度的研究[J].农业工程学报,2005,21(1):138～141
[215]黄悦雄,刘振翔,黄立新等.质构仪测定淀粉糊糊丝长度的方法[J].食品科学,2005,26(3):83～86
[216]潘秀娟,屠康.质构仪质地多面分析(TPA)方法对苹果采后质地变化的检测[J].农业工程学报,2005,21(3):166～170
[217]于慧春,李欣,张仲欣等.采用质构仪分析氯化钙对牛肉品质的影响[J].食品研究与开发,2009,30(5):35～38
[218]郭兴凤,慕运动.蒸煮大米质构特性测定方法分析[J].中国粮油学报,2006,21(2):9～11
[219]迟明梅.大米食用品质的研究进展[J].粮油加工与食品机械,2005,1:63～66
[220]郭维荣.米汤碘兰值作为大米食用品质代用指标的探讨[J].粮油仓储科技通讯,2001,2:43～44
[221]张洪霞,马小愚.稻米食用品质的力学指标主成分分析[J].农业机械学报,2008,39(7):90～94
[222]钟方旭,蓝盛银,徐珍秀等.垩白对籼米蒸煮食用品质的影响[J].中国粮油学报,2003,18(4):1～4
[223]闻清平,朱永义.大米淀粉、蛋白质与其食用品质关系[J].粮食与油脂,2001,5:29～32
[224] K.R.Bhattaehorya.etal.Importance of insoluble amylase as a determinant of rice quality [J].J.Sci..Fd.Agric. 1978,29:359
[225] K.R.Reddy, S.z.Ali, K.R.Bhattaehorya.The fine structure of rice-starch amylopectin and its relation to the texture of cooked rice[J]. carbohydrate Polymers. 1993, 22: 267～275.
[226]刘英.稻米的食用品质与其整精米率的关系[J].中国粮油学报,2004,19(5):8～10
[227]张守文,周云.绿米、红米、黑米的食用品质研究[J].粮食与食品工业,2004,11:11～14
[228]朱满山,汤述翥,顾铭洪等.RVA谱在稻米蒸煮食用品质评价及遗传育种方面的研究进展[J].中国农学通报,2008,8:59～63
[229]孙辉,吴尚军,姜薇莉等.小麦粉食用品质的感官评定和仪器评价[J].粮油食品科技,2004,12(1):25～28
[230]师俊玲,魏益民,郭波莉等.面条食用品质评价方法研究[J].西北农林科技大学学报(自然科学版),2002,30(6):111～117
[231]中华人民共和国国家标准.稻米蒸煮试验品质评定[S].国家质量技术监督局,GB/T 15682-2004
[232]戴金平,任立涛,陈桂英等.稻米食味品质的感官评价[J].农业装备技术,2002,(4):40-41
[233]赵居生,楠谷彰,崔晶等.粳稻食味感官鉴定方法[J].天津农业科学,2003,9(1):12-14
[234]马晓娟.关于稻米的蒸煮及食味评价的研究[D].扬州大学硕士学位论文,2005,6
[235]叶敏,许永亮,李洁等.蒸煮方式对米饭品质的影响[J].食品工业,2007,(4):32-34
[236] Khatoon, N;Prakash, J. Physico-chemical characteristics, cooking quality and sensory attributes of microwave cooked rice varieties[J].Food Science and Technology research, 2007, 13(1):35-40
[1]文新华.挤压五谷杂粮营养早餐谷物食品的研究[D].江南大学硕士学位论文,2004,5
[2] Katsuya, et al. Process for producing enriched artificial rice[P]. US Patent (3, 628, 966), 1971
[3] Kurachi. Process of making enriched artificial rice[P]. US Patent (5, 403, 606), 1995
[4]赵思明主编.计算机在食品科学与工程中应用[M].化学工业出版社,2005.5
[5] Shindoh K, Yasui A.Changes in cadmium concentration in rice during cooking[J]. Food Science and Technology Research, 2003, 9(2): 193～196
[6] Bjorn O. EggumBienvenido O. Juliano, et al. Effect of extrusion cooking on nutritional value of rice flour[J]. Food Chemistry, 1986, 19(3):235～240
[7] Jenny Ruales, Pablo Polit, Baboo M. Nair. Nutritional quality of blended foods of rice, soy and lupins, processed by extrusion[J]. Food Chemistry, 1988, 29(4):309～321
[8]李盛仙.粗杂粮的营养和医疗保健价值[J].药膳食疗研究,2000,(5):31
[9]吴卫国.挤压营养早餐谷物及茶叶减肥谷物食品研究[D].湖南农业大学博士学位论文,2004,7
[10]郝文育,李亚白,王宁生等.基于线性规划的配方优化模型研究[J].控制工程,2004,11(6):488～490
[11]龙际飞,赵胜军,刘叶枝等.利用Excel线性规划设计优化畜禽饲料配方[J].黑龙江畜牧兽医,2008,2:55～57
[12]宋亚攀,王继文,孙丽萍等.利用Excel 2003“线性规划”程序优化设计饲料配方[J].饲料研究,2006(1):62～66.
[13]刘长辉,马恩香,张立新等.线性规划与多目标规划优化饲料配方的比较[J].中国家禽,2006,28(2):27～31.
[14]孟岳成,俞小良.谷物杂粮的复配技术及其营养互补[J].农产品加工,2009,1:20～21
[15]张桂兰.利用Excel2003线性规划设计饲料配方[J].畜禽业,209,2:10～13.
[16]党维勤,马三保,艾绍周等.Excel软件在优化饲料配方设计中的应用[J].家禽科学,2007,9:26～28
[17]李桂枝,唐晓玲,丰艳平等.运用Excel线性规划设计最低成本饲料配方方法[J].饲料研究,2007,12:43～46
[18]唐晓玲,姚军.用Excel2000线性规划最低成本法设计饲料配方[J].湖南环境生物职业技术学院学报,2004,10(4):35～340
[19]习海波,李明胜.用Excel 2000做饲料配方[J].广东饲料,2003,12(5):17～18
[20]黄汉英,魏明新,姚继承等.线性规划在白酒勾兑技术中的应用[J].华中农业大学学报,2001,20(4):400～403
[21]朱海俊.婴儿断乳配方食品的研究[J].食品科学,1993,11:20～27
[22]马兴胜,付艳.婴儿配方乳粉的线性程序设计[J].中国乳品工业,1996,24(1):28～32
[23]何建君,廖显珍.线性规划在复合蔬菜汁饮料配方中的应用[J].食品科学,1992,5:5～9
[24]郑义.小议食品加工模型的建立与分析[J].民营科技,2008,9:36
[25]田三德,王东,郑蕾等.幼儿营养粉的制备加工[J].食品科技,2004,6:48～52
[26]谢涛,唐柳春.青少年营养平衡食谱优化设计[J].中南林学院学报,2003,2:55～58
[27]张坤生,汉什尔.线性规划在低脂肪、低胆固醇肉麸型肉食品研究中的应用[J].天津商学院学报,1993,13(3):11～18,25
[28]陈合,郭志钧.食品营养配方计算机优化设计[J].食品科学,1993,12:45～48
[29]刘辉.基丁Excel2003设计最佳营养配方[J].商场现代化,2007,11:212～213
[30]林丽钦,徐扬辉.纯麦花生粥的营养配方设计[J].福建轻纺,2004,1:5～10
[31]GB14880-94《食品营养强化剂使用卫生标准》
[32]GB2760-2007《食品添加剂使用卫生标准》
[33]中国营养学会编著.中国居民膳食营养参考摄入量Chinese DRIs[M].北京:中国轻工业出版社,2001.2
[34]韩远清,郑宝福,倪正奎等.营养强化米稳定性、均匀性研究[J].农产品加工,2009,1:59～61
[35]刘玉环,林向阳,阮榕生等.挤压膨化过程中食品营养成分的变化[J].农产品加工,2005,2:31～36
[36] Li Y, Diosady LL, Jankowski S et al.Effect of Iron Compounds on the Storage Stability of Multiple-fortified Ultra Rice (R)[J].International Journal of Food Science and Technology, 2008, 43(3): 423～429
[37] Li YO, Lam J, Diosady LL, Jankowski S et al.Antioxidant Cystem For The Preservation of vitamin A in Ultra Rice[J].Food and Nutrition bulletin, 2009, 30 (1) : 82～89
[38] Li Y, Diosady LL, Jankowski S et al.Stability of vitamin B-1 in Ultra Rice (R) In The Ppresence of Encapsulated Ferrous Fumarate[J].International Journal of Food Science nutrition, 2008,59(1):24～33
[39] Shore, K. Preventing Blindness: Vitamin-A Fortified "Ultra Rice"[J].Rep Int Dev Res Cent Can, 1996 jan 24, 3p
[40]编辑部.《营养强化大米》国家标准将颁布[J].农产品加工,2008,2:11
[41] Moretti D, Lee TC, Zimmermann MB, Nuessli J, Hurrell RF. Development and evaluation of iron-fortified extruded rice grains [J]. Journal of food science, 2005, 70(5): 330～336
[42]程北根.挤压营养强化米生产工艺简介[J].食品工业科技.2005,10:140～141
[43]杨月欣.中国食物营养成分2004(第二册)[M].北京:北京大学医学出版社
[1]沈宇.以单螺杆挤压机生产方便米饭的工艺研究[D].江南大学硕士学位论文,2003,6
[2]朱赞清.过程参数对双螺杆挤压系统以及挤出物特性影响的研究[D].大连水产学院硕士学位论文,2003,6
[3] George Chao-Chi Chuang, An-I Yeh. Effect of screw profile on residence time distribution and starch gelatinization of rice flour during single screw extrusion cooking[J].Journal of Food Engineering, 2004, 63(1): 21～31
[4] S.Ilo , Y. Liu E.Berghofer.Extrusion Cooking of Rice Flour and Amaranth Blends [J]. Lebensmittel-Wissenschaft und-Technologie, 1999, 32(2):79～88
[5] Wenger, et al. Low shear extrusion process for manufacture of quick cooking rice [P]. US Patent (4, 769, 251), 1988
[6]王亮,周惠明,钱海峰等.应用均匀设计和响应面分析优化谷物早餐的挤压工艺[J].食品与生物技术学报,2007,26(1):10～15
[7]战旭梅,郑铁松,陶锦鸿等.质构仪在大米品质评价中的应用研究[J].食品科学,2007,28,(9):62～65
[8]郭兴凤,慕运劲.蒸煮大米质构特性测定方法分析[J].中国粮油学报,2006,21(2):9～11.
[9] Leelayuthsoontorn P, Thipayarat A.Textural and morphological changes of Jasmine rice under various elevated cooking conditions[J]. Food Chemistry, 2006, 96(4): 606～613
[10] Hulya A., Rui L., Jorge C. Rheological Properties of Rice Starch at High Moisture Contents during Twin-screw Extrusion[J]. Lebensmittel-Wissenschaft und-Technologie, 1997, 30, 488～496
[11]金茂国,吴嘉棍,吴旭等.韧粉丝生产用淀粉性质及其粉丝品质关系的研究[J].无锡轻工业大学学报,1995,14(4):307～311
[12]何瑛,张有林.小麦淀粉粉条品质改良研究[J].陕西农业科学,2007,(3)14～17
[13]王钦德,杨坚主编.食品试验设计与统计分析[M].北京:中国农业大学出版社,2003
[14]许晖,孙兰萍,张斌等.超临界CO2萃取杏仁油的响应面优化[J].中国粮油学报,2008,23(1):93～98
[15]张秀省.响应面试验优化野生大豆可溶性蛋白的提取条件[J].食品研究与开发,2007,28(12):52～55
[16] Rolando J., Roberto L., Dardo Ma., etal. Effects of extrusion conditions and structural characteristics on melt viscosity of starchy materials[J]. Journal of Food Engineering , 2006, 74:96～107
[17] Baljit Singh, K.S. Sekhon, Narpinder Singh. Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice[J].Food Chemistry, 2007, 100, 198～202
[18] Chung-Wen Su, Ming-Sheng Kong. Effects of soybean oil, cellulose, and SiO_2 addition on the lubrication and product properties of rice extrusion[J]. Journal of Food Engineering, 2007, 78, 723～729
[19] Harrow, et al. Reformed rice product [P]. US Patent (4, 325, 976), 1982
[20] Lou, et al. Rehydratable rice product[P]. US Patent (4, 521, 436), 1985
[21] Cox, et al. Process for preparing a quick-cooking rice[P]. US Patent (3, 879, 566), 1975
[22]王志江,周文化,蒋爱民等.响应曲面法优化超高压处理熟制鸡肉条件的研究[J].食品与机械,2009,25(1):36～40
[23]谢贞建,赵超群,邹联柱等.普洱茶多酚的提取及抗氧化作用研究[J].食品与机械,2009,25(1):64～67
[24]吴媛瑾,王承明,吴谋成等.响应曲面法优化棉籽粕中植酸的提取[J].中国油脂,2009,34(3):50～53
[25]干伟伟,常继东.灵芝多糖提取条件的响应曲面法优化研究[J].江苏农业科学,2009,1:259～262
[26]孟岳成,张学兵,邱蓉等.响应曲面法优化大豆多糖微波提取工艺[J].食品研究与开发,2009,30(2):28～31
[27]孙兰萍,张斌,赵大庆等.响应曲面法优化超临界CO2萃取猕猴桃籽油条件[J].化学工程,2008,36(12):1～5
[28]靳纪培,黄军,刘春风等.响应曲面法优化麦芽中β-淀粉酶提取工艺的研究[J].食品工业科技,2008,11:159～162
[29]李运罡,李梦琴,张剑等.响应曲面法提取玉米谷蛋白工艺优化研究[J].粮食与饲料工业,2008,9:24～25,28
[30]袁艳娟,金苗,赵珺等.响应曲面法优化绿豆皮中膳食纤维的提取工艺[J].安徽农业科学,2008,36(23):9900～9901,9986
[31]潘明,刘慧杰,郭脉玺等.响应面分析法优化豆腐保鲜条件[J].食品研究与开发,2008,29(11):139～142
[32]陈云霞.响应面法在葛根淀粉增抗优化中的应用[J].粮食加工,2009,34(2):47～50
[33]章银良.基于响应面分析法优化腌鱼工艺研究[J].安徽农业科学,2009,37(7):3234～3236
[34]杨抑,徐伟,陈杰等.响应面分析法对油炸香芋片的工艺优化[J].食品与机械,2009,25(1):46～50
[35]海洪,汪坤,金文英等.Box-Behnken响应面法优化超声波提取蚕沙中叶绿素的工艺的研究[J].食品工业科技,2009,3:207～209,211
[36]王庆玲,罗小玲,董娟等.花生红衣中原花色素超声提取工艺的优化[J].现代食品科技,2008,2(12)4:1284～1287
[37] Ragonese R, Macka M, Hughes J, Petocz P., etal. The Use of the Box-Behnken Experimental Design in the Optimisation and RobustnessTesting of a Capillary Electrophoresis Method for the Analysis of Ethambutol Hydrochloride in a Pharmaceutical Formulation[J].Journal of pharmaceutical and biomedical analysis, 2006, 27 (6) : 995～1007
[38] Thakur A, Panesar PS, Singh M, etal. Parametric optimization of Lactic Acid Extraction From Aqueous Solution in a Mixed Flow Reactor Using Emulsion Liquid MembraneBy Rresponse Surface Methodology[J]. chemical and biochemical engineering quarterly, 2008, 22 (2) : 157～167
[39] B.K. Tiwari, K. Muthukumarappan, C.P. O' Donnell etal. Modelling Colour Degradation of Orange Juice By Ozone Treatment Using Response Surface Methodology [J].Journal of Food Engineering, 2008, 88 (4) :553～560
[40] Lahlali R, Massart S, Serrhini MN etal. A Box-Behnken Design for Predicting the Combined Effects of Relative Hhumidity and Temperature on Antagonistic Yeast Population Density at The Surface of Apples[J]. International Journal of Food microbiology, 2008, 122 (1-2) :100～108
[41] Li.Y, Liu. Z, Cui.E etal. Application of statistical expermental design to optimize culture requirements of Aspergillus sp Zh-26 producing xylanase for degradation of arabinoxylans in mashing [J]. Journal of Food science, 2007, 72 (5) :320～329
[42]孙彩玲,田纪春,张永祥等.TPA质构分析模式在食品研究中的应用[J].试验科学与技术,2007,5(2):1～4
[43]吴伟都,董海英,朱慧等.质构分析(TPA)及测试条件对新鲜湿面品质的影响[J].食品科技,2008,33(8):196～199
[44]姜松,王海鸥.TPA质构分析及测试条件对苹果TPA质构分析的影响[J].食品科学,2004,25(12):68～71
[45]王海鸥,姜松.质构分析(TPA)及测试条件对面包品质的影响[J].粮油食品科技,2004,12(3):1～4
[46]王宇伟,李汴生,阮征等.小麦粉挤压膨化食品的质构分析方法[J].食品工业科技,2007,28(2):114～116,119
[47]孙彩玲,田纪春,张永祥等.质构仪分析法在面条品质评价中的应用[J].实验技术与管理,2007,24(12):40～43
[48]李卓瓦.质构仪在面条品质测定中的应用[J].农产品加工(学刊),2008,7:188～192
[49]吴兴利,边连全.感官评价原理与实践在肉质评价中的应用[J].吉林畜牧兽医,2004,12:24～25
[50]张爱霞,陆淳,生庆海等.感官分析技术在食品工业中的应用[J].中国乳品工业感官,2005,5:59～40
[51]张敏.感官分析技术在橙汁饮料质量控制中的应用[D].西南犬学硕士学位论文,2006
[52]吴谋成.食品分析与感官评定[M].北京:中国农业出版社,2002:512～514.
[53]张爱霞,陆淳,生庆海等.感官分析技术在食品工业中的应用[J].中国乳品工业,2005,5:39～40
[54]张敏,李宏军,高忠诚等.挤压膨化加工对食品中营养成分的影响[J].北方园艺,2003(3):63～64
[55]刘玉环,林向阳,阮榕生等.挤压膨化过程中食品营养成分的变化[J].农产品加工,2005,2:31～36
[56]安红周,金征宇,陆建安等.进料水分对挤压人造米理化特性和物性的影响[J].食品工业技,2004,25(9):55～58
[57]丁继峰,沈善奎.挤压技术在食品加工中的应用[J].现代化农业,2006.3:37～39
[58]杨薇.螺杆挤压机及其在食品工业中的应用[J].昆明理工大学学报,2001.26(3):78～83
[59]高惠璇.实用统计方法与SAS系统[M].北京:北京大学出版社,2001
[60]赵思明主编.计算机在食品科学与工程中应用[M].化学工业出版社,2005.5
[61]欧远.挤压法生产富含蛋黄粉的营养佐餐食品的研究[D].江南大学硕士学位论文,2007.5
[1]康东方,何锦风,王锡昌等.干燥方法对方便米饭品质的影响[J].粮食加工,2006,31(5):29～33
[2] Luangmalawata, P; Prachayawarakorn, S; Nathakaranakule, A, et al. Effect of temperature on drying characteristics and quality of cooked rice [J]. LWT-Food Science and Technology, 2008, 41: 716～723
[3]佟月英,孙永海,石晶等.干燥方法对营养强化方便米饭复水性的影响[J].农业机械学报,2003,34(2):53～56
[3]赵艳忠,王忠江,陈立等.苜蓿薄层干燥特性试验研究[J].东北农业大学学报,2009,40(2):114～117
[4]衣淑娟,周桂霞,刘天祥等.白瓜子薄层干燥试验研究[J].农机化研究,2000,2:76～79
[5]彭桂兰,吴文福,陈晓光等.萝卜丝薄层干燥试验及其数学模型的建立[J].农业机械学报,2005,36(3):79～81
[6]陈丽梅,王瑞梅,闫毅等等.丸粒化玉米种子薄层干燥的数学模型[J].农业机械学报,2006,37(6):54～58
[7]高波,吴文福,杨永海等.一种薄层干燥新模型的建立[J].农业机械学报,2003,34(3):54～57
[8]李栋,毛志怀,曹崇文等.低温下水稻的薄层干燥模型[J].中国农业大学学报,2000,5(2):37～39
[9]屠康,佟馨.热风干燥蘑菇片的工艺研究[J].食品工业科技,2005,3:126～128
[10]薛文通,王浩.新疆番茄热风干燥工艺试验研究[J].食品工业科技,2004,10:88～92
[11]王俊,巢炎,傅俊杰等.辐照苹果热风干燥工艺的试验研究[J].浙江大学学报(农业与生命科学版),27(5):579～582,2001
[12]张琼,章梁,黄泽元等.草鱼鱼片热风干燥特性的研究[J].武汉工业学院学报,2008,27(4):13～18
[13]吴素萍.干燥方法对方便米粥复水性的影响[J].粮油加工与食品机械,2005,(9):74～76
[14]赵思明,熊善柏,张仁军等.人造米热风干燥数学模型的建立及其应用[J].农业工程学报,1997,13(1):211～216
[15]赵思明,熊善.人造米干燥动力学及其仿真研究[J].华中农业大学学报,1998,17(6):578～583
[16]赵思明,熊善柏,高福等.人造米干燥过程内部水分传递特性研究[J].食品学,1998,19(2):7～10
[17]李珂,王蒙蒙,沈晓萍等.熟化甘薯热风干燥工艺参数优化及数学模型研究[J].食品科学,2008,29(8):363～368
[18]沈晓萍,王蒙蒙,卢晓黎等.熟化甘薯热风干燥特性及数学模型研究[J].食品与机械,2007(3):119～121
[19] Akpinar E, Mdidlli A, Bicer. Single Layer Drying Behaviour of Potato Plices in a Convective Cyclone Dryer and Mathematical Modeling [J].Energy Conversion and Management, 2003, 44(3):1689～1705.
[20]诸爱士,成忠.西芹热风干燥动力学研究[J].农机化研究,2007,3:139～142
[21]杨颖.酶法浸泡及微波热风干燥对方便米饭复水时间影响的研究[J].食品科学,2006,27(12):498～500
[22]Akal, D; Kahveci, K; Cihan, A.Mathematical modelling of drying of rough rice in stacks[J]. Food Science and Technology International, 2007, 13(6): 437～445
[23] Madamba, PS; Yabes, RP. Determination of the optimum intermittent drying conditions for rough rice (Oryza sativa, L.)[J]. LWT-Food Science and Technology, 2005, 38(2): 157～165
[24] Ramesh, MN. Moisture transfer properties of cooked rice during drying[J]. LWT-Food Science and Technology, 2003, 36(2): 245～255
[25] Cnossen, AG; Siebenmorgen, TJ; Yang, W.The glass transition temperature concept in rice drying and tempering: Effect on drying rate [J]. Ransactions of the ASEA, 2002, 45(3): 759～766
[26]王海霞.辣椒热风干燥特性研究[D].西南大学硕士学位论文,2006,5
[27]张建军,王海霞,马永昌等.辣椒热风干燥特性研究[J].农业工程学报,2008,24(3):298～301
[28]陈桂琴.MATLAB用于处理曲线拟合[J].电脑知识与技术,2005,(7):78～79
[29]罗成汉,刘小山.曲线拟合法的Matlab实现现代电子技术,2003,(20):16～17,20
[30]吴晓光,徐稍彩,李树刚等.基于MATLAB试验数据的几种处理方法[J].自动化技术与应用,2006,(1):25～27
[31]高祸成.食品工程原理[M].北京:中国轻工业出版社,1998,12
[32]杨同舟.食品工程原理[M].北京:中国农业出版社,2001,3
[1]王彬彬,姜静,隋馨等.复合维生素B片中维生素B6含量的测定[J].中国药师,2008,11(2):239～240
[2]曾俊芬,宋金春.HPLC法测定复合维生素注射液(13种)中4种脂溶性维生素的含量[J].中国药师,2008,11(2):417～419
[3]刘红菊,闫冲,蒋晔等.RP-HPLC同时测定复合维生素注射液中3种维生素的含量[J].华西药学杂志,2007,22(3):318～319
[4]李克,王华娟,潘朝晖等.离子对反相高效液相色谱法同时测定复合维生素片中4种水溶性维生素[J].色谱,2003,21(1):66～68
[5]杨冰,林逵.IP-HPLC法测定复合维生素B片中五种维生素的含量[J].福建医药杂志,2001,23(5):148～150
[6]周才琼,周玉林.食品营养学[M].北京:中国计量出版社,2006,11
[7]宋莲军,赵秋艳,乔明武等.不同储藏方式对白菜中亚硝酸及Vc含量的影响[J].安徽农业科学,2007,35(36):12015,12047
[8]陈文亮,孙克杰,何娟等.奶粉加工过程中维生素稳定性的研究[J].《乳业科学与技术》2008,2:66～67
[9]田耀旗,金征宇,邓力.维生素D_3-β-环糊精包合物稳定性及抗回生研究[J].中国粮油学报,2008,23(5):95～98
[10]金抒,缪晓琴.3-O-乙基维生素C热稳定性及抗氧化性的研究[J].日用化学工业,2008,38(6):413～416
[11]王军,田玉民,刘璐等.维生素E对畜禽肉色稳定性影响的研究进展[J].安徽农业科学,2008,36(33):14545～14547
[12]刘海兴,刘凤芹,于爱民等.维生素C稳定性及其与牛血清白蛋白亲和作用的研究[J].分析科学学报,2007,23(1):82～84
[13]牛会芬,张宪志,徐学增等.包材对维生素C的稳定性影响研究[J].河北化工,2007,30(2):18～21
[14]李成文,孙美侠,苗明三等.不同保藏方法对高温下桃仁中维生素E稳定性的影响[J].中药材,2005,28(2):137～140
[15]方琳,邢成军,张静等.饲料生产和储藏中影响维生素稳定性的因素[J].吉林畜牧兽医,2005,4:22～25
[16] M.B.Coelho. Effects of Processing and Storage on Vitamin Stability [J] .Feed International, 1991,12: 39～45.
[17]肖庆敏,李学红,李永华等.维生素A强化食用油的稳定性研究[J].中国油脂,2005,30(11): 46～47
[18]李文仙,黄健,刘兆平等.光照及包装对强化食用油中维生素A含量的影响[J]卫生研究,2003,32(增刊):78～80
[19]肖庆敏,李学红,郝克非等.食物加工对维生素A强化食用油品质的影响[J].中国油脂,2003,28(8):47～49
[20]吴卫国,杨伟丽,唐书泽等.双螺杆挤压生产谷物早餐过程中维生素的稳定性[J].湖南农业大学学报(自然科学版),2004,30(1):55～58
[21] Riaz, M; Asif, M; Ali, R. Stability of Vitamins during Extrusion[J]. Critical Reviews in Food Science and Nutrition, 2009, 49(4):361～368
[22]丁健桦,饶火瑜,王兴祥等.HPLC法初步研究维生素C的稳定性[J].食品工业,2004,1:44～45
[23]吴红艳.马铃薯中维生素C稳定性的研究[J].齐齐哈尔大学学报,2004,20(3):29～31
[24]唐星.刺梨珍珠饮料中维生素C和超氧化物歧化酶(SOD)稳定性的研究[J].饮料工业,2004,7(5):17～24
[25]董爱文,卓儒洞,苏红等.紫花地丁中维生素C提取及稳定性研究[J].食品工业科技,2004,10:49～54
[26]陆道礼李国文陈庶来等.草莓汁加工储藏过程中维生素C稳定性的研究[J].食品研究与开发,2004,25(6):121～123
[27]檀亦兵.用差示扫描量热法研究维生素C的热稳定性及热动力学[J].无锡轻工大学学报,2003,22(2):102～105
[28]程忠刚,林映才,郑黎等.复合维生素添加剂的稳定性及品质保护[J].粮油食品科技,2002,10(5):33～35
[29]连予生,梁洁红,邓秀琼等.维生素C在橙汁饮料中的稳定性[J].食品工业,2000,2:14～15
[30] Jeney-Nagymate, E; Fodor, P.The Stability of Vitamin C in Different Beverages[J].British Food Journal, 2008, 110(2-3):296～309
[31] Silva, Mara Reis; de Oliveira Santos Junior et al. Stability of vitamin C in fresh cagaita and during pulp and juice storage[J].Pesquisa Agropecuaria Tropical, JAN-MAR 2008, 38(1):53～58
[32]胡永乐.食品中维生素C在加工和储藏过程中的稳定性[J].现代商检科技,1996,6(4):38～51
[33]章钰.食品加工中维生素的稳定性[J].食品科技,1994,6:13
[34]饶桂香,达明,何静等.维生素B_2对光的穗定性研究[J].华西药学杂志,1994,3:172～175
[35]李华.维生素C稳定性研究[J].食品科学,1989,9:3～5
[36] Huyghebaert, N; De Beer, J; Vervaet, C. et al. Compounding of Vitamin A, D-3, E and K-3 Supplements for Cystic Fibrosis Patients:Formulation and Stability Study [J]. Journal of clinical pharmacy and therapeutics, 2007, 32(5):489～496
[37] Wagner, D; Rousseau, D; Sidhom, G, et al. Vitamin D_3 Fortification, Quantification, and Long-term Stability in Cheddar and Low-fat Cheeses[J] .Journal of Agricultural and Food Chemistry, 2008, 56(17):7964-7969
[38] Cannel, R. Efficacy and Safety of Fortification and Supplementation of Vitamin B-12: Biochemical and Physiological Effects[J]. Food and Nutrition Bulletin, 2008, 29(2): 117-118
[39] Hiatt, AN;Ferruzzi, MG; Taylor, LS, et al. Impact of Deliquescence On the Chemical Stability of Vitamins B_1, B_6, and C in Powder Blends[J]. Journal of Agricultural and Food Chemistry, 2008, 56(15): 6471-6479
[40] Li Y, Diosady LL, Jankowski S, Effect of Iron Compounds On the Storage Stability of Multiple-fortified Ultra Rice (R)[J].International Journal of Food Science and Technology, 2008, 43(3): 423-429
[41] Li Y, Diosady LL, Jankowski S. et al. Stability of vitamin B-1 in Ultra Rice (R) in the Presence of Encapsulated Ferrous Fumarate[J].International Journal of Food Science and Technology, 2008, 59(1):24-33
[42] Butt MS; Arshad MU; Alam MS, et al.Bioavailability and Storage Stability of Vitamin A Fortificant (Retinyl Acetate) in Ffortified Cookies[J]. Food Reserch International, 2007, 40: 1212-1219
[43] Nielsen, MM; Hansen, A. Stability of Vitamin E in Wheat Flour and Whole Wheat Flour During Storage[J]. Cereal Chemistry, 2008, 85(6):716-720
[44] Gutzeit D; Baleanu G; Winterhalter P, et al. Vitamin C Content in Sea Buckthorn Berries (Hippophae rhamnoides L. ssp rhamnoides) and Related Products: A Kinetic Study on Storage Stability and the Determination of Processing Effects[J] Journal of Food Science, 2008, 73(9):615-620
[45]Sablani, SS; Al-Belushi, K; Al-Marhubi, I, et al. Evaluating Stability of Vitamin C in Fortified Formula Using Water Activity and Glass Transition [J]. International Journal of Food Properties, 2007, 10(1):61-71
[46] 侯曼玲．食品分析[M]．北京：化学工业出版社,2004,4
[1]陈能,罗玉坤,朱智伟等.食用稻米米饭质地及适口性的研究[J].中国水稻科学,1999,13(3):152-156
[2]曹萍,吕文彦,裴忠友等.提高蒸煮与食味品质鉴定准确性优化稻米品质[J].辽宁农业科学,2002,(5):33-35
[3] Chakkaravarthi A, Lakshmi S, Subramanian R, etal. Kinetics of cooking unsoaked and presoaked rice[J]. Journal of Food Engineering, 2008, 84(2): 181-186
[4]刘敬科,郑理,赵思明等.蒸煮方法对米饭挥发性成分的影响[J].中国粮油学报,2007,22(5):12-15
[5]叶敏,许永亮,李洁等.蒸煮方式对米饭品质的影响[J].食品工业,2007,(4):32-34
[6]阮少兰,毛广卿.大米蒸煮品质的研究[J].粮食与饲料工业,2004,(10):25-26
[7]马晓娟.关于稻米的蒸煮及食味评价的研究[D].扬州大学硕士学位论文,2005,6
[8]中华人民共和国国家标准.稻米蒸煮试验品质评定[S].国家质量技术监督局,GB/T 15682-2004
[9]赵居生,楠谷彰,崔晶等.粳稻食味感官鉴定方法[J].天津农业科学,2003,9(1):12-14
[10]戴金平,任立涛,陈桂英等.稻米食味品质的感官评价[J].农业装备技术,2002,(4):40-41
[11] Lyon B G, Champagne E T, Vinyard BT, etal. Sensory and instrumental relationships of texture of cooked rice from selected cultivars and postharvest handling practices[J].Cereal Chemistry, 2000, 77(1): 64-69
[12]Khatoon, N; Prakash, J. Physico-chemical characteristics, cooking quality and sensory attributes of microwave cooked rice varieties[J].Food Science and Technology research, 2007, 13(1):35-40
[13] Qing-Bo Ding, Paul Ainsworth, Gregory Tucker, etal. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks[J]. Journal of Food Engineering, 2005, 66(3):283-289
[14] M. Bello, R. Baeza, M.P.Tolaba.Quality characteristics of milled and cooked rice affected by hydrothermal treatment[J]. Journal of Food Engineering, 2006, 72(2): 124-133
[15]Ebuehi, OAT;Oyewole, AC. Effect of cooking and soaking on physical characteristics, nutrient composition and sensory evaluation of indigenous and foreign rice varieties in Nigeria[J]. African Journal of Biotechnology, 2007, 6(8): 1016-1020
[16]中国营养学会.中国居民膳食营养素参考摄入量[M].北京:中国轻工业出版社,2000
[1]蔡林昌.挤压食品生产技术[J].发酵与食品工业,1993,6:49～55
[2]布勒设备工程(无锡)有限公司.一种新型大米营养强化技术[J].粮油加工与食品机械.2004,7:19
[3]程北根.挤压营养强化米生产工艺[J].粮油加工与食品机械.2005,5:18～19
[4]程北根.挤压营养强化米生产工艺简介[J].食品工业科技.2005,10:140～141
[2]谭斌,任保中.杂粮资源深加工技术研究开发现状与趋势[J].中国粮油学报,2006,21(3):229～234
[3]侯冬岩,回瑞华.荞麦、大麦和燕麦抗氧化性能的比较[J].食品科学, 2004, 25(10):54·
[4] Kayashita J·MuscleHypertrophy in Rats Fed On a Buckwheat Protein Extract [J].Biosci Biotechnol Biochem, 1999,63(7): 1242·
[5] WantanableM, SatoA,Osawa R, et al·Antioxidative Activity ofBuckwheatSeed Extracts and its rapid Estimate forEvaluation ofBreeding Materials [J]·JPN Soc Food Sci Techno,l 1995, 42:649～655·
[6] PrzybylskiR,LeeY C,EskinNAM-AntioxidantandRadical-Scavenging Activities of Buckwheat Seed Components [J]·AOCS, 1998, 75(11): 1595～1601·
[7] XingYM·Pamela JWhite [J]·AOCS, 1997, 74(3): 303～307
[8]张喜忠.复合膳食纤维对大鼠脂代谢的短期作用[J].营养学报,1999,21(3):69～71·
[9]汪海波,谢笔钧.燕麦中抗氧化成分的初步研究[J].食品科学,2003,24(7):62～64
[10] Hegde P S, Chandra T S·ESR spectroscopic study revealshigher free radical quenching potential in kodo millet(Paspalum scrobiculatum) compared to othermillets [J]·Food Chemistry·2005, 92(1):177～182·
[11]徐柏生.五谷杂粮各有所长[J].粮食与饲料工业,1995(8):41～42·
[12]张钟,王德生.玉米膳食纤维对实验性高脂血症小鼠降脂作用的影响[J].中国粮油学报,2005,20(5):120～123·
[13] Demonty I, Deshaies Y, Lamarche B, et al·Interaction between dietary protein and fat in triglyceride metabolism in the rat: effects of soy protein and menhaden oil [J]·Lipids, 2002, 37(7): 693～699·
[14] Smit E, Nieo F J, Crespo C J·Blood cholesterol and apolipoprotein B levels in relation to intakes of animal and plant proteins inUS adults [J]·The British Journal ofNutrition, 1999,82(3): 193～201·
[15] LeeY S, Jung E H·Dietary soy protein and calcium reduce serum lipid and cholesterol in rats fed fatenriched diets [J]·Nutraceuticals and Food, 2003, 7(4): 367～372·
[16] HigashiK,Abata S, Iwamoto N, et al·Effects of soy protein on levels of remnant-like particles cholesterol and vitamin E in healthmen[J]·Journal ofNutritional Science and Vitaminology, 2001, 47(4): 283～288·
[17] Kanazawa T,OsanaiT, et al·Protective effects of soy protein on the peroxidizability of lipoproteins in cerebrovascular diseases[J]·Journal ofNutrition, 1995, 125(3S): 639S～646S
[18]赵霖,鲍善芬.花生蛋白质对大鼠脂代谢的影响[J].中国食品学报,2006,6(3):79～81
[19]程坷伟.甘薯糖蛋白的分离纯化和组成[J].食品与发酵工业,2004,30(11):130～134
[20]邵红.论红薯的营养价值与药用价值[J].食品工业科技,2002(5):74～75
[21] Yoshimoto M·Antimutagenicity of Sweet potato(Ipomoea Batatas)Roots [J]·Bioscience-Biotechnology and Biochemistry, 1999, 63(3): 537～540
[22]赵晓红.薏米的营养、医用价值及制作饮料的开发前景[J].山西食品工业,2002(3):35～36
[23]吴朝霞,丁霞.杂粮的营养价值及杂粮保健食品的开发和应用[J].杂粮作物,2001,21(5):48～50
[24]郭志莉.小杂粮利用价值及产业竞争力分析研究[D].中国农业大学硕士学位论文,2005,9
[25]周昇昇,赵玉生.我国杂粮深加工初探[J].粮食与食品工业,2005,12(5):6～8
[26]李丹,丁霄霖.养麦生物活性成分的研究进展-养麦蛋白质的结构、功能及食品利用[J].西部粮油科技,2000,25(5):30～33.
[27]顾尧臣.小宗粮食加工(四)-荞麦加工[[J].粮食与饲料工业,1999(7):19～23
[28]胡爱军,丘泰球,梁汉华等.超声强化提取薏苡仁油的,研究现代化工[J].现代化工,2002,22(10):34～37
[29]赵钢,唐宇,马荣等.苦荞麦的营养和药用价值及其开发应用[J].农牧产品开发,1999(7):17～18
[30]顾尧臣.小宗粮食加工(七)-大麦加工[[J].粮食与饲料工业,1999(10):18～20
[31]杜连起.谷物杂粮食品加工技术[M].北京:化学工业出版社,2004,8
[32]吴传茂,吴周和,姜发堂等.薏苡酸奶工艺的探讨[J].饮料工业,2000,3(3):21～22
[33]刘恩歧,梁丽雅,张生海等.用含黄酮类化合物的植物叶生产焙烤类保健食品[J].食品工业,2001(5):23～25
[34]董文彦,哈佳,荣蓉等.籽粒苋保健面包的研制[J].食品工业科技,2001,22(2):54～56
[35]郑晓冬,周曼,傅承新等.薏米多糖提取工艺的优化[J].中国粮油学报,2000,15(5):1922
[36]胡爱军,丘泰球,梁汉华等.超声强化提取薏苡仁油的,研究现代化工[J].现代化工,2002,22(10):34～37
[37]田志芳,陕方,仲丽佳等.燕麦增值技术与产业化前景[J].粮油食品科技,2003,11(6):22～23
[38]张美丽,吴继红.杂粮食品加工[M].北京:中国农业科学技术出版社,2006,7
[39]韦公远.保健调味新品荞麦酱[J].山东食品科技,2004(4):18
[40]郑森.杂粮醋酿造技术[J].农机具之友,1999,2:38～39
[41]王武生.如何加工杂粮醋[J].吉林农业,2007,2:33
[42]仇菊,任长忠,李再贵等.杂粮醋的抗氧化特性研究[J].食品科技,2009,34(1):218～227
[43]成剑峰.苦荞麦醋酸发酵保健饮料[J].山西食品工业,2001(3):17～18
[44]姚惠源.稻谷深加工[M].北京:化学工业出版社,2004,5
[45]周显青.稻谷精深加工技术[M].北京:化学工业出版社,2006,3
[46]程式华,李建.现代中国水稻[M].北京:金盾出版社,2007,1
[47]李新华,董海洲.粮油加工学[M].北京:中国农业大学出版社,2002,7
[48]睢平勤,张心玲.粳米、籼米、糯米有啥不同[J].河南农业,2002,2:35
[49]傅金泉.糯米、粳米、籼米的分析及其酿酒试验[J].酿酒科技,1992,2:6～9
[50]杨月欣.中国食物营养成分2004(第二册)[M].北京:北京大学医学出版社,2005,5
[51]迟明梅,方伟森.浅谈营养米[J].粮油加工与食品机械,2005,9:62～70
[52]迟明梅,方伟森.浅谈营养米与功能米[J].粮食加工,2005,5:26～32
[53]钟丽玉,韦光果,徐晖等.碾白精度与大米营养成分关系的研究[J].无锡轻工业学院学报,1989,8(4):23～30
[54]王佰光.论营养强化大米与大米的营养强化[J].粮食经济与科技,1994,2:34～37
[55]李敏.大米品质及其营养卫生[J].武汉工业学院学报.2003,3:11～13
[56]金龙飞.食品与营养学[M].北京:中国轻工业出版社.2000,8
[57]中国国家RETA组课题组.公众营养与发展.经济研究参考[J].2002,9:2～5
[58]于小东.中国公众营养状况及改善行动.粮油食品科技[J].2006,14(1):1～5
[59]于小东.中国公众营养状况及国家改善行动.农产品加工(学刊)[J].2005,10:5～10
[60]周希华,杨文甫,姜国华等.营养强化食品改善公众营养的紧迫性与发展对策[J].中国食物与营养,2007,(12):57～59
[61]金增辉.营养强化米及其加工方法[J].粮食与油脂,2004,9:40～43
[62]任宇鹏,朱永义.主食营养强化若干问题的探讨[J].粮食与饲料工业,2004,(12):6～7
[63]李景明,马丽艳,温鹏飞等.食品营养强化技术[M].北京:化学工业出版社,2006,9
[64]张瑾瑾,李庆龙,王学东等.喷涂法生产营养强化米的试验室研究[J].粮食加工,2007,32(1):29～32
[65]金增辉.营养强化米及其加工方法[J].粮食与油脂,2004,9:40～44
[66] Chitpan, Monthana; Chavasit, Visith; Kongkachuichai, Ratchanee. Development of fortified dried broken rice as a complementary food[J]. Food and Nutrition Bulletin, 2005, 26(4): 376～384
[67]编辑部.《营养强化大米》国家标准将颁布[J].农产品加工,2008,2:11
[68]朱永义.稻谷加工与综合利用[M].北京:中国轻工业出版社,1999,8
[69]朱永义.稻谷加工工程[M].北京:中国轻工业出版社,1988,10
[70]朱永义.谷物加工工艺与设备[M].北京:科学出版社,2002,9
[71]阮竞兰,阮少兰.营养型大米的加工[J].农产品加工,2003,12:14～15
[72]武洋.大米营养强化工艺研究[D].西化大学硕士学位论文,2007.3
[73]劳民弟.强化营养米的生产[J].粮食与食品工业,1988,1:14～15
[74]国标8875-1988,碾米工业名词术语[S]
[75]谭洪卓.蒸谷米的加工[J].湖南农业.2002,6:10
[76]方福平,江建设.我国蒸谷米的起源与发展[J].中国稻米.2007,1:14～15
[77]叶永铭.蒸谷米的加工技术[J].吉林畜牧兽医.1999,12:33
[78]郑有川.蒸谷米的开发价值及其加工方法[J].中国水稻.1995,6:21～22
[79]左青.谈蒸谷米生产[J].粮食加工.1993,3:25～27
[80] Prom～u～thai C, Glahn RP, Cheng ZQ, Fukai S et al. The Bioavailability of Iron Fortified in Whole Grain Parboiled Rice[J]. Food Chem, 2009, 112 (4): 982～986
[81] Lamberts L, De Bie E, Derycke V et al. Effect of Processing Conditions on Color Change of Brown and Milled Parboiled Rice[J]. Cereal Chem., 2006, 83 (1): 80～85
[82] Marshall.W.E, Wadsworth.J.I, Verma.L.R., et al. Determining the Degree of Gelatinization in Parboiled Rice: Comparison of a Subject Method[J]. Cereal Chem., 1993, 70(2): 226～20
[83] Biswas.S.K, JuIiano.B.O.Laboratory Parboiling Procedures and Properties of Parboiled Rice from Varieties in Differing Starch Properties[J]. Cereal Chem., 1988, 65 (5): 417～423
[84] Prom～U～Thai C, Fukai S, Godwin ID et al. Iron-Fortified Parboiled Rice: A-novel Solution to High Iron Density in Rice based Diets[J]. Food Chem., 2008, 110(2): 390～398
[85] Lamberts.L, Brijs. K, Mohamed. R, et al. Impact of Browning Reactions and Bran Pigments on Color of Parboiled Rice[J]. Journal of Agricultural and Food Chemistry , 2006, 54 (26): 9924～9929
[86] Lamberts. L, Gomand, SV, Derycke, V et al. Presence of Amylose Crystallites in Parboiled Rice[J]. Journal of Agricultural and Food Chemistry, 2009, 57 (8): 3210～3216
[87] Heinemann, RJB, Behrens, JH, Lanfer-Marquez, UM et al. A study on The Acceptability and Consumer Attitude Towards Parboiled rice[J].International Journal of Food Science and Technology, 2006, 41 (6): 627～634
[88] Jagtap PS, Subramanian R, Singh V et al. Influence of Soaking on Crushing Strength of Raw and Parboiled Rice[J]. International Journal of Food Properties, 2008, 11 (1): 127～136
[89] Derycke, V, Veraverbeke, WS, Vandeputte, GE, et al. Impact of Proteins on Pasting and Cooking Properties of Nonparboiled and Parboiled rice[J]. Cereal Chem., 2005, 82 (4): 468～474
[90]王九菊.蒸谷米加工工艺及营养、储存特性探讨[J].粮食与饲料工业.2008,1:3～4
[91]方阮少兰,阮竞兰.蒸谷米生产技术[J].粮食加工.2007,3:35～37
[92]胡刚,张敏娟.蒸谷米生产工艺简析[J].粮食与食品工业.2005,1:21～23
[93]王九菊,胡小云,付桂明等.浅析国际蒸谷米市场[J].粮食科技与经济.2002,4:34～36
[94]孙义章.蒸谷米的生产[J].农村实用工程技术,2000,6:28
[95]周旭东,熊善柏,董汉萍等.浅色蒸谷米生产工艺研究[J].武汉工业学院学报,1999,4:13～18
[96]董汉萍,周旭东,熊善柏等.蒸谷米的湿热处理与工艺优化[J].粮食与饲料工业.1999,12:16～17
[97]朱永义.天然强化米---留胚米[J].粮食与油脂.2001,1:41～42
[98]振环.留胚米的碾制及质量要求[J].粮食与饲料工业.2008,7:1～2
[99]金增辉.留胚米[J].粮食加工.2007,2:39～40
[100]金增辉.留胚米碾制[J].粮食与油脂.2001,1:40～42
[101]赵忠星,韩克文.浅谈留胚米生产过程中应注意的问题[J].吉林粮食高等专科学校学报.2001,2:11～13
[102]刘秀芳,阮少兰.留胚米生产技术[J].粮食流通技术.2008,6:39～41
[103]金增辉.回归型营养米加工初探[J].粮食与饲料工业.2002,9:11～12
[104]李天真,周惠明.浸吸法生产锌强化营养米工艺的研究[J].中国粮油学报,2005,4:1～3
[105]蔡丽明,高群玉.大米营养强化技术及应用研究进展[J].粮食与油脂,2006,8:20～22
[106]程北根.挤压营养强化米生产工艺[J].粮油加工与食品机械.2005,5:18～19
[107]布勒设备工程(无锡)有限公司.一种新型大米营养强化技术[J].粮油加工与食品机械.2004,7:19
[108]程北根.挤压营养强化米生产工艺简介[J].食品工业科技.2005,10:140～141
[109]陈厚荣,阚建全,张甫生等.营养米的研究现状与前景[J].食品工业科技.2008,11:272～275
[110]编辑部.人造米[J].食品科技.1982,2:18
[111]编辑部.人造米[J].食品科技.1983,1:20
[112]金增辉.人造米及其加工工艺[J].粮食与饲料工业,1993,6:5～7
[113]周定福,陈春玲.人造米生产技术[J].食品科技.1993,5:25～26
[114]肖康.人造米的加工制作[J].农村天地.1995,7:34
[115]熊善柏,赵思明,孙自轮等.人造米加工工艺的研究[J].粮食与油脂.1995,4:8～12
[116]赵思明,熊善柏.人造米热风干燥数学模型的建立及其应用[J].农业工程学报,1997,13(1):211～215
[117]赵思明,董汉萍.人造米复水过程水分传递特性的研究[J].粮食与饲料工业,1998,(9):43～45
[118]赵思明,熊善柏.造米干燥过程内部水分传递特性的研究[J].食品科学,1998,19(2):7～10
[119]赵思明,熊善柏.人造米干燥动力学及其仿真研究[J].华中农业大学学报,1998,17(6):578～583
[120]熊善柏,赵思明.人造米高温高湿干燥研究[J].食品科学,2000,21(8):31～33
[121]林道.用玉米粉生产人造米[J].农村实用科技信息,1998,9:21
[122] Katsuya. Process for Producing Enriched Artificial Rice[P]. US Patent (3, 628, 966), 1971
[123] Harrow, A.D.et al.Reformed Rice product. [P].U.S., 4325976.1982
[124] Galle, E.L.et al.Process of manufacturing a Starch-base Food Oroduct[P].U.S., 4446163.1984
[125] Wenger, M.L.et al.Low Shear Extrution Process for Manfacture of Quick Cooking Rice[P]. U.S.,4769251.1988
[126] Kurachi. Process of making enriched artificial rice[P]. US Patent (5, 403, 606), 1995
[127] Lee, E, Wissgou-U.Instant soakable rice[P].U.S.2001
[128]丁虹,董贝森,程强等.挤压技术及其在食品工业中的应用[J].轻工机械,1998,3:12～15
[129]丁继峰,沈善奎.挤压技术在食品加工中的应用[J].现代化农业,2006,3:37～39
[130]杨薇.螺杆挤压机及其在食品工业中的应用[J].昆明理工大学学报,2001,26(3):78～83
[131]姜南,邢应生,闫宝瑞等.食品加工用三螺杆挤压机[J].昆明理工大学学报,2003,19(1):151～153
[132]高福成,王海殴.现代食品工程高新技术[M].北京:中国轻工业出版社,1997.560～569.
[133]刘学文,王文贤,冉旭等.鸡肉挤压膨化休闲食品的开发研究[J].食品科学,2003,24(12):63～67.
[134]蔡林昌.挤压食品生产技术[J].食品与发酵工业,1993,5:66～71
[135]张泽庆.食品挤压技术[J].粮食加工,2008,33(12):63～66
[136]安红周,金征宇,陆建安等.进料水分对挤压人造米理化特性和物性的影响[J].食品工业技,2004,25(9):55～58
[137]安红周,金征宇,赵晓文等.机筒温度对挤压工程重组米理化特性和物性的影响[J].食品科技,2005,(3):20～23
[138]安红周,金征宇,赵晓文等.挤压法制备营养方便米的品质[J].食品与生物技术学报,2005,24(2):22～26
[139]蒋立茂,郭曦,吴唐伟等.营养强化甘薯米的开发研究[J].四川农机,2005,6:30～33
[140]安红周,金征宇,赵晓文等.新型方便米食用品质的研究[J].食品科学,2005,26(4):145～149
[141]安红周,赵琳,金征宇等.工程重组方便米复配机理的研究[J].食品科学,2006,27(9):126～131
[142]田耀旗,金征宇,邓力等.V_(D3)-β-环糊精包合物在挤压营养米中的应用研究[J].食品与发酵工业,2007,23(12):52～55
[143] Ken'ichi Ohtsubo, Keitaro Suzuki, Yuji Yasui et al. Bio-functional Components in The Processed Pre-germinated Brown rice By a Twin-screw Extruder [J]. Journal of Food Composition and Analysis, 2005, 18:303～316
[144] G. S. Choudhury, A. Gautam. Comparative Study of Mixing Elements During Twin-screw Extrusion of Rice Four [J]. Food Research International, 1998, 31 (1):7～17
[145] George Chao-Chi Chuang, An-I Yeh. Efect of Screw Profile on Residence Time Distribution and Starch Gelatinization of Rice Four During Single Screw Extrusion Cooking [J]. Journal of Food Engineeringl, 2004, 63:21～31
[146] An-I Yeh, Yih-Mon Jaw. Predicting Residence Time Distributions in A Single Screw Extruder From Operating Conditions [J]. Journal of Food Engineeringl, 1999, 39:81～89
[147] Hulya Akdogan. Pressure, Torque and Energy Responses of A Twin Screw Extruder at High Moisture Contents [J]. Food Research International, 1996, 29:423～429
[148] H ulya Akdogan, Rui L.Tomas and Jorge C.Oliveira, Rheological Properties of Rice Starch at High Moisture Contents duringTwin-screwExtrusion[J].Lebensm.-Wiss.u.-Techno , 1997 , 30:488～496
[149] Suvendu Bhattacharya, Win-screw Extrusion of Rice-Green Gram Blend: Extrusion and Extrudate Characteristics[J]. Joumul of Food Engirwing, 1997, 32:83～99
[150] A. Plunkett, P. Ainsworth, The Influence of Barrel Temperature and Screw Speed on The Retention of L-ascorbic Acid In an Extruded Rice Based Snack Product [J]. Joumul of Food Engirwing, 2007, 78:1127～1133
[151] O. O. Lasekan, W. Lasekan, M. A. Idowu et al, Effect of Extrusion Cooking Conditions on the Nutritional Value, Storage Stability and Sensory Characteristics of a Maize-Based Snack Food [J]. Journal of Cereal Science, 1996, 24:79～85
[152] An-I Yeh ,Yih-Mon Jaw.Modeling Residence Time Distributions for Single Screw Extrusion Process[J]. Joumul of Food Engirwing, 1998, 35:211～232
[153] Lou, W.C.et al.Rehydratable rice Product [P].U.S.., 4521436.1984
[154] Scelia, R.P.et al.Extruded Quick-cooking Rice-like Product[P].E.P., 0226375.1986
[155] Moretti D, Lee TC, Zimmermann MB, Nuessli J, Hurrell RF. Development and evaluation of iron-fortified extruded rice grains [J]. Journal of food science, 2005, 70(5):330～336
[156] Lee YT, Schwarz PB, Physical and Cooking Properties of Restructured Grain Extruded From Selected Cereal and Legume Flours[J].Food Science and Biotechnology, 2004, 13(4 ): 438～442
[157] Gallali Y.M.,Abujnah Y.S.,Bannani F.K..Preservation of fruits and vegetables using solar drier :a comparative study of natural and solar drying,Ⅲ;chemical analysis and sensory evaluationdata of the dried samples(grapes,figs,tomatoes and onions).Renewable Energy.2000 (19)1-2:203～212
[158] Nijhuis H.H.,Torringa H.M.,Muresan S.. Approaches to improving the guality of dried fruit and vegetables. Trends in Food Science and technology. 1998,(9)1:13～20
[159] Esper A.,Muhlbauer W..Solar drying-An Effective Means of Food Preservation. Renewable Energy. 1998,15(1-4):95～100
[160]张璧光.太阳能与热泵节能干燥技术[J].通用机械,2006(7):18～20
[161]谢英柏等.热泵干燥技术的应用及其发展趋势[J].农机化研究,2006(4):12～15
[162]张绪坤等.热泵干燥技术在食业中的应用[J].食品科技,2004(11):10～13
[163]侯红运等.低温吸附干燥技术[J].通用机械,2006(2):50～52
[164]程盛华等.超临界流体技术发展与应用概况[J].热带农业工程学报,2005(2):24～27
[165]张憨等.国内外果蔬联合干燥技术的研究进展[J1.无锡轻工业大学学报,2003,22(6):103～106
[166]潘永康.中国现代干燥技术发展概况[J].通用机械,2005(8):42～43
[167]肖旭霖.洋葱真空远红外博层干燥模型.食品科学,2002(5):40-43
[168]王俊等.蘑菇热风干燥的水分扩散模型.浙江农业大学学报.1998,24(4):339-343
[169]刘正怀等.切片土豆干燥中传质过程模拟与分析.科技通报.2001(4):6-10.
[170]夏璐等.龙眼热风干燥特性的研究.食品工业2004(1):40-41
[171]薛文等.新疆番茄热风干燥工艺试验研究.食品工业科技.2004(10):88-92
[172]杨大伟等.温度对薄层黄花菜干燥的影响.湖南农业大学学报(自然科学版),2004,30(1):62-64
[173] karathanos VT.belessiotis VGappIication of a thin-layer equation to drying data of fresh and semi-dried fruits[J] journal of agricultural engineering research .1999,74(4):355-361
[174] doymaz I.pala M.the thin-layer drying characteristics of corn [J]. journal of food engineering . 2003,60(2): 125-130
[175] doymaz I.convective air drying characteristics of thin layer carrots [J]. journal of food engineering . 2004,61(3):359-364
[176] jannot Y.talla A.nganhou J.puiggali JR.modeling of banana convective drying by the drying characteristics curve (DCC)method [J].drying technology.2004,22(8): 1949-1968
[177]张建军,王海霞,马永昌等.辣椒热风干燥特性的研究.农业工程学报,2008(3):298-301
[178]佟月英,孙永海,石晶等.干燥方法对营养强化方便米饭复水性的影响[J].农业机械学报,2003,34(2):54-57
[179]于进芝,庞道华,宋煌炜等.营养质里指数法在膳食营养质量评价中的应用研究[J].中国卫生学报,1994,13(2):128
[180] Hansen RG.An Index of Food Qualury [J].Nutr Rev1973,1: 31.
[181]林丽钦,徐扬辉.纯麦花生粥的营养配方设计[J].福建轻纺.2004,1:5-10
[182]李建芳.冷冻干燥压缩全营养方便米饭的开发与工艺研究[D].四川农业大学硕士学位论文,.2005,5
[183]赵思明.食品科学中的计算机应用[M].北京:化学工业出版社,2005,5
[184]郝文育,李亚白,王宁生等.基于线性规划的配方优化模型研究[J].控制工程,2004,11(6):488～490
[185]龙际飞,赵胜军,刘叶枝等.利用Excel线性规划设计优化畜禽饲料配方[J].黑龙江畜牧兽医,2008,2:55～57
[186]宋亚攀,王继文,孙丽萍等.利用Excel 2003“线性规划”程序优化设计饲料配方[J].饲料研究,2006(1):62～66.
[187]刘长辉,马恩香,张立新等.线性规划与多目标规划优化饲料配方的比较[J].中国家禽,2006,28(2):27～31.
[188]孟岳成,俞小良.谷物杂粮的复配技术及其营养互补[J].农产品加工,2009,1:20～21
[189]张桂兰.利用Excel2003线性规划设计饲料配方[J].畜禽业,209,2:10～13.
[190]党维勤,马三保,艾绍周等.Excel软件在优化饲料配方设计中的应用[J].家禽科学,2007,9:26～28
[191]李桂枝,唐晓玲,丰艳平等.运用Excel线性规划设计最低成本饲料配方方法[J].饲料研究,2007,12:43～46
[192]唐晓玲,姚军.用Excel2000线性规划最低成本法设计饲料配方[J].湖南环境生物职业技术学院学报,2004,10(4):35～340
[193]习海波,李明胜.用Excel 2000做饲料配方[J].广东饲料,2003,12(5):17～18
[194]何建君,廖显珍.线性规划在复合蔬菜汁饮料配方中的应用[J].食品科学,1992,5:5～9
[195]张坤生,汉什尔.线性规划在低脂肪、低胆固醇肉麸型肉食品研究中的应用[J].天津商学院学报
[196]朱海俊.婴儿断乳配方食品的研究[J].食品科学,1993,11:20～27
[197]马兴胜,付艳.婴儿配方乳粉的线性程序设计[J].中国乳品工业,1996,24(1):28～32
[198]田三德,王东,郑蕾等.幼儿营养粉的制备加工[J].食品科技,2004,6:48～52
[199]文新华.挤压五谷杂粮营养早餐谷物食品的研究[D].江南大学硕士学位论文,2004,5
[200]吴卫国.挤压营养早餐谷物及茶叶减肥谷物食品研究[D].湖南农业大学博士学位论文,2004,7
[201]黄汉英,魏明新,姚继承等.线性规划在白酒勾兑技术中的应用[J].华中农业大学学报,2001,20(4):400～403
[202]谢涛,唐柳春.青少年营养平衡食谱优化设计[J].中南林学院学报,2003,2:55～58,1993,13(3):11～18,25
[203] Darmon N, Ferguson EL, Briend A, et al. A cost constraint alone has adverse effects on food selection and nutrient density: An analysis of human diets by linear programming[J]. Journal of Nutrition ,2002, 132 (12): 3764～3771
[204] Briend A, Darmon N, Ferguson E, Erhardt JG, et al. Linear programming: A mathematical tool for analyzing and optimizing children's diets during the complementary feeding period[J]. Journal of Pediatric Gastroenterology and Nutrition,2003,36(1):12～22
[205]战旭梅,郑铁松,陶锦鸿等.质构仪在大米品质评价中的应用研究[J].食品科学,2007,28(9):62～65
[206]任顺成,周瑞芳,李永红.大米陈化过程中谷蛋白与大米质构特性的变化[J].中国粮油学报,2002,17(2):4-46.
[207]赵学伟,卞科,王金水,等.蛋白质与淀粉的相互作用对陈化大米质构特性的影响[J].郑州粮食学院学报,1998,19(3):23-29.
[208]王金水,赵友梅,卞科.不溶性直链淀粉与储藏大米质构特性的关系[J].中国粮油学报,2000,15(4):5-8.
[209]任顺成,周瑞芳.大米陈化过程中蛋白质与大米质构特性的变化[J].郑州工程学院学报,2001,22(1):42-46.
[210]郭兴凤,慕运动.蒸煮大米质构特性测定方法分析[J].中国粮油学报,2006,21(2):9-11.
[211]王灵昭,陆启玉,袁传光等.用质构仪评价面条质地品质的研究[J].郑州工程学院学报, 2003,24(3):29～33
[212]屠康,赵艺泽,洪莹等.利用质构仪对不同类型干酪质地品质的研究[J].中国乳品工业,2004,12:16～18
[213]郑铁松.质构仪在面团和面包品质评定中的应用研究[J].食品科学,2004,25(10):37～40
[214]丁武,寇莉萍,张静等.质构仪穿透法测定肉制品嫩度的研究[J].农业工程学报,2005,21(1):138～141
[215]黄悦雄,刘振翔,黄立新等.质构仪测定淀粉糊糊丝长度的方法[J].食品科学,2005,26(3):83～86
[216]潘秀娟,屠康.质构仪质地多面分析(TPA)方法对苹果采后质地变化的检测[J].农业工程学报,2005,21(3):166～170
[217]于慧春,李欣,张仲欣等.采用质构仪分析氯化钙对牛肉品质的影响[J].食品研究与开发,2009,30(5):35～38
[218]郭兴凤,慕运动.蒸煮大米质构特性测定方法分析[J].中国粮油学报,2006,21(2):9～11
[219]迟明梅.大米食用品质的研究进展[J].粮油加工与食品机械,2005,1:63～66
[220]郭维荣.米汤碘兰值作为大米食用品质代用指标的探讨[J].粮油仓储科技通讯,2001,2:43～44
[221]张洪霞,马小愚.稻米食用品质的力学指标主成分分析[J].农业机械学报,2008,39(7):90～94
[222]钟方旭,蓝盛银,徐珍秀等.垩白对籼米蒸煮食用品质的影响[J].中国粮油学报,2003,18(4):1～4
[223]闻清平,朱永义.大米淀粉、蛋白质与其食用品质关系[J].粮食与油脂,2001,5:29～32
[224] K.R.Bhattaehorya.etal.Importance of insoluble amylase as a determinant of rice quality [J].J.Sci..Fd.Agric. 1978,29:359
[225] K.R.Reddy, S.z.Ali, K.R.Bhattaehorya.The fine structure of rice-starch amylopectin and its relation to the texture of cooked rice[J]. carbohydrate Polymers. 1993, 22: 267～275.
[226]刘英.稻米的食用品质与其整精米率的关系[J].中国粮油学报,2004,19(5):8～10
[227]张守文,周云.绿米、红米、黑米的食用品质研究[J].粮食与食品工业,2004,11:11～14
[228]朱满山,汤述翥,顾铭洪等.RVA谱在稻米蒸煮食用品质评价及遗传育种方面的研究进展[J].中国农学通报,2008,8:59～63
[229]孙辉,吴尚军,姜薇莉等.小麦粉食用品质的感官评定和仪器评价[J].粮油食品科技,2004,12(1):25～28
[230]师俊玲,魏益民,郭波莉等.面条食用品质评价方法研究[J].西北农林科技大学学报(自然科学版),2002,30(6):111～117
[231]中华人民共和国国家标准.稻米蒸煮试验品质评定[S].国家质量技术监督局,GB/T 15682-2004
[232]戴金平,任立涛,陈桂英等.稻米食味品质的感官评价[J].农业装备技术,2002,(4):40-41
[233]赵居生,楠谷彰,崔晶等.粳稻食味感官鉴定方法[J].天津农业科学,2003,9(1):12-14
[234]马晓娟.关于稻米的蒸煮及食味评价的研究[D].扬州大学硕士学位论文,2005,6
[235]叶敏,许永亮,李洁等.蒸煮方式对米饭品质的影响[J].食品工业,2007,(4):32-34
[236] Khatoon, N;Prakash, J. Physico-chemical characteristics, cooking quality and sensory attributes of microwave cooked rice varieties[J].Food Science and Technology research, 2007, 13(1):35-40
[1]文新华.挤压五谷杂粮营养早餐谷物食品的研究[D].江南大学硕士学位论文,2004,5
[2] Katsuya, et al. Process for producing enriched artificial rice[P]. US Patent (3, 628, 966), 1971
[3] Kurachi. Process of making enriched artificial rice[P]. US Patent (5, 403, 606), 1995
[4]赵思明主编.计算机在食品科学与工程中应用[M].化学工业出版社,2005.5
[5] Shindoh K, Yasui A.Changes in cadmium concentration in rice during cooking[J]. Food Science and Technology Research, 2003, 9(2): 193～196
[6] Bjorn O. EggumBienvenido O. Juliano, et al. Effect of extrusion cooking on nutritional value of rice flour[J]. Food Chemistry, 1986, 19(3):235～240
[7] Jenny Ruales, Pablo Polit, Baboo M. Nair. Nutritional quality of blended foods of rice, soy and lupins, processed by extrusion[J]. Food Chemistry, 1988, 29(4):309～321
[8]李盛仙.粗杂粮的营养和医疗保健价值[J].药膳食疗研究,2000,(5):31
[9]吴卫国.挤压营养早餐谷物及茶叶减肥谷物食品研究[D].湖南农业大学博士学位论文,2004,7
[10]郝文育,李亚白,王宁生等.基于线性规划的配方优化模型研究[J].控制工程,2004,11(6):488～490
[11]龙际飞,赵胜军,刘叶枝等.利用Excel线性规划设计优化畜禽饲料配方[J].黑龙江畜牧兽医,2008,2:55～57
[12]宋亚攀,王继文,孙丽萍等.利用Excel 2003“线性规划”程序优化设计饲料配方[J].饲料研究,2006(1):62～66.
[13]刘长辉,马恩香,张立新等.线性规划与多目标规划优化饲料配方的比较[J].中国家禽,2006,28(2):27～31.
[14]孟岳成,俞小良.谷物杂粮的复配技术及其营养互补[J].农产品加工,2009,1:20～21
[15]张桂兰.利用Excel2003线性规划设计饲料配方[J].畜禽业,209,2:10～13.
[16]党维勤,马三保,艾绍周等.Excel软件在优化饲料配方设计中的应用[J].家禽科学,2007,9:26～28
[17]李桂枝,唐晓玲,丰艳平等.运用Excel线性规划设计最低成本饲料配方方法[J].饲料研究,2007,12:43～46
[18]唐晓玲,姚军.用Excel2000线性规划最低成本法设计饲料配方[J].湖南环境生物职业技术学院学报,2004,10(4):35～340
[19]习海波,李明胜.用Excel 2000做饲料配方[J].广东饲料,2003,12(5):17～18
[20]黄汉英,魏明新,姚继承等.线性规划在白酒勾兑技术中的应用[J].华中农业大学学报,2001,20(4):400～403
[21]朱海俊.婴儿断乳配方食品的研究[J].食品科学,1993,11:20～27
[22]马兴胜,付艳.婴儿配方乳粉的线性程序设计[J].中国乳品工业,1996,24(1):28～32
[23]何建君,廖显珍.线性规划在复合蔬菜汁饮料配方中的应用[J].食品科学,1992,5:5～9
[24]郑义.小议食品加工模型的建立与分析[J].民营科技,2008,9:36
[25]田三德,王东,郑蕾等.幼儿营养粉的制备加工[J].食品科技,2004,6:48～52
[26]谢涛,唐柳春.青少年营养平衡食谱优化设计[J].中南林学院学报,2003,2:55～58
[27]张坤生,汉什尔.线性规划在低脂肪、低胆固醇肉麸型肉食品研究中的应用[J].天津商学院学报,1993,13(3):11～18,25
[28]陈合,郭志钧.食品营养配方计算机优化设计[J].食品科学,1993,12:45～48
[29]刘辉.基丁Excel2003设计最佳营养配方[J].商场现代化,2007,11:212～213
[30]林丽钦,徐扬辉.纯麦花生粥的营养配方设计[J].福建轻纺,2004,1:5～10
[31]GB14880-94《食品营养强化剂使用卫生标准》
[32]GB2760-2007《食品添加剂使用卫生标准》
[33]中国营养学会编著.中国居民膳食营养参考摄入量Chinese DRIs[M].北京:中国轻工业出版社,2001.2
[34]韩远清,郑宝福,倪正奎等.营养强化米稳定性、均匀性研究[J].农产品加工,2009,1:59～61
[35]刘玉环,林向阳,阮榕生等.挤压膨化过程中食品营养成分的变化[J].农产品加工,2005,2:31～36
[36] Li Y, Diosady LL, Jankowski S et al.Effect of Iron Compounds on the Storage Stability of Multiple-fortified Ultra Rice (R)[J].International Journal of Food Science and Technology, 2008, 43(3): 423～429
[37] Li YO, Lam J, Diosady LL, Jankowski S et al.Antioxidant Cystem For The Preservation of vitamin A in Ultra Rice[J].Food and Nutrition bulletin, 2009, 30 (1) : 82～89
[38] Li Y, Diosady LL, Jankowski S et al.Stability of vitamin B-1 in Ultra Rice (R) In The Ppresence of Encapsulated Ferrous Fumarate[J].International Journal of Food Science nutrition, 2008,59(1):24～33
[39] Shore, K. Preventing Blindness: Vitamin-A Fortified "Ultra Rice"[J].Rep Int Dev Res Cent Can, 1996 jan 24, 3p
[40]编辑部.《营养强化大米》国家标准将颁布[J].农产品加工,2008,2:11
[41] Moretti D, Lee TC, Zimmermann MB, Nuessli J, Hurrell RF. Development and evaluation of iron-fortified extruded rice grains [J]. Journal of food science, 2005, 70(5): 330～336
[42]程北根.挤压营养强化米生产工艺简介[J].食品工业科技.2005,10:140～141
[43]杨月欣.中国食物营养成分2004(第二册)[M].北京:北京大学医学出版社
[1]沈宇.以单螺杆挤压机生产方便米饭的工艺研究[D].江南大学硕士学位论文,2003,6
[2]朱赞清.过程参数对双螺杆挤压系统以及挤出物特性影响的研究[D].大连水产学院硕士学位论文,2003,6
[3] George Chao-Chi Chuang, An-I Yeh. Effect of screw profile on residence time distribution and starch gelatinization of rice flour during single screw extrusion cooking[J].Journal of Food Engineering, 2004, 63(1): 21～31
[4] S.Ilo , Y. Liu E.Berghofer.Extrusion Cooking of Rice Flour and Amaranth Blends [J]. Lebensmittel-Wissenschaft und-Technologie, 1999, 32(2):79～88
[5] Wenger, et al. Low shear extrusion process for manufacture of quick cooking rice [P]. US Patent (4, 769, 251), 1988
[6]王亮,周惠明,钱海峰等.应用均匀设计和响应面分析优化谷物早餐的挤压工艺[J].食品与生物技术学报,2007,26(1):10～15
[7]战旭梅,郑铁松,陶锦鸿等.质构仪在大米品质评价中的应用研究[J].食品科学,2007,28,(9):62～65
[8]郭兴凤,慕运劲.蒸煮大米质构特性测定方法分析[J].中国粮油学报,2006,21(2):9～11.
[9] Leelayuthsoontorn P, Thipayarat A.Textural and morphological changes of Jasmine rice under various elevated cooking conditions[J]. Food Chemistry, 2006, 96(4): 606～613
[10] Hulya A., Rui L., Jorge C. Rheological Properties of Rice Starch at High Moisture Contents during Twin-screw Extrusion[J]. Lebensmittel-Wissenschaft und-Technologie, 1997, 30, 488～496
[11]金茂国,吴嘉棍,吴旭等.韧粉丝生产用淀粉性质及其粉丝品质关系的研究[J].无锡轻工业大学学报,1995,14(4):307～311
[12]何瑛,张有林.小麦淀粉粉条品质改良研究[J].陕西农业科学,2007,(3)14～17
[13]王钦德,杨坚主编.食品试验设计与统计分析[M].北京:中国农业大学出版社,2003
[14]许晖,孙兰萍,张斌等.超临界CO2萃取杏仁油的响应面优化[J].中国粮油学报,2008,23(1):93～98
[15]张秀省.响应面试验优化野生大豆可溶性蛋白的提取条件[J].食品研究与开发,2007,28(12):52～55
[16] Rolando J., Roberto L., Dardo Ma., etal. Effects of extrusion conditions and structural characteristics on melt viscosity of starchy materials[J]. Journal of Food Engineering , 2006, 74:96～107
[17] Baljit Singh, K.S. Sekhon, Narpinder Singh. Effects of moisture, temperature and level of pea grits on extrusion behaviour and product characteristics of rice[J].Food Chemistry, 2007, 100, 198～202
[18] Chung-Wen Su, Ming-Sheng Kong. Effects of soybean oil, cellulose, and SiO_2 addition on the lubrication and product properties of rice extrusion[J]. Journal of Food Engineering, 2007, 78, 723～729
[19] Harrow, et al. Reformed rice product [P]. US Patent (4, 325, 976), 1982
[20] Lou, et al. Rehydratable rice product[P]. US Patent (4, 521, 436), 1985
[21] Cox, et al. Process for preparing a quick-cooking rice[P]. US Patent (3, 879, 566), 1975
[22]王志江,周文化,蒋爱民等.响应曲面法优化超高压处理熟制鸡肉条件的研究[J].食品与机械,2009,25(1):36～40
[23]谢贞建,赵超群,邹联柱等.普洱茶多酚的提取及抗氧化作用研究[J].食品与机械,2009,25(1):64～67
[24]吴媛瑾,王承明,吴谋成等.响应曲面法优化棉籽粕中植酸的提取[J].中国油脂,2009,34(3):50～53
[25]干伟伟,常继东.灵芝多糖提取条件的响应曲面法优化研究[J].江苏农业科学,2009,1:259～262
[26]孟岳成,张学兵,邱蓉等.响应曲面法优化大豆多糖微波提取工艺[J].食品研究与开发,2009,30(2):28～31
[27]孙兰萍,张斌,赵大庆等.响应曲面法优化超临界CO2萃取猕猴桃籽油条件[J].化学工程,2008,36(12):1～5
[28]靳纪培,黄军,刘春风等.响应曲面法优化麦芽中β-淀粉酶提取工艺的研究[J].食品工业科技,2008,11:159～162
[29]李运罡,李梦琴,张剑等.响应曲面法提取玉米谷蛋白工艺优化研究[J].粮食与饲料工业,2008,9:24～25,28
[30]袁艳娟,金苗,赵珺等.响应曲面法优化绿豆皮中膳食纤维的提取工艺[J].安徽农业科学,2008,36(23):9900～9901,9986
[31]潘明,刘慧杰,郭脉玺等.响应面分析法优化豆腐保鲜条件[J].食品研究与开发,2008,29(11):139～142
[32]陈云霞.响应面法在葛根淀粉增抗优化中的应用[J].粮食加工,2009,34(2):47～50
[33]章银良.基于响应面分析法优化腌鱼工艺研究[J].安徽农业科学,2009,37(7):3234～3236
[34]杨抑,徐伟,陈杰等.响应面分析法对油炸香芋片的工艺优化[J].食品与机械,2009,25(1):46～50
[35]海洪,汪坤,金文英等.Box-Behnken响应面法优化超声波提取蚕沙中叶绿素的工艺的研究[J].食品工业科技,2009,3:207～209,211
[36]王庆玲,罗小玲,董娟等.花生红衣中原花色素超声提取工艺的优化[J].现代食品科技,2008,2(12)4:1284～1287
[37] Ragonese R, Macka M, Hughes J, Petocz P., etal. The Use of the Box-Behnken Experimental Design in the Optimisation and RobustnessTesting of a Capillary Electrophoresis Method for the Analysis of Ethambutol Hydrochloride in a Pharmaceutical Formulation[J].Journal of pharmaceutical and biomedical analysis, 2006, 27 (6) : 995～1007
[38] Thakur A, Panesar PS, Singh M, etal. Parametric optimization of Lactic Acid Extraction From Aqueous Solution in a Mixed Flow Reactor Using Emulsion Liquid MembraneBy Rresponse Surface Methodology[J]. chemical and biochemical engineering quarterly, 2008, 22 (2) : 157～167
[39] B.K. Tiwari, K. Muthukumarappan, C.P. O' Donnell etal. Modelling Colour Degradation of Orange Juice By Ozone Treatment Using Response Surface Methodology [J].Journal of Food Engineering, 2008, 88 (4) :553～560
[40] Lahlali R, Massart S, Serrhini MN etal. A Box-Behnken Design for Predicting the Combined Effects of Relative Hhumidity and Temperature on Antagonistic Yeast Population Density at The Surface of Apples[J]. International Journal of Food microbiology, 2008, 122 (1-2) :100～108
[41] Li.Y, Liu. Z, Cui.E etal. Application of statistical expermental design to optimize culture requirements of Aspergillus sp Zh-26 producing xylanase for degradation of arabinoxylans in mashing [J]. Journal of Food science, 2007, 72 (5) :320～329
[42]孙彩玲,田纪春,张永祥等.TPA质构分析模式在食品研究中的应用[J].试验科学与技术,2007,5(2):1～4
[43]吴伟都,董海英,朱慧等.质构分析(TPA)及测试条件对新鲜湿面品质的影响[J].食品科技,2008,33(8):196～199
[44]姜松,王海鸥.TPA质构分析及测试条件对苹果TPA质构分析的影响[J].食品科学,2004,25(12):68～71
[45]王海鸥,姜松.质构分析(TPA)及测试条件对面包品质的影响[J].粮油食品科技,2004,12(3):1～4
[46]王宇伟,李汴生,阮征等.小麦粉挤压膨化食品的质构分析方法[J].食品工业科技,2007,28(2):114～116,119
[47]孙彩玲,田纪春,张永祥等.质构仪分析法在面条品质评价中的应用[J].实验技术与管理,2007,24(12):40～43
[48]李卓瓦.质构仪在面条品质测定中的应用[J].农产品加工(学刊),2008,7:188～192
[49]吴兴利,边连全.感官评价原理与实践在肉质评价中的应用[J].吉林畜牧兽医,2004,12:24～25
[50]张爱霞,陆淳,生庆海等.感官分析技术在食品工业中的应用[J].中国乳品工业感官,2005,5:59～40
[51]张敏.感官分析技术在橙汁饮料质量控制中的应用[D].西南犬学硕士学位论文,2006
[52]吴谋成.食品分析与感官评定[M].北京:中国农业出版社,2002:512～514.
[53]张爱霞,陆淳,生庆海等.感官分析技术在食品工业中的应用[J].中国乳品工业,2005,5:39～40
[54]张敏,李宏军,高忠诚等.挤压膨化加工对食品中营养成分的影响[J].北方园艺,2003(3):63～64
[55]刘玉环,林向阳,阮榕生等.挤压膨化过程中食品营养成分的变化[J].农产品加工,2005,2:31～36
[56]安红周,金征宇,陆建安等.进料水分对挤压人造米理化特性和物性的影响[J].食品工业技,2004,25(9):55～58
[57]丁继峰,沈善奎.挤压技术在食品加工中的应用[J].现代化农业,2006.3:37～39
[58]杨薇.螺杆挤压机及其在食品工业中的应用[J].昆明理工大学学报,2001.26(3):78～83
[59]高惠璇.实用统计方法与SAS系统[M].北京:北京大学出版社,2001
[60]赵思明主编.计算机在食品科学与工程中应用[M].化学工业出版社,2005.5
[61]欧远.挤压法生产富含蛋黄粉的营养佐餐食品的研究[D].江南大学硕士学位论文,2007.5
[1]康东方,何锦风,王锡昌等.干燥方法对方便米饭品质的影响[J].粮食加工,2006,31(5):29～33
[2] Luangmalawata, P; Prachayawarakorn, S; Nathakaranakule, A, et al. Effect of temperature on drying characteristics and quality of cooked rice [J]. LWT-Food Science and Technology, 2008, 41: 716～723
[3]佟月英,孙永海,石晶等.干燥方法对营养强化方便米饭复水性的影响[J].农业机械学报,2003,34(2):53～56
[3]赵艳忠,王忠江,陈立等.苜蓿薄层干燥特性试验研究[J].东北农业大学学报,2009,40(2):114～117
[4]衣淑娟,周桂霞,刘天祥等.白瓜子薄层干燥试验研究[J].农机化研究,2000,2:76～79
[5]彭桂兰,吴文福,陈晓光等.萝卜丝薄层干燥试验及其数学模型的建立[J].农业机械学报,2005,36(3):79～81
[6]陈丽梅,王瑞梅,闫毅等等.丸粒化玉米种子薄层干燥的数学模型[J].农业机械学报,2006,37(6):54～58
[7]高波,吴文福,杨永海等.一种薄层干燥新模型的建立[J].农业机械学报,2003,34(3):54～57
[8]李栋,毛志怀,曹崇文等.低温下水稻的薄层干燥模型[J].中国农业大学学报,2000,5(2):37～39
[9]屠康,佟馨.热风干燥蘑菇片的工艺研究[J].食品工业科技,2005,3:126～128
[10]薛文通,王浩.新疆番茄热风干燥工艺试验研究[J].食品工业科技,2004,10:88～92
[11]王俊,巢炎,傅俊杰等.辐照苹果热风干燥工艺的试验研究[J].浙江大学学报(农业与生命科学版),27(5):579～582,2001
[12]张琼,章梁,黄泽元等.草鱼鱼片热风干燥特性的研究[J].武汉工业学院学报,2008,27(4):13～18
[13]吴素萍.干燥方法对方便米粥复水性的影响[J].粮油加工与食品机械,2005,(9):74～76
[14]赵思明,熊善柏,张仁军等.人造米热风干燥数学模型的建立及其应用[J].农业工程学报,1997,13(1):211～216
[15]赵思明,熊善.人造米干燥动力学及其仿真研究[J].华中农业大学学报,1998,17(6):578～583
[16]赵思明,熊善柏,高福等.人造米干燥过程内部水分传递特性研究[J].食品学,1998,19(2):7～10
[17]李珂,王蒙蒙,沈晓萍等.熟化甘薯热风干燥工艺参数优化及数学模型研究[J].食品科学,2008,29(8):363～368
[18]沈晓萍,王蒙蒙,卢晓黎等.熟化甘薯热风干燥特性及数学模型研究[J].食品与机械,2007(3):119～121
[19] Akpinar E, Mdidlli A, Bicer. Single Layer Drying Behaviour of Potato Plices in a Convective Cyclone Dryer and Mathematical Modeling [J].Energy Conversion and Management, 2003, 44(3):1689～1705.
[20]诸爱士,成忠.西芹热风干燥动力学研究[J].农机化研究,2007,3:139～142
[21]杨颖.酶法浸泡及微波热风干燥对方便米饭复水时间影响的研究[J].食品科学,2006,27(12):498～500
[22]Akal, D; Kahveci, K; Cihan, A.Mathematical modelling of drying of rough rice in stacks[J]. Food Science and Technology International, 2007, 13(6): 437～445
[23] Madamba, PS; Yabes, RP. Determination of the optimum intermittent drying conditions for rough rice (Oryza sativa, L.)[J]. LWT-Food Science and Technology, 2005, 38(2): 157～165
[24] Ramesh, MN. Moisture transfer properties of cooked rice during drying[J]. LWT-Food Science and Technology, 2003, 36(2): 245～255
[25] Cnossen, AG; Siebenmorgen, TJ; Yang, W.The glass transition temperature concept in rice drying and tempering: Effect on drying rate [J]. Ransactions of the ASEA, 2002, 45(3): 759～766
[26]王海霞.辣椒热风干燥特性研究[D].西南大学硕士学位论文,2006,5
[27]张建军,王海霞,马永昌等.辣椒热风干燥特性研究[J].农业工程学报,2008,24(3):298～301
[28]陈桂琴.MATLAB用于处理曲线拟合[J].电脑知识与技术,2005,(7):78～79
[29]罗成汉,刘小山.曲线拟合法的Matlab实现现代电子技术,2003,(20):16～17,20
[30]吴晓光,徐稍彩,李树刚等.基于MATLAB试验数据的几种处理方法[J].自动化技术与应用,2006,(1):25～27
[31]高祸成.食品工程原理[M].北京:中国轻工业出版社,1998,12
[32]杨同舟.食品工程原理[M].北京:中国农业出版社,2001,3
[1]王彬彬,姜静,隋馨等.复合维生素B片中维生素B6含量的测定[J].中国药师,2008,11(2):239～240
[2]曾俊芬,宋金春.HPLC法测定复合维生素注射液(13种)中4种脂溶性维生素的含量[J].中国药师,2008,11(2):417～419
[3]刘红菊,闫冲,蒋晔等.RP-HPLC同时测定复合维生素注射液中3种维生素的含量[J].华西药学杂志,2007,22(3):318～319
[4]李克,王华娟,潘朝晖等.离子对反相高效液相色谱法同时测定复合维生素片中4种水溶性维生素[J].色谱,2003,21(1):66～68
[5]杨冰,林逵.IP-HPLC法测定复合维生素B片中五种维生素的含量[J].福建医药杂志,2001,23(5):148～150
[6]周才琼,周玉林.食品营养学[M].北京:中国计量出版社,2006,11
[7]宋莲军,赵秋艳,乔明武等.不同储藏方式对白菜中亚硝酸及Vc含量的影响[J].安徽农业科学,2007,35(36):12015,12047
[8]陈文亮,孙克杰,何娟等.奶粉加工过程中维生素稳定性的研究[J].《乳业科学与技术》2008,2:66～67
[9]田耀旗,金征宇,邓力.维生素D_3-β-环糊精包合物稳定性及抗回生研究[J].中国粮油学报,2008,23(5):95～98
[10]金抒,缪晓琴.3-O-乙基维生素C热稳定性及抗氧化性的研究[J].日用化学工业,2008,38(6):413～416
[11]王军,田玉民,刘璐等.维生素E对畜禽肉色稳定性影响的研究进展[J].安徽农业科学,2008,36(33):14545～14547
[12]刘海兴,刘凤芹,于爱民等.维生素C稳定性及其与牛血清白蛋白亲和作用的研究[J].分析科学学报,2007,23(1):82～84
[13]牛会芬,张宪志,徐学增等.包材对维生素C的稳定性影响研究[J].河北化工,2007,30(2):18～21
[14]李成文,孙美侠,苗明三等.不同保藏方法对高温下桃仁中维生素E稳定性的影响[J].中药材,2005,28(2):137～140
[15]方琳,邢成军,张静等.饲料生产和储藏中影响维生素稳定性的因素[J].吉林畜牧兽医,2005,4:22～25
[16] M.B.Coelho. Effects of Processing and Storage on Vitamin Stability [J] .Feed International, 1991,12: 39～45.
[17]肖庆敏,李学红,李永华等.维生素A强化食用油的稳定性研究[J].中国油脂,2005,30(11): 46～47
[18]李文仙,黄健,刘兆平等.光照及包装对强化食用油中维生素A含量的影响[J]卫生研究,2003,32(增刊):78～80
[19]肖庆敏,李学红,郝克非等.食物加工对维生素A强化食用油品质的影响[J].中国油脂,2003,28(8):47～49
[20]吴卫国,杨伟丽,唐书泽等.双螺杆挤压生产谷物早餐过程中维生素的稳定性[J].湖南农业大学学报(自然科学版),2004,30(1):55～58
[21] Riaz, M; Asif, M; Ali, R. Stability of Vitamins during Extrusion[J]. Critical Reviews in Food Science and Nutrition, 2009, 49(4):361～368
[22]丁健桦,饶火瑜,王兴祥等.HPLC法初步研究维生素C的稳定性[J].食品工业,2004,1:44～45
[23]吴红艳.马铃薯中维生素C稳定性的研究[J].齐齐哈尔大学学报,2004,20(3):29～31
[24]唐星.刺梨珍珠饮料中维生素C和超氧化物歧化酶(SOD)稳定性的研究[J].饮料工业,2004,7(5):17～24
[25]董爱文,卓儒洞,苏红等.紫花地丁中维生素C提取及稳定性研究[J].食品工业科技,2004,10:49～54
[26]陆道礼李国文陈庶来等.草莓汁加工储藏过程中维生素C稳定性的研究[J].食品研究与开发,2004,25(6):121～123
[27]檀亦兵.用差示扫描量热法研究维生素C的热稳定性及热动力学[J].无锡轻工大学学报,2003,22(2):102～105
[28]程忠刚,林映才,郑黎等.复合维生素添加剂的稳定性及品质保护[J].粮油食品科技,2002,10(5):33～35
[29]连予生,梁洁红,邓秀琼等.维生素C在橙汁饮料中的稳定性[J].食品工业,2000,2:14～15
[30] Jeney-Nagymate, E; Fodor, P.The Stability of Vitamin C in Different Beverages[J].British Food Journal, 2008, 110(2-3):296～309
[31] Silva, Mara Reis; de Oliveira Santos Junior et al. Stability of vitamin C in fresh cagaita and during pulp and juice storage[J].Pesquisa Agropecuaria Tropical, JAN-MAR 2008, 38(1):53～58
[32]胡永乐.食品中维生素C在加工和储藏过程中的稳定性[J].现代商检科技,1996,6(4):38～51
[33]章钰.食品加工中维生素的稳定性[J].食品科技,1994,6:13
[34]饶桂香,达明,何静等.维生素B_2对光的穗定性研究[J].华西药学杂志,1994,3:172～175
[35]李华.维生素C稳定性研究[J].食品科学,1989,9:3～5
[36] Huyghebaert, N; De Beer, J; Vervaet, C. et al. Compounding of Vitamin A, D-3, E and K-3 Supplements for Cystic Fibrosis Patients:Formulation and Stability Study [J]. Journal of clinical pharmacy and therapeutics, 2007, 32(5):489～496
[37] Wagner, D; Rousseau, D; Sidhom, G, et al. Vitamin D_3 Fortification, Quantification, and Long-term Stability in Cheddar and Low-fat Cheeses[J] .Journal of Agricultural and Food Chemistry, 2008, 56(17):7964-7969
[38] Cannel, R. Efficacy and Safety of Fortification and Supplementation of Vitamin B-12: Biochemical and Physiological Effects[J]. Food and Nutrition Bulletin, 2008, 29(2): 117-118
[39] Hiatt, AN;Ferruzzi, MG; Taylor, LS, et al. Impact of Deliquescence On the Chemical Stability of Vitamins B_1, B_6, and C in Powder Blends[J]. Journal of Agricultural and Food Chemistry, 2008, 56(15): 6471-6479
[40] Li Y, Diosady LL, Jankowski S, Effect of Iron Compounds On the Storage Stability of Multiple-fortified Ultra Rice (R)[J].International Journal of Food Science and Technology, 2008, 43(3): 423-429
[41] Li Y, Diosady LL, Jankowski S. et al. Stability of vitamin B-1 in Ultra Rice (R) in the Presence of Encapsulated Ferrous Fumarate[J].International Journal of Food Science and Technology, 2008, 59(1):24-33
[42] Butt MS; Arshad MU; Alam MS, et al.Bioavailability and Storage Stability of Vitamin A Fortificant (Retinyl Acetate) in Ffortified Cookies[J]. Food Reserch International, 2007, 40: 1212-1219
[43] Nielsen, MM; Hansen, A. Stability of Vitamin E in Wheat Flour and Whole Wheat Flour During Storage[J]. Cereal Chemistry, 2008, 85(6):716-720
[44] Gutzeit D; Baleanu G; Winterhalter P, et al. Vitamin C Content in Sea Buckthorn Berries (Hippophae rhamnoides L. ssp rhamnoides) and Related Products: A Kinetic Study on Storage Stability and the Determination of Processing Effects[J] Journal of Food Science, 2008, 73(9):615-620
[45]Sablani, SS; Al-Belushi, K; Al-Marhubi, I, et al. Evaluating Stability of Vitamin C in Fortified Formula Using Water Activity and Glass Transition [J]. International Journal of Food Properties, 2007, 10(1):61-71
[46] 侯曼玲．食品分析[M]．北京：化学工业出版社,2004,4
[1]陈能,罗玉坤,朱智伟等.食用稻米米饭质地及适口性的研究[J].中国水稻科学,1999,13(3):152-156
[2]曹萍,吕文彦,裴忠友等.提高蒸煮与食味品质鉴定准确性优化稻米品质[J].辽宁农业科学,2002,(5):33-35
[3] Chakkaravarthi A, Lakshmi S, Subramanian R, etal. Kinetics of cooking unsoaked and presoaked rice[J]. Journal of Food Engineering, 2008, 84(2): 181-186
[4]刘敬科,郑理,赵思明等.蒸煮方法对米饭挥发性成分的影响[J].中国粮油学报,2007,22(5):12-15
[5]叶敏,许永亮,李洁等.蒸煮方式对米饭品质的影响[J].食品工业,2007,(4):32-34
[6]阮少兰,毛广卿.大米蒸煮品质的研究[J].粮食与饲料工业,2004,(10):25-26
[7]马晓娟.关于稻米的蒸煮及食味评价的研究[D].扬州大学硕士学位论文,2005,6
[8]中华人民共和国国家标准.稻米蒸煮试验品质评定[S].国家质量技术监督局,GB/T 15682-2004
[9]赵居生,楠谷彰,崔晶等.粳稻食味感官鉴定方法[J].天津农业科学,2003,9(1):12-14
[10]戴金平,任立涛,陈桂英等.稻米食味品质的感官评价[J].农业装备技术,2002,(4):40-41
[11] Lyon B G, Champagne E T, Vinyard BT, etal. Sensory and instrumental relationships of texture of cooked rice from selected cultivars and postharvest handling practices[J].Cereal Chemistry, 2000, 77(1): 64-69
[12]Khatoon, N; Prakash, J. Physico-chemical characteristics, cooking quality and sensory attributes of microwave cooked rice varieties[J].Food Science and Technology research, 2007, 13(1):35-40
[13] Qing-Bo Ding, Paul Ainsworth, Gregory Tucker, etal. The effect of extrusion conditions on the physicochemical properties and sensory characteristics of rice-based expanded snacks[J]. Journal of Food Engineering, 2005, 66(3):283-289
[14] M. Bello, R. Baeza, M.P.Tolaba.Quality characteristics of milled and cooked rice affected by hydrothermal treatment[J]. Journal of Food Engineering, 2006, 72(2): 124-133
[15]Ebuehi, OAT;Oyewole, AC. Effect of cooking and soaking on physical characteristics, nutrient composition and sensory evaluation of indigenous and foreign rice varieties in Nigeria[J]. African Journal of Biotechnology, 2007, 6(8): 1016-1020
[16]中国营养学会.中国居民膳食营养素参考摄入量[M].北京:中国轻工业出版社,2000
[1]蔡林昌.挤压食品生产技术[J].发酵与食品工业,1993,6:49～55
[2]布勒设备工程(无锡)有限公司.一种新型大米营养强化技术[J].粮油加工与食品机械.2004,7:19
[3]程北根.挤压营养强化米生产工艺[J].粮油加工与食品机械.2005,5:18～19
[4]程北根.挤压营养强化米生产工艺简介[J].食品工业科技.2005,10:140～141