共查询到20条相似文献,搜索用时 78 毫秒
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本研究利用东北特产大豆、大米、玉米等谷物为主要原料,并强化多种微量元素,研制粉状和片状婴幼儿辅助食品。并对试验工艺过程、配方进行了筛选,经动物喂养试验说明,该产品的配方营养合理,安全,各项技术指标均达到了设计要求。 相似文献
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速溶婴幼儿营养米粉的挤压膨化工艺研究 总被引:3,自引:0,他引:3
研究了以碎大米为主要原料采用挤压膨化法制作婴幼儿米粉的干法生产工艺.通过正交试验确定了最优的大米挤压膨化工艺参数:大米水分为18%,螺杆转数为200 r/min,模头温度为150℃,以此参数制得的膨化米粉溶解性和口感最佳,并分析了膨化大米和未膨化大米的主要成分变化.通过正交试验确定了速溶婴幼儿营养米粉的最佳配比为:膨化米粉65%,全脂奶粉8%,白砂糖粉16%,全蛋粉2%.通过感官评价和各项指标的检测结果表明,应用挤压膨化法生产速溶婴儿营养米粉工艺是可行的. 相似文献
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挤压膨化速溶婴幼儿营养米粉的研制 总被引:1,自引:0,他引:1
本文探讨了以挤压膨化大米为原料,制作速溶婴幼儿营养米粉的加工工艺。通过正交试验确定了最优的大米挤压膨化工艺参数为:大米粉水分含量为18%,螺杆转数为300r/min,模头温度为150℃;确定了米粉与奶粉、白砂糖等的最佳配比方案。配方为:米粉65%、全脂奶粉8%、白砂糖18%,并加入少量盐、植物油、维生素、矿物质等。 相似文献
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Oxidative stability of fried dough from rice flour containing rice bran powder during storage 总被引:1,自引:0,他引:1
The aim of this study was to evaluate the efficiency of rice bran powder on lipid peroxidation inhibition of fried dough from rice flour during storage. Rice flour dough containing rice bran powder at 5, 10 and 15 g rice bran powder/100 g mixed rice flour were fried in soybean oil at 160 °C for 1 min and stored in dark at 60 °C for 10 days. Lipid peroxidation of fried dough was determined by change of fatty acid compositions, oxygen absorption in vial headspace, lipid hydroperoxides, TBA values including decreasing tocopherol and gamma-oryzanol contents during storage. Polyunsaturated fatty acid decreased rapidly in fried dough without rice bran powder, while an increase of oxygen absorption in vial headspace, lipid hydroperoxide and TBA values were significantly lower (p?0.05) in fried dough containing rice bran powder. In addition, tocopherol degradation was significantly lower in fried dough containing rice bran powder during storage (p?0.05). However, there was no significant difference in gamma-oryzanol contents among fried dough during storage (p>0.05). These results demonstrated that rice bran powder shows the antioxidative effects on fried dough during storage. 相似文献
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桔皮粉在冰淇淋中的应用研究 总被引:2,自引:1,他引:2
桔皮粉添加于冰淇淋或与黄原胶、瓜胶、海藻酸钠、明胶等复配,观察混合料的粘度、稳定性、冰淇淋的膨胀率及抗融性,结果表明:加桔皮粉的冰淇淋混合料粘度,除明胶外均低于其它稳定剂,但膨胀率、抗融性及稳定性均优于其它稳定剂。桔皮粉与其它胶体复配可显著提高明胶的作用,并能与黄原胶产生增效作用。 相似文献
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Cereals and tuber crops are the raw materials for thin porridges meant for infant feeding in many parts of the world. However, the high viscosity and low energy density of such starchy porridges limit their use as complementary foods. In this study, we have employed the so-called “Farris effect” to minimize the apparent viscosity of cooked cassava pastes. The particle size distributions of cassava flour, ground to varying degrees of fineness, were obtained using a laser diffraction particle size analyzer. Pastes were then prepared at various flour solids concentrations by boiling for 15 min under reflux. Flow properties were then determined at 25±0.02 °C over the shear rate range 0-1200 s−1 using a Haake Rheostress I rheometer. The swelling power, extent of solubilization, volume fraction at maximum packing, paste viscosity, and yield stress all depended on the average flour particle size. By mixing fine and coarse flours of different particle size distributions, the apparent viscosity and yield stress of the resulting pastes were reduced by over 20% at a some critical volume fraction and particle size ratio. This technique could provide an effective means of improving the energy density of cereal and root crop-based thin porridges. 相似文献
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目的建立高效液相色谱法测定婴幼儿配方米粉和乳粉中烟酸和烟酰胺的提取分析方法。方法婴幼儿配方米粉和乳粉以10%甲醇+0.1%磷酸水溶液为提取液,超声提取,离心去除杂质,取上清液并用微孔滤膜(0.2μm)过滤,以十二烷基硫酸钠(SDS)缓冲液-乙腈(74:26,V:V)为流动相,利用高效液相色谱分析,外标法定量。结果该方法经过验证在0.20~30 mg/L质量浓度范围内,线性关系良好,烟酸、烟酰胺相关系数大于0.999,回收率在99.07%~110.33%之间,RSD小于5%。结论与现行标准方法相比,本方法前处理方法简单、基质干扰小,测定结果准确度高、重现性好,尤其对米粉中烟酸及烟酰胺的提取效率更高,可用于婴幼儿配方米粉和乳粉中烟酸及烟酰胺含量测定的快速、批量分析。 相似文献
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为了解米粉生产中辅料对酶解工艺的影响,本文探讨了婴幼儿米粉生产中蔗糖、葡萄糖、果糖、奶粉、大豆分离蛋白粉和浓缩乳清蛋白添加量以及浆料浓度对大米淀粉酶解的影响。结果表明:糖类较蛋白类对淀粉酶解影响较大,其中葡萄糖对酶解的抑制最大,葡萄糖添加量20%时较未添加时,酶解程度降低了87.8%;奶粉、浓缩乳清蛋白和大豆分离蛋白粉对酶解影响均较小;浆料浓度的增大会抑制酶解反应,浆料浓度为45.0%时酶解程度较浓度为30.0%时降低了77.0%。鉴于辅料对酶解反应的影响,总结出一套酶解新工艺。 相似文献
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提高挤压膨化糙米粉的冲调分散性 总被引:1,自引:0,他引:1
挤压膨化糙米粉冲调后具有营养丰富,米香突出,口感细腻爽滑等特点,但糊液粘稠度高,分散性差等带来食用上的不便。测得挤压膨化糙米粉稳定性好,分散性差。通过正交实验得出:挤压膨化糙米粉60目及添加麦芽糊精15%,蔗糖酯0.12%,单甘酯0.55%,可明显提高挤压膨化糙米粉冲调的分散性,改善其冲调性能。 相似文献
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米渣山药营养酱的研制 总被引:1,自引:0,他引:1
利用米渣这一味精厂、制糖厂及某些药厂等发酵工厂排弃的工业副产物,作为开发营养保健食品的蛋白质营养源。其含蛋白质35%,残淀粉12%,水分50%,将其与山药和小麦等原料,经预处理、蒸料、冷却、制曲、制醅发酵、制醪、混合、磨细和调配等工序,制成米渣山药营养酱。成品呈黑红色,酱香浓郁,味甜而鲜,有爽口的山药风味,成淡适中,无异味,黏稠适度,无杂质;水分50.31%,还原糖(以葡萄糖计)30.67%,氨基酸态氮(以氮计)0.75%,总酸(以乳酸计)0.16%,卫生指标完全符合GB2718—81《酱卫生标准》的规定。它改善了传统面酱的营养结构和风味,也为山药资源的利用开辟了新的途径。 相似文献