添加海藻粉及海藻提取物的米类挤压膨化物的特性

为赋予大米挤压膨化物特殊风味和功能,扩大海藻的利用范围,研究制备了添加海菜、海带粉、水溶液提取浓缩物的大米粉挤压膨化休闲食品并对其性能进行了探讨.褐变程度随添加量增大而增大,它们之间具有一定的相关性.海藻粉和海藻提取液添加量的增加使得剪切力有规律地减少,样品变得松软,质地有很大改善.提取液的添加量低于10%时,膨化率随添加量的增大而增大;大于10%时,膨化率下降.同条件下添加海藻粉时,膨化率随添加量的增大而增大.色度(L值)及水分吸收率随海藻粉和提取物的添加量的增大而下降,表明添加量与色度及水分吸收率之间具有相关性.感官检查结果是添加海藻提取物的样品在外观、味道、气味、色泽、质地等方面优于添加海藻粉的样品,尤其在喜好度方面优于对照样品,其中添加5%海带提取物的样品喜好度得到最高的评分.表明制备大米挤压膨化物时添加粉状海藻会因海藻固有的色泽、味道、气味致使喜好度下降,而采用海藻水溶液提取浓缩物既能提高海藻成分的添加量,喜好度也有所提高.

PROPERTIES OF RICE EXTRUDATES WITH ADDING THE POWDER AND EXTRACTS OF SEAWEEDS

In order to improve the flavor and function of the rice extrudate and widen the usage of seaweed, an ex- truding snack was produced with rice powder in which the powder and extract of sea tangle and brown seaweed was added, the properties of the snack was studied too. The browning of the snack increased with increasing the quantity of the powder and extract of sea tangle and brown seaweed. With increasing the quantity of the powder and extract of sea tangle and brown seaweed, the shearing force was reduced, the snack became soft, the snack quality was im- proved greatly. When the addition level of extract was under 10%, the expansion ratio increased with increasing the addition ratio, when the addition ratio exceeded 10%, the expansion ratio decreased. The expansion ratio increased with increasing the addition level of powder of seaweeds. Chroma and water absorptivity decreased with adding the powder and extract of sea tangle and brown seaweed. Resolt of sensory inspection showed that samples adding extract of sea tangle and brown seaweed were better than that adding powder of sea tangle and brown seaweed, and were better than check sample in overall acceptability. The acceptability was the best when the addition ratio of the ex- tracts was 5%. The results indicate that adding powder of sea tangle and brown seaweed could reduce the accept- ability because of the color, taste and smell of the seaweeds, but adding extract of sea tangle and brown seaweed could increase the addition level of seaweeds and increase the acceptability.