发芽糙米即食粉滚筒干燥生产工艺研究

为提高发芽糙米的食用方便性,减少加工能耗,探讨应用滚筒干燥技术制备发芽糙米即食营养粉的生产工艺,通过正交试验结合模糊数学判断法优化工艺参数;并在最优工艺参数下明确产品中的 γ-氨基丁酸(γ-aminobutyric acid,GABA)、膳食纤维、糊化度、复水性、黏度的变化情况.结果显示,滚筒干燥制备发芽糙米即食营养粉...

Study on Drum Drying Production Process of Germinated Brown Rice Instant Powder

In order to improve the edible convenience of germinated brown rice and reduce the energy consumption of processing,the process parameters were optimized by orthogonal test and fuzzy mathematical judgment.The changes of the productsuch asγ-aminobutyric acid(GABA),dietary fiber,gelatinization degree,rehydration degree and viscosity,were clarified by optimizing the technological conditions.The results showed that under the conditions of 1∶2.0(g/mL)ratio of material to liquid,80 mesh of particle size,40 r/h rotating speed of drum and 130℃steam temperature,the rehydration of instant nutritional powder was 916%,viscosity was 7968 mPa·s,stability coefficient was K=0.015,caking rate was 56%,sensory score was 98,GABA content was 13.05 mg/100 g,soluble dietary fiber content was 0.13 g/g,phytic acid content was 6.75 mg/g.According to rapid viscosity analysis,the gelatinization temperature of instant nutritional powder was significantly lower than that of germinated brown rice powder(P<0.05),and the difference of retrogradation value and peak viscosity were not significant.