糙米大豆复合粉加工技术的研究

以糙米粉和大豆粉为原料,制作速溶糙米大豆复合粉。通过单因素和正交实验对复合粉主要影响因素进行了优化,结果表明:将糙米粉和大豆粉分别在100、120℃下熟化30min后用100目细目筛初步筛分,按1∶2比例配比混匀,以20g混料为基准向其中加入水26%、乳糖4g和β-环糊精1.6g,混匀后用细目筛筛分造粒,取80目制得速溶的糙米大豆复合粉,不仅具有大豆和糙米的芳香气味,还具有糙米和大豆的营养价值和生理功效,具有良好的溶解性,色泽均匀剔透,口感细腻。

Study on technology of unpolished rice and soybean compound powder

Taking brown rice flour and soybean powder as raw materials,instant unpolished rice and soybean compound powder was prepared. By monofactorial and orthogonal test,the main factors of the compound powder were optimized. The experimental results showed that the unpolished rice powder and soybean powder were cured for 30min at 100 and 120℃,respectively,followed with initial screening by 100 - mesh sieve. Then the above two kinds of powder were mixed with ratio of 1∶ 2,which were taken 20g added into the 26% of the water,4g of lactose and 1. 6g of β - cyclodextrin. The mixture was screened again to obtain granulation then get the instant compound powder with the 80 - mesh sieve. The compound powder not only had the balmy smell of soybean and unpolished rice but also had the eating quality and physiological function. Moreover,it had good solubility,even and shining color and exquisite mouthfeel.