| 一种婴幼儿低敏营养米粉的配方及关键工艺的研究 |
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| 引用本文： | 潘菁,汪何雅,钱和.一种婴幼儿低敏营养米粉的配方及关键工艺的研究[J].食品工业科技,2012,33(9):268-270,275. |
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| 作者姓名： | 潘菁 汪何雅 钱和 |
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| 作者单位： | 1. 江南大学食品学院,江苏无锡,214122
2. 江南大学食品科学与技术国家重点实验室,江苏无锡,214122 |
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| 摘 要： | 研究了以大米为主要原料,加入制备得到的大米蛋白作为蛋白补充剂的低敏米粉配方。配方如下:大米粉65%,粉末油脂4%,白砂糖10%,制备得蛋白粉21%。研究了制备以上配方产品挤压膨化的工艺路线,采用单因素和正交实验确定了该产品挤压膨化的工艺条件参数:原料水分含量18%,螺杆转速80r/min,套筒末端温度为140℃。感官评定的结果表明,该产品感官性质可以满足需求。
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| 关 键 词： | 婴幼儿米粉 挤压膨化 大米蛋白 |
Study on formula and critical process of low-allergenic infant rice flour |
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| PAN Jing,WANG He-ya,QIAN He.Study on formula and critical process of low-allergenic infant rice flour[J].Science and Technology of Food Industry,2012,33(9):268-270,275. |
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| Authors: | PAN Jing WANG He-ya QIAN He |
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| Affiliation: | 1.School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;2.State Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China) |
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| Abstract: | An extrusion processing for infant rice flour with rice as raw material and rice protein optional was studied.An optimizing formula was designed as follows:rice powder 65%,fat powder 4%,white granulated sugar 10%,prepared rice protein 21%.The optimized parameters of extrusion were determined by orthogonal experimental design.The obtained optimized parameters of the rice extrusion were moisture content of rice 18%,screw speed 80r/min,and temperature of sleeve end 140℃.It was proved with sensory evaluation that the product was basically feasible. |
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| Keywords: | infant rice flour extrusion rice protein |
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