高膳食纤维食用菌营养工程米的工艺优化

本研究以研发一款新型的高膳食纤维食用菌营养工程米为目的,以大米、玉米、常见食用菌(黑木耳、榛蘑、香菇、银耳)为原料考察对象,通过线性规划确定高膳食纤维挤压食用菌营养工程米的原料为玉米和香菇,玉米:香菇配比为92.4∶7.6;在此基础上,运用单因素实验结合响应面法对工程米的双螺杆挤压加工工艺进行优化。结果表明,最优工艺参数为:螺杆转速126 r/min、水分含量26%、模头温度51℃,在此条件下,制备的挤压工程米具有较高的复水率和质构综合评价值,分别为185.35%±3.17%和(78.37±1.25)分。工程米膳食纤维含量约为7.3%。本研究开发的高膳食纤维食用菌挤压营养工程米色泽呈均一的浅褐色,粒型接近普通大米,并伴有香菇的特殊气味,营养丰富,尤其富含膳食纤维。该产品的研发可为市场提供一款新型的工程米,为营养工程米的推广提供一定的补充。

Process Optimization of High Dietary Fiber Edible Mushroom Extruded Nutrition Engineering Rice

This study aimed to develop a new type of high dietary fiber edible mushroom nutrition extruded nutrition engineering rice.In this study,rice,corn,common edible fungus (Auricularia auricula,hazel mushroom,Lentinus edodes,Tremella) were used as raw materials for preparing high dietary fiber extruded edible fungus nutritional engineering rice. Using programming to determine the raw materials were corn and hazel mushroom,and the ratio of corn to hazel mushroom was 92.4∶ 7.6.On the basis,the single factor combined with the response surface method were used to optimize the extrusion process of the nutrition engineering rice with twin-screw extruder. Results showed that the optimal conditions of extrusion process were concluded as follows: Screw speed 126 r/min,water contents 26%,and diehead temperature 51 ℃. Under these conditions,the prepared extruded nutrition engineering rice had high rehydration rate and texture comprehensive evaluation value,which were 185.35%± 3.17% and (78.37 ± 1.25) scores,respectively. And the dietary fiber contents of engineering rice was about 7.3%. The prepared extruded nutrition engineering rice was homogeneous light brown,with a grain size close to that of ordinary rice and a special odor of mushrooms in this paper. The development of this product could provide a new type of extruded nutrition engineering rice for the market,and provided a certain supplement for the promotion of nutrition engineering rice.