白果糯米粉的微波膨化工艺条件及质量评价研究

本研究将面粉、糯米粉、玉米粉以及大米粉分别添加到白果粉中,运用微波膨化技术制得白果膨化产品,根据膨化率及感官评价确定最佳工艺。通过单因素实验,确定白果与糯米粉比例(配料比例)、加水量、膨化功率和膨化时间的最佳条件,根据单因素结果进行响应面优化实验,由感官评价及膨化率确定银杏白果膨化食品的最优工艺条件为:配料比例为2∶5,加水量为40%,膨化功率为800 W,膨化时间为130 s。对优化后产品进行质量检测结果:膨化率为173.3%,感官评价结果为78.33分,粗蛋白含量为9.26%±0.41%,粗脂肪含量为1.57%±0.31%,菌落总数为230 CFU/g,大肠菌群数为1 CFU/g,致病菌未检出,无可见杂质。本文将白果应用于膨化食品中,为白果资源的多元化利用提供参考。 

Study on microwave puffing technology and quality evaluation of Ginkgo biloba and glutinous rice flour

In this study, wheat flour, glutinous rice flour, corn flour and rice flour were added to Ginkgo biloba powder, respectively, and the puffed product was obtained by microwave puffing technology.Glutinous rice flour was selected in term of the puffing ration and sensory evaluation.The single factor test was conducted to determine the optimal conditions of proportion of Ginkgo biloba and glutinous rice flour ( ingredients ratio) , proportion of water, expansion of firepower and time of puffing.Response surface optimization tests were performed based on single factor results, the optimum technological conditions for the determination of Ginkgo biloba puffed food by sensory evaluation and puffing rate were as follows: ratio of ingredients 2∶ 5, water content 40%, swelling power 800 W and puffing time 130 s. Quality testing of optimized products: the swelling ratio 173.3%, sensory evaluation result 78.33, crude protein content 9.26% ± 0.41% and crude fat content 1.57% ± 0.31%, the total colony count 230 CFU/g, coliform count 1 CFU/g, the pathogen and visible impurity were not detected.In this paper, Ginkgo biloba is used in puffed food to provide reference for the diversification of Ginkgo biloba resources.