| 双螺杆挤压制备谷物营养早餐的研究 |
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| 引用本文： | 蒋长兴,魏益民. 双螺杆挤压制备谷物营养早餐的研究[J]. 广州食品工业科技, 2012, 0(9): 1186-1189,1211 |
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| 作者姓名： | 蒋长兴 魏益民 |
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| 作者单位： | [1]淮阴工学院生命科学与化学工程学院,江苏淮安223003 [2]中国农业科学院农产品加工研究所农业部农产品加工综合性重点实验室,北京100193 |
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| 摘 要： | 以玉米、大米、小米的混合粉为材料，采用DSE．25型双螺杆挤压膨化实验室工作站加工谷物营养早餐食品，研究物料配比、蔗糖和单干酯添加量对产品质量指标和设备系统参数的影响，获得谷物营养早餐食品较优配方：玉米、大米、小米混合比例6：2：2（m／m），砂糖8％，甜蜜素0．1％，食盐0．5％。在此条件下，产品口感酥脆、颜色金黄、风味独特。
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| 关 键 词： | 谷物早餐 膨化 产品质量 系统参数 |
Preparation of a nutritional Eereal Breakfast Food through Extrusion |
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| JIANG Chang-xing,WEI Yi-min. Preparation of a nutritional Eereal Breakfast Food through Extrusion[J]. , 2012, 0(9): 1186-1189,1211 |
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| Authors: | JIANG Chang-xing WEI Yi-min |
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| Affiliation: | 1.College of Life Science and Chemical Engineering, Huaiyin Institute of Technology, Huaian 223003, China) (2.Institute of Agro-products Processing Science and Technology, CAAS, Comprehensive Key Laboratory of Agro-Products Processing, Ministry ofAgricultur, Beijing 100193, China) |
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| Abstract: | The mixture of corn, rice, and millet was extruded in Brabender Lab-station of DSE-25 Twin-Screw Extruder. The effects of multi-grain, sucrose, and distilled monoglyceride on the extrudate qualities and extrusion system parameters were studied. The best recipe for the nutritional cereal breakfast food was determined as follows： corn 60%, rice 20%, millet 20%, sucrose 8%, saccharin 0.1% and salt 0.5%. Under these conditions, the product obtained had improved qualities of color, texutre and flavor. |
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| Keywords: | cereal breakfast extrusion extrudate quality system parameters |
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