摘要
研究了以碎大米为主要原料采用挤压膨化法制作婴幼儿米粉的干法生产工艺。通过正交试验确定了最优的大米挤压膨化工艺参数:大米水分为18%,螺杆转数为200 r/min,模头温度为150℃,以此参数制得的膨化米粉溶解性和口感最佳,并分析了膨化大米和未膨化大米的主要成分变化。通过正交试验确定了速溶婴幼儿营养米粉的最佳配比为:膨化米粉65%,全脂奶粉8%,白砂糖粉16%,全蛋粉2%。通过感官评价和各项指标的检测结果表明,应用挤压膨化法生产速溶婴儿营养米粉工艺是可行的。
A dry processing to make instant rice flour for infant by extrusion technique with broken rice as raw material was studied.The optimized parameters of rice extrusion and the optimized formula of the infant rice flour were determined by orthogonal experimental design.The compositions of the extruded rice and non-extruded rice were analyzed.Results： The obtained optimized parameters of the rice extrusion are moisture content of broken rice 18%,screw speed 200 r/min,and die temperature 150 ℃.The optimal formula are extruded rice flour 65% , whole milk powder 8%, sugar 16%, and egg powder 2%. It is proved with chemical analysis and sensory evaluation that making instant rice flour for infant by extrusion technique is feasible.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2009年第12期129-132,共4页
Journal of the Chinese Cereals and Oils Association
