本文關(guān)鍵詞： 雜糧粉 擠壓膨化 沖調(diào)性 復(fù)配　出處：《沈陽農(nóng)業(yè)大學(xué)》2017年碩士論文　論文類型：學(xué)位論文

【摘要】：雜糧中含有豐富的蛋白質(zhì)、維生素、礦物質(zhì)和膳食纖維,對(duì)降低血糖、調(diào)節(jié)腸道、延緩衰老等方面具有很好的作用,但雜糧質(zhì)地粗糙,適口性差,因此其主食化加工受到較大限制。隨著人們對(duì)健康的意識(shí)不斷增強(qiáng),雜糧愈加受到人們的重視,近年來,基于全谷物營養(yǎng)的雜糧主食化加工受到食品企業(yè)的喜愛。本論文主要是利用擠壓膨化技術(shù)通過對(duì)雜糧粉進(jìn)行處理,擠壓膨化技術(shù)通過快速加壓升溫,促使淀粉糊化,瞬間減弱壓力使雜糧組織結(jié)構(gòu)發(fā)生變化,最終改善雜糧的質(zhì)地口感,達(dá)到"粗糧細(xì)作"的效果。膨化后的雜糧粉在沖調(diào)過程中可能會(huì)出現(xiàn)的結(jié)塊、粘度大、穩(wěn)定性差等現(xiàn)與擠壓膨化率密切相關(guān),本論文以紅豆、糙米、燕麥、蕎麥、薏米為主要原材料,通過優(yōu)化擠壓膨化工藝參數(shù)調(diào)整各種雜糧粉的沖調(diào)性,采用全組分混料設(shè)計(jì)優(yōu)化復(fù)合雜糧粉配方,篩選雜糧代餐飲的風(fēng)味與口感。研究結(jié)果如下:1.優(yōu)化雜糧粉擠壓膨化工藝參數(shù)。(1)單因素實(shí)驗(yàn)。通過雙螺桿擠壓膨化機(jī),以紅豆粉、燕麥粉、糙米粉、蕎麥粉以及薏仁粉為主要原材料,通過改變螺桿轉(zhuǎn)速、機(jī)筒溫度、進(jìn)料頻率和物料水分對(duì)五種原料的膨化效果進(jìn)行研究,初步確定工藝參數(shù)的取值范圍。(2)正交試驗(yàn)分析。通過正交試驗(yàn)優(yōu)化這五種原材料的擠壓膨化工藝參數(shù),以產(chǎn)品的徑向膨化度、產(chǎn)品的吸水性指數(shù)、產(chǎn)品的水溶性指數(shù)、產(chǎn)品的離心沉淀率為測量指標(biāo),得出五種原料比較理想的工藝參數(shù)組合:.紅豆螺桿轉(zhuǎn)速300r/min,機(jī)筒溫度140℃,進(jìn)料頻率24Hz,物料水分18%;燕麥螺桿轉(zhuǎn)速250r/min,機(jī)筒溫度160℃,進(jìn)料頻率26Hz,物料水分20%;糙米螺桿轉(zhuǎn)速170r/min,機(jī)筒溫度150℃,進(jìn)料頻率25Hz,物料水分18%;薏仁螺桿轉(zhuǎn)速300r/min,機(jī)筒溫度150℃,進(jìn)料頻率25Hz,物料水分20%;蕎麥螺桿轉(zhuǎn)速300r/min,機(jī)筒溫度150℃,進(jìn)料頻率26Hz,物料水分14%2.對(duì)雜糧粉的營養(yǎng)成分檢測,所得結(jié)果如下:紅豆:蛋白質(zhì)20.2%脂肪0.6%膳食纖維6.7%水分9.1%碳水化合物63.4%;燕麥粉:蛋白質(zhì)15%脂肪6.7%膳食纖維5.3%水分11.2%碳水化合物61.8%;糙米:蛋白質(zhì)7.7%脂肪0.6%膳食纖維0.6%水分14.8%碳水化合物76.3%;蕎麥:蛋白質(zhì)9.7%脂肪2.7%膳食纖維5.8%水分8.8%碳水化合物73%;薏米:蛋白質(zhì)12.8%脂肪3.3%膳食纖維2%水分10.8%碳水化合物71.1%3.對(duì)雜糧粉進(jìn)行混料設(shè)計(jì)實(shí)驗(yàn)。通過混料設(shè)計(jì),跟據(jù)產(chǎn)品的感官評(píng)分值對(duì)五種膨化粉進(jìn)行配方優(yōu)化,最終得出最優(yōu)配方比為:紅豆膨化粉29.83%糙米膨化粉9.48%、燕麥膨化粉19.51%蕎麥膨化粉7.63%、薏米膨化粉8.54%、白砂糖添加量為24.97%。最終評(píng)分值為：98.81。
[Abstract]:There are abundant protein, vitamin, mineral and dietary fiber in the cereals, which have good effect on lowering blood sugar, regulating intestinal tract and delaying senescence, but coarse texture and poor palatability. Therefore, its staple food processing is greatly restricted. With the increasing awareness of health, people pay more and more attention to miscellaneous grains in recent years. The staple food processing based on whole grain nutrition is popular by food enterprises. In this paper, extruding technology is mainly used to treat miscellaneous grain powder, extrusion technology through rapid pressure heating. Promote starch gelatinization, instantly reduce the pressure to change the tissue structure of cereals, and ultimately improve the texture of the grain texture. To achieve the effect of "fine farming of coarse grain". The agglomeration, high viscosity and poor stability of the expanded miscellaneous grain powder may appear in the course of the process of punching. This paper is based on red bean, brown rice and oat. Buckwheat, barley as the main raw materials, through the optimization of extrusion process parameters to adjust the impact of various miscellaneous grain powder, the use of all-component mixture design optimization of composite miscellaneous grain powder formula. The research results are as follows: 1. Optimize the extruding process parameters. Single factor experiment. By twin-screw extruding machine, red bean powder, oat meal, brown rice powder. Buckwheat powder and barley powder were used as main raw materials. The expansion effect of five raw materials was studied by changing screw speed, barrel temperature, feed frequency and material moisture. Through the orthogonal test, the extrusion process parameters of the five raw materials were optimized, the radial expansion degree of the product and the water absorption index of the product were determined. The water solubility index of the product and the centrifugal precipitation rate of the product are the measuring indexes, and the optimum technological parameters of the five raw materials are obtained: 1. 1. The rotation speed of the screw of red bean is 300 r / min, and the barrel temperature is 140 鈩，

本文編號(hào)：1445595