营养重组米的研制
Sichuan Food and Fermentation(2014)
Abstract
以小麦、大米、燕麦、玉米、鹰嘴豆为原料,采用理化分析和感官评定方法,研究了制作工艺参数对营养重组米品质的影响.结果表明:最佳工艺条件为挤压温度160℃,水份含量20%,螺杆转速160r/min,进料速度240g/min.在此工艺下制得重组米外观形状与普通大米相似,且营养成分多元化,可热水冲泡后食用或直接食用.
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