Chrome Extension
WeChat Mini Program
Use on ChatGLM
VIPCreated with Sketch.

双螺杆挤压即食杂粮粉配方及工艺优化

WANG Chun-xiao,FANG Hai-bin,CHEN Zhi-zhou,GAN Xiao-jing,WANG Jie,LIU Yuan,WANG Jian,MU Jian-lou

Food Research and Development（2023）

Cited 0|Views8
No score
Abstract
为开发一种必需氨基酸含量均衡且估计血糖生成指数(estimated glycemic index,eGI)低的功能性即食杂粮粉,将薏仁、苦荞、燕麦、小米、绿豆、黑豆和鹰嘴豆粉单独挤压加工,以挤压后原料的eGI值为指标,将eGI值较低的燕麦、苦荞和黑豆确定为即食杂粮粉的目标原料.通过氨基酸评分原则确定苦荞、麦、黑豆的适宜配比为52:35:13(质量比).通过单因素试验和正交试验,以水溶性指数为指标(water solubility index,WSI)确定杂粮粉的适宜挤压工艺参数为物料加水量14％,挤压温度120℃,螺杆转速360 r/min,此条件下杂粮粉的WSI为8.98％.
More
Translated text
Key words
multigrain,extrusion,estimated glycemic index（eGI）,amino acid score（AAS）,process optimization
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined