【摘要】 以玉米、大米、燕麦、小麦等为原料，先将玉米粉进行化学改性，采用单因素实验和正交实验，以感官评分值为目标参数，研究不同制作工艺参数对玉米重组米品质的影响，确定玉米重组米的最优工艺参数。研究结果表明玉米重组米制作最佳工艺参数为：改性玉米粉添加量25%，挤压温度100℃，螺杆转速200 r/min，水添加量25%。将在这种工艺条件下制得玉米重组米与万昌大米进行质构分析对比，进一步验证得出在此工艺条件下生产出的玉米重组米在气味、外观、口感等方面都有较高的品质。更多还原

【Abstract】 Using corn, rice, oats, wheat, etc. as raw materials.The corn flour was modified chemically. The single factor test and L9(34) orthogonal test were used to study the effect of different processing parameters on the quality of corn recombined rice, and determine the optimal processing parameters of corn recombined rice. The results showed that the optimum processing parameters of corn recombined rice were as follows: 25% modified corn flour, 100 ℃ extrusion temperature, 200 r/min screw speed, and 25% water content. Compare the texture analysis of corn reconstituted rice and Wanchang rice produced under this process condition to further verify that the corn reconstituted rice produced under this process condition has high standards in terms of odor, appearance,taste, and other aspects.更多还原