【作者】 张洁；

【导师】 张国权； 胡良勇；

【作者基本信息】 西北农林科技大学 ， 食品工程， 2012， 硕士

【摘要】 本论文以小麦、玉米、小米和糯米为主要原料，配以适当的水分和合适的添加剂，采用双螺杆挤压技术，根据高温挤压产品的膨化机理，生产具有米粒形态的人造营养米。在对工艺改进及产品成分研究过程中，得出以下结论：（1）加入糯米粉使产品的蒸煮损失率、酸度、总淀粉含量、直链淀粉含量以及脂肪含量上降低，产品的蒸煮膨胀率、容重升高。并且使产品更加的易于糊化，热稳定性降低，而且加快老化速度。蒸煮后，产品的质构特性降低。（2）以羧甲基淀粉钠、蔗糖脂肪酸酯、多聚磷酸钠为添加剂，产品的蒸煮膨胀率、淀粉含量降低，直链淀粉含量、损失率和蛋白含量增加，产品的α化度增大，耐碱能力增强，质构特性降低。（3）配方中玉米含量增加，产品的膨胀率、损失率和脂肪含量都有所降低，使产品的蒸煮品质提高，α化度降低，质构特性增强。（4）添加胶性多糖后，产品的蒸煮品质、营养品质以及糊化特性都得到提高。（5）挤压后，产品的蛋白含量、脂肪含量和直链淀粉含量都明显降低，淀粉结构被破坏。更多还原

【Abstract】 This paper chose wheat, corn, millet and glutinous rice as the main ingredients, mixed the appropriate moisture and appropriate food additives, adopted double screw extrusion technology, according to the expansion mechanism of high temperature extrusion product, produced the artificial nutritional rice as rice. In the course of the improvement of technological parameter and product components, obtained the following results:(1)With the glutinous rice increasing, the loss rate, acidity, starch content, amylose content and fat content reduced, the volume expansibility and appearance density increased. And the products were easy to gelatinization, thermostability was lower, and the aging speed was rising, the texture property was dropped.(2) Chose the carboxy methyl starch sodium, sucrose fatty acid ester, polyphosphate for additives, the volume expansibility and starch content was reduced, amylose content,loss rate and protein content was great increased, the a and alkali-resisting of product was improved, the texture property was dropped.(3) Increasing the corn in content, the inflation rate, loss rate and fat content was reduced, the cooking quality was improved, a of product was reduced the texture property was improved.(4) Colloidal polysaccharide, the cooking quality, nutritional quality and pasting properties were improved.(5) After extruding the products, the protein content, fat content and amylose content reduced significantly, and the structure of starch was broken.更多还原