双螺杆挤压制备谷物营养早餐的研究

Preparation of a nutritional Eereal Breakfast Food through Extrusion

摘要:

以玉米、大米、小米的混合粉为材料，采用DSE-25型双螺杆挤压膨化实验室工作站加工谷物营养早餐食品，研究物料配比、蔗糖和单干酯添加量对产品质量指标和设备系统参数的影响，获得谷物营养早餐食品较优配方：玉米、大米、小米混合比例6:2:2（m/m），砂糖8%，甜蜜素0.1%，食盐0.5%。在此条件下，产品口感酥脆、颜色金黄、风味独特。

Abstract:

The mixture of corn, rice, and millet was extruded in Brabender Lab-station of DSE-25 Twin-Screw Extruder. The effects of multi-grain, sucrose, and distilled monoglyceride on the extrudate qualities and extrusion system parameters were studied. The best recipe for the nutritional cereal breakfast food was determined as follows: corn 60%, rice 20%, millet 20%, sucrose 8%, saccharin 0.1% and salt 0.5%. Under these conditions, the product obtained had improved qualities of color, texutre and flavor.