食品工业科技2012，Vol.33Issue(9)：268-270,275,4.
一种婴幼儿低敏营养米粉的配方及关键工艺的研究
Study on formula and critical process of low-allergenic infant rice flour
潘菁 1汪何雅 1钱和2
作者信息
- 1. 江南大学食品学院,江苏无锡214122
- 2. 江南大学食品科学与技术国家重点实验室,江苏无锡214122
- 折叠
摘要
Abstract
An extrusion processing for infant rice flour with rice as raw material and rice protein optional was studied.An optimizing formula was designed as follows：rice powder 65%,fat powder 4%,white granulated sugar 10%,prepared rice protein 21%.The optimized parameters of extrusion were determined by orthogonal experimental design.The obtained optimized parameters of the rice extrusion were moisture content of rice 18%,screw speed 80r/min,and temperature of sleeve end 140℃.It was proved with sensory evaluation that the product was basically feasible.关键词
婴幼儿米粉/挤压膨化/大米蛋白Key words
infant rice flour/extrusion/rice protein分类
轻工纺织引用本文复制引用
潘菁,汪何雅,钱和..一种婴幼儿低敏营养米粉的配方及关键工艺的研究[J].食品工业科技,2012,33(9):268-270,275,4.
