食品与机械2012，Vol.28Issue(3)：214-219,6.DOI:10.3969/j.issn.1003-5788.2012.03.058
改良挤压技术制备低蛋白质构米的研究
Preparation of low protein texturized rice by improved extrusion cooking technology
摘要
Abstract
Low protein textumed rice was prepared as staple foods by improved extrusion cooking technology, by using round-grained rice starch as raw material. Effects of extrusion process parameters including feed moisture, screw speed, barrel temperature on the lextural properties of low protein rice were studied by response surface methodology based on previous trials. The experimental results showed that the optimum process parameters were as followed feed moisture content 35%, screw speed 30 r/min, and barrel temperature Cgelati-nization zone temperature) 120℃, Under the conditions of this process, the hardness, adhesiveness and springiness of the low pro-tein texturized rice were(9 122±244> g,( -983±49) g o s, and 0. 67±0. 05, respectively. This was similarly to that of natural polished rice (hardness (8 996±196) g, adhesiveness(-627±41> g o s, and springiness 0. 62±0, 03). At the same time, it showed only 0. 5% protein content, similar appearance and color with polished rice including clear crystal and compact structure.关键词
粳米淀粉/粳米/质构性质/改良挤压技术/低蛋白质构米Key words
round-grained rice starch,round-grained rice,textural properties/ improved extrusion cooking technology/ low protein texturized rice引用本文复制引用
吴丽,罗舜菁,刘成梅,刘伟,李俶,付桂明,钟业俊..改良挤压技术制备低蛋白质构米的研究[J].食品与机械,2012,28(3):214-219,6.基金项目
江西省教育厅产学研项目(编号:S00888) （编号:S00888）
江西省支撑计划项目(编号:S00787) （编号:S00787）
