食品与机械2018，Vol.34Issue(1)：192-198,7.DOI:10.13652/j.issn.1003-5788.2018.01.039
挤压膨化茯苓复合营养粉冲调性研究及营养评价
The raw material ratio and quality evaluation of Poria cocos compound nutrition powder
摘要
Abstract
Through mixing Poria cocos with adlay,red rice and broken rice by 10％,20％,30％ and 40％oo respectively,a Poria cocos compound nutrition powder with efficacy of both food and medicine was developed.The changes of dispersibility property and sensory were evaluated.The results showed that,under the condition of adding Poria cocos by 20％,the dispersibility properties including gelatinization degree,extrusion degree,water solubility index (WSI),water absorption index (WAI),viscosity,nasogastric feeding liquidity,dispersion time,dispersion stability time,and sensory index were relatively better among the three kinds of nutrition powder,in which water soluble polysaccharide of poria increased by 53.96％～59.38％.Moreover,functional components including coixenolides and red rice polyphenols were abundant,and the product quality improved significantly.关键词
茯苓/复合营养粉/挤压膨化/冲调特性/营养评价Key words
Poria cocos/composite nutrition powder/extrusion/dispersibility property/nutritional evaluation引用本文复制引用
李学琴,秦礼康,张秀军..挤压膨化茯苓复合营养粉冲调性研究及营养评价[J].食品与机械,2018,34(1):192-198,7.基金项目
贵州省重大科技专项计划项目(编号:黔科合重大专项字[2014]6023) （编号:黔科合重大专项字[2014]6023）
企业横向项目(编号:H700465172216) （编号:H700465172216）
