摘要
本试验以大米为原料，研究了适合于婴幼儿生长需要的营养米粉的３种加工工艺，筛选出最佳工艺参数，分析了３种加工工艺对大米蛋白质氨基酸的影响，结果表明，膨化降低了大米蛋白质的氨基酸评分，酶解喷雾干燥及酶解冷冻干燥对其影响较小。本试验还对３种产品进行了表面电镜观察及淀粉变化程度的分析。
In order to produce the nutritional rice flour meeting the baby's need in the growth,three rice flour processing techniques were studied.The effects of processing techniques on the amino acids in rice protein were investigated.The results showed that the rice exrtrusion cooking could decreased the chemical scores of rice protein,the enzymolytic freeze-drying technique and enzmolytic spray-drying technique had no eftect on rice amino acids.The appearance of the three kinds of product were observed through the scanning electronic photomicrographies and the changes of starch were analyzed too.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1996年第5期22-25,共4页
Food and Fermentation Industries
关键词
营养米粉
氨基酸
膨化
干燥
影响
Nutritional rice flour,Amino acids,Extrusion cooking,Drying
