摘要
采用气流膨化工艺制备非油炸型洋葱大米膨化食品,并研究洋葱添加量与米糕条水分含量对大米膨化产品理化特性的影响,以提高产品的风味和营养,得出相对较好的洋葱添加量与米糕条水分含量。本试验在米糕条加工中分别添加0、15%、20%和5%的洋葱,烘干至水分含量分别为9%、10%、11%,使用手摇气流膨化机进行膨化,并对产品进行膨化率、硬度、水溶性指数和吸水性指数、色度、DPPH自由基清除率及感官评价的分析。结果表明:洋葱添加量为20%、米糕片水分含量为10%时膨化率最高、水溶性指数最大、吸水性指数最小、感官评价得分最高,分别为2.08、9.44%、7.83、16.80;洋葱添加量为20%、米糕片水分含量为9%时,硬度最小,为6.87N;洋葱添加量为25%、米糕片水分含量为11%时,DPPH自由基清除率最高,为42.82%。结论:通过产品理化特性与感官评价分析得出,在洋葱添加量为20%、米糕片水分含量为10%时,产品品质相对较好。
To investigate the processing of non-fried onion rice puffed food by air-expansion process,study the effect of onion addition and moisture content of rice cake on the physical and chemical properties of rice puffed products,and improve the special flavor and nutrition,and obtain good onion addition and moisture content of rice cake.In this experiment,onion was used in the process of making rice cake,the amounts of onion used were 0,10%,15%,20%.The moisture contents were dried to 9%,10%,11%.Puffing was used through traditional hand-cranked airflow puffing machine to obtain more puffed products.The puffed products were tested for their puffing rate,hardness,water solubility index,water absorption index,chroma,DPPH free radical scavenging rate and sensory evaluation.The results revealed:when the content of onion was 20%and the moisture content was 10%,the puffing rate was the highest,the water solubility index was the largest,the water absorption index was the smallest,and the sensory evaluation score was the highest,which were 2.08,9.44%,7.83 and 16.80.Secondly,when the amount of onion added was 20%and the moisture content was 9%,the hardness was the lowest,which was 6.87 N.The DPPH clearance rate was the highest when the content of onion was 25%and the moisture content was 11%,which was 42.82%.Conclusions:when the amount of onion added is 20%and the moisture content of the rice cake is 10%,the product quality is relatively good through the physical and chemical properties of the product and sensory evaluation analysis.
作者
李志
林天然
金铁
LI Zhi;LIN Tianran;JIN Tie(Agricultural College of Yanbian University,Yanji Jilin 133002,China)
出处
《延边大学农学学报》
2018年第3期77-82,共6页
Agricultural Science Journal of Yanbian University
