该实验以6种谷物(粳米、小麦、玉米、糯米、小米、燕麦)为原料,考察不同谷物原料组成成分与产品膨化特性之间的相关性。结果表明,挤压后谷物膨化制品的一些指标得到很大提高,如吸水性指数、水溶性指数;蛋白质含量及脂肪含量与膨胀度呈负相关,淀粉含量与膨胀度呈正相关,膨化制品中蛋白质及脂肪含量要控制在合理范围内;水溶性指数与蛋白质含量呈极显著正相关,与总淀粉含量呈极显著负相关;糊化度与总淀粉含量呈极显著正相关,与蛋白质、粗脂肪含量呈极显著负相关。粳米、小麦以及糯米的膨化特性要优于玉米、小米以及燕麦,其中糯米在膨胀度、体积密度、水溶性指数、糊化度、硬度以及脆度方面都表现较为优异,膨化性能最好。综上所述,6种谷物原料中,糯米、小麦和粳米的挤压特性较好,可作为挤压膨化的主要原料,玉米、小米以及燕麦可根据成本适量添加。
This research investigates the correlation between the composition of different cereals and the puffing property of cereal products, with six different cereals (rice, wheat, corn, glutinous rice, millet, and oat) as raw materials. The results showed that some indexes of extruded cereal products such as water absorption index and water solubility index were greatly improved. The swelling degree was negatively correlated with protein and fat content, but positively correlated with starch content; protein and fat content should be controlled within a reasonable range; the water solubility index was significantly positively correlated with the protein content, and was strongly negatively correlated with the total starch content; the gelatinization degree was powerfully positively correlated with the total starch content, and significantly negatively correlated with protein and crude fat content. In addition, the puffing characteristics of rice, wheat and glutinous rice were better than those of corn, millet and oats. Among them, glutinous rice showed excellent indexes of expansion, bulk density, water solubility, gelatinization degree, hardness and brittleness, as well as best puffing properties. In summary, among the six kinds of cereal materials, rice, wheat and glutinous rice could be used as the primary raw materials for extrusion due to their excellent extrusion characteristics, with appropriate addition of corn, millet and oat if taking cost into consideration.
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