杂粮挤压食品的开发
本文主要通过了解人体每日所需的营养需求，制定不同种类及不同配比的杂粮挤压米配方。通过实验筛选出有较好作用的配方并分析其各方面的特性，同时通过动物实验研究其对于人体血糖生成指数的影响。配方及工艺的结果表明：最佳配方为，绿豆26.25%、薏米37.50%、鹰嘴豆11.25%、大米25%。挤压加工条件为螺杆转速为200r/min、机筒温度90℃-110℃-140℃、物料加水质量分数为25％、喂料电机功率20Hz、旋转电机功率40Hz。
对该配方特性的研究表明：干燥工艺参数为75℃下干燥45min，更利于保藏。此配方的最佳蒸煮条件为米水比为1:1.3、浸泡时间为10min、保温时间为10min。同时，通过感官评定与质构分析实验，发现杂粮挤压米在食用品质以及咀嚼度、黏附性方面,吸水指数与耐煮性方面要高于一般大米。产品活性研究表明：该配方产品的血糖生成指数为39.17，低于一般大米。
本研究结论可为杂粮工程米和人体内的血糖生成指数的调控技术提供参考。同时，还能够为杂粮挤压米产品的研发提供技术支持。
毕业论文关键词： 杂粮；挤压加工；血糖生成指数
The product’s development of the extruded extrusion cereal
Abstract:
Through the customers have paid more and more attention to the concept of their health, the resume of the cereals is rising quickly, however, the low processing technology of the cereal product have reduced the development of its industry. So it is meaningful to research its deeper processing technology to develop various engineered foods for the requires from the market.
In this essay, since the information about the quality of nutrients which is necessary for the human being everyday has been gotten, six different kinds of formulas are set. And then, the best one has been selected through the various experiments, and its different features are also analyzed. At the same time, the affection about the GI value has been researched through the animal experiments. The result of the formula optimization shows that the best formula contains 26.25% green bean、37.5% pearl barely、11.25% chickpea and 25% normal rice. Its manufacture condition contains 200r/min for the screw rotation speed、90℃-110℃-140℃ for the barrel temperature、25％Moisture content、20Hz for the feeding motor power and 40Hz for the rotary motor power.
The different features of this formula shows that the best drying condition is forth-five minutes under 75℃ which is good for its preservation. And the best cooking condition contains 1:1.7 for rice water ratio、10 minutes for soaking and 10 minutes for keeping warm. At the same time, according to the experiments’ results of sensory evaluation and texture analysis, the result shows that the samples are much better than the normal rice about the aspects of its eating quality, chewiness, adhesiveness, water absorption index and boiling resistance. The result of its activity shows that the GI value of this formula is 39.17, which is lower than the normal rice's GI value.
So the final result of this essay can provide the technical references of the extruded extrusion cereal and the control of human beings’ blood sugar. At the same time, it also can supply the technology support to the cereals product’s research.
Key words: Cereals; Extrusion processing; Glycemic index
目 录
1研究背景介绍 1
1.1 杂粮市场的现状 1
1.1.1 杂粮市场的产量情况 1
1.1.2 杂粮市场的需求情况 1
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