CAJ | 학술논문

以大米为基料，面粉、糯米粉、玉米淀粉、马铃著淀粉为辅料，采用挤压膨化工艺制作膨化制品，研完了大米粉进料颗粒度、各辅料添加量对膨化制品L值、b值、吸水性、水溶性、容重、硬度等品质指标的影响，筛选出了大米粉最佳进料颗粒度为60目。在此基础上设计正交试验，优选出最佳配方为以大米粉为基准（计为1OO），辅料配比为面粉25％、糯米粉20％、玉米淀粉15％、马铃薯淀粉15％；利用该配方制得产品的L值为59．69、b值为12．96、水溶性指数为30．95％、吸水性指数为5．08g／g、容重为126．72g／L、硬度为617．5g，产品感官品质优良。
이대미위기료，면분、나미분、옥미정분、마령저정분위보료，채용제압팽화공예제작팽화제품，연완료대미분진료과립도、각보료첨가량대팽화제품L치、b치、흡수성、수용성、용중、경도등품질지표적영향，사선출료대미분최가진료과립도위60목。재차기출상설계정교시험，우선출최가배방위이대미분위기준（계위1OO），보료배비위면분25％、나미분20％、옥미정분15％、마령서정분15％；이용해배방제득산품적L치위59．69、b치위12．96、수용성지수위30．95％、흡수성지수위5．08g／g、용중위126．72g／L、경도위617．5g，산품감관품질우량。
Rice flour as the base material, wheat flour, glutinous rice flour, corn starch, potato starch as excipients, the extrusion process was adopted to making extruded products. The effect of rice flour feed particles of various accessories and adding quantity on the L value, b value, water absorption, water soluble, bulk density, and hardness of extruded products was studied. The optimal option was the most suitable mesh for extrusion of the particle size was 60. On base of above results, an orthogonal erperimental design was designed, and the results showed that the optimal formula were the wheat flour content 25%, glutinous rice flour 20%, corn l 5 % and potato starch 15%. Using the formula of products, the L value was 59.69, b value was 12.96, water solubility index was 30.95%, water absorption index was 5.08 g / g, bulk density was 126.72 g/L, hardness was 617.3 g, and product senses were of good quality.