粮食与食品工业
糧食與食品工業
양식여식품공업
CENEAL AND FOOD INDUSTRY
2012年
6期
68-72
,共5页
谷物杂粮%果蔬粉%挤压膨化%蒸煮%烘炒
穀物雜糧%果蔬粉%擠壓膨化%蒸煮%烘炒
곡물잡량%과소분%제압팽화%증자%홍초
multigrain%fruit and vegetable powder%extrusion%cooking%roasting
研究了谷物杂粮经过不同的熟化工艺（烘炒工艺、挤压膨化工艺、蒸煮工艺）后对谷物杂粮果蔬粉营养成分、色泽、流动性、吸水率、结块率以及感官品质的影响。研究发现加工工艺对谷物杂粮果蔬粉营养影响较小，烘炒工艺加工的谷物杂粮果蔬粉在色泽、流动性、结块率以及感官品质方面明显优于其他两种工艺。
研究瞭穀物雜糧經過不同的熟化工藝（烘炒工藝、擠壓膨化工藝、蒸煮工藝）後對穀物雜糧果蔬粉營養成分、色澤、流動性、吸水率、結塊率以及感官品質的影響。研究髮現加工工藝對穀物雜糧果蔬粉營養影響較小，烘炒工藝加工的穀物雜糧果蔬粉在色澤、流動性、結塊率以及感官品質方麵明顯優于其他兩種工藝。
연구료곡물잡량경과불동적숙화공예（홍초공예、제압팽화공예、증자공예）후대곡물잡량과소분영양성분、색택、류동성、흡수솔、결괴솔이급감관품질적영향。연구발현가공공예대곡물잡량과소분영양영향교소，홍초공예가공적곡물잡량과소분재색택、류동성、결괴솔이급감관품질방면명현우우기타량충공예。
Effects of different processing methods (roasting, extrusion and cooking) to mis- cellaneous grains on nutrients, color, flowability, water absorption, agglomerate rate and senso- ry quality of mixed powder of multigrain, fruit and vegetable were studied in this paper. The re- suits indicate that nutrients have little change in different processing. The mixed powder of mul- tigrain which is roasted in color, mobility, agglomeration rate, as well as sensory quality is much better than the other two processed powders.
