非油炸大蒜—大米膨化食品制作及特性研究

摘要

采用气流膨化工艺制备非油炸型大蒜-大米膨化食品, 研究大蒜添加量与米糕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.本试验在米糕加工中分别添加0、10％、15％和20％的大蒜, 烘干至水分含量分别为9％、10％和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、体积密度、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:大蒜添加量为15％、米糕水分含量为10％时, 膨化率最高、水溶性指数最大、感官评价得分最高, 分别为2.17、8.43％和13.50分;大蒜添加量为10％、米糕水分含量为9％时, 体积密度最小、DPPH的清除率最高, 分别为0.316 3g/mL、62.57％;大蒜添加量为15％、米糕水分含量为11％时, 硬度最小, 为19.43N;大蒜添加量为20％, 米糕水分含量为9％时, 吸水性指数最小, 为6.82.即通过产品感官评价综合分析得出, 在大蒜添加量为15％, 米糕水分含量为10％时, 产品品质相对较好.%Non-fried garlic rice puffed food was prepared by air-expansion process, and the effect of garlic addition and moisture content of rice cake on the physical and chemical properties of rice puffed products was studied to improve the special flavor and nutrition.In this experiment, garlic was used in the process of making rice cake, the additive amounts of garlic used were 0, 10％, 15％and 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, bulk density, water solubility index, water absorption index, chroma, DPPH free radical scavenging rate and sensory evaluation.The results revealed that when the content of garlic was 15％ and the moisture content was 10％, the puffing rate was the highest, the water solubility index was the largest, the sensory evaluation score was the highest, which were 2.17, 8.43％, 13.50.Secondly, when the amount of garlic added was 10％and the moisture content was 9％, the bulk density was the smallest and the DPPH clearance rate was at its highest, which were 0.316 3g/mL and 62.57％;when the amount of garlic added was15％and the moisture content was 11％, the hardness record was at its lowest figure of 19.43N;when theamount of garlic added was 20％ and the moisture content was 9％, the water absorption index was the lowest with a value of 6.82.Conclusions:When the amount of garlic added is 15％ and the moisture content of the rice cake is 10％, the product quality is relatively good through the sensory evaluation analysis of the product.