不同熟化工艺处理对谷物杂粮果蔬粉品质的影响

摘要

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。%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.