了解影响挤出狐尾小米加工性能的关键组成因素
Ni Bian1, Zijian Wu2, Jinrong Wang3
1College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
International journal of biological macromolecules
|March 20, 2025
概括
狐尾小米是什么意思 狐尾小米是什么意思
科学领域:
- 食品科学与技术 食品科学与技术
- 农业科学 农业科学
- 材料科学 是一种材料科学.
背景情况:
- 狐尾小米是一种营养丰富的古代谷物,具有加工食品应用的潜力.
- 了解其物理化学特性对于优化挤出加工至关重要.
- 原生小米的成分会影响挤出产品的质和加工性能.
研究的目的:
- 阐明原生/挤出狐尾小米属性,面团整形学和加工性能之间的关系.
- 确定影响挤出行为和最终产品特征的关键因素.
- 根据它们的加工属性对狐尾小米品种进行分类.
主要方法:
- 使用了皮尔森相关性,主要组件分析 (PCA) 和K-means集群分析.
- 分析了本土小米的物理化学特性 (蛋白质,脂质,粉顺序).
- 评估了挤出小米的风湿性质和加工性能 (膨胀,凝化,溶解度,面团质地).
主要成果:
- 原始小米的原始蛋白质,脂质含量和粉短距离顺序显著影响了挤出动态.
- 较高的蛋白质和脂质含量以及粉的排序阻碍了粉的重组,减少了膨胀和凝化.
- 挤出加工改变了面团的特性,增加了硬度和弹性,同时降低了粘度.
结论:
- 本土狐尾小米的物理化学成分是其挤出加工行为和面团质量的关键决定因素.
- 狐尾小米品种可以根据硬度,弹性和粘度分为几组.
- 这项研究提供了针对特定食品应用量身定制狐尾小米加工的见解.
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