Study On The Formula Of Wheat Multigrain Compound Puffing Bar And Its Anti-aging

Traditional extruded bars generally use wheat flour as the raw material,and use a single raw material,which has the problem of incomplete nutrition,and the problem of insufficient dietary fiber content is particularly serious.Adding appropriate grains to wheat flour for compounding can make the nutrients of different kinds of raw materials complement each other and improve the nutritional value of food.After the extruded bar is extruded,it is easy to age because the raw material is rich in starch.Aging will seriously affect the taste,texture and storage period of the product,which has an important negative impact on its industrial production.In order to improve the nutritional value of the puffed bar,increase the dietary fiber content and delay the aging of the product,this test used wheat puffed bar as a control,and squeezed corn flour,mung bean flour,sorghum flour and potato flour separately for analysis,and selected appropriate raw materials.After selecting the raw materials,use linear programming to optimize the proportion of raw material powder in the compound puffed wheat bar formula and determine the optimal amount of water added.Finally,the inhibitory effects of α-amylase,β-amylase,saccharification enzyme and corn whisker on the aging of wheat multigrain compound puffed bars were studied.The main findings are as follows:1.After squeezing corn flour,mung bean flour,sorghum flour and potato flour separately,compare and analyze with wheat puffing bar according to the indicators of sensory evaluation,puffing degree and regeneration value.Puffed strips> Corn puffed strips> Sorghum puffed strips> Potato puffed strips.On the basis of wheat flour as the main raw material,corn flour,mung bean flour and sorghum flour were finally selected among the cereal grain flour through analysis and comparison,and the optimal ratio of each raw material flour was obtained by linear programming optimization: wheat flour 81%,corn flour 11 %,mung bean flour 8%.The nutrient content and cost of the optimized formula are energy348.556kcal/100 g,fat 1.1g/100 g,carbohydrate 73.541g/100 g,dietary fiber 2.8g/100 g,protein 10.4g/100 g,and cost 0.348 yuan/100 g.Compared with the pure wheat flour formula,the energy and carbohydrate in the compound puffed bar formula per 100 g of wheat multigrain decreased by 1.34% and 1.42%,and dietary fiber and protein increased by 33.33% and0.97%,respectively.Finally,through experiments,it was determined that the optimal amount of water added to the optimized formula was 28%.2.The effects of α-amylase,β-amylase and glucoamylase and corn whisker on starch retrogradation were studied,and the concentration of α-amylase,reaction temperature and time,the amount of corn whisker and water added and A single factor test was conducted on the amount of water added,and the results showed that: α-amylase had the best effect of inhibiting retrogradation among the three enzymes;the process parameters of the enzymolysis of the compound puffed bar of wheat cereals were determined: α-amylase 0.0064%,enzymolysis temperature At 50 ℃ and enzymatic hydrolysis time of 15 min,the sensory evaluation,swelling degree,aging degree and rejuvenation value of the product were significantly different from the control group under this process condition(P<0.05),and the overall score was significantly higher(P<0.05)Wheat puffed strips;after adding 8% corn whisker and30% moisture,the wheat multigrain corn and corn whisker composite puffed strips slightly decreased compared with the wheat puffed strips,the aging degree and regenerating value decreased significantly(P<0.05),sensory Evaluation and comprehensive score were significantly improved(P<0.05).