Preparation Technology And Flavor Quality Evaluation Of Composite Mixed Grain Powder

With people's attention to health and the highlight of the health care function of the whole grain,the demand for health care,nutrition and special food is constantly increasing,and the development of a pleasant taste,balanced nutrition,convenient and fast composite convenience food is the development trend of the current food market.In this paper,the mixed mixed mixed grains were prepared from whole grains with balanced nutrition,good performance and pleasant taste.The research results are as follows:1)according to the nutrient composition complementary principle,the raw material extrusion characteristics,resources supply situation,choose the quinoa,oats,buckwheat,brown rice,beans,wheat bran as main raw materials,combined with the particularity of various people nutritional requirements,application of linear programming theory,build the mathematical model of nutrition designed three different groups of nutrient formula design:adolescent type mixing powder(protein),female white-collar type mixing powder(Gao Tiegao dietary fiber type),the Lao Nian Xing mixing powder(high calcium and high dietary fiber type),based on linear programming program operation results showed that teenagers type mixing powder cost is 2.19 yuan per 100 g,product formula is: Oats 15%,red beans 5%,brown rice 16.45%,quinoa 40%,wheat bran 20.40%,whey protein 1.52%,calcium gluconate1.63%;The cost per 100 g is 2.69 yuan for white collar women's powder,which is formulated with 10% oatmeal,10% red beans,22.6% brown rice,31.14% quinoa,9.56% wheat bran powder and 1.7% calcium gluconate.The cost per 100 g is 2.36 yuan.The formula is 10%oatmeal,10% red beans,40% brown rice,10% quinoa,15.74% Tartary buckwheat,10.54%wheat bran,0.8% whey protein and 2.92% calcium gluconate.2)through the single factor experiment,confirmed the compound grains mixing powder extrusion process parameters,the response surface experiments,material extrusion temperature 130 ? to 150 ?,the screw rotation speed 160 r/min to 200 r/min,material moisture content 15% 19%,on the basis of the response surface experiments,analyze its model,the interaction of various factors indicates that the factors affecting water absorption index by to small order greatly for: material moisture content > temperature > screw speed,as amended to get the best process conditions for: The extrusion temperature was 136 ?,the screw rotating speed was 182 r/min,and the water content of the material was 16.4%.Underthis condition,the water absorption index(WAI)of the composite grain powder was407.465%.Compared the extrusion of composite powder grains and grain powder microstructure,complete grains by internal structures,and not be destroyed,and after extrusion,coarse grain structure crumb structure was completely destroyed,the starch particles,forming complexes with macromolecular material such as fat can reduce the point of application of enzyme,delay the digestion of starch process,hinder the amylose gathered rearrangement,hardness decrease paste system,mixing powder after brewing quality is softer,sweetness,still can prolong the shelf life,so as to promote the quality of the mixing powder.3)through the single factor experiment and response surface experiments to determine the best modifier formula: 16% sucrose fatty acid ester,glycerol monostearate 0.45%,guar gum 0.32%,0.23% second hydroxypropyl starch phosphate ester,the factors influencing composite powder mixing sensory score by to small order greatly for: glycerol monostearate sucrose fatty acid ester > > hydroxypropyl starch phosphate ester 2 > guar gum,add the modifier formula preparation of finished product organization state,stability is good.4)By comparing the flow characteristics of the modified mixed grain powder and the two commercially available samples,it was found that the improved sample had increased elasticity and viscosity,higher stability and better palatability,and the addition of the improver improved the food quality of the powder;The peak of electronic nose column showed that the number of peaks of compound grain powder on the electronic nose column was slightly higher than that of commercially available samples.In a composite grains mixing powder and commercially available 2 or more rich powder were identified,71 kinds of main volatile flavor components of composite grains mixing powder flavor is one of the most volatile substances aldehydes,accounting for 32.37% of the main volatile flavor components,aldehyde material contribution of fragrance smell is in composite grains mixing powder flavor characteristics of the main,commercially available sample with a greater difference between composite grains mixing powder main flavor substance is pyrazine and phenolic substances,including phenol is given priority to with maltol,maltol is the main source of sugar dehydration generated heated,or is added in the product maltol essence or flavouring agent,compound contained rich identified maltol powders.