超高壓聯(lián)合高溫?cái)D出處理對(duì)發(fā)芽藜麥凝膠性質(zhì)的影響

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摘 要：本文通過(guò)單因素以及響應(yīng)面試驗(yàn)優(yōu)化得到超高壓聯(lián)合高溫?cái)D出處理發(fā)芽藜麥的最佳工藝條件為超高壓強(qiáng)448 MPa、超高壓時(shí)間10 min、擠出溫度151 ℃。在此條件下，藜麥凝膠強(qiáng)度為246.5 g。本研究成果有利于擴(kuò)大藜麥在食品工業(yè)中的應(yīng)用范圍。

關(guān)鍵詞：藜麥；凝膠強(qiáng)度；響應(yīng)面

Effect of Ultrahigh-Pressure Combined with High Temperature Extrusion Treatment on Gel Properties of Germinated Quinoa

ZHANG Chuanzhi， ZHANG Yan， TIAN Haijuan

（School of Grain Science and Technology， Jilin Business and Technology College， Changchun 130507， China）

Abstract： In this paper， the optimum process conditions of high pressure combined with high temperature extrusion for germinating quinoa were 448 MPa， 10 min and 151 ℃ by single factor and response surface tests. Under these conditions， the gel strength of quinoa was 246.5 g. The results of this study are conducive to expanding the application range of quinoa in food industry.

Keywords： quinoa; gel strength; response surface

藜麥營(yíng)養(yǎng)成分均衡，近年來(lái)消費(fèi)量逐年提升[1]。（剩余4634字）