糙米粉食特性及其在挤压速食粥中的应用研究食品科学与工程粮食油脂及植物蛋白工程专业论文.docxVIP

CONTENTSCONTENTS CONTENTS CONTENTS Abstract in Chinese ．I Abstract in English ． ．．．．III 1 Introduction ．． ． ．． ．I 1．IBrown rice ． ． ． ．．．．．．1 1．1．1 Nutritional composition and physiological function ofbrown rice 。 。．1 1．1．2 Research status ofBrown rice food ． ． ． ． ．2 1．2 Extrusion modified technical overview 3 1．2．1 Characteristics of extrusion modified technical ． ． 3 1．2．2 Application of extrusion modified technical ． ． ．．4 1．2．3 Changes during the extrusion ofmaterial composition ．． ．4 I．3 Application of extrusion modified technical in the processing of Brown rice．．．．．．．．．．．．．．．．．．．．．．．．6 1．4 Main problem in the processing ofBrown rice ． ． ． ． ． ．7 1．5 The background and significance ofthe problem． ． ．． ．． ．． ．． ． ． 7 1．6 The main rasearch contents ． ．7 2 Materials and Methods ． ． ． ． ．． ．． ．．9 2．1 Materials，reagents and instruments ．．． ． ．．9 2．1．1 Materials． ．． ． ．． ． ． ．． ．．． ．．． ．9 2．1．2 Reagents ． ． ． ． ．．9 2．2 Main instruments and equipments ．．10 2．3 Methods ．．10 2．3．1 Determination of essential components 1 0 2．3．2 Test scheme design 10 2．3．3 Treatment ofextruded products 12 2．3．4 Determination of rice materials and extruded products ．12 2．3．5 Determination of extrusion instant gruel quality ． ． ．．1 3 2．3．6 Determination ofGelatinization and Enthalpy characteristics．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．．13 2．4 Statistical analysis ．．1 5 3 Results analysis ． ． ．．． ．．． ．．．16 3．1 Correlation among rice starch composition with the property of extrusion products 1 6 3．1．1 Analysis ofrice raw material characteristics ．16 3．1．2 Analysis ofrice extrusion property ． ．．16 3．1．3 Correlation a