超高壓聯(lián)合高溫擠出處理對發(fā)芽藜麥凝膠性質(zhì)的影響

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摘 要：本文通過單因素以及響應(yīng)面試驗優(yōu)化得到超高壓聯(lián)合高溫擠出處理發(fā)芽藜麥的最佳工藝條件為超高壓強448 MPa、超高壓時間10 min、擠出溫度151 ℃。在此條件下，藜麥凝膠強度為246.5 g。本研究成果有利于擴大藜麥在食品工業(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

藜麥營養(yǎng)成分均衡，近年來消費量逐年提升[1]。（剩余4634字）