【作者】 陈厚荣；

【导师】 阚建全；

【作者基本信息】 西南大学 ， 农产品加工及贮藏工程， 2009， 博士

【摘要】 营养缺乏是全球普遍存在的状况,为提高国民整体身体素质和健康水平,不少国家都先后推出营养强化食品,来补充日常膳食中所缺乏的重要营养素。特别是在美国,营养强化产品已近万种,占到所有食品的80%。稻米是世界特别是我国人民的主食,但是在加工、淘洗过程中其营养素损失严重。为提高国民营养,对大米进行营养强化,补充人们在营养摄入中的不足具有十分重要的战略意义。在营养强化米的制作技术中,蒸煮挤压营养强化技术是目前的最新技术,一些科研人员在蒸煮挤压营养强化米的研究中取得了一些研究成果,但也存在一些研究空白和不足,如对蒸煮挤压营养强化米的配方优化技术、挤压成型技术、湿样品的干燥技术、营养素的贮存稳定性及成品贮存条件的研究、品质评价体系、工业化生产线的设备配套研究等等,这些问题严重阻碍了营养强化米的工业化生产。为此,本研究提出利用杂粮作为营养素的载体原料,使用单螺杆蒸煮挤压技术,制作全新的可用于大米强化的杂粮米型营养强化剂,用以实现对大米的营养强化并彻底改变了过去大米强化的方式,对杂粮的深加工也开辟了一条新途径。本论文的研究结果如下:1.对杂粮米型营养强化剂配方的设计（1）在对挤压原料特性分析的基础上,根据线性规划理论,针对产品营养要求及原料挤压特性的一些限制条件,采用计算机编程,设计出了适合不同人群食用的杂粮米型营养强化剂的基础配方三个（普通型、青少年型、高纤维钙型）。其基础配方为:①普通型:标准籼米30.0%,玉米（黄）64.0%,糯米0.5%,小麦标粉2.0%,燕麦全粉0.5%,高粱1.0%,黄豆粉2.0%;②青少年型:标准籼米24.5%,玉米（黄）60.0%,糯米1.0%,小麦标粉3.0%,燕麦全粉2.4%,高粱4.0%,黄豆粉5.0%;③高膳食纤维钙型:标准籼米28.2%,玉米（黄）60.7%,糯米0.5%,小麦标粉0.5%,燕麦全粉1.0%,高粱1.0%,黄豆粉3.0%,麸皮5.0%。（2）在综合考虑《食品营养强化剂使用卫生标准》（GB14880-94）、《食品添加剂使用卫生标准》（GB2760-2007）、中国居民膳食营养参考摄入量Chinese DRIs、与普通大米混配比例、加工损失等各种因素后,确定了各种营养素在试验原料的添加量:①普通型:V_B1、V_B2、V_B6、V_B12、V_C、V_D3、碳酸钙、硫酸亚铁、硫酸锌的添加量每100g分别为1.75mg、1.75mg、2.5mg、1μg、75mg、75μg、2100 mg、45.59 mg、50.66mg;②青少年型:V_B1、V_B2、V_B6、V_B12、V_C、V_D3、碳酸钙、硫酸亚铁、硫酸锌的添加量每100g分别为1.75mg、1.75mg、2.5mg、1μg、75mg、75μg、2200 mg、65.1 mg、54.15 mg;③高膳食纤维钙型:V_B1、V_B2、V_B6、V_B12、V_C、V_D3、碳酸钙、硫酸亚铁、硫酸锌的添加量每100g分别为1.75mg、1.75mg、2.5mg、1μg、75mg、75μg、2400mg、45.59 mg、50.66mg。2.对杂粮米型营养强化剂的蒸煮挤压造粒技术的研究（1）通过单因素试验,确定了杂粮米型营养强化剂的工艺参数范围:物料加水量22%～30%,挤压螺杆转速35rpm～45rpm,三段机筒温度控制在120℃～140℃（指中间温度）,出料端机筒温度80℃,模板选用32孔的椭圆孔模板,进料器转速9rpm,切刀转速根据螺杆转速对应。（2）通过SAS8.0软件建立了弹性、咀嚼性、粘附性、耐煮性及感官评分与各影响因素的多项式数学模型（y₁为弹性,y₂为耐煮性,y₃为咀嚼度,y₄为粘附性,y₅感官评分,x₁为螺杆转速,x₂为机筒温度,x₃为物料加水量）:（3）在单因素试验、响应面分析及相关性分析的基础上,得杂粮米型营养强化剂的最优成型工艺参数是:当出料端机筒温度80℃、模板选用32孔的椭圆孔模板、进料器转速9rpm、切刀转速为600 rpm时,物料加水量25%,挤压螺杆转速40rpm,三段机筒温度控制在118℃～128℃138℃,可得到品质优化的杂粮米型营养强化剂产品。3.杂粮米型营养强化剂的干燥技术研究（1）通过单因素试验,确定了杂粮米型营养强化剂的干燥条件范围为:热风温度45～60℃、热风风速0.2～0.4 m/s、铺放厚度0.5～1.5 kg/m²。（2）用Matlab7.0软件,对不同干燥条件下的杂粮米型营养强化剂的干基含水率与干燥参数热风温度、风速、铺放厚度进行拟合,得出拟合方程:①不同温度条件下:②50℃,不同风速条件下:③温度50℃、风速0.2m/s、不同厚度条件下:在曲线拟合的基础上研究了杂粮米型营养强化剂的干燥特性,得出杂粮米型营养强化剂的干燥特性不同于一般的农产品原料。（3）在单因素试验的基础上进行正交试验,并通过极差分析和方差分析得出,干燥时热风温度、热风风速及铺放厚度对杂粮米型营养强化剂的耐煮性、咀嚼性、粘附性、弹性及感官评定没有显著影响,而对杂粮米型营养强化剂的干燥速率有显著影响,其中热风温度呈极显著的影响。（4）综合考虑干燥速率、生产效率及能源消耗,最终确定干燥最佳参数为:热风温度60℃、风速0.2m/s、铺放厚度1.5kg/m²。在此条件下,干燥时间为36min,杂粮米型营养强化剂即可达到安全贮藏水分要求（湿基水分约为12%）。4.杂粮米型营养强化剂的贮藏稳定性研究（1）杂粮米型营养强化剂在储藏过程中随储藏期的延长、储藏温度的升高,维生素保存率下降（特别维生素C和维生素D₃下降明显,B族维生素相对稳定）,水分和酸价上升,钙、铁、锌基本稳定。（2）包装方式对杂粮米型营养强化剂的各成分有一定影响:罐装对维生素有较好的保持作用,4℃、罐装储藏条件是杂粮米型营养强化剂的最佳储藏条件。（3）暴晒条件下,杂粮米型营养强化剂的维生素保存率小于4℃,与20℃基本接近,总体高于37℃。5.对杂粮米型营养强化剂的品质研究（1）加水量、保温时间对杂粮米型营养强化剂米饭的最终品质均有很大影响。试验结果表明,杂粮米型营养强化剂按1:1的米水比进行加热蒸煮:加热停止后,保温15min～30min,可得食味较佳的杂粮米型营养强化剂米饭。（2）验证试验结果:感官评定试验结果表明,挤压普通杂粮米型营养强化剂的米饭感官方面优于魔芋挤压米和日本淀粉营养强化米,稍低于普通米饭。（3）对杂粮米型营养强化剂的营养成分进行检测,确定了三种杂粮营养强化剂产品的营养素含量,同时确定杂粮米型营养强化剂与大米的合适混配比例为1:4或1:5,并提出了产品的质量标准。6.杂粮米型营养强化剂的生产设备配套研究确立了工业化生产杂粮米型营养强化剂的工艺流程,对杂粮米型营养强化剂的工业化生产设备进行了选择,绘出了生产线的设备工艺流程立面图和设备工艺流程平面图。本论文具有以下几方面的创新:（1）首次将杂粮作为营养素的载体原料,并制作出了杂粮米型营养强化剂而运用于大米的强化,改变了过去大米营养强化的方式;（2）首次利用单螺杆蒸煮挤压技术和薄层干燥试验设备,对杂粮米型营养强化剂的生产工艺和设备配套进行了研究,获得了一套完整的杂粮米型营养强化剂工业化生产技术。本论文的部分研究内容已在《食品科学》和《食品工业科技》上发表了4篇研究文章。更多还原

【Abstract】 Lack of the nutrition is the widespread situation in the whole world. In order to improve the bodyqualities and healthy standards of their own country’s citizen, most countries have put out thefortification food successively, in this way they can fill up the lack of the important nutrition simples inpeople’s daily meals. Especially in America, the nutrition fortification products has reached tenthousands species, which take possession of the 80% in food. Rice is the main food of the people allover the word especially in our country, but the nutrition simples of the rice lose seriously in processingand washing process. Thus, in order to improve the body qualities and healthy standards and fill up thelack of the important nutrition simples in people’s daily meals, it has very important strategysignificance to fortify the rice. Cooking extrusion fortification is a new technique in producing thefortification rice and researchers have obtained some achievements in this field. But, some black anddeficiency in studying exist, it are as following: optimizing prescription, extrusion shaping, drying thewet samples, the storage stability and storage conditions of the nutrients, performance evaluation systemof the quality and the industrial production line. These problems hampered the industrial production ofthe extrusion fortification rice seriously. Aim directly at the problems, by means of using the cereal asthe carrier of the nutrition simples and making use of the single-screw cooking extrusion techniques, wehave produced the completely new cereal rice-typed dietary supplement which can used as ricefortification, thus the rice can be fortified by the cereal rice-typed dietary supplement. This methodaltered the nutrition fortification way the past of the rice and opened up a new way to the deepprocessing of the cereal. The main research results are as following:1. Working out the prescription of the cereal rice-typed dietary supplement（1） On the base of analysis of the extrusion characteristics of the raw material, according to the linearity layout theory, aiming directly at the nutrition request of product and some limited condition ofraw material extrusion characteristics, programming with computer, we have worked out three baseprescriptions of the cereal rice-typed dietary supplement which adapt to different people’s edible （thecommon, the adolescent, the high food fibrin and calcium）. The prescriptions of the three types are asfollowing: the common: standard rice30.0%,maize（yellow）64.0%,glutious rice0.5%,wheat standardpowder2.0%,oats powder0.5%,sorghum powder1.0%,soybean powder2.0%;②the adolescent: standardrice24.5%,maize（yellow）60%,glutious rice1.0%,wheat standard powder3.0%,oats powder2.4%,sorghumpowder4%,soybean powder5.0%;③the high food fibrin and calcium: standardrice28.232%,maize（yellow）60.7%,glutious rice0.5%,wheat standard powder0.5%,oatspowder1.0%,sorghum powder 1.0%,soybean powder3.0%,bran5.0%.（2） Considering synthetically of the《Hygienic standard for the use of nutritional fortificationsubstances in foods》（GB14880-94）,《Hygienic Standards for Uses of Food Additives》GB2760-2007),Chinese Dietary Reference Intakes（Chinese DRls）,blending ratio with the standard rice and processingloss, we definite the adding capacities of the various kinds of nutrition simples on the experiment rawmaterial:①The common: The addition quantities of per hundred gram of the V_B1,V_B2, V_B6,V_B12,V_C,V_D3, CaCO₃, FeSO₄and ZnSO₄ separately are 1.75mg, 1.75mg, 2.5mg, 1μg, 75mg, 7.5μg,2100 mg, 45.59 mg, 50.66 mg;②The adolescent: The addition quantities per hundred gram of the V_B1,V_B2,V_B6,V_B12,V_C, V_D3, CaCO₃, FeSO₄ and ZnSO₄ separately are 1.75mg, 1.75mg, 2.5mg, 1μg,75mg, 7.5μg, 2200 mg, 65.1 mg, 54.15 mg;③The high food fibrin and calcium: the addition quantitiesper hundred gram of the V_B1,V_B2,V_B6,V_B12,V_C, V_D3, CaCO₃, FeSO₄ and ZnSO₄ separately are1.75mg, 1.75mg, 2.5mg, 1μg, 75mg, 7.5μg, 2400mg, 45.59 mg, 50.66 mg..2. Studying on the cooking extrusion processing techniques of the cereal rice-typed dietary supplement.（1）We define the craft parameter range of the cereal rice-typed dietary supplement by means ofstudying the single factor experiment: the adding capacity of water to the raw material is 22%～30%,therotate speed of the extrusion screw is 35～45rpm,the three machine tube temperatures are120℃～140℃（ middle temperature）,the machine tube temperature of the discharging end is 80℃,the templateholes are elliptic and the hole quantities are 32 holes, the rotate speed of feeder is 9rpm.The rotate speedof the cutter fits the rotate speed of the extrusion screw.（2） We set up the multinomial mathematics models by means of the SAS8.0 software between thespringiness, chewiness, adhesiveness, cooking properties, sensory scoring and the every effecting factor（y₁ is springiness, y₂ is cooking properties,y₃ is chewiness,y₄ is adhesiveness,y₅ is sensory scoring, x₁ isrotate speed of the extrusion screw, x₂ is machine tube temperature, x₃ is the adding capacity of water tothe raw material）: （3）We succeed in getting the optimal craft parameter of producing the cereal rice-typed dietarysupplement based on the single factor experiment and analysis of the response surface and correlation:the machine tube temperature of the discharging end is 80℃, the template holes are elliptic and the holequantities are 32 holes, the rotate speed of feeder is 9rpm , the rotate speed of the cutter is 600 rpm ,theadding capacity of water to the raw material is 25%, rotate speed of the extrusion screw is 40 rpm, thethree machine tube temperatures is 118℃～128℃～138℃.We can obtained good-quality products ofthe cereal rice-typed dietary supplement by means of these parameters.3. The study on the drying techniques of the cereal rice-typed dietary supplement（1）We define the optimal drying conditions of the cereal rice-typed dietary supplement throughthe analysis of the single factor: the hot air temperature is 45～60℃,the hot air speed is 0.2～0.4 m/sand the paving thickness is 0.5～1.5 kg/m².（2）By making use of the software of Matlab7.0 we reach the fitting curve about the drying basewater content and the drying parameter （hot air temperature, hot air speed and the paving thickness） ofthe cereal rice-typed dietary supplement in different drying conditions:①On condition of different temperature:②On condition of 50℃and different hot air speed: ③On condition of 50℃, 0.2m/s and different paving thickness:By means of the study on the drying characteristics of the cereal rice-typed dietary supplementbased on curve fitting, we conclude that the drying characteristics of the cereal rice-typed dietarysupplement is different from the common agricultural product material.（3）By means of orthogonal test on basis of single factor experiment and range analysis andanalysis of variance we conclude that The hot air temperature, hot air speed and the paving thicknesshas no remarkable influence to the springiness, chewiness, adhesiveness, cooking properties, sensoryscoring of the cereal rice-typed dietary supplements, but remarkably affected the drying speed of thecereal rice-typed dietary supplement. Further more, the hot air temperature significantly affected thedrying speed.（4）Considering drying speed, processing efficiency and energy consumption compositly,we definethe optimal drying parameters: hot air temperature is 60℃,hot air speed is 0.2m/s and the pavingthickness is 1.5kg/m².In this drying condition, it take only 36min to reduce the water content of wetproduct to safety storage water content （about 12% ）.4. The study on the storage stability of the cereal rice-typed dietary supplement.（1） Along with the wake of prolong the storage times and heightening storage temperatures, thepreservation ratio of the vitamins lower(especially the Vc and V_D3,but the Vitamin B is relativelystable),the water contents and acid values rise and the Ca,Fe and Zn are stable essentially.（2） Package ways affect the components of the cereal rice-typed dietary supplements: the canpackage can maintain the Vitamins well, and the best storage condition is that the temperature is 4℃and the package way is can package.（3） The preservation ratios of vitamins of the cereal rice-typed dietary supplements are less thanthe ones of 4℃, near the ones of 20℃and totally higher the ones of 37℃5. The study on the quality of the cereal rice-typed dietary supplements（1） Water adding amount and heat preservation time played an important role in the ultimatequality of the cereal rice-typed dietary supplements. Qualities were good when the ratio of rice andwater was 1:1 and heat preservation time was 15min～30min. （2） The experiment result test: It make clear that by means of the sensory evaluation the sensoryqualities of the cereal rice-typed dietary supplement is better than extruding amorphaphollus cereal andthe Japan fortification rice, but a little lower than the common rice.（3）The nutrition components of the cereal rice-typed dietary supplements are determined .At thesame time, the optimal compounding ratio between the cereal rice-typed dietary supplements and thecommon rice is 1:4 or 1:5, and besides the quality standards of the cereal rice-typed dietary supplementsare posed.6. Working out the production line of the cereal rice-typed dietary supplementsThe industrial processing craft flow is established, the industrial processing equipments are chosen,and the plane layout drawing and vertical layout drawing of production line are protracted.The innovations of this paper as following:（1） The cereal rice-typed dietary supplements have been manufactured using the cereal as thecarrier of the nutrients the first time, thus the fortifying way in the past of the rice was been changed.（2） The processing technology and equipments of the cereal rice-typed dietary supplements arestudied the first time with the single-screw cooking extrusion and thin-layer drying techniques, and alsoa set of complete industrial production techniques of the cereal rice-typed dietary supplements aregained.更多还原