| Extrusion food industry has great development potential;once popular in the children’s market,with technological advancement,different shapes and colors,rich nutrition,strong functionality,and easy-to-eat characteristics,to meet the needs of more and more people,become the mainstream leisure functional food.And precise control of extruded food color and the implementation of customized technical services has become a manufacturer of key technical bottlenecks in market development.The color regulation system of starch processing products and the formation of Maillard reaction products were first established in this paper.For the first time,the main research object was the color and sensory quality of extruded food,with different amylose/branched chain starch,moisture and temperature,color and lustre of hot working process,such as the construction of a regulation system and the preparation of extrusion food,as determined by the hot working regulation system of color and luster,the determination of maillard products,and the extrusion food color and luster and quality evaluation Optimize non-puffed extruded food processing technology,solve industrial problems such as poor controllability and product difference in the processing process of such products,and realize accurate color control of non-puffed extruded food and the promotion of customized technology.The color control system in the hot processing process was established in this experiment,and the color control analysis and quality evaluation of non-extruded food were further prepared.The hot processing color regulation system was investigated,and theeffect of different amylose/branched ratios of starch on color and the formation of Maillard products was investigated.The higher the amylose/branched chain ratio of starch,the brighter the color of the extruded product,more red,more yellow development.The formation of acrylamide in Maillard products was primarily influenced by the processing method. |
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