摘要
试验采用德国Brabender食品仪器公司实验室双螺杆挤压膨化机,研究样品水分含量和挤压温度对荞麦面条及玉米面条挤压工艺参数的影响。结果表明:在试验设计范围内,挤压温度和样品水分含量对荞麦面条和玉米面条的挤压工艺参数(扭矩和压力)及蒸煮品质均有影响。样品水分含量30％,挤压温度为80-85-90-95℃的玉米面条,样品水分含量28％,挤压温度为45-50-55-60℃的荞麦面条蒸煮品质最好。挤压机夹套温度对挤压工艺参数有显著影响:随着挤压机夹套温度升高,达到淀粉最大糊化温度时,物料粘度大增,扭矩和压力也随之增大。
A new type twin-screw extruder (Brabender, Germany) was used to study the effects of barrel temperature and material moisture on production of buckwheat and corn spaghettis. The results show that barrel temperature and material moisture have influence on the cooking quality of produced spaghettis and the processing conditions ( such as torque and pressure) . High quality corn spaghetti is produced when material moisture is 30% and barrel temperature is 80℃-85℃-90℃-95℃; high quality buckwheat spaghetti is produced when material moisture is 28% and barrel temperature is 45℃-50℃-55℃-60℃. When barrel temperature reaches the starch gelatiniza-tion temperature, the mash viscosity and the processing conditions (torque and pressure) increased significantly.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2004年第6期39-42,共4页
Journal of the Chinese Cereals and Oils Association
