摘要
考察了不同加水量、机筒温度、螺杆转速对双螺杆挤出玉米粉质构特性的影响。试验结果表明,当加水量由10%增加到35%时,面团硬度增加了38.0%,而粘度和弹性分别下降了42.3%和66.8%。当温度由100℃增加到160℃时,面团硬度减少了19.5%,而粘度和弹性分别增加了92.9%和44.0%;温度由180℃增加到200℃时,硬度增加了41.0%,而粘度和弹性分别减少了34.8%和24.1%。当螺杆转速由180r/min增加到220r/min时,面团硬度和弹性分别增加了48.5%和7.7%,而粘度降低了58.1%;当螺杆转速由240r/min增加到280r/min时,面团硬度和弹性分别降低了24.2%和20.5%,粘度增加了215.8%。因此,双螺杆挤出对玉米粉质构特性有较大的影响。
Texture properties of corn grits were investigated under two-screw extrusion condition amount,including water added,jet temperature and screw speed.The results indicated that,the hardness of dough increased by 38.0% with water added increased to 35% from 10%,but the adhesiveness and springiness of dough decreased by 42.3% and 66.8%,respectively.When the temperature increased to 160℃ from 100℃,the hardness of dough decreased by 19.5%,and the adhesiveness and springiness increased 92.9% and 44.0%,respectively.But with temperature increased to 200℃ from 180℃,the hardness of dough increased by 41.0%,and the adhesiveness and springiness decreased by 34.8% and 24.1%,respectively.When the screw sped up to 220r/min from 180r/min,the hardness and springiness of dough increased by 48.5% and 7.7%,respectively,and the adhesiveness decreased by 58.1%.But with the screw speed increased to 280r/min from 240r/min,the hardness and springiness decreased from 24.2% and 20.5%,respectively,and the adhesiveness increased by 215.8%.Therefore,two-screw extrusion had a significantly effect on the texture properties of corn grits.
出处
《中国食物与营养》
2011年第9期36-38,共3页
Food and Nutrition in China
基金
国家高新技术研究发展计划"玉米绿色供应链技术创新与装备研制"(项目编号:2008AA100802)
关键词
玉米粉
双螺杆挤出
质构特性
TPA测试
corn grits
two-screw extrusion
quality and structure characteristic
TPA test
