摘要
以青稞粉为原料,采用双螺杆挤压改性方法加工速食营养粉,研究挤压温度、螺杆转速和物料水分对物料品质的影响规律,并通过二次旋转正交组合实验(响应面实验),优化营养粉工艺参数.结果表明,物料水分、螺杆转速和挤压温度对于青稞营养粉产品品质影响显著(P<0.05).响应面试验得出速食营养粉的较优加工条件:螺杆转速290 r/min,温度165℃和水分含量16.5%.在此优化条件获得青稞预糊化粉的各项指标为:膨化度3.14,吸水指数5.92,容重0.53,碘呈色度5.44.
Using the twin-screw extrusion modification methods to process instant nutrition powder, the technological parameters： extrusion temperature, material moisture content, screw speed on the physico- chemical properties of the product quality characteristics were studied. The results indicated that material moisture content, screw speed, and extrusion temperature significantly affected （P 〈 0.05） the quality of barley nutrition powder product. The response surface experiment showed that the optimum processing conditions of instant nutrition powder were screw speed of 290 r/rain, temperature of 165 ℃, and mois- ture content of 16.5%. The indicators of barley pre-gelatinized flour obtained under the optimal eondi- tions were expanded degrees 3.14, injectivity index 5.92, density 0.53, and IOD 5.44
出处
《食品科学技术学报》
CAS
2014年第1期27-33,共7页
Journal of Food Science and Technology
基金
国家"十二五"科技支撑计划项目(2012BAD34B05)
关键词
青稞
速食营养粉
双螺杆挤压
工艺参数
响应面优化
barley
instant nutrition powder
twin-screw extrusion
process parameters
response sur-face optimizing
