摘要
采用双螺杆挤压法生产杂粮重组米,考察挤压机机筒温度、螺杆转速及原料水分含量等参数对最终产品感官品质的影响。在单因素条件基础上,利用旋转正交试验对杂粮重组米的生产工艺进行优化,结果表明,在挤压机机筒温度60℃、物料水分含量30%、螺杆转速160 r/min条件下所得重组米的感官评分最佳。
Extruded composite grains rice was produced by twin-screw extrusion technology.The sensory quality of extruded rice was investigated with respect to the parameters such as barrel temperature distribution,screw rotation speed and moisture content.On the basis of single factor condition,the production process of extruded composite grain rice was optimized by rotational orthogonal experiment,the results showed that:The sensory quality scored the best at 60℃of the barrel temperature,30%of material moisture content,160r/min for screw rotation speed.
作者
何忠源
马天文
王庆峰
肖志刚
朱旻鹏
HE Zhongyuan;MA Tianwen;WANG Qingfeng;XIAO Zhigang;ZHU Minpen(Shenyang South Grain Co.,Ltd,Shenyang 110000,China;College of Grain Science and Technology Shenyang Normal University,Shenyang 110034,China)
出处
《农业科技与装备》
2017年第9期63-68,共6页
Agricultural Science & Technology and Equipment
基金
沈阳市科学计划项目(17-63-3-00)
关键词
重组米
挤压法
感官品质
旋转正交试验
extruded composite grain rice
extrusion method
sensory quality
rotational orthogonal experiment
