摘要
采用双螺杆挤压膨化机,以玉米粉和荞麦粉为主要原料,添加银杏黄酮,考察了机筒温度和螺杆转速对挤压膨化产品中黄酮含量的影响,得到了以下规律和结论:挤压产品中黄酮的含量随机筒温度的升高而降低,随螺杆转速的升高而增加;当黄酮的添加量为75mg/kg、物料湿度14%、机筒温度125℃、螺杆转速为275r/min时,挤压产品的口感和组织状态最佳。
The changes of the flavones content in the extruded-expanded snack based on mixtures of corn and buckwheat were considered with a twin-screw extruder. The effects of extruded-cooking temperature and screw speed on the flavones content in the extruded-expanded snack were studied. The results show that the flavones content was decreased by higher extruded-cooking temperature, but increased with the screw speed raised. The optimal extrusion technology conditions were determinate as follow： material moisture content is 14%, cooking temperature is 125℃ and screw speed is 275r/min. The additive quantity of flavones is 75mg/kg mixtures of corn and buckwheat.
出处
《食品科技》
CAS
北大核心
2006年第4期63-65,共3页
Food Science and Technology
基金
成都市科技局基金项目(04QT-011)。
