摘要
本实验以4种甘薯为原料,利用双螺杆挤压膨化机,研究甘薯品种和膨化温度对于甘薯膨化特性(膨化率、膨化粉粘稠度)及工艺参数(扭矩、压力)的影响。结果表明:在实验设计范围内,品种和膨化温度对于甘薯挤压膨化特性和膨化参数有显著的影响(p<0.01)。在本实验使用的4种甘薯中,当膨化温度为140℃时,以京6甘薯品种的膨化硬度和膨化粉粘性为最大;而当膨化温度为145℃时,以红冬甘薯品种的膨化硬度、膨化粉粘性为最大。
Four sweet potato varieties were used as the material to produce extruded sweet potato flour by using twin - screw extruder. The effects of sweet potato variety and extrusion temperature on the product properties and the extrusion parameters were studied. The results show that within the designed range of experiment, the texture of the extrusion product （such as hardness, toughness, firmness, viscosity, etc ） and the extrusion parameters （such as torque and pressure） varied significantly（ p 〈0. 01 ） among sweet potato varieties and are affected significantly by extrusion temperature. When the extrusion temperature is 140℃, the top values of hardness and flour viscosity are obtained from Jing- 6 sweet potato; when the cooking temperature is 145℃, the top values are from Hongdong sweet potato.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2005年第6期58-61,67,共5页
Journal of the Chinese Cereals and Oils Association
关键词
甘薯
品种
膨化参数
sweet potato, variety, extrusion parameter
