摘要
以芡实粉和玉米粉为主要原料,采用双螺杆挤压膨化技术,研制出一种营养丰富、风味独特,方便食用的芡实玉米膨化食品.本实验以芡实粉与玉米粉比例、物料含水率、机筒Ⅲ区温度、螺杆转速为可变因素,以感官评价和膨化度为指标,通过单因素和正交试验对芡实与玉米挤压膨化食品的加工工艺进行研究,确定最佳工艺参数为芡实粉:玉米粉(W/W)=1∶10,物料水分含量15%,机筒Ⅲ区温度145℃,主轴转速25Hz,产品理化指标符合GB/T22699-2008膨化食品卫生标准.
Semen euryales powder and corn flour as the main raw materials,adopting double-screw extruding technique we can develop a rich nutrient,unique flavor,convenient to eat Semen Euryales and corn puffed food.This paper selects the proportion of semen euryales powder and corn flour,moisture content,the Ⅲ zone temperature,screw speed as variable factors and sensory evaluation and piffing degree as indexes,through single factor and orthogonal experiments to study processing technology,so that we find optimal process parameters： ratio of 1：10 between semen euryales powder and corn flour,material moisture content of 15%,puffing temperature145℃,the rotate speed of screw 25 Hz. The product physical and chemical indexes above accord with GB / T22699- 2008 food safety and sanitation standard.
出处
《许昌学院学报》
CAS
2016年第5期89-93,共5页
Journal of Xuchang University
基金
江淮分水岭校级规划项目(2014GH40)
关键词
芡实
玉米粉
挤压膨化
工艺参数
semen euryales
corn flour
double-screw extruding technique
processing parameters
