摘要
本文研究了双螺杆挤压过程中双螺杆转速和挤压筒体的中区温度对高占比鲜切马铃薯复配大米米粉品质的影响。结果表明,随着双螺杆转速的增加,米粉的蒸煮品质变好,米粉的剪切和抗拉伸特性也随着转速的增加而提升,但当转速高于150 r/min时,米粉的蒸煮品质、剪切特性、拉伸特性变化趋于平稳;当挤压中区温度95~115℃时,米粉的蒸煮品质较好;米粉的剪切和抗拉伸特性随着挤压筒体中区温度的增加而提升,但当中区温度高于115℃时,米粉的蒸煮品质、剪切特性、拉伸特性急剧变差;适宜的双螺杆转速、挤压筒体中区温度分别为150 r/min、105℃。
In this paper, the effects of twin screw rotation speed and middle zone temperature of extrusion cylinder on the quality of rice noodles with high propotion of fresh cut potatoes were investigated during twin screw extrusion.It was shown that the cooking quality of potao-riee noodles became better with increasing rotation speed, and the shear and tensile properties were increased with increasing rotation speed. However,the rotation speed was higher than 150 r/min, the change of cooking quality, shear and tensile properties tended to be stable. When the middle zone temperature of extrusion cylinder maintained between 95 ℃ and 115 %, the cooking quality of potao-rice noodles was better.The shear and tensile properties of potao-rice noodles were enhanced with increasing middle zone temperature of extrusion cylinder, but the temperature above 115 ℃, the cooking quality, shear and tensile properties deteriorated sharply. Suitable rotation speed and middle zone temperature of extrusion cylinder was 150 r/min and 105 ℃ ,respectively.
作者
欧阳玲花
戴小枫
胡宏海
刘倩楠
张雪
徐芬
谌珍
张辉
王娴
樊月
李娜
张泓
OUYANG Ling-hua DAI Xiao-feng HU Hong-hai LIU Qian-nan ZHANG Xue XU Fen SHEN Zhen ZHANG Hui WANG Xian FAN Yue LI Na ZHANG Hong(Institute of Food Science and Technology, Chinese Academy of Agriculture Science/Key Laboratory of Agro- products Processing, Ministry of Agriculture, Beijing 100193, China Institute of Agro-products Processing Science and Technology, Jiangxi Academy of Agricultural Science, Nanchang 330200, China)
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第1期204-207,共4页
Science and Technology of Food Industry
基金
公益性行业(农业)科研专项(201503001-2)
关键词
复配
双螺杆挤压条件
马铃薯米粉
品质
complex
twin screw extruding conditions
potao-rice noodles
quality
