膨化营养杂粮粉的挤压制备工艺研究

食品科学 ›› 2012, Vol. 33 ›› Issue (18): 118-122.

膨化营养杂粮粉的挤压制备工艺研究

郑志1,2，王丽娟1,2，杨雪飞1，祁斌3，赖华楠1，姜绍通1,2,*

1.合肥工业大学生物与食品工程学院 2.安徽省农产品精深加工重点实验室 3.安徽燕之坊食品有限公司

收稿日期:2011-08-05 修回日期:2012-07-25 出版日期:2012-09-25 发布日期:2012-09-07
通讯作者: 姜绍通 E-mail:091106190828@hfut.edu.cn
基金资助:
天然高钙及五谷益生等专用杂粮粉加工与产业化示范

Preparation of Nutritional Coarse Grain Powder by Twin-Screw Extrusion

Received:2011-08-05 Revised:2012-07-25 Online:2012-09-25 Published:2012-09-07

摘要/Abstract

摘要： 分别以80目玉米粉、糙米粉、燕麦粉、麦麸粉作为营养杂粮粉生产原料，研究物料含水量、螺杆转速、机筒温度对产品品质指标径向膨化度、糊化度和吸水性指数的影响，在此基础上设计正交试验，确定挤压技术制备膨化营养杂粮粉的最佳工艺参数为物料含水量15%、螺杆转速130r/min、机筒温度160℃，此时产品径向膨化度为3.26，糊化度为91.87%，吸水性指数为491.8%。

关键词: 膨化, 营养杂粮粉, 挤压工艺

Abstract: Nutritional coarse grain powder was developed using twin-screw extrusion technology with mixed powder of corn, unpolished rice, oat and wheat bran. The effects of water content in raw materials, screw speed and barrel temperature on quality indices including radial expansion degree, gelatinization degree and water-absorbing capacity of extruded powder were investigated. An orthogonal array design was used to determine the optimal process parameters for the preparation of nutritional coarse grain powder as follows: water content in raw materials of 15%, screw speed of 130 r/min, and barrel temperature of 160 ℃. The radial expansion degree, gelatinization degree and water-absorbing capacity of the obtained product were 3.26, 91.87% and 491.8%, respectively.

Key words: expansion, nutritional coarse grain powder, extrusion processing

中图分类号:

TS201.1

郑志1,2，王丽娟1,2，杨雪飞1，祁斌3，赖华楠1，姜绍通1,2,*. 膨化营养杂粮粉的挤压制备工艺研究[J]. 食品科学, 2012, 33(18): 118-122.

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