玉米膨化食品加工参数研究  

Processing Parameters of Corn Extrusion

作　　者：魏益民[1] 张波[1] 蒋长兴[2] 杜双奎[2] 张明晶[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100094 [2]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《中国粮油学报》2005年第1期30-32,40,共4页Journal of the Chinese Cereals and Oils Association

基　　金：中国农业科学院杰出人才基金资助

摘　　要：以玉米糁为材料,采用DSE-25型双螺杆挤压膨化实验室工作站为加工设备,分析了加工温度 和物料含水量对扭矩、压力、膨化率和产品含水量的影响。结果表明,在试验设计的加工温度和物料含水量范 围内,加工温度和物料含水量对螺杆扭矩、第4区压力、第5区压力、产品膨化率和含水量都有极显著影响。加 工温度对第4区压力影响较大;物料含水量对扭矩、第5区压力、产品膨化率和含水量影响较大。随着加工温 度上升,物料含水量增加,扭矩、压力、产品膨化率降低;随着加工温度升高,物料含水量下降,产品含水量降低。Local corn grist was extruded by using a Brabender Lab-station DSE-25 Twin-Screw Extruder with various barrel temperature and moisture; and the effects of these processing conditions on extruder torque, pressure, expansion rate, and product moisture were studied. Within the designed range, the temperature and material moisture influences on the torque, the 4th zone pressure, the 5th zone pressure, the expansion rate, and the product moisture are significant. Compared with the barrel temperature, the material moisture shows more influence on the torque, the 5th zone pressure, the expansion rate, and the product moisture, except the 4th zone pressure. The torque, pressure, and the expansion rate decrease as the barrel temperature and the material moisture increase. The product moisture decreases as the barrel temperature increases or the material moisture decreases.

关 键 词：膨化率 膨化食品 加工温度 挤压膨化 加工设备 物料 加工参数 含水量 玉米 试验设计 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程] S513[轻工技术与工程—食品科学与工程]