利用挤压膨化技术开发高蛋白营养膨化粉的研究  

Study on a high-protein and nutritive powder by extrusion technology

作　　者：陈雪梅[1] 张映斌[1] 邓金星[1] 邹盈[2] 

机构地区：[1]龙岩学院闽西食品研究所,龙岩364012 [2]浙江省温州市农科院,温州325000

出　　处：《食品科技》2005年第5期18-21,共4页Food Science and Technology

摘　　要：用双螺杆挤压机将大豆、绿豆、玉米混合物制成高蛋白营养膨化粉,研究水分含量、膨化温度、螺杆转速和物料配比对膨化效果的影响,确定了最佳膨化工艺参数:水分含量16%,膨化温度130℃,螺杆转速80r/m in,大豆、绿豆和玉米的配比为5∶3∶2。最后借助粉质仪、拉伸仪和糊化黏度仪对膨化粉进行流变学特性分析。This paper mainly made a high-protein and nutritive powder from soybean, mung bean and corn by two-screw extruder. The effect of water content, expanded temperature, the rotating speed of screw and the proportion among soya, mung bean and corn on pruduct was studied. The best expanded technical parameters were determined, water content 16%, expanded temperature 130℃, the rotating speed of screw 80r/min, the proportion among soya, mung bean and corn was 5∶3∶2. And at last, with the aid of Brabender Farinograph, Brabender Extensograph and Brabender Amylograph, we analyzed the rheological characteristics of the expanded powder.

关 键 词：挤压膨化 高蛋白 膨化粉 

分 类 号：TS201.1[轻工技术与工程—食品科学]