挤压法生产方便面的实验研究  

Study of Producing Instant Noodles by Extrusion Method

作　　者：孙于庆[1] 冉旭[1] 刘学文[1] 林坤[1] 罗魏[1] 

机构地区：[1]四川大学食品科学与工程系,成都610065

出　　处：《食品工业》2007年第5期25-27,共3页The Food Industry

摘　　要：探讨了挤压法生产方便面的可行性,用正交试验设计进行参数优化,对产品中淀粉糊化度和产品复水性的分析得到初步研究结果表明:用挤压法生产方便面是可行的。较优参数组合为:机筒温度115℃,加水量30%(粉基),螺杆转速15r/min。The L9（3^4） orthogonal experiment design was adopted to study the feasibility of producing instant noodles by extrusion method. The preliminary results were gained through analyzing starch gelatinized degree and rehydration. The results showed that it is feasibility to produce instant noodles by extrusion method. And the optimized composite is barrel temperature 115 ℃, moister content 30% and screw speed 15 r/min.

关 键 词：挤压 方便面 糊化度 复水性 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]