玉米 大米 小米混合粉挤压膨化工艺参数的优化  

The Optimization of Extrusion Process Parameters of Mixed Flour of Corn,Rice and Millet

作　　者：罗庆丰[1] 周丽静[1] 连喜军[1] 

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134

出　　处：《农产品加工（下）》2008年第11期39-42,共4页Farm Products Processing

摘　　要：以玉米、大米、小米混合粉为原料,研究加工温度、物料含水量、螺杆转速对营养谷物膨化食品品质指标(径向膨化度,糊化度)的影响,在此基础上设计正交实验,确定出最佳工艺参数为:3个加热区温度分别为55℃,125℃,150℃,物料含水量为14%,螺杆转速为130r/min。Mixed flour of corn, rice and millet was used as experiment material, the effects of process parameters （the processing temperature, moisture content of materials and screw speed） on degree of quality indicators （radial expansion, paste） were studied in the paper. On base of above results, an orthogonal experimental design was designed. The results showed that the optimized process parameters were： temperature of three extent 55℃ , 125℃, 150℃, the moisture content of materials 14%, the screw speed 130 r/min.

关 键 词：谷物 挤压膨化 工艺参数 

分 类 号：TS201.2[轻工技术与工程—食品科学]