挤丝条件对波纹米粉品质的影响  

Effect of Single-screw Extrusion on Characteristics of Rice Noodles

作　　者：梁兰兰[1,2] 赵志敏[2] 宁正祥[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641 [2]广东省粮食科学研究所,广东广州510050

出　　处：《现代食品科技》2009年第3期221-223,261,共4页Modern Food Science and Technology

基　　金：广东省科技计划项目(2006B20901004)

摘　　要：粘米粉经两道单螺杆挤丝机挤压出波纹米粉,研究不同挤丝条件对波纹米粉品质的影响。实验结果表明:加水量对米粉条的容积密度、蒸煮重量、蒸煮损失均有影响,在加水量为45%处出现拐点。加水量大于45%时,波纹米粉的容积密度、蒸煮重量随加水量增大而减小;蒸煮损失随加水量增大而增大。加水量小于45%时,波纹米粉的容积密度、蒸煮重量随加水量减小而减小,蒸煮损失则缓慢减少。出丝板孔径在0.8～1.2mm范围内变化时,波纹米粉的容积密度、蒸煮时间、蒸煮重量均没有显著变化;出丝板孔径为0.6mm时,波纹米粉的品质出现了比较明显的劣变。Effects of water content and die opening diameters on characteristics of rice noodles made by two single-screw extrusion were investigated. Results showed that, when water content increased to 45%, all the bulk density, cooking weight and cooking loss were reduced. Further increasing the water content may reduce the bulk density and cooking weight of rice noodles, but enhance the cooking loss. Change of die opening diameter within 0.8-1.2 mm only slightly affect the bulk density, cooking time and cooking weight. Buominishing the die opening diameter to 0.6 mm may obviously decrease the quality of the rice noodles.

关 键 词：粘米粉 挤丝 波纹米粉 品质 

分 类 号：TS212[轻工技术与工程—粮食、油脂及植物蛋白工程]