双螺杆挤压对膨化小米糊化特性的影响研究  

Influence of Twin-Screw Extrusion on Millet Pasting Property

作　　者：李向阳[1] 刘传富[1] 刁恩杰[1] 韩址楠[1] 杨志杰[1] 

机构地区：[1]山东农业大学食品科学与工程学院,泰安271018

出　　处：《中国粮油学报》2009年第5期44-46,共3页Journal of the Chinese Cereals and Oils Association

摘　　要：以优质小米为原料,采用双螺杆挤压膨化技术,对小米挤压糊化特性进行了研究。结果表明:影响双螺杆挤压膨化小米糊化度的主要因素是膨化温度,其次是螺杆转速和物料含水量,物料粒度影响较小,最佳工艺条件是物料粒度60目、物料含水量16%、膨化温度160℃、螺杆转速425 r/min,糊化度为93.4%。Using good quality millet as material, the effect of twin - screw extrusion on millet pasting property was studied. Results indicate that the first factor affecting the millet gelatinization is extrusion temperature, secondly is moisture of material and screw speed, the least is material particle size. The optimum technological conditions are particle size 60 mesh, moisture content 16%, extrusion temperature 160 ℃, and screw speed 425 r/min. The gelatinization rate is 93.4%.

关 键 词：小米 挤压膨化 糊化特性 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]