燕麦方便面的非膨化挤压生产技术  

Non-expansive Extrusion Processing of Instant Oat Noodles

作　　者：陈季旺[1] 张瑞忠[1] 余小兵[1] 周坚[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《食品科学》2010年第8期20-23,共4页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD05A09);武汉工业学院校级大学生创新性实验计划项目(CX07)

摘　　要：采用DSC、布拉班德粉质仪和双螺杆挤压机研究燕麦方便面的非膨化挤压生产工艺,具体分析燕麦粉添加量、混粉水分含量、螺杆转速、机筒温度对方便面糊化度和复水性的影响。结果表明,非膨化挤压生产燕麦方便面的较佳工艺条件为燕麦粉添加量40%(燕麦粉与混粉的质量比)、混粉水分含量40%、螺杆转速210r/min,以及机筒温度Ⅱ区90～95℃、Ⅲ区110～115℃。在此工艺条件下制得燕麦方便面的糊化度为94.6%、复水时间为8min。The non-expansive extrusion process of instant oat noodles from a blend of oat and wheat flours using a double-screw extruder was investigated.Differential scanning calorimetry and Brabender farinograph were used to examine effects of mass ratio of oat to wheat flours,amount of water added to their blend,and extruder screw speed and barrel temperatures at areas Ⅱ and Ⅲ on rehydration time and gelatinization degree of instant noodles.Results showed that the optimum processing conditions were as follows：mass ratio of oat to wheat flours 40%,amount of water added to their blend 40%,extruder screw speed 210 r/min,and extruder barrel temperature 90-95 ℃（Ⅱ） and 110-115 ℃（Ⅲ）.The gelatinization degree and rehydration time of instant oat noodles processed under the optimum conditions were 94.6% and 8 min,respectively.

关 键 词：燕麦方便面 非膨化挤压 双螺杆挤压机 糊化度 复水时间 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]