高水分蒸煮挤压小麦混合粉的研究  

Study of high moisture level digestion and extrusion of wheat mixed flour

作　　者：杨庆余[1] 刘毅[2] 

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]东北农业大学食品学院,哈尔滨150030

出　　处：《大豆科技》2010年第4期29-31,共3页Soybean Science & Technology

摘　　要：食品蒸煮挤压技术是多学科交叉所产生的一门高新技术,蒸煮挤压作为一种高温短时的加工方法,能够将输送、压缩、混合、蒸煮、杀菌、成型等多种操作单元同时完成。本实验优化了双螺杆机的加工工艺参数,DS56-Ⅲ型双螺杆挤压膨化机挤压腔内限流区的温度在125℃,含水率为40%、螺杆转速为215rpm,该条件下得到的最好产品膨化度为2.51,经过蒸煮挤压后的食品含水率为35%～37%。Food extrusion-cooking technology is a newly technology. The extrusion cooking is a high temperature and short-time processing method, which can complete transport, compression, mixing, cooking, sterilization, formation and many kinds of operation units at the same time. DS56-Ⅲ in the twin screw extruder extrusion cavity current limiter section＇s condition was as follows： the temperature was 125℃, the moisture content was 40%, the screw speed was 215rpm, and the best product puffing which obtained under this condition was 2.51. Besides that, the moisture content of the product was from 35% to 37%.

关 键 词：蒸煮挤压 小麦粉 双螺杆 

分 类 号：S377[农业科学—农产品加工]