挤压参数对荞麦方便面质量的影响  

Effect on buckwheat instant noodles by extruding process parameters

作　　者：孙于庆[1] 冉旭[2] 李建新[1] 

机构地区：[1]中州大学化工食品学院,郑州450044 [2]四川大学食品科学与工程系,成都610065

出　　处：《食品科技》2011年第2期138-141,共4页Food Science and Technology

摘　　要：采用中心组合实验设计,通过响应面分析方法分析了挤压参数对荞麦方便面质量的影响规律,重点研究了对荞麦粉糊化度影响,结果表明:随着挤压温度的升高方便面中淀粉糊化度先增大后减小;随着螺杆转速的增大淀粉糊化度降低;随着水分含量的提高,糊化度不断增大。The central combination design test and response methodology（RSM） were adopted to analyze the influence rule of extruding process parameters on the buckwheat instant noodles quality.The buckwheat flour gelatinized degree was studied as primary target.The results showed that the starch gelatinized degree became bigger at first,but declining later with the increase of temperature,that the starch gelatinized degree with the increase of screw speed,that the starch gelatinized degree increased with the increase of moister content.

关 键 词：挤压参数 荞麦 方便面 中心组合实验 响应面 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]