挤压参数对绿豆粉糊化的影响  

Effect of extrusion parameters on gelatinization of mung bean powder

作　　者：张雁凌[1] 任保国[1] 

机构地区：[1]吉林工程技术师范学院食品工程学院,吉林长春130052

出　　处：《食品工业科技》2012年第14期266-268,共3页Science and Technology of Food Industry

基　　金：吉林省教育厅"十二五"科学技术研究项目(2011301)

摘　　要：以绿豆为原料,采用双螺杆挤压膨化技术,对挤压膨化绿豆糊化进行了研究。结果表明,制备挤压膨化绿豆粉的最佳工艺条件为:喂料速度110r/min,加水量18%,膨化温度170℃,螺杆转速260r/min。影响挤压膨化绿豆粉糊化度主次顺序依次为:加水量、膨化温度、螺杆转速、喂料速度。在最佳工艺条件下,挤压膨化绿豆粉糊化度可达98.46%。The mung bean was used as the raw material for extruded puffing by twin screw extrusion fermentation. The effects of gelatinization degree on extruded puffing mung bean were studied. The results showed that the optimum conditions for the extruded puffing mung bean powder=the feeding rate was 110r/min,the water addition of material was 18% ,the extrusion temperature was 170℃,and the screw speed was 260r/min. The order significance of factors on the gelatinization degree was as followes=amount of adding water,puffing temperature,screw speed,the feeding rate. In this condition,the gelatinization degree of extruded puffing mung bean powder was 98.46%.

关 键 词：绿豆粉 双螺杆挤压 糊化度 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]