双螺杆挤压加工米粉的操作参数对产品理化品质的影响  

Effect of Twin-screw Extrusion Operation Parameters on Physio-chemical Quality in Rice Noodle Production

作　　者：张康逸[1] 康志敏[1] 万景瑞[1] 王继红[1] 豆洪启[2] 范运乾[1] 

机构地区：[1]河南省农科院农副产品加工研究所,河南郑州450002 [2]河南工业大学粮油食品学院,河南郑州450052

出　　处：《农产品加工（创新版）（中）》2013年第1期82-86,共5页Farm Products Processing

摘　　要：利用双螺杆挤压机挤压加工米粉,研究操作参数对米粉理化品质的影响。结果表明,原料含水量、机筒温度、螺杆转速和喂料速度等4个操作参数对米粉糊化度、色差和感官评价3个目标参数均具有显著的影响。随着原料含水量增加,糊化度先升高后降低,色差△E降低,含水量为40%时品质最好;随着机筒温度增加,糊化度升高,色差△E增大,机筒温度为100℃时品质最好;随着螺杆转速增加,糊化度、色差△E增大,螺杆转速为120 r/min时品质最好;随着喂料速度增加,糊化度、感官评价和色差△E先减小后增加,喂料速度为6 r/min时品质最好,12 r/min时品质最差。This paper studies the effects of twin-screw extrusion operation parameters, such as moisture content of material, barrel temperature, screw rotate speed, and feeding speed, on gelatinization degree, chromatic aberration and sensory evaluation of rice noodles. The results indicate that operation parameters have obvious affection to the physic-chemical quality of rice noodle. Increasing moisture content of material resulted in an increase in gelatinization degree before they decrease again, and a decrease in chromatic aberration, the sensory evaluation of rice noodle is optimal at the moisture content is 40%; increasing barrel temperature resulted in an increase in gelatinization degree and chromatic aberration, the sensory evaluation of rice noodle is optimal at the barrel temperature is 100℃ ; increasing screw rotate speed resulted in an increase in gelatinization degree before they decrease again, and an increase in chromatic aberration, the sensory evaluation of rice noodle is optimal at the screw rotate speed is 120 r/min; increasing feeding speed resulted in a descent in gelatinization degree, sensory evaluation and chromatic aberration before they increase again, the sensory evaluation of rice noodle is optimal at feeding speed is 6 r/min and worse at 12 r/min.

关 键 词：米粉 双螺杆挤压 操作参数 理化品质 

分 类 号：TS212.3[轻工技术与工程—粮食、油脂及植物蛋白工程]