青稞挤压糊化粉的研制  

Development of Highland Barley Powder Extrusion Gelatinization

作　　者：孙志坚[1] 张敏[2] 刘明[3] 谭斌[3] 殷东[1] 高乐[2] 孙菲菲[2] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030 [2]北京工商大学食品添加剂与配料北京高校工程研究中心,北京100048 [3]国家粮食局科学研究院,北京100037

出　　处：《食品科学技术学报》2014年第1期27-33,共7页Journal of Food Science and Technology

基　　金：国家"十二五"科技支撑计划项目(2012BAD34B05)

摘　　要：以青稞粉为原料,采用双螺杆挤压改性方法加工速食营养粉,研究挤压温度、螺杆转速和物料水分对物料品质的影响规律,并通过二次旋转正交组合实验(响应面实验),优化营养粉工艺参数.结果表明,物料水分、螺杆转速和挤压温度对于青稞营养粉产品品质影响显著(P<0.05).响应面试验得出速食营养粉的较优加工条件:螺杆转速290 r/min,温度165℃和水分含量16.5%.在此优化条件获得青稞预糊化粉的各项指标为:膨化度3.14,吸水指数5.92,容重0.53,碘呈色度5.44.Using the twin-screw extrusion modification methods to process instant nutrition powder, the technological parameters： extrusion temperature, material moisture content, screw speed on the physico- chemical properties of the product quality characteristics were studied. The results indicated that material moisture content, screw speed, and extrusion temperature significantly affected （P 〈 0.05） the quality of barley nutrition powder product. The response surface experiment showed that the optimum processing conditions of instant nutrition powder were screw speed of 290 r/rain, temperature of 165 ℃, and mois- ture content of 16.5%. The indicators of barley pre-gelatinized flour obtained under the optimal eondi- tions were expanded degrees 3.14, injectivity index 5.92, density 0.53, and IOD 5.44

关 键 词：青稞 速食营养粉 双螺杆挤压 工艺参数 响应面优化 

分 类 号：TS211.3[轻工技术与工程—粮食、油脂及植物蛋白工程]