双螺杆挤压制备豆渣膨化食品工艺研究  

Preparation of Okara Puffed Food by Twin Screw Extrusion

作　　者：芦菲[1] 陈喜东[1] 李波[1] 李胜利 

机构地区：[1]河南科技学院食品学院,河南新乡453003 [2]郑州新农源绿色食品有限公司,河南郑州450100

出　　处：《大豆科学》2015年第2期306-309,共4页Soybean Science

基　　金：河南省产学研合作项目(132107000060)

摘　　要：以湿豆渣(或豆渣粉)和玉米粉为主要原料,采用双螺杆挤压技术制备豆渣挤压膨化食品。结果表明:将湿豆渣(或豆渣粉)按1∶4比例与玉米粉混合,添加适当调味料,控制物料含水量在28%左右,采用60℃-160℃-160℃的双螺杆挤压温度,然后将斩切后的膨化物料于200℃烘烤15 min,可制备出膨化率高、口感和外观良好的豆渣膨化食品。若用玉米淀粉替代适量玉米粉,则能进一步改善产品品质。该研究为豆渣的开发利用提供了有效途径。Okara puffed food was prepared by twin screw extrusion using fresh okara （ or okara powder） and corn flour as the primary materials. The results showed that mixing fresh okara （or okara powder） with corn flour at the ratio of 1：4, adding suitable seasoning, controling the moisture content of mixed material at 28%, using the extrusion temperatures of 60℃ -160℃- 160℃, and baking the puffed products at 200℃ for 15 min, the okara puffed food had good taste and appearance can be pro- duced, ff corn flour was substituted at proper proportion by corn starch, the quality of puffed food could be further improved. This study provides a potential way for the utilization of okara.

关 键 词：豆渣 挤压 膨化食品 玉米 

分 类 号：TS209[轻工技术与工程—食品科学]