高蛋白冲调糊粉双螺杆挤压技术  

Production of High-protein Instant Powder with Twin-screw Extrusion

作　　者：唐静[1] 钱建亚[1] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《美食研究》2015年第3期54-60,共7页Journal of Researches on Dietetic Science and Culture

基　　金："十二五"国家科技支撑计划项目(2012BAD37B08)

摘　　要：以黑豆为主料,红豆、玉米、糙米、糯米为辅料,应用线性规划设计配方,按所得配方:黑豆35%,红豆15%,玉米32%,糯米10%,糙米8%进行单因素试验,探讨机筒温度、水含量和螺杆转速等工艺条件对产品堆积密度、水含量、产品直径、色差、糊化度、吸水性指数和水溶性指数等主要品质指标的影响。以糊化度和感官评分为指标进行正交试验,获得最佳工艺条件为:物料水含量20g/100g,机筒温度155℃,螺杆转速30Hz。With black beans as the main material and red beans, corn, brown rice and glutinous rice as auxil- iary materials, a formula was designed by linear programming： black beans 35%, red beans 15%, corn 32%, glutinous rice 10% and brown rice 8%. Carrying out single factor experiment on the formula, the au- thor investigated into the effect of twin-screw extrusion conditions, barrel temperature, moisture content and screw speed on main quality indexes of the product, bulk density, moisture content, expanded diameter, color value, gelatinization, water absorption index and water solubility index. Taking gelatinization value and senso- ry evaluation as the indicators, further optimization of technology was implemented with the orthogonal test to gain the best product. The optimal conditions were： moisture content 20g/100g, extruder barrel temperature 155℃, and screw speed 30Hz.

关 键 词：高蛋白冲调粉 黑豆 双螺杆挤压 线性规划 糊化度 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]