螺杆挤压工艺对米粉品质的改良作用  

Improvement on quality of rice noodles by screw extrusion technology

作　　者：唐汉军[1,2] 李林静 朱伟 

机构地区：[1]湖南省农业科学院,湖南长沙410125 [2]湖南省农产品加工研究所,湖南长沙410125 [3]克明面业股份有限公司,湖南长沙410000

出　　处：《食品与机械》2015年第5期239-242,共4页Food and Machinery

摘　　要：对螺杆挤压工艺的圆条米粉（TDM、XMM）和土豆粉丝（TFS）,以及传统工艺圆条米粉（WFM）的品质特性进行比较分析,并观察其煮熟后的微观组织结构。结果表明：从煮熟前的质构特性看,TDM、XMM的硬度、压缩功、断裂变形等主要指标介于TFS与WFM之间,但TDM几乎接近TFS;从煮熟后的理化特性看,TDM与XMM具有相似性,且与TFS相近,离WFM较远。煮熟米粉（或粉丝）的微观组织均表现为无规则多边形的蜂窝状微室结构,微室直径约为0.5-2.0μm。说明螺杆挤压工艺不仅仅是简便、节能、高效,且对米粉的品质特性有较大的改良作用。The treatments of screw extrusion technology on rice noodle（TDM,and XMM）and Fensi（TFS）,and traditional craft rice noodles（WFM）were compared in the characteristics of quality,and the microstructure was observed after cooked.Physicochemical properties of TDM and XMM were between TFS and WFM before cook,and TDM was almost close to the best strength of TFS.Physicochemical properties after cook were the similarities between TDM and XMM,and close to TFS,further away from the WFM.Their microstructure characterized by irregular,polygonal honeycomb cellular structure,micro-Chamber diameter approximately 0.5~2.0μm.The results showed that the screw extrusion technology was not just convenient,energy-saving,high performance,and had a larger role in the improvement of quality of rice noodle.

关 键 词：米粉 挤压 加工工艺 组织结构 品质特性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]