挤压法生产大豆面条的工艺研究  

Determination on Processing of Soybean Noodles by Extrusion

作　　者：韩冉[1] 孔宇[1] 王汝华[1] 陈野[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《食品研究与开发》2016年第21期63-67,共5页Food Research and Development

摘　　要：以大豆粉为主要原料,研究确立高温挤压工艺生产大豆面条的流程。挤压处理面条的最优工艺参数及配方为:挤压温度150℃、螺杆转速45r/min、物料水分35%、豆粉含量65%。后熟工艺条件为:环境相对湿度80%、温度30℃、后熟时间6h。大豆面条经包装和保鲜处理后,可在常温(25℃)下保存6d,在冷藏(5℃)条件下保存18d。With soybean powder as raw material, a feasible extrusion processing was determined. Best conditions for the extrusion of soybean noodles were ： extrusion temperature of 150 ℃, the screw rotation speed of 45 r/min, material moisture content of 35 % and flour content of 65 %. Best conditions for the ripening process： ambient humidity of 80 %, environmental temperature of 30 ℃ and ripening time of 6 hours. After packaging and preservation, it can be saved in 6 days at 25 ℃ ,and refrigerated in 18 days at 5 ℃

关 键 词：大豆面条 挤压 后熟 保鲜 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]