螺杆挤压膨化机结构参数及物料特性对辣条质量的影响  

Influence of extruder's structure parameters and material character on the quality of spicy bar

作　　者：俞建峰[1,2] 傅剑[1,2] 李欢欢[1,2] 崔政伟[1,2] YU Jian-feng FU Jian LI Huan-huan CUI Zheng-wei(Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment ＆ Technology, Jiangnan University, Wuxi 214122, China Mechanical Engineering School, Jiangnan University, Wuxi 214122, China)

机构地区：[1]江南大学,江苏省食品先进制造装备技术重点实验室,江苏无锡214122 [2]江南大学机械工程学院,江苏无锡214122

出　　处：《食品工业科技》2017年第6期234-238,244,共6页Science and Technology of Food Industry

基　　金：中央高校基本科研业务费专项(JUSRP51634B);江苏省食品先进制造装备技术重点实验室开放课题(FM-2015-09)

摘　　要：研究挤压膨化机结构参数和物料特性对辣条质量的影响。以小麦粉为主要原料,通过单因素实验研究螺杆构型、前模孔径、物料含水量对辣条膨胀度、吸水性指数的影响,在此基础上进行响应面实验,确定制备辣条的最佳挤压参数为:双头螺纹螺杆前模孔径3 mm、螺槽宽度为20 mm、物料含水率24%,此时辣条截面膨胀度为4.62,吸水性指数为686.53%。This study intended to study the influence of extruder＇ s structure parameters and material character on the quality of the spicy bar by extrusion technology.The sing-factor experiments were conducted to investigate the effects of screw structure, diameter of die orifice and water content of feed on the expansion index and water-absorption index by using the wheat flour as raw material. Surface response experiments was used to determine the optimal extruding parameters for the preparation of seasoned flour food as follows ： the diameter of front model 3 ram, the width of double headed screw groove 20 ram, and water content in raw materials of 24% .The radial expansion index and water-absorbing index of the obtained product were 4.62, and 686.53 % , respectively.

关 键 词：辣条 螺杆挤压 膨胀度 吸水性指数 响应面分析 

分 类 号：TS217.2[轻工技术与工程—粮食、油脂及植物蛋白工程]