挤压工艺对青稞粉产品特性的影响  

Effect of extrusion processing on product characteristics of barely powder

作　　者：陈峰青[1] 汪建明[1] 陈前 

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：《粮食与油脂》2017年第10期75-79,共5页Cereals & Oils

摘　　要：以纯青稞粉为原料,研究挤压工艺参数对青稞挤压熟化产品的膨化度、水溶性指数、吸水性指数和糊化度影响;并对比挤压前后青稞粉的微观结构、糊化特性和消化特性。结果表明:当挤压参数为机筒温度140℃、物料含水率为15%、螺杆转速为125 r/min时,获得质量相对比较好的挤压产品,在此条件下,青稞挤压粉的膨化度为3.258,水溶性指数和吸水性指数分别为15.30%和461.51%,糊化度为90.08%;挤压后青稞粉出现明显的孔隙结构,糊化性质得到改善,消化率提高11.15%。Selected barley powder as raw material, the effects of extrusion parameters on the product characteristics of expansion ratio, WSI, WAI and degree of gelatinization were studied. The microstructure, pasting properties and digestibility of barley powder were observed between the raw material and extruded products. the result showed that on the conditions of barrel temperature 140 ℃, feed moisture content 15% and screw speed 125 r/min, expansion ratio was 3.258, WSI was 15.30%, WAI was 461.51%, and gelatinization was 90.08%. There was obvious pore structure after extruded. The pasting properties was improved, and the digestibility was increased by 11.15%.

关 键 词：青稞粉 挤压工艺 产品特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]