挤压膨化青稞冲调粉加工工艺研究  

Research on processing condition of extruded highland barley powder

作　　者：孟晶岩 张倩芳 李敏 栗红瑜 MENG Jing-yan;ZHANG Qian-fang;LI Min;LI Hong-yu(Shanxi Key Laboratory of Characteristic Agrichlthral Product Processing,Shanxi Agrichlthral University,Instithte of Farm Products process Utilization,Shanxi Academy of Agrichlthral Scieecc,Taiyuan 030031,Shanxi,China)

机构地区：[1]山西农业大学,山西省农业科学院农产品加工研究所,特色农产品加工山西省重点实验室,山西太原030031

出　　处：《粮食与油脂》2021年第1期75-78,共4页Cereals & Oils

基　　金：山西省科技成果转化引导专项(201904D131034)。

摘　　要：以青稞为主要原料,采用挤压膨化技术生产青稞冲调粉。通过单因素试验和正交试验优化青稞冲调粉的加工工艺。最佳工艺条件为挤压膨化Ⅲ区温度150℃、水分添加量20%、螺杆转速160 r/min,物料喂料量25 kg/h。在该条件下,青稞冲调粉的蛋白质、水分、淀粉、脂肪损失较小,可溶性膳食纤维提高1.68倍,青稞的功能成分和加工品质得到提升。Taking highland barley as the main raw material,highland barley powder were produced by extrusion technology. The processing conditions of highland barley powder were optimizd by single factor test and orthogonal test. The optimum conditions were as follows: the temperature of extrusion zone Ⅲ 150 ℃,water content 20 %,the rotate speed of screw 160 r/min,feeding capacity of material 25 kg/h.Under these conditions,the loss of protein,water,starch and fat in highland barley was little,and the amount of soluble dietary fiber was increased by 1. 68 times,The functional composition and processing quality of highland barley were improved.

关 键 词：青稞冲调粉 挤压膨化 膨化度 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]