全麦挤压膨化营养食品的加工工艺研究  

Research on the Processing Technology of Whole Wheat Extruded Nutritious Food

作　　者：王威 WANG Wei(College of Landscape Architecture,Shangqiu University,Shangqiu 476006,China)

机构地区：[1]商丘学院风景园林学院,河南商丘476006

出　　处：《食品安全导刊》2021年第36期158-161,共4页China Food Safety Magazine

摘　　要：为丰富小麦食品品类,促进小麦深加工产品发展,本文以精面粉、麦麸为原料,以产品的感官评分和膨化度为评价指标,采用单因素试验和正交试验研究确定了小麦膨化产品的最佳加工工艺。结果表明,最佳加工工艺为精面粉与麦麸配比为10∶2(质量比)、水分含量为17%、膨化温度为175 ℃、螺杆转速为170 r/min。在此条件下制备的全麦膨化食品,色泽诱人,膨化度最高,保持了小麦原有的营养特色。In order to enrich the variety of wheat food and promote the development of wheat deep-processed products,refined flour and wheat bran were used as raw materials,the sensory score and expansion degree of wheat products were used as evaluation indexes,and the optimum processing technology was determined by single factor test and orthogonal test.The results showed that the optimal processing technology was as follows:the ratio of refined flour and wheat bran was 10∶2 (mass ratio),the moisture content was 17%,the extrusion temperature was 175 ℃,and the screw speed was 170 r/min.Whole wheat puffed food prepared under these conditions had attractive color,puffed effect was the best,and the original nutritional characteristics of wheat were maintained.

关 键 词：精面粉 麦麸 挤压膨化 膨化度 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]