马铃薯螺杆挤压制泥设备优化与试验研究  

Optimization and Experimental Study of Screw Extrusion Equipment for Potato Puree Processing

作　　者：简华斌 杜志龙[1,2] 张克 张丽娜 王也 郭亚琳[1] 李振龙 JIAN Huabin;DU Zhilong;ZHANG Ke;ZHANG Lina;WANG Ye;GUO Yalin;LI Zhenlong(Chinese Academy of Agricultural Mechanization Sciences Group Co.,Ltd.,Beijing 100083,China;National Key Laboratory of Agricultural Equipment Technology,Beijing 100083,China)

机构地区：[1]中国农业机械化科学研究院集团有限公司,北京100083 [2]农业装备技术全国重点实验室,北京100083

出　　处：《农业工程》2023年第2期53-60,共8页AGRICULTURAL ENGINEERING

基　　金：国有资本金项目(GZ202007-02);国家马铃薯产业技术体系项目(CARS-09-P28)。

摘　　要：针对传统工艺加工的马铃薯泥风味差、质构破坏严重、营养损失大等问题,对马铃薯制泥工艺及设备进行优化。基于螺旋挤压成型原理,设计沟槽腔体和变螺距螺杆,进行挤压制泥机试验,检测不同制泥工艺对马铃薯泥营养成分、风味和质构等特性的影响。工艺试验结果表明,马铃薯片厚1.0 cm、汽蒸11 min、压力0.01~0.20 MPa时,马铃薯泥质量最好,结合马铃薯泥的物化特性,完善马铃薯泥品质评价指标体系;仿真试验结果表明,沟槽腔体变螺距螺杆的组合下挤压破碎效果最好,设计的多孔板出口结构使出料稳定、均匀,随着螺杆转速或进料速度增加,挤压段腔体和多孔板外筒中压力递增;制泥试验结果表明,螺杆挤压制出的马铃薯泥软糯细腻、香味浓郁、营养损失小,产品质量显著提升。In order to solve problems of poor flavor,serious damage of texture and great loss of nutrition,potato mud making process and equipment were optimized.Based on principle of spiral extrusion,a groove cavity and a variable pitch screw were designed,and extrusion machine tests were carried out to test effects of different mud making processes on nutritional composition,flavor and texture of potato mud.Results showed that quality of mashed potato was the best when potato chip thickness was 1.0 cm,steam was 11 min and pressure was 0.01-0.20 MPa.At the same time,combined with physical and chemical characteristics of potato mud,quality evaluation index system of potato mud was improved.Simulation results showed that combination of groove cavity with variable pitch screw has the best crushing effect,and design of orifice plate outlet structure was stable and uniform.With increase of screw speed or feed speed,pressure in extrusion section cavity and outer cylinder of orifice plate increased.Test results showed that potato mash produced by screw extrusion was soft and delicate,with strong flavor,little nutritional loss,and product quality was significantly improved.

关 键 词：螺杆挤压 马铃薯泥 品质评价 结构优化 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]