复合小麦方便食品挤压膨化工艺方法研究  

Study on Extrusion Technology of Compound Wheat Convenience Food

作　　者：闫向竹 YAN Xiangzhu(Changchun Humanities and Sciences College,Changchun 130000,China)

机构地区：[1]长春人文学院,吉林长春130000

出　　处：《现代食品》2023年第7期62-65,共4页Modern Food

基　　金：吉林省中医药管理局课题-科技资助项目(2022097)。

摘　　要：目的:以复合小麦方便食品原料小麦为研究目标,采用挤压膨化技术加工膨化小麦粉。方法:通过单因素试验法和正交试验法,以感官评分为评价指标,优化复合小麦方便食品中小麦粉的加工膨化工艺,进行产品中试,同时测定其营养成分。结果:确定最佳工艺条件为小麦粉粒度60目、含水量16%、挤压温度150℃以及螺杆转速170 r·min^(-1)。结论:挤压膨化小麦粉的工艺能提高小麦吸收消化率,且熟化工艺稳定。调配的复合小麦方便食品加水冲调后,气味香甜、无异味、口感较好。综上,本试验研制的产品市场前景良好。Objective:To process the expanded wheat flour by extrusion technology with the compound wheat as the raw material of convenience food.Method:Through single factor test and orthogonal test,and sensory evaluation as the evaluation index,the processing and puffing technology of wheat flour in the compound wheat convenience food was optimized and conduct a pilot test of the product and also determine the nutritional composition.Result:The optimum technological conditions were determined as follows:wheat flour particle size 60 mesh,water content 16%,extrusion temperature 150℃,screw speed 170 r·min^(-1).Conclusion:The technology of extruding wheat flour can improve the digestibility of wheat,and the ripening process is stable.The prepared compound wheat convenience food has a sweet smell,no peculiar smell and good taste after being mixed with water.To sum up,the developed product convenience food has a good market prospect.

关 键 词：小麦 挤压膨化 制备工艺 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]