螺杆转速与加水量对方便粥品质的影响  

Influence of Screw Speed and Water Addition Amount on the Quality of Instant Porridge

作　　者：王晨 吴卫国[1] 赵俊杰 宋雪耐 廖卢艳[1] 王燕[1] Wang Chen;Wu Weiguo;Zhao Junjie;Song Xuenai;Liao Luyan;Wang Yan(School of Food Science and Technology,Hunan Agricultural University,Changsha 410128)

机构地区：[1]湖南农业大学食品科学技术学院,长沙410128

出　　处：《中国食品学报》2023年第8期296-305,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：湖南省重点领域研发项目(2019NK2131)。

摘　　要：分别控制加水量、螺杆转速生产挤压膨化方便粥,通过测定方便粥的理化性质、感官品质,质构特性等,分析不同控制条件对方便粥品质影响。结果表明:随着螺杆转速的提高,水溶性指数(WSI)、吸水性指数(WAI)和感官品质更佳,方便粥的硬度、胶黏性、咀嚼度下降;随着加水量的增加,WAI、WSI、感官品质下降,硬度、胶黏性、咀嚼度上升。螺杆转速与WSI、WAI和感官品质呈显著正相关关系,与质构特性呈显著负相关关系;加水量与WSI、WAI和感官品质呈显著负相关关系,与质构特性呈显著正相关关系。高螺杆转速与低加水量均有利于提高方便粥品质。当螺杆转速为250 r/min、加水量为15%时,采用挤压工艺生产的方便粥品质效果最好。Extruded instant porridge is produced by controlling the amount of water added and the speed of screw separately.By measuring the physical and chemical properties,sensory quality and texture characteristics of instant porridge,the influence of different control conditions on the quality of instant porridge were analyzed.The results showed that with the increase of screw speed,the water solubility index(WSI),water absorption index(WAI)and sensory quality increased,while the hardness,viscosity,chewiness and resilience of instant porridge decreased.With the increase of water addition,WAI,WSI and sensory quality decreased,which resulted of hardness,stickiness,chewiness and resilience increased.Screw speed was positively correlated with WSI,WAI and sensory quality,and negatively correlated with texture characteristics.Water addition amount was negatively correlated with WSI,WAI and sensory quality,and positively correlated with texture characteristics.High screw speed and low water addition amount were beneficial to improve the quality of instant porridge.The screw speed of 250 r/min and water addition amount of 15% had the best effect on the quality of extruded instant porridge.

关 键 词：挤压工艺 方便粥 理化性质 感官品质 质构特性 

分 类 号：TS217[轻工技术与工程—粮食、油脂及植物蛋白工程]