藜麦挤压面条加工工艺优化  

Optimization of Processing Technology of Quinoa Extruded Noodles

作　　者：陈凤莲[1] 张红玉 杨春华[1] 汤晓智[2] CHEN Fenglian;ZHANG Hongyu;YANG Chunhua;TANG Xiaozhi(Harbin University of Commerce,Harbin 150028,Heilongjiang,China;Nanjing University of Finance and Economics,Nanjing 210023,Jiangsu,China)

机构地区：[1]哈尔滨商业大学,黑龙江哈尔滨150028 [2]南京财经大学,江苏南京210023

出　　处：《食品研究与开发》2024年第12期76-84,共9页Food Research and Development

基　　金：中央支持地方高校改革发展资金人才培养项目;黑龙江省“百千万”工程科技重大专项项目(2020ZX08B02);“十四五”国家重点研发计划项目(2021YFD2100902-3);国家自然科学基金面上项目(32072258)。

摘　　要：以藜麦为原料,采用双螺杆挤压技术制备藜麦面条。以蒸煮特性和质构特性为考察指标,在单因素试验的基础上,应用响应面法优化挤压藜麦面条的挤压工艺参数,探究挤压温度、物料水分含量和螺杆转速对面条品质的影响。结果表明,挤压藜麦面条的最佳工艺条件为挤压温度113℃、物料水分含量45%、螺杆转速80r/min,此时面条的蒸煮损失较低,硬度较高。In this study,quinoa was used as raw material,and extruded quinoa noodles were produced by twin⁃screw extrusion technology.Taking the cooking and texture characteristics as the investigation index,and based on the single factor experiments,the response surface method was used to optimize the extrusion process parameters of extruded quinoa noodles,the effects of extrusion temperature,moisture content of materials and screw speed on noodle quality were investigated.The results showed that the optimal process conditions for ex⁃truding quinoa noodles were extrusion temperature at 113℃,moisture content of the material of 45%,and screw speed of 80 r/min.Under this condition,the cooking loss of noodles was the lowest,and the hardness was the highest.

关 键 词：藜麦 双螺杆挤压 工艺优化 蒸煮特性 质构特性 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]