双螺杆挤压机操作参数对早餐谷物产品特性影响的研究

Effect of Twin-screw Extrusion Operation Parameters on Breakfast Cereals Product Properties

以营养早餐谷物食品配方研究中所确定的最佳配方为基础,应用响应面分析法,首先对螺杆转速、进料速率、加水量等双螺杆挤压机的主要操作参数与早餐谷物产品容重之间的关系进行了研究,然后以容重作为挤压早餐谷物的核心品质指标,确定早餐谷物食品容重、吸水指数与水溶指数等产品品质指标之间的相互联系;建立了相应的数学模型并得出了三种操作参数的最佳取值范围。本试验研究对于开发挤压早餐谷物食品,探索双螺杆挤压机加工谷物原料机理具有现实意义,同时也为挤压早餐谷物食品品质的快速评定提供了依据。

Based on the optimum basic recipe obtained from the nutritional breakfast cereals formula, and following the test design and data analysis according to response surface methodology, the relationship between extrusion main operation parameters (the screw speed, the feeding rate, the water feeding rate) and breakfast cereals bulk density was investigated. The product bulk density was seen as a vital quality parameter. The relationship among the product bulk density, water absorption and water solution Index has been studied. A mathematic model was built up to optimize the selection of the values of three kinds of operation parameters. These research results could be used to develop extruded breakfast cereals food and to study research working principles of twin-screw extruder to process cereals materials. At the meantime, these research results could be also used to quickly evaluate the quality of breakfast cereals.