摘要
在以大米和玉米为原料的复合膨化食品的生产工艺中,综合评价指标包括膨化率和口感,通过实验,较优的工艺方案为水分14%、温度160℃、转速60 r/min,玉米︰大米重量比为3︰1。但真正意义上的最佳工艺条件应用正交实验来确定。
In the paper, the processing technique for rice-corn based complex extrusion food is studied and the comprehensive evaluation standard is presented. The influence of processing parameters to the quality of extrusion food is suggested and the better processing parameters is obtained by means of the experiment.
出处
《粮食加工》
2006年第6期72-74,共3页
Grain Processing
关键词
膨化食品
生产工艺
评价指标
extrusion food
processing technique
evaluation standard
