摘要
运用单螺杆挤压蒸煮技术,通过单因素及响应面分析实验,确定杂粮营养工程米的挤压工艺参数:物料加水量24.2%,挤压螺杆转速39.6r/min,三段机筒温度控制在119.3-129.3-139.4℃,在此条件下可得到杂粮营养工程米的耐煮性优化值为6.651173%。
Single strew extruding technique was applied to the extruding parameters of nutritional engineering cereal; the optimal parameters of nutritional reformed cereals were determined by single factor and response surface analytical experiments. With this method, the optimal parameters were as follows, water was 24.2%, extruding screw rolling speed was 39.6r/min,and temperatures of three barrels were controlled at 119.3℃, 129.3% and 139.4℃,in this factor,we can obtain the optimal technology of cooking quality of nutritional engineering cereal was 6.651173%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第11期208-210,214,共4页
Science and Technology of Food Industry
基金
西南大学发展基金项目(20710402)
关键词
杂粮营养工程米
单螺杆挤压技术
耐煮性
nutritional engineering cereal
single screw extruding technique
cooking quality
