荞麦粉膨化工艺参数的优化及其在朝鲜族冷面加工中的应用

The Optimization of Extrusion Process Parameters of Buckwheat and the Application in Processing of Korean Cold Noodles

以荞麦粉为原料,研究物料配比、加水量、螺杆转速以及进料量对膨化食品品质指标(比容)的影响。设计正交实验,确定出最佳工艺参数为:荞麦麦心与麦皮的配比为30∶70,螺杆转速为350r/min,进料量为450g/min,原料加水量为40%。同时,利用膨化荞麦粉为主要原料,分别进行了荞麦粉添加量、加水量、挤丝温度、物料细度4个因素对朝鲜族冷面品质影响的单因素实验。实验结果表明:影响冷面品质的因素依次为挤丝温度>荞麦粉添加量>物料细度>加水量,最佳工艺条件组合为荞麦粉添加量为30%,加水量为40%,挤丝温度为100℃,物料细度为80目。

Using buckwheat flour as raw material, researching the effects of moisture content of materials, screw speed,material ratio and feed rate to the quality index of the puffed food, design orthogonal experiment.The optimum technological parameters were determined as follows： material ratio 30：70,screw speed 350 r/min,feed rate 450 g/min,water addition 40%.Meanwhile,using extrusion buckwheat flour as raw material, studied the single factor experiment of buckwheat addition,water addition, exflagellation temperature and material fineness to the quality effects of Korean cold noodles. The experimental results show that exflagellation temperature〉 buckwheat addition〉 material fineness〉 water addition, and the optimal extraction condition was buckwheat addition 30%, water addition 40%, exflagellation temperature 100℃,material fineness 80 mesh.