人参粉挤压制品膨化特性的研究

Study on expansion properties of extruded giseng by twin-screw extruder

探讨双螺杆挤压条件对人参挤压制品膨化品质的影响,以人参粉末为原料,利用双螺杆挤压机制备产品,分析不同物料含水量和机筒温度对制品的径向膨化率、水溶性指数、吸水性指数以及显微结构的影响。结果表明,人参挤压制品的径向膨化率在物料含水量30%、机筒温度100℃时最高(1.32),气孔细小而均匀。水溶性指数随物料含水量的增加而减少,随温度升高而增加,在20%、140℃时水溶性指数最高(44.77%)。人参经双螺杆挤压不仅发生膨化,而且其制品质地疏松、均匀,有望开发膨化类人参保健休闲食品。

In order to study the properties of twin-screw extrusion for ginseng processing characteristics and use the machine of it to prepare the product.The influence was analyzed of the different moisture contents of white ginseng powder and different temperature of barrel on the expansion rate of extruded,water absorbtion index and the structure.The results showed that the structure of ginseng expanded by twin-screw extrusion,the radial expansion rate of extruded ginseng were 30% of moisture content and 100 ℃ of barrel temperature the highest,and under the same condition the air holes of product was small and well-distribution.The water soluble index（WSI） was increased with higher barrel temperature and with moisture content decreased,WSI was highest at 20% of moisture content and 140 ℃ of barrel temperature,compare with unextruded ginseng powder the WSI enhanced 8.47%.In conclusion,extrusion process can be applied to puffed food using ginseng,meanwhile the rate of extraction of soluble content can be enhanced.