摘要
以杏仁、小麦、燕麦和玉米粉为主要原料,以脆性和保脆性为主要指标,通过响应面分析对杏仁早餐的挤压工艺进行优化,得出最佳的挤压工艺为:螺杆螺旋速度为336 r/min;Ⅰ区温度40℃;Ⅱ区温度150℃;Ⅲ区温度125℃;水分含量23%。
Almond,wheat,oat and corn meal were used as the main material,and crispness and bowl life were applied as the main indexes.The extruding process for breakfast cereal was optimized by response surface analysis,and the best extruding process is listed as below： screw speed is 336 r/min,temperatureⅠ is 40℃,temperatureⅡ is 150℃,temperatureⅢ is 125℃,moisture content is 23%.
出处
《食品工业》
CAS
北大核心
2010年第5期56-58,共3页
The Food Industry
基金
新疆维吾尔自治区科技兴农项目课题
新疆大学博士启动基金资助课题
关键词
杏仁早餐
挤压
响应面分析
almond breakfast
extrude
response surface analysis
