摘要
以马铃薯—小麦混合粉为原料,通过调节Ⅳ区挤压温度、物料水分、螺杆转速、物料pH值等挤压工艺参数,探讨其对挤压即食食品中丙烯酰胺形成的影响规律。结果表明,挤压工艺参数对挤压产品中丙烯酰胺含量影响显著(p<0.05)。通过合理控制挤压工艺参数及水分调节液的pH可以有效地降低挤出物中丙烯酰胺的含量。
The influence rules of different parameters to acrylamide content of extruded products are studied in the use of potato-wheat blended powder,which including the 4th zone temperature,material moisture content,screw speed and material pH value.The results show that the technological parameters have significant effect on acrylamide content of the extruded products（p0.05）.The acrylamide content in the extruded products can be reduced by adjusting the extrusion parameters and the pH of humidity regulator solution.
出处
《粮食与食品工业》
2011年第2期12-16,共5页
Cereal & Food Industry
基金
科技部"十一五"国家科技支撑计划重点项目课题资助(课题编号:2009BADB9B07-08)
关键词
双螺杆挤压膨化
工艺参数
丙烯酰胺
twin-screw extrusion
technological parameter
acrylamide
