甘薯挤压工艺条件及其理化特性研究

Extrusion Conditions and Physical and Chemical Properties of Batatas

以甘薯为原料,采用挤压膨化技术对甘薯挤压工艺条件及其理化特性进行研究。结果表明,影响甘薯粉挤压膨化的主要因素是膨化温度,其次是螺杆转速和物料粒度,物料含水量影响最小,最佳工艺条件是物料粒度40目、物料含水量28%,螺杆转速400 r/min,膨化温度165℃。在此工艺条件下甘薯粉的糊化度为90.11%。甘薯经挤压后总糖含量明显上升,可溶性纤维含量增加,淀粉含量显著下降,蛋白质、不溶性膳食纤维含量减少,吸水指数和水溶性指数大幅度提高,甘薯的理化特性得到改善。

Batatas is extruded with a twin-screw extruder,and the technological conditions and physical and chemical properties are studied.Results indicate that the primary factor which affected the quality of batatas extrusion products is extrusion temperature,then screw speed and granularity,and last is water content.The optimum processing conditions are as follows granularity is 40 mesh,water content is 28%,screw speed is 400 r/min,extrusion temperature is 165 ℃.In these conditions,the gelatinization degree of batatas extrusion products is 90.11%.After extrusion,total sugarincreases remarkably, soluble dietary fiber increases,starch contents decreases remarkably,protein and insoluble dietary fiber decreases,WAI and WSI increases.