挤压膨化技术开发保健混合粉

Study of Developing Healthy Blending Flour by Extrusion Technology

探讨了双螺杆挤压机对混合物料 (黑米∶薏米∶荞麦 =6 0 %∶15 %∶2 5 % )进行挤压膨化的生产工艺 ,研究了物料水分含量、挤压温度、螺杆转速对产品糊化度的影响。结果为 :物料水分含量 16 % ,挤压温度 170℃ ,螺杆转速 10 0r/min 。

This paper reported the producing technology of blending cereal by twin_screw extruder and studied the effects of moisture content, extrusion temperature and screw speed on the gelatinization. The results indicate the optimum parameters: moisture content is 16%, screw speed is 100?r/min and extrusion temperature is 170?℃.