苦荞麦粉的挤压膨化特性研究

Extrusion Characterization of Tartarian Buck Wheat Flour

本文研究了苦荞麦粉在QPS6 5X2型双螺杆挤压膨化机膨化时 ,螺杆转速、含水量、进料量对膨化度的影响 ,结果表明膨化度随含水量增加而下降 ,随杆转速、进料量的增加而上升。研究了苦荞麦粉与其它辅料 (大豆、芝麻、南瓜粉 )的配比、螺杆转速、进料量、含水量协同挤压膨化 ,结果表明 :苦荞麦心粉与皮粉的比例为 70∶30 ,螺杆转速为 35 0r/min ,进料量为 4 5 0g/min ,水分含量为 15 %时膨化效果最好 ;苦荞麦粉与大豆的比例为 95∶5 ,螺杆转速为 35 0r/min ,进料量为 35 0g/min ,水分含量为 10 %时膨化效果最好 ;苦荞麦粉与芝麻的比例为 98∶2 ,螺杆转速为 35 0r/min ,进料量为 4 5 0g/min ,水分含量为 15 %时膨化效果最好 ;苦荞麦粉与南瓜的比例为 95∶5 ,螺杆转速为 35 0r/min ,进料量为 5 5 0g/min ,水分含量为 10

The technological parameters for extrusion of tatarian buck wheat flour (TBWF) by a twin-screw extruder were studied.The expansion degree increased with decrease of moisture and with increase of screw speed and feeding rate.The following optimal processing parameters were obtained:for material formula of kernel mid part TBWF and kernel outer part TBWF(ritio of 70∶30),moisture 15%,screw speed 350r/min,feeding rate 450g/min;for formula of TBWF and soybean(95∶5),moisture 10%,screw speed 350r/min,feeding rate 350g/min;for TBWF and sesame(98∶2),moisture 15%,screw speed 350r/min,feeding rate 450g/min;for TBWF and pumpkin(95∶5),moisture 10%,screw speed 350r/min,feeding rate 550g/min.