加工工艺对玉米方便速食粥食用品质的影响

Effect of Manufacturing Technology on Edible Quality of Corn Instant Porridge

玉米方便速食粥是采用物理改性技术加工制成的方便主食品.为研究各加工工艺对速食粥食用品质的影响,以玉米粉为主要原料,采用挤压质构重组技术研究开发方便速食粥产品,并分析加工工艺对于玉米方便速食粥食用品质的影响.结果显示:各加工工艺参数对方便速食粥食用品质影响均显著,其中螺杆转速、喂料量对食用品质的影响呈先升高后降低的规律.食用品质随挤压温度的升高而降低,随水分质量分数的提高呈上升趋势.在螺杆转速220 r/min,切刀转速2 100r/min,挤压温度110℃,喂料量18 kg/h,水分质量分数33%时,产品食用品质质量较高.测试物料熟化时间后也发现,基本规律与食用品质规律相似.

Corn instant porridge is a kind of instant main food made by the physical modification process ing. The corn instant porridge was made using the extrusion transnature technology and the effects of pro cessing technology on the quality of corn instant porridge were investigated. The results indicated that the processing parameters significantly affected the convenient instant porridge edible quality. The effects of the screw speed and feed rate on the quality were reduced after the first rise and the quality decreased with the increasing extrusion temperature. However, the quality increased with the increasing water con tent. The best quality was obtained under the condition of the screw speed 220 r/min, cutting speed 2 100 r/min, extrusion temperature 110 ℃ , feeding rate of 18 kg/h, and water content of 33%. The basic rule was similar to the edible quality law after the testing of material curing time.