限制性糊化糙米粉的挤压工艺参数研究

Extrusion process parameters of restriction pasting brown rice flour

以双螺杆挤压机为实验设备,以糙米为主要原料,在重组糙米成型的前提下,研究了物料水分、机筒温度、螺杆转速对重组糙米糊化度的影响。利用单因素试验和正交试验确定限制性糊化糙米重组米的最佳工艺参数为:机筒温度110℃、物料水分35%、螺杆转速140r/min。在该工艺条件下,重组糙米糊化度为89.79%。

With twin-screw extruder as the main equipment,and brown rice as the main raw material,in the premise of restructuring brown rice forming,the water content of the material,machine barrel temperature,screw speed on the gelatinization degree of restructuring brown rice were stuied.Using single factor experiment and orthogonal test,the optimal process parameters of restriction pasting brown rice flour were determined as：the maximum extrusion temperature was 110℃,the moisture content of the material was 35%,and the screw speed was 140r/min.Under this condition,the gelatinization degree of restructuring brown rice was 89.79%.