西农黑大穗小麦挤压膨化加工研究

The Research on Processing Parameter and Product Properties of Xinong Heidasui Black Wheat During Extrusion Cooking

以普冰9946小麦为对照,研究西农黑大穗挤压膨化过程中加工温度、物料含水量、喂料速度变化对挤压膨化的扭矩、4区压力、5区压力、单位机械能耗、产品比容、径向膨化率、脆度、硬度的影响。结果表明,在试验范围内,温度为T1时,西农黑大穗产品比容、径向膨化率高,单位机械能耗高;温度为T3时,产品脆度高、硬度低,膨化率低。含水量为20%时,产品物理特性相对较好;含水量为22.5%时,单位机械能耗较低。喂料速度为20 g/min时,产品物理特性较好,单位机械能耗较高。加工过程中,西农黑大穗的扭矩、压力均高于对照,单位机械能耗和产品物理特性与对照差异极显著(P<0.01)。

The effect of varies of processing temperature, moisture content, feed rate on the processing parameter and product physical properties during extrusion cooking of Xinong Heidasui black wheat was investigated by compari- son with those of Pubing 9946 wheat. Processing parameter included torque, the 4th zone pressure, the 5th zone pressure and special mechanical energy1. Product physical properties included specific volume, radial expansion ratio, hardness and crispness. It was found that the specific volume and radial expansion ratio was high but the special mechanical en- ergy was high as well at processing temperature T1. Crispness was good and hardness was low at processing temperature T3, but radial expansion ratio was low too. Product physical properties were relatively good when moisture content was 20%. Special mechanical energy was relatively low when moisture content was 22.5%. At 20 g/min feeding rate, product physical properties were relatively good and special mechanical energy was high. During the extrusion cooking, the torque, the 4th zone pressure and the 5th zone pressure of Xinong Heidasui black wheat were higher than Pubing 9946 wheat. Special mechanical energy and product physical properties of Xinong Heidasui were significantly different with Pubing 9946 at the 1% probability level.