低蛋白面条挤压熟化加工技术研究

Study on the Extrusion Cooking Processing Technology of Low Protein Noodles

为开发糖尿病肾病患者专用主食,以低蛋白主食常用的小麦淀粉为原料,以咀嚼度和膨胀度作为品质评价指标,通过单因素及响应面优化探讨螺杆转速、加水量、挤压温度对淀粉面条品质的影响,建立低蛋白面条挤压熟化加工工艺的回归模型。各因素对面条品质的影响主次顺序为:加水量﹥螺杆转速﹥挤压温度;最佳加工工艺:螺杆转速为93 r/min,加水量为31%,挤压温度为70℃。此工艺条件下,小麦淀粉挤压面条的咀嚼度(3 908±40)g、感官评分(73.65分)略低于市售意大利面[(4 661±61)g,81.91分],面条直径[(2.80±0.05)mm]略粗于意大利面[(1.94±0.02)mm],基本不影响糖尿病、肾病患者膳食习惯。

In order to develop the special staple food for diabetic nephropathy patients,with the wheat starch which commonly used in low protein staple food as the raw material,the chewiness and expansion degree of extruded noodles as the determined indicators,the effect of screw speed,water addition and screw temperature on the quality of extruded noodles were discussed through single factor experiment and response surface experiments,and established the regression model of the extrusion cooking processing technology for low protein starch extruded noodles. The order of primary factors was：water addition ﹥ screw speed ﹥ screw temperature,and the optimal extrusion processes were achieved：Screw speed 93 r/min,water addition 31 %,and screw temperature 70 ℃. Under this condition,the chewiness and sensory scores of wheat starch extruded noodles[（3 908 ± 40）g,73.65] was slightly lower than commercial pasta [（4 661 ± 61） g,81.91],the diameter[（2.80 ± 0.05）mm] was slightly cruder than commercial pasta [（1.94 ± 0.02）mm],so it basically didn’t affect the dietary habits of diabetic nephropathy patients.