摘要
以什社小米为原料,探索挤压膨化处理工艺对小米粉速溶特性的影响,明确了物料粒度、物料含水量、膨化温度、螺杆转速等影响因素对小米速溶粉速溶特性的影响。结果表明:物料粒度80目、物料含水量17%、膨化温度165℃、螺杆转速140r/min时,小米速溶粉在蛋白分散指数(PID)、分散性、流动性、润湿性、沉降性、堆积密度和溶解度等几个速溶指标间能够达到比较均衡的表现,产品速溶特性表现良好。试验为进一步研究以挤压膨化方式进行速溶小米粉的加工工艺提供了一定基础。
Shishe millet was taken as raw material,the extrusion processing was employed to discribe the influences on instant characteristics of millet powder.The different factors,including material particle size,moisture of materials,extrusion temperature,screw speed,were analyzed to reveal the effects on instant millet powder.The results showed that when the material particle size were 80 mesh,materials moisture were 17%,extrusion temperature were 165 ℃,and screw speed were 140 r/min,the instant characteristics of millet powder about PID,dispersion,mobility,wettability,settling with accumulation density and solubility achieved a better balanced with good product performance.The experiment provided foundation for further study on instant millet powder processing by extrusion processing.
作者
汪慧
韩雍
WANG Hui HAN Yong(College of Agriculture and Forestry, Longdong University, Qingyang 745000, Chin)
出处
《中国食物与营养》
2017年第5期34-37,共4页
Food and Nutrition in China
基金
甘肃省庆阳市科技支撑项目(项目编号:KZ2012-70)
关键词
挤压膨化
速溶粉
小米
extrusion
instant powder
millet
