红薯豆粕挤压膨化食品工艺优化

Optimization of Extrusion Process of Sweet Potato Soybean Meal

试验以红薯,豆粕为主要原料,研究红薯豆粕挤压膨化食品的最佳配方,以及不同食品添加剂降低食品中丙烯酰胺的最佳方案。通过试验分析得出以下结论:20%红薯粉,10%豆粕粉,70%小麦粉,物料含水量12%,机筒温度140℃,螺杆转速400 r/min,挤压机模口直径0.3 cm为最佳工艺配方。

This experiment used sweet potato and soybean meal as the main raw materials to study the best formula of sweetened soybean meal extruded food, and the best solution of different food additives to reduce acrylamide in food. The results were as follows： 20% sweet potato powder： 10% soybean meal： 70% wheat flour, 12% water content, cylinder temperature 140 ℃, screw speed 400 r/min, extruder die diameter 0.3 cm The best craft recipe.