双螺杆挤压法制备马铃薯方便米饭的研究

Preparation of potato instant rice by twin screw extrusion

以碎米和马铃薯粉为原料,经过科学的配比研制出马铃薯方便米饭。固定螺杆转速300r/min,进料速度0.4t/h,挤压机Ⅰ区温度60℃,挤压机Ⅲ区温度70℃,采用单因素和正交试验的方法,综合考察马铃薯方便米饭制备的关键工艺技术对挤压马铃薯方便米饭品质的影响,得到相关参数为:马铃薯全粉添加比例为50%,调质后的水分为30%,挤压机Ⅱ区温度为80℃。通过感官评定马铃薯方便米饭的食用方式,发现煮饭口感最好,浸泡次之,蒸饭最差;浸泡时用开水浸泡9min后即可接近市售米饭的食用品质,体现了马铃薯方便米饭的方便性。

The broken rice and potato flour were used as crude material to make instant potato rice by developed scientific ratio.Setting the screw speed of 300 r/min,enactment the feed rate of 0.4 t/h,and the temperature in extruderⅠ of 60℃,the temperature in extruderⅢ of 70℃,the orthogonal test was used to study the key processes in the preparation of instant potato rice.The relevant parameters were as follows：the proportion of potato powder was 50%,the moisture content after conditioning was 30%,and the temperature in extruder zoneⅡ was 80℃.The sensory evaluation results of instant potato rice eating patterns showed that cooking had the best taste,the second was soaking,steamed rice was the worst;the edible quality of instant potato rice soaked in boiling water for 9 min was access to that of commercial rice,reflecting the convenience of the instant potato rice.