摘要
以粳米粉和马铃薯全粉为主要原料,利用双螺杆挤压机生产马铃薯重组米。采用响应面分析方法考查了螺杆转速、挤压温度、原料水分含量3个参数对重组米感官品质的影响,优化了挤压工艺参数。结果表明,在挤压温度130℃,原料水分含量35.04%,螺杆转速220 r/min时生产的马铃薯重组米感官品质最好。
The recombinant rice was produced by twin screw extruder with japonica rice and potato powder as main raw materials.The effects of screw speed,extrusion temperature and moisture content on sensory evaluation quality of recombinant rice were investigated by response surface analysis method.The results show that the temperature of 130℃,moisture 35.04%,screw speed of 220 r/min,the potato recombinant rice has the best sensory and edible quality.
作者
刘文锐
肖志刚
贾永昊
申缙
马畅
朱旻鹏
LIU Wenrui;XIAO Zhigang;JIA Yonghao;SHEN Jin;MA Chang;ZHU Minpeng(College of Grain Science and Technology,Shenyang Normal University,Shenyang,Liaoning 110034,China)
出处
《农产品加工》
2019年第21期39-41,共3页
Farm Products Processing
基金
沈阳市中青年科技创新人才支持计划项目（RC170367）
辽宁省大学生创新创业训练计划项目（201810166073）
关键词
双螺杆
响应面法
重组米
马铃薯
double screw
response surface method
recombinant rice
potato
