二级挤压工艺对方便米粉品质的影响

The Influence of Secondary Extrusion Process on The Quality of Instant Rice Noodle

为研究二级挤压工艺对方便米粉品质的影响,以二级挤压工艺的关键参数:一级/二级挤压机筒温度、一级/二级挤压螺杆转速、喂料速度、模板孔径为单因素研究对象,并利用单因素实验及响应面实验对其进行优化。结果表明,挤压参数的优化能在一定范围内提高方便米粉的品质,最终优化所得二级挤压工艺参数为一级挤压机筒温度为173℃、二级挤压机筒温度39℃、一级挤压螺杆转速30 Hz、二级挤压螺杆转速20 Hz、喂料速度11.8 Hz,模板孔径0.7 mm,在此条件下制作的方便米粉产品米香浓郁,综合品质良好,达到市售产品品质。可为方便米粉工业化连续生产提供参考。

In order to study the influence of the two-stage extrusion process on the quality of instant rice noodle,the key parameters of the two-stage extrusion process including:the first and second stage extruder barrel temperature,the first and second stage extruder screw speed,feeding speed,and the template hole diameter were taken as the single factor research objects,and the single factor experiment and response surface experiment were used to optimize them.The results show that the optimization of extrusion parameters can improve the quality of instant rice noodle in a certain range.The final optimization of the two-stage extrusion process parameters are as follows:the first stage extruder barrel temperature was 173℃,the second stage extruder barrel temperature was 39℃,the first stage extruder screw speed was 30 Hz,the second stage extruder screw speed was 20 Hz,the feeding speed was 11.8hz,and the template aperture was 0.7 mm.Under this condition,the instant rice noodle product is made with Strong fragrance and good comprehensive quality which can reach market product quality.This study can provide a reference for the continuous production of instant rice noodle.