挤压膨化对大麦-金针菇复合粉理化特性的影响

Effect of extrusion on physicochemical properties of barley-enoki mushroom compound powder

本文研究了不同配比大麦-金针菇复合粉挤压膨化前后理化特性的变化。结果表明:在优化工艺条件下(螺杆转速45 Hz、喂料速度35 Hz、套筒温度140℃、原料水分含量20%),挤压膨化后的大麦-金针菇复合粉相比于挤压膨化前色度明显变化颜色加深,水溶指数和吸水指数上升,糊化温度下降,高峰黏度、低谷黏度、最后黏度、反弹值均有降低,且无明显糊化过程,表观黏度随剪切速率的变化趋势明显减弱;相同条件下金针菇粉含量增加颜色加深,水溶指数增加,吸水指数无明显变化,高峰黏度、低谷黏度、最后黏度均降低。金针菇粉含量对表观黏度和热特性影响不大。

In this paper,the changes in the physicochemical properties of barley-enoki mushroom composite powder before and after extrusion and puffing with different ratios were investigated.The results show that under the optimized process conditions(screw speed 45 Hz,feeding speed 35 Hz,sleeve temperature 140℃,raw material moisture content 20%),the extruded puffed barley-enoki mushroom composite powder compared to its extruded puffed before,the color significantly changed color deepened,water solubility index and water absorption index increased,pasting temperature decreased,peak viscosity,trough viscosity,final viscosity,rebound value are reduced,and no obvious gelatinization process,the trend of apparent viscosity changes with shear rate was obviously weakened;the color deepened,water solubility index increased,water absorption index did not change significantly,and peak viscosity,trough viscosity and final viscosity all decreased under the same conditions with the increase of enoki mushroom powder content.The content of golden needle mushroom powder had little effect on the apparent viscosity and thermal properties.