膨化营养杂粮粉的挤压制备工艺研究-河南农业科学.PDFVIP

118 2012, Vol. 33, No. 18 食品科学 ※工艺技术 1,2 1,2 1 3 1 1,2, 郑 志 ，王丽娟 ，杨雪飞 ，祁 斌 ，赖华楠 ，姜绍通 * (1.合肥工业大学生物与食品工程学院，安徽 合肥 230009 ； 2.安徽省农产品精深加工重点实验室，安徽 合肥 230009 ；3.安徽燕之坊食品有限公司，安徽 合肥 230001) 分别以 80 目玉米粉、糙米粉、燕麦粉、麦麸粉作为营养杂粮粉生产原料，研究物料含水量、螺杆转速、 机筒温度对产品品质指标径向膨化度、糊化度和吸水性指数的影响，在此基础上设计正交试验，确定挤压技术制 备膨化营养杂粮粉的最佳工艺参数为物料含水量 15%、螺杆转速 130r/min、机筒温度 160℃，此时产品径向膨化度 为 3.26 ，糊化度为91.87% ，吸水性指数为491.8% 。 膨化；营养杂粮粉；挤压工艺 　　 Preparation of Nutritional Coarse Grain Powder by Twin-Screw Extrusion 1,2 1,2 1 3 1 1,2, ZHENG Zhi ，WANG Li-juan ，YANG Xue-fei ，QI Bin ，LAI Hua-nan ，JIANG Shao-tong * (1. School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China； 2. Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, China ； 3. Anhui Yanzhifang Food Company, Hefei 230001, China) Abstract ：Nutritional coarse grain powder was developed using twin-screw extrusion technology with mixed powder of corn, unpolished rice, oat and wheat bran. The effects of water content in raw materials, screw speed and barrel temperature on quality indices including radial expansion degree, gelatinization degree and water-absorbing capacity of extruded powder were investigated. An orthogonal array design was used to determine the optimal process parameters for the preparation of nutritional coarse grain powder as follows: water content in raw materials of 15%, screw speed of 130 r/min, and barrel temperature of 160 ℃. The radial expansion degree, gelatinization degree and wate