全籽粒小麦挤压膨化工艺
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摘要
以小麦粉为原料,采用双螺杆挤压机进行挤压加工,在预试验基础上选取合适范围的挤压温度、喂料速度、螺杆转速为自变量,通过测定产物的色差、比容、吸水性和水分来判断定全籽粒小麦粉在不同加工条件下的品质变化,以此优化出全籽粒小麦原料挤压膨化最佳工艺条件。结果发现,较高挤压温度、低进料速度、较高螺杆转速,有利于提高粗纤维在水中的溶解度。适当升高温度有利于吸水性指数提高;适当提高螺杆转速会增加吸水性指数;提高喂料速度会增加吸水性指数。最适加工参数确定为:进料水分18%,挤压温度80℃-130℃-140℃-150℃-160℃,螺杆转速150 r/min,喂料速率11.8 kg/h。
The extruding temperature, feed speed and screw speed of the screw was selected as independent variables. The quality changes of whole seed wheat flour was determined under different processing conditions by measuring the color difference, specific volume, water absorption and moisture of the product on the basis of pre-experiment. In order to optimize the technological condition for the extrusion and expansion of the whole grain wheat, the nutritional value of the whole grain wheat after extrusion was preserved to the maximum, and the production of whole grain healthy food and the consumer's demand for healthy food were met. It was found that higher extrusion temperature, lower feed speed and higher screw speed were helpful to improve the solubility of coarse fiber in water. The proper increase of temperature was beneficial to the increase of water absorption index and water solubility index, and the water absorbability index increased by increasing the screw speed properly, and the water absorption index increased and the water solubility index reduced by raising the feeding speed. The most suitable processing parameters were determined as follows: the moisture of feed 18%, and the extrusion temperature 80 ℃-130 ℃-140 ℃-150 ℃-160 ℃. The screw speed was 150 r/min, and the feeding rate was 11.8 kg/h.
The extruding temperature, feed speed and screw speed of the screw was selected as independent variables. The quality changes of whole seed wheat flour was determined under different processing conditions by measuring the color difference, specific volume, water absorption and moisture of the product on the basis of pre-experiment. In order to optimize the technological condition for the extrusion and expansion of the whole grain wheat, the nutritional value of the whole grain wheat after extrusion was preserved to the maximum, and the production of whole grain healthy food and the consumer's demand for healthy food were met. It was found that higher extrusion temperature, lower feed speed and higher screw speed were helpful to improve the solubility of coarse fiber in water. The proper increase of temperature was beneficial to the increase of water absorption index and water solubility index, and the water absorbability index increased by increasing the screw speed properly, and the water absorption index increased and the water solubility index reduced by raising the feeding speed. The most suitable processing parameters were determined as follows: the moisture of feed 18%, and the extrusion temperature 80 ℃-130 ℃-140 ℃-150 ℃-160 ℃. The screw speed was 150 r/min, and the feeding rate was 11.8 kg/h.
引文
[1]胡玉华,郭祯祥,王华东,等.挤压膨化技术在谷物加工中的应用[J].粮食与饲料工业,2014(12):37-39.
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[4]王思明.营养型荞麦膨化食品配方及工艺优化的研究[D].呼和浩特:内蒙古农业大学,2010.
[5]梁文明.大米牛肉挤压膨化食品研发及其性质[D].天津:天津科技大学,2016.
[6]王玉彤.谷物粉挤压膨化及谷物固体饮料微胶囊化加工工艺研究[D].长春:吉林农业大学,2017.
[7]吉梦莹.添加挤压膨化燕麦粉对小麦面团性质及面包品质的影响[D].杨凌:西北农林科技大学,2017.
[8]BJ?RCK I,NOGUCHI A,ASP N G,et al.Protein nutritional value of a biscuit processed by extrusion cooking:effects on available lysine[J].Journal of Agricultural&Food Chemistry,1983,31(3):488-489.
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[2]蒋长兴.谷物膨化食品加工参数研究[D].杨凌:西北农林科技大学,2005.
[3]王博,叶阳,周小芬,等.挤压膨化对绿茶茶渣中粗纤维的影响[J].茶叶科学,2012,32(1):29-36.
[4]王思明.营养型荞麦膨化食品配方及工艺优化的研究[D].呼和浩特:内蒙古农业大学,2010.
[5]梁文明.大米牛肉挤压膨化食品研发及其性质[D].天津:天津科技大学,2016.
[6]王玉彤.谷物粉挤压膨化及谷物固体饮料微胶囊化加工工艺研究[D].长春:吉林农业大学,2017.
[7]吉梦莹.添加挤压膨化燕麦粉对小麦面团性质及面包品质的影响[D].杨凌:西北农林科技大学,2017.
[8]BJ?RCK I,NOGUCHI A,ASP N G,et al.Protein nutritional value of a biscuit processed by extrusion cooking:effects on available lysine[J].Journal of Agricultural&Food Chemistry,1983,31(3):488-489.
[9]袁野.细麸挤压膨化及其应用研究[D].泰安:山东农业大学,2014.