| 青稞挤压糊化粉的研制 |
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| 引用本文： | 孙志坚,张 敏,刘 明,谭 斌,殷 东,高 乐,孙菲菲.青稞挤压糊化粉的研制[J].北京工商大学学报(自然科学版),2014,32(1):27-33. |
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| 作者姓名： | 孙志坚 张 敏 刘 明 谭 斌 殷 东 高 乐 孙菲菲 |
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| 作者单位： | 东北农业大学食品学院;北京工商大学食品添加剂与配料北京高校工程研究中心;国家粮食局科学研究院; |
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| 基金项目： | 国家“十二五”科技支撑计划项目(2012BAD34B05) |
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| 摘 要： | 以青稞粉为原料,采用双螺杆挤压改性方法加工速食营养粉,研究挤压温度、螺杆转速和物料水分对物料品质的影响规律,并通过二次旋转正交组合实验(响应面实验),优化营养粉工艺参数.结果表明,物料水分、螺杆转速和挤压温度对于青稞营养粉产品品质影响显著(P0.05).响应面试验得出速食营养粉的较优加工条件:螺杆转速290 r/min,温度165℃和水分含量16.5%.在此优化条件获得青稞预糊化粉的各项指标为:膨化度3.14,吸水指数5.92,容重0.53,碘呈色度5.44.
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| 关 键 词： | 青稞 速食营养粉 双螺杆挤压 工艺参数 响应面优化 |
| 收稿时间： | 2013/12/17 0:00:00 |
Development of Highland Barley Powder Extrusion Gelatinization |
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| SUN Zhi-jian,ZHANG Min,LIU Ming,TAN Bin,YIN Dong,GAO Le and SUN Fei-fei.Development of Highland Barley Powder Extrusion Gelatinization[J].Journal of Beijing Technology and Business University:Natural Science Edition,2014,32(1):27-33. |
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| Authors: | SUN Zhi-jian ZHANG Min LIU Ming TAN Bin YIN Dong GAO Le and SUN Fei-fei |
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| Institution: | Food College, Northeast Agricultural University, Harbin 150030, China;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China;Academy of State Administration of Grain, Beijing 100037, China;Academy of State Administration of Grain, Beijing 100037, China;Food College, Northeast Agricultural University, Harbin 150030, China;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Technology and Business University, Beijing 100048, China |
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| Abstract: | |
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| Keywords: | barley instant nutrition powder twin-screw extrusion process parameters response surface optimizing |
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