| 挤压膨化技术开发保健混合粉 |
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| 引用本文： | 郝彦玲,叶暾昊,刘岩. 挤压膨化技术开发保健混合粉[J]. 应用科技, 2001, 28(2): 37-38 |
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| 作者姓名： | 郝彦玲 叶暾昊 刘岩 |
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| 作者单位： | 1. 黑龙江商学院食品工程系，黑龙江 哈尔滨 15007
2. 哈尔滨产品 质量监督检验所，黑龙江 哈尔滨 150036 |
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| 摘 要： | 探讨了双螺相挤压机对混合物料（黑米：薏米：荞麦=60%：15%：25%）进行挤压膨化的生产工艺，研究了物料水分含量、挤压温度、螺杆转速对产品糊化度的影响。结果为：物料水分含量16%，挤压温度170℃，螺杆转速100r/min，挤出物的膨化效果最佳。
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| 关 键 词： | 黑米 薏米 荞麦粉 双螺杆挤压 糊化度 挤压膨化技术 保健混合粉 |
| 文章编号： | 1009-671X(2001)02-0037-02 |
| 修稿时间： | 2000-11-22 |
Study of DevelopingHealthy Blending Flour by Extrusion Technology |
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| HAO Yan_ling,YE Tun_hao,LIU Yan. Study of DevelopingHealthy Blending Flour by Extrusion Technology[J]. Applied Science and Technology, 2001, 28(2): 37-38 |
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| Authors: | HAO Yan_ling YE Tun_hao LIU Yan |
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| Affiliation: | HAO Yan_ling 1,YE Tun_hao 1,LIU Yan 2 |
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| Abstract: | This paper reported the producing technology of blend i ng cereal by twin_screw extruder and studied the effects of moisture content, ex trusion temperature and screw speed on the gelatinization. The results indicate the optimum parameters: moisture content is 16%, screw speed is 100r/min and e xtrusion temperature is 170℃. |
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| Keywords: | black rice Job's tears buckwheat flour twin_screw extruder gelatinization |
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