摘要
研究了挤压加工中螺杆的螺旋速度,Ⅰ区、Ⅱ区和Ⅲ区温度对谷物早餐质构的影响.选取脆性、保脆性、吸水率(WAI)、溶水率(WSI)、体积密度、固体密度和膨化度为主要指标进行研究.研究结果表明:挤压机螺旋速度和Ⅲ区温度对谷物早餐产品质构的影响最大;随着螺旋速度的升高,保脆性会得到提高,淀粉颗粒可以保持其原有的晶型结构,膨化度不断升高;随着Ⅲ区温度的升高,保脆性降低,WSI升高,淀粉颗粒的晶型结构受到破坏,产品膨化度升高.
Effects of screw speed and temperatures at three zones, Ⅰ , Ⅱ and Ⅲ on the texture of breakfast cereals during extrusion were studied. Crispness, bowl life, water absorbable index（WAI）, water soluble index（ WSI）, bulk density, solid density and expansion ratio were analyzed as the main indexes. The effects of screw speed and temperature at zone Ⅲ on the texture of breakfast cereals were most significant. When screw speed increases, bowl life and expansion ratio of breakfast cereals increase while WAI decreases, and starch granule maintains its natural crystal texture. When temperature at zone Ⅲ increases, WSI and expansion ratio increase while bowl life decreases, and the crystal texture of starch granules is destroyed.
出处
《江苏大学学报（自然科学版）》
EI
CAS
北大核心
2006年第2期100-104,共5页
Journal of Jiangsu University：Natural Science Edition
基金
国家"十五"重大科技专项基金资助项目(2001BA501A04B)
关键词
谷物早餐
挤压
质构
脆性
保脆性
breakfast cereal
extrude
texture
crispness
bowl life
