摘要
面包果是一种淀粉含量较高的水果,为开发其加工产品,利用双螺杆挤压技术,对面包果在挤压膨化过程中物料的喂入量、含水量、挤压温度和螺杆转速等对产品性能指标(如体积密度、膨胀率、吸水性、水中溶解度)以及感官特性硬度、脆度、色差变化和比机械能等进行了试验研究。并利用SAS数据统计软件,对试验数据进行了回归分析,得到了较优的回归模型。利用回归模型,分析了挤压因素对产品物理化学特性的影响,为面包果挤压膨化食品的开发提供参考。
Breadfruit is a fruit of high starch content, in order to develop its＇ snack, the effect of extrusion conditions, including feed rate, feed moisture content, screw speed and barrel temperature on the physicochemical properties such as density, expansion, water absorption index and solubility index and sensory characteristics （hardness and crispness） and color difference, specific mechanical energy of an expanded breadfruit snack was investigated. Using SAS data statistic software, the extrusion factors influence on the physicochemical properties of breadfruit snack were analyzed.
出处
《农产品加工（下）》
2006年第10期98-101,共4页
Farm Products Processing
关键词
双螺杆挤压
面包果
膨化
质构特性
twin-screw extrusion
breadfruit
expansion
texture
