摘要
用单螺杆挤压机挤压玉米，在挤压机转速和模孔直径不变的条件下，挤出物糊化度与玉米水分含量关系显著，玉米水分含量在１４％～１８％时，挤出物糊化度大于８５％。玉米挤压后，粗脂肪含量减少，结合脂肪增加，增加量与糊化度成正相关，当糊化度大于９０％时，结合脂肪增加到９０％以上。
There is an obvious relationship between gelatinization degree of corn and its moisture content while being extruded with the single extruder under the conditions of certain run and the diameter of die orifice.When the moisture content is in the range of 14% to 18%,its gelatinization degree is higher than 85%.After the corn is extruded the crure fat content drops and the combined fat content increases,with a positive correlation to its gelatinization degree.The combined fat will be over 95%,if its gelatinization degree is over 90%.
出处
《郑州粮食学院学报》
1997年第1期52-55,共4页
Journal of Zhengzhou Institute of Technology
关键词
玉米
挤压
脂肪
糊化度
corn
extrusion
fat
gelatinization
