摘要
参照国际标准分析方法,对挤压空心面的烹煮特性和质构特性进行分析,使用正交试验优化了挤压工艺条件,通过感官评定实验验证了优化工艺条件。结果表明,挤压时的螺杆转速对空心面烹煮时间、烹煮吸水率、烹煮损失率、硬度以及剪切力均有显著影响,而喂料水分含量与喂料速度的影响不显著,因素影响主次顺序为螺杆转速>喂料速度>水分含量。当喂料水分含量为28%、喂料速度为20 r/min、螺杆转速为30 Hz时,制成的空心面具有良好的强度和韧性、琥珀色的外观以及优良的烹煮特性和品质特性。
The cooking characteristics and the texture characteristics of extruded macaroni was studied accord- ing to the international standard method. The extrusion process conditions were optimized by orthogonal tests, and finally the optimization process conditions were verified by sensory experiments. The results show that the screw speed has significant influence on cooking ing force of the extruded macaroni, but the time, cooking water feeding moisture co absorption, cooking loss rate, hardness and shear- ntent and speed do not have significant influence on these characteristics. The order of the factors was as follows： screw speed 〉feeding speed 〉feeding moisture content. The macaroni products with moisture content 28%, good strength and toughness, amber appearance, excellent characteristics feeding cooking speed 20 r/min and screw speed 30 Hz, have characteristics and the quality and structure
出处
《粮食加工》
2012年第4期47-52,共6页
Grain Processing
关键词
挤压空心面
水分含量
喂料速度
螺杆转速
extruded macaroni, moisture content, feeding speed, screw speed
