摘要
以膨化机加工温度和物料含水量为考察对象,优化糙米锅巴制作过程中的挤压膨化技术参数。试验结果表明:加工温度和物料含水量对原料的膨化效果影响显著;DSE-25型双螺杆挤压膨化机加工糙米锅巴的最佳工艺参数为加工温度180℃(最高区)、物料含水量18%、螺杆转速120 r/min、喂料速度16 r/min。
With the puffing processing temperature and material moisture content as the research object,optimization was made on the parameters for the puffing of crispy brown rice in the production process.The test results show that the processing temperature and material moisture had a significant effect on the expansion effect of raw materials;the best process parameters for the processing of rice crust with DSE-25 twin serew extruder are as follows:processing temperature is 180℃(highest zone),moisture of material18%,screw speed of 120 r/min,and the feeding speed of 16 r/min.
作者
王小鹤
鲁明
于淼
WANG Xiaohe;LU Ming;YU Miao(Institute of Food and Processing,Liaoning Academy of Agricultural Sciences,Shenyang 110161,China)
出处
《农业科技与装备》
2013年第12期48-50,共3页
Agricultural Science & Technology and Equipment
基金
糙米方便营养食品开发与发芽糙米功能因子高效富集制备技术的研究(省科技厅科技攻关项目2011205001)
关键词
挤压膨化
加工温度
含水量
糙米锅巴
膨化度
extrusion
processing temperature
moisture content
crispy brown rice
swelling degree
