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本文研究了螺旋转速,食盐和蔗糖含量对利用双螺旋挤压机挤压米粉的影响,提高螺旋转速,食盐或蔗糖含量通常会降低螺旋扭矩和压模压力,在螺旋扭矩,单位机械能量和压模压力这三个加工参数中,螺旋速度是比食盐和蔗糖含量更为重要的决定因素,挤压物的直径吸蔗糖含量的影响,而不受食盐含量或螺旋速度的影响。 相似文献
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利用挤压蒸煮改性蛋白质 总被引:6,自引:2,他引:6
蒸煮挤压机可以把高蛋白物料加工成美味可口的食品。在最近10年内,有关蛋白物料的挤压研究有了长足的发展。通过改变挤压温度、螺杆转速、水分含量等工艺参数,可以改善蛋白质的功能性质,与此同时,产品的气味和色泽也得以改善。挤压工艺能提高蛋白质消化率,同时降低蛋白中棉酚、蛋白酶抑制素、过敏素、黄曲霉素毒等有害物质含量。因此,可利用挤压机作为动植物蛋白的一种化学反应器生产新颖的食品。 相似文献
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研究挤压处理对淀粉脂肪体系的影响,并重点从淀粉脂肪复合物(SLC)含量的角度进行了分析。挤压处理显著降低了游离脂肪含量(P0.05),使淀粉的晶型结构从A型向V型转变,且SLC含量越高V型结构越清晰。挤出物的红外图谱中淀粉与脂肪特征峰峰高显著降低(P0.05),且峰高与SLC含量呈负相关。挤出物的乳化性能、玻璃化转变温度显著升高(P0.05)且与SLC含量呈显著正相关(P0.05,r0.8);挤出物糊化出峰时间显著提前且与SLC含量呈显著负相关(P0.05,r-0.8),回生值、糊化焓显著降低(P0.05)且与SLC含量呈显著负相关(P0.05,r-0.8);挤出物抗性淀粉含量与SLC含量呈极显著正相关(P0.01,r0.8);生料混合物Zeta电位为正,而挤出物Zeta电位变为负值且其电量与SLC含量呈显著负相关(P0.05,r-0.8)。 相似文献
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采用双螺杆挤压膨化机,以玉米粉和荞麦粉为主要原料,添加银杏黄酮,考察了机筒温度和螺杆转速对挤压膨化产品中黄酮含量的影响,得到了以下规律和结论:挤压产品中黄酮的含量随机筒温度的升高而降低,随螺杆转速的升高而增加;当黄酮的添加量为75mg/kg、物料湿度14%、机筒温度125℃、螺杆转速为275r/min时,挤压产品的口感和组织状态最佳。 相似文献
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挤压膨化技术在谷物加工中的应用 总被引:1,自引:0,他引:1
挤压膨化技术是一种现代的食品加工技术,在谷物类食品加工中具有广泛的应用。挤压膨化生产的食品有效的改善了口感,其营养丰富、简单快捷、便于食用、种类繁多,易于被广大消费者接受。挤压膨化技术解决了全麦粉由于含有丰富的酶类和大量的脂肪而不易保存的问题;提升了玉米和糙米的食用品质;提高了苦荞的适口性和食用品质;改善了大麦产品硬而缺乏弹性的问题,使大麦饮品利用率提高,饮料的沉淀率降低,赋予其浓郁的麦香味;改变了燕麦中膳食纤维的含量同时提高氨基酸的利用率。我们还简单介绍了挤压膨化技术在谷物加工中的工艺参数,以期对挤压膨化技术在谷物加工中更好地应用提供帮助。 相似文献
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The incidence of disorders in the lipid and lipoprotein metabolism and the character of nutrition were studied in a non-organized population of males aged 20-59 (n-2888). Strictly standardized methods applicable in epidemiologic investigations were used. A reliable relationship has been revealed between the excessive consumption of fats, saturated fatty acids, cholesterol, saccharose, the insufficient content of polyunsaturated fatty acids, starch, ascorbic acid, retinol, and magnesium in the diets and the incidence of disorders in the lipid metabolism. 相似文献
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Genetic improvement programs around the world rely on the collection of accurate phenotypic data. These phenotypes have an inherent value that can be estimated as the contribution of an additional record to genetic gain. Here, the contribution of phenotypes to genetic gain was calculated using traditional progeny testing (PT) and 2 genomic selection (GS) strategies that, for simplicity, included either males or females in the reference population. A procedure to estimate the theoretical economic contribution of a phenotype to a breeding program is described for both GS and PT breeding programs through the increment in genetic gain per unit of increase in estimated breeding value reliability obtained when an additional phenotypic record is added. The main factors affecting the value of a phenotype were the economic value of the trait, the number of phenotypic records already available for the trait, and its heritability. Furthermore, the value of a phenotype was affected by several other factors, including the cost of establishing the breeding program and the cost of phenotyping and genotyping. The cost of achieving a reliability of 0.60 was assessed for different reference populations for GS. Genomic reference populations of more sires with small progeny group sizes (e.g., 20 equivalent daughters) had a lower cost than those reference populations with either large progeny group sizes for fewer genotyped sires, or female reference populations, unless the heritability was large and the cost of phenotyping exceeded a few hundred dollars; then, female reference populations were preferable from an economic perspective. 相似文献
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分析了传统的铸铁盖板骨架踵趾面耐磨性差的原因,通过研制加入微量元素的铸铁盖板骨架并进行试验论证,证明其踵趾面的耐磨性能明显提高。 相似文献
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为了研究功能性家居鞋的保暖性能,选取了5种颗粒状填充材料,对含有此类填充物的家居鞋的加热时间与保暖性能的关系进行了研究。结果表明:加热时间越长,试样取出温度将越高,但填充物储热饱和后,加热时间越长,其取出温度之间的差异性将逐渐缩小;填充物储热饱和后,加热时间的增加只会影响试袋的取出温度,而对试袋保暖可持续时间影响不大;5种填充物最有效的加热时间均为60s,保暖可持续时间为:小米110min、决明子90min、葡萄籽70min、樱桃核60min、荞麦壳45min;颗粒越小、形状越规则,其加热保暖性越好。 相似文献
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面条类食品的现状和发展 总被引:3,自引:0,他引:3
从面条类食品的发展历史、分类开始,讨论了面条类食品的发展趋势,分析了面条类食品的行业现状,指出了面条类食品的开发方向和在开发中可能面临的一系列问题,并对未来中国面条类食品的开发和市场作了展望。 相似文献
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为了解决钳板结合尺寸超差、上钳板偏斜造成的钳板质量不稳定并影响精梳棉条质量的问题,分析钳板结构及组装工艺,通过对钳板左、右托脚原组装工艺进行改进并设计出工装夹具,提高了零件的互换性、可靠性和钳板装配的生产效率,为提高产品质量提供了强有力保证。 相似文献