膨化法酿制食醋的研究 续完

六、膨化机选型 (一) 不同膨化机膨化效果比较将籼米在各种类型膨化机中进行膨化后,并进行酒精发酵试验,其结果列于表14及表15。从上表可见,气流式膨化的酒精发酵效率低,用挤压式膨化各类膨化机效率大致相仿。因此对膨化机的选择一般需要以罗杆寿命和产量来作依据。 (二) 不同原料膨化试验将糯米、粳米、籼米经挤压式膨化机膨化     

夹心膨化米果

我们以双螺杆挤压膨化机和螺杆式浆料挤出机为工具，利用双挤压原理，试制成了鸡蛋奶油味夹心膨化米果。此种食品外圈是谷物类膨化果，中心是鸡蛋黄等浆料，香脆可口，回味无穷。豆．设备简介主要设备是PPllJ60x2双螺杆挤压膨化机和螺杆式浆料挤出机，两设备通过双挤压压模，以图1所示方式联接。膨化机是高压挤出机，谷物类等原料经膨化机通过压模挤出，可得到高度膨化，形成空心管状的膨化果。膨化机的双螺杆转速以及喂料绞龙转速为无级调速，可控制膨化机挤压腔工作压力的大小和挤出速度的快慢，一般控制工作压力为65MPa，挤压速度为O3…     

挤压膨化技术的进一步研究与开发

改革开放以后 ,我国膨化技术的研究和开发应用取得了长足的进步 ,但同国外发达国家相比 ,还存在着一定差距。今后 ,应重点研制和开发新型、多功能、高效率、高质量的膨化机以及膨化新工艺、新技术     

谷物膨化技术的探讨

若从膨化原料来分,膨化机可分为以膨化淀粉原料为主的谷物膨化机和膨化大豆蛋白为主的组织蛋白膨化机。近些年来,美国温格尔公司制造了谷物、大豆及混合原料等的多用膨化机。例如,该公司生产的X—20型膨化机,其技术性能为:1、膨化结构密度小     

新型气流式玉米膨化机试验研究

目前关于谷物膨化的研究主要集中在挤压式膨化领域,而对于气流式膨化的研究少有报道。为了开发膨化产品并探究气流式膨化工艺条件,设计了一台新型气流式玉米膨化机。以普通玉米为原料,采用单因素试验和响应面分析法确定玉米气流式膨化最佳工艺条件。通过单因素试验,分别研究了膨化压力、含水率和装料比三个因素对膨化倍数和感官评分的影响。根据单因素试验结果,进行三因素三水平中心组合试验,建立了关于感官评分的二次多项式回归方程,通过响应面分析得到优化组合条件。研究结果表明:最佳膨化条件为膨化压力0.58 MPa,含水率13.6%,装料比43%。经过验证,在此优化条件下得到的产品的膨化品质较高,感官评分与理论预测值接近。     

膨化机在油料加工工业中的作用

描述膨化机的原理和工作过程、几种膨化机的应用及存在差别、几种主要油料膨化浸出的技术要求和评估膨化效果的方法。对于处理高含油料，膨化机和压榨机在出料上存在着差别。     

谈蒸汽在大豆膨化制油中的运用

蒸汽在大豆膨化制油工艺中起着至关重要的作用 ,决定着膨化效果。在特定情况下 ,如果运用和控制不当 ,蒸汽亦有其破坏作用。主要对膨化机榨螺主轴有“磨削切伤”的破坏力。如果采用“增阀降压”等措施 ,科学地运用和控制蒸汽 ,不仅可以避免其对膨化机的破坏 ,消除闷车事故 ,而且可以提高对膨化机的处理量和膨化效果 ,简化操作过程 ,降低劳动强度和生产成本。     

影响膨化机工效的因素

用挤压膨化的方法将谷物及其淀粉制成膨化产品或将豆类等植物蛋白组织化是近２０年发展起来的一项饲料加工新技术。膨化技术不仅能提高产品质量,而且具有较好的经济效益和社会效益,因而迅即得到广泛的应用,尤其是在水产养殖、实验动物和玩赏动物饲料的生产上。由于我国对膨化设备的研究起步较晚,只有近１０年的历史,因此,在膨化机的生产及操作上还存在一些不足之处。本文主要从分析膨化机的工作原理入手,谈谈影响膨化机工作效率的因素。１　膨化机的分类膨化机的分类方法很多,目前我国饲料行业通常采用的方法是将膨化机分为２类,即…     

膨化机在大豆压榨中的应用

就大豆的稳态化膨化剪切挤压技术、膨化机主要结构部件、国内外膨化机的特点、膨化机辅助配置要求、维护和维修要点、膨化浸出工艺的优越性及使用中注意问题等进行了讨论,以期为膨化机在大豆压榨中的应用提供帮助。     

谷物膨化理论的研究及其在酿酒工艺中的应用

自从瞬时连续膨化装置研制成功,膨化食品就随着人民生活的提高而发展起来。近年来,国外膨化食品已成为单独一大类食品出现在市场上。进入七十年代,伴随着挤压式和气流式膨化机的出现,我国的膨化食品也摆脱了爆米花的阶段,向更广泛的领域发展。一九八四年,我们开始了对膨化机理及技术理论研究,并在此基础上把膨化技术的应用研究转向了处理食品工业原料的研究上。本文将重点论述,通过对挤压膨化和气流膨化机理的研究与比较,研制出酿造食醋新工艺的研究成果。     

果蔬压差膨化过程中水分迁移的机理分析

水分的除去是食品干燥工业中最重要的指标之一,果蔬物料在干燥脱水中各工艺阶段的水分散失情况的确定,将有助于制定准确的工艺参数。果蔬压差膨化是一种新型的果蔬干燥工艺,通过以低温高压膨化设备为研究对象,根据其工艺参数并利用热力学相关定律,分析并计算出整个膨化操作过程中水分的迁移情况。结合示意图,给出了膨化过程中物料各阶段含水量。并根据分析,给出影响产品质量的冷凝水的处理方法,为果蔬压差膨化的工艺完善提供了理论基础。     

微波膨化果蔬小食品的研究

探讨了微波膨化技术在山药和胡萝卜脆片加工中的应用。以膨化率为指标,结合感官评价,实验了添加不同比例的淀粉原料对山药及胡萝卜脆片膨化效果的影响,并讨论了样品初始水分含量、样品的厚度以及微波功率和时间对膨化率的影响,且通过正交实验确定了最佳膨化工艺条件。     

Effect of process parameters and soy flour concentration on quality attributes and microstructural changes in ready-to-eat potato-soy snack using high-temperature short time air puffing

High-temperature short time (HTST) air puffing has been found to be very useful process for production of potato-soy ready-to-eat snack food as it ideally produced highly porous and light texture. The process parameters considered viz. puffing temperature (185-255 °C) and puffing time (20-60 s) with constant initial moisture content of 36.74% and air velocity of 3.99 m/s for potato-soy blend with varying soy flour content from 5% to 25% were investigated using response surface methodology with central composite rotatable design (CCRD). The optimum product in terms of maximum expansion ratio (3.69), minimum hardness (2754.3 g) and maximum overall acceptability (7.3) were obtained with 10.31% soy flour blend in potato flour at the process conditions of puffing temperature (230.06 °C) and puffing time (25.46 s). Microstructural changes were evaluated at different stages (with an interval of 5 s) of HTST puffing for product obtained with the optimum processing conditions. The maximum expanded porous structures with larger cracks and smaller pits were recorded in the SEM micrographs at 20 s of HTST air puffing.     

微波膨化银杏脆片的工艺研究

探讨了微波膨化技术在银杏脆片加工中的应用。以膨化率为指标结合感官评价,试验了添加不同比例的淀粉原料对银杏脆片膨化效果的影响,并讨论了样品初始水分含量、样品的厚度以及微波功率和时间对膨化率的影响,且通过正交试验确定了最佳膨化工艺条件。     

Ginsenoside Composition and Antiproliferative Activities of Explosively Puffed Ginseng (Panax ginseng C.A. Meyer)

ABSTRACT: The puffing process was evaluated as an alternative to the steaming process for producing a biologically more active ginseng product, like red ginseng, from raw ginseng. A puffing treatment of dried raw ginseng roots induced an overall increase in crude saponin content. As puffing pressure increased, the content of ginsenoside Re, Rg1, Rb1, Rc, and Rb2 decreased, while ginsenoside Rg3 increased significantly as compared to raw ginseng. The content of ginsenoside Rg3 in puffed ginseng at a pressure of 490 kPa was similar to that of red ginseng. Cancer cell lines (HeLa, MCF-7, and HepG2) showed that antiproliferative effects of saponin extract of puffed ginseng increased with an increase in puffing pressure. Ginseng explosively puffed at 490 kPa had similar saponin constituents and antiproliferative effects as those of red ginseng. Practical Application: The puffing process could provide an alternative mean to produce functional ginseng products, along with a reduction in processing time as compared to traditional red ginseng processing by steam.     

Optimisation of puffing naked barley

The expansion of volume (the puffing index) of naked barley was investigated at various operating conditions of the puffing process. The purpose was to optimise the manufacture of expanded grains of the naked barley cultivars that have exceptional nutritional value for humans. The influence of the following parameters on the puffing index was investigated: the mass and the moisture content of the charge of the puffing barrel, pressure and temperature during the puffing process, the cultivar of barley, pre-processing of the grain (grinding and polishing), adding water into the barrel and the sensory quality of the product.

A regression equation was established for the calculation of the puffing index as a function of the operating parameters. The puffing index is influenced especially by the operating temperature and pressure. There was no influence found of mass of the charge, the cultivar of barley, the degree of grinding of barley, washing of the grains and adding water on the puffing index. The puffing index is not the sole indicator of the quality of the expanded product. It is necessary to take into account the sensory evaluation. A quality expanded naked barley was obtained at the operating temperature of 550 °C and pressure from 0.9 to 1.0 MPa with the moisture content of the charge around 16.5%.     

Microwave puffing: Determination of optimal conditions using a coupled multiphase porous media - Large deformation model

Increased interest in microwave puffing is due to its ability to obtain low-fat and ready-to-eat healthy products. Determination of optimal conditions for this complex process has been difficult and although several patents exist on the concept, we are yet to see any large scale commercial use. A fundamental physics based modeling approach integrated with relevant experimentation, developed in this work, is an ideal framework to understand and optimize microwave puffing. The results showed that puffing may not be successful unless carried out using an intensive heating source such as microwaves. Addition of infrared and hot air leads to better quality product whereas using forced air convection is not desirable. There is an optimum initial moisture content depending on the puffing conditions. The study provides critical guidelines to food product/process developers for successful development, control and automation of microwave puffing, thereby leading to value-added nutritious products.     

Physical,chemical and nutritional characteristics of puffed quinoa

Puffed quinoa can be used as ready-to-eat breakfast food or as an ingredient in snack formulations. In this study, puffed quinoa products with and without starch–chitosan coating were developed by gun, extrusion and microwave puffing at different process conditions (pressure, power, moisture content and energy consumption). Size, bulk density, colour, expansion index, water absorption and solubility, microstructure, mechanical and thermal properties, chemical composition and in vitro digestibility of organic matter and proteins of popped quinoa were assessed. Optimal process conditions for gun puffing were maximum 1.31 MPa after 780 s, 500 r.p.m. and 180 s for extrusion puffing and 1200 W for 60 s applying microwave puffing at 18–20% moisture contents. Gun and extrusion puffing yielded high-quality popped quinoa with a biological availability of organic matter between 84–88% and 79–90% for proteins. Extrusion and gun puffing are the most promising processes to prepare quinoa snacks.     

蚕蛹变温压差膨化干燥工艺优化

以蚕蛹为原料,考察变温压差膨化干燥中的压力差、停滞时间、抽空时间、膨化温度对蚕蛹酥含水量、色泽、脆度值的影响。通过单因素试验及正交试验,并对其进行可靠性验证,确定变温压差膨化干燥蚕蛹酥的最优工艺参数为压力差0.2 MPa,停滞时间10 min,抽空时间2 h,膨化温度80℃。在此最优工艺条件下得到变温压差膨化干燥的亮度L^*为65.49,含水量为2.95%,脆度值为156.28 g/s。     

Properties of pregelatinized rice flour made by hot air or gum puffing

Three varieties of rice, TCW 70, TN 67 and TCN 1, with an amylose content of 1.0, 20.3 and 32.0%, were used to produce pregelatinized rice flour by using hot air fluidized‐bed puffing or gun‐puffing methods. Serious molecular degradation was introduced by the gun‐puffing process. However, there were no significant differences in the molecular weights of rice flour before or after the hot air fluidized‐bed puffing process. Pasting properties of pregelatinized rice flours were dependent on the rice variety and the types of pretreatment, and were significantly affected by the puffing method. Hydrothermal pretreatment had different effects on the pasting and hydration properties of pregelatinized rice flour, depending on whether it was made from waxy or non‐waxy rice. Various properties of pregelatinized rice flour could be attributed to the combined effects of gelatinization, retrogradation and degradation of starch molecules during processing.